These Crispy Baked Chicken Wings have a thin and shatteringly crisp skin. They’re good enough to eat plain, and extra delightful when tossed with a sweet and savory oyster sauce. This is my family’s favorite homemade chicken wings recipe!

a tray of crispy baked chicken wings with oyster sauce

The Best Baked Chicken Wings – That are Truly Crispy!

This recipe for Crispy Baked Chicken Wings with Oyster Sauce represents significant closure in my journey to find the perfect crispy oven baked chicken wings.

I worked on this recipe, off and on, for years. I tried so many different baked wings methods that I lost count – and none of them measured up to my dreams of crackly-skinned, homemade wings perfection.

If you’ve been looking for the best way to make crispy wings at home – without using a deep fryer – look no further. Plus, I’m happy to share my family’s favorite way to enjoy wings – with a super tasty (and easy to make) oyster sauce. These wings are crazzzzzy good.

I hope you love this baked chicken wings recipe!

a tray of chicken wings with oyster, plus a couple glasses of beer

This baked chicken wings adventure set fire in our friends’ back yard many years ago. It was a sultry summer evening. And by that, I mean it was oppressively humid and downright HOT.

A number of us gathered around the table on the shady backyard deck of our friends Chris and Dana. We combatted the heat with plenty of water and cold drinks while our kids slipped in and out of the hot tub, thankful to be in their swimsuits.

It was an evening filled with lots of stories and laughter, and plenty of delicious food. Dana, a caterer in another lifetime, always makes the best nibbles. And his grilled oyster wings were EXTRAORDINARY!

I went home determined to recreate crispy-skinned wings in the oven. With oyster sauce, of course!

parboiled chicken wings in a large pot

The Best Method for Crispy Chicken Wings

In all my recipe testings, it was always my goal to never use a deep fryer. I wanted the wings to be a bit healthier, plus I’m not a fan of how the deep fryer makes our house smell for a week!

I wanted an awesome crispy chicken wings recipe that had less fat and calories, was baked in the oven, and was totally crave-worthy!

I decided early on in my testing that I wanted crispy baked chicken wings without baking powder, as I found that I liked the naked wings the best. Pure, crackly chicken skin was my favorite texture.

Then I ran across Alton Brown‘s method of steaming the wings over a pot of boiling water prior to baking. Which finally led me to my friend Joanne‘s technique of parboiling.

a large pot of water with chicken wings parboiling in it

Parboiling chicken wings is an important step in creating the crispiest texture.

To parboil means to boil briefly as the first step in a cooking procedure.

In this case, the wings are first boiled for 7 minutes to cook off the excess fat. This results in chicken skin that is thinner and less flabby. Then the wings finish cooking in a high-temperature oven to crisp them up.

baked chicken wings on a sheet pan

How to Make Crispy Oven Baked Chicken Wings

Want crispy baked chicken wings? Here’s what you need to do!

  • Prep: I recommend using (thawed) “party style” wings, which have the wingettes and the drummettes already separated. If you buy whole wings, you will need to separate the wings at the joint, discarding the wing tips (save the tips for making chicken stock!).
  • Parboil: Bring a large pot of water to a boil and drop the wings in, and parboil for 7 minutes. This will cook the fat out of (render) the chicken skin.
  • Drain & Dry: Drain the wings in a colander and then dry them very well.
  • Bake: Place the wings on a sheet pan, skin side down, and bake. Then flip and bake some more.
  • Broil: For ultra crispy skin, finish by broiling the wings for 5 to 10 minutes.
  • Toss: Pour your favorite sauce (you’ll love this oyster sauce!) over the wings, toss to coat, and dig in!

How Long to Bake Chicken Wings

Partially cook the wings with the parboiling step, and then finish them up in a high-temperature oven. 450° F is perfect.

Place the wings on a sheet pan, skin side down, and bake for 10 minutes. Then flip to skin side up and bake another 15 minutes.

Then expose the chicken skin to a more intense heat, to really crisp it up. Place the wings under the broiler for the final 5 to 10 minutes, until they are golden and crispy.

Note: If you have exceptionally small or large wings, adjust for less or more baking time. Take care to not cook for more time than is necessary, as that will dry out the wings.

My Best Tips for the Best Wings

I’ve learned a few things along the way, in my journey to find the best crispy oven baked wings. Here goes!

  • Use thawed chicken wings. If using frozen wings, be sure to fully thaw them first. If possible, use fresh wings rather than frozen, as fresh meat usually contains more moisture.
  • Dry thoroughly. Moisture is the enemy of crispy wings, plus it causes the wings to stick to the pan more. Be diligent to get the chicken as dry as you can after parboiling. To dry, place the wings on paper towels and then give them a squeeze with additional paper towels to remove every last bit of moisture. You could also use clean, absorbent, non-lint cotton towels if you prefer.
  • Use an uncoated sheet pan. For the crispiest results, use an uncoated sheet pan. NOT a non-stick pan. I then recommend spraying the pan very lightly with a non-stick cooking spray.
  • Grab a sturdy metal turner. If your wings want to stick to the pan (drying the wings extra good also greatly reduces sticking!), use a sturdy metal turner with a thin, sharp edge to get under the wings to scoop them up. The metal turner works great to get the wings off the pan with their crispy skins still intact.
  • Enjoy HOT! For the crispiest wings experience, eat the wings while they’re hot out of the oven. Quickly toss them in sauce if you like, and then enjoy them right away!
  • Want to make these ahead of time? A few hours in advance, parboil the wings, dry them thoroughly, and place them on a sheet pan in the refrigerator, uncovered. When ready to eat, bake the parboiled wings in the hot oven per the instructions. Just know that they may take a little longer to bake after being chilled.
pouring oyster sauce over baked chicken wings

Our Family’s Favorite Wing Sauce: Oyster Sauce!

Now let’s talk about this amazing oyster sauce. I’m so happy that our friend Dana introduced us to this easy sauce recipe. It’s our favorite way to eat wings!

Note: These crispy baked wings are good enough to eat plain. But if you want to sauce them up, and are not a fan of oyster sauce, then simply toss them in your favorite sauce. Or serve them with a dip. Blue cheese dip is a classic!

ingredients for oyster sauce: ginger, honey, garlic, oyster sauce, water, soy sauce, green onions, salt

This oyster sauce is perfectly savory and sweet, totally addictive.

Oyster Sauce Ingredients: Grab some vegetable oil, fresh garlic and ginger, prepared oyster sauce, a bit of white wine (or just use water), soy sauce, and honey.

prepared oyster sauce in a pot with individual ingredients alongside

Oyster Sauce Instructions: To make this sauce, start by sautéing minced garlic and ginger in a saucepan. Then stir in oyster sauce, white wine/water, soy sauce, and honey. Simmer for 10 minutes, stirring occasionally, until reduced and thickened.

That’s it! It’s so easy. And if you’re not spooning this delectable concoction into your mouth at this point, I’d be surprised. Its flavor is AMAZING.

pouring oyster sauce over crispy oven wings

Once those crispy baked wings come out of the oven, pour the homemade oyster sauce over them.

crispy oven baked chicken wings with oyster sauce poured over them

Then quickly toss to combine.

sprinkling chopped green onion over crispy oven baked chicken wings

Sprinkle some fresh green onion over the top for good measure – I always like to add a little bit of fresh garnish whenever I can!

overhead photo of oyster sauce chicken wings in a parchment paper lined tray

And then crack open a cold, crisp beer and ENJOY those wings!

Looking for a few more party appetizers? I have you covered!

  • Shrimp Dip – My mom’s recipe, I’ve been enjoying this FOREVER!
  • Fried Pickles – Seriously, who can resist? This is my (excellent) copycat version of the ones we enjoy at the Minnesota State Fair.
  • Pineapple Salsa – A wonderful compliment to the oyster wings. Just add tortilla chips for dipping!
  • Margarita Grilled Shrimp – One of my top favorite recipes. I LOVE THIS SHRIMP.
  • Italian Stuffed Jalapenos – So super fun and delicious. For those who don’t enjoy jalapenos, just substitute mini sweet peppers.

Like this recipe? Save it to Pinterest!

Pinterest image of crispy baked chicken wings with oyster sauce
close-up photo of oyster sauce chicken wings

Crispy Baked Chicken Wings with Oyster Sauce

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

These Crispy Baked Chicken Wings with Oyster Sauce have thin crackly skins with a savory and sweet sauce that’s ultra addictive!


  • 1 T. vegetable oil
  • 3 large cloves garlic, minced
  • 1 T. minced fresh ginger
  • 1/3 c. oyster sauce
  • 1 T. dry white wine or sherry (or substitute water)
  • 3 T. soy sauce
  • 3 T. honey
  • 2 T. kosher salt
  • 3.5 lbs. chicken wings (about 16 to 20 pieces) 
  • 3 green onions, sliced - optional garnish


  1. for the oyster sauce: Heat a medium saucepan over medium to medium-low heat. Add oil. When oil is warmed, stir in garlic and ginger. Sauté for 2 to 3 minutes, stirring regularly, until softened. Do not let the garlic and ginger brown. Stir in oyster sauce, wine, soy sauce, and honey. Simmer the sauce for about 10 minutes, stirring occasionally, until reduced and thickened a bit. Remove pan from heat.
  2. for the chicken wings: Preheat oven to 450° F. Spray a large sheet pan with sides. Use a non-coated pan for best results, not one with a nonstick surface – I like this pan. Spray very, very lightly with nonstick cooking spray and set aside. Line another large pan with paper towels and set aside.
  3. Over high heat, bring a large pot of water to boiling. Add the salt. Then add the chicken wings. Boil wings for 7 minutes. Remove wings to a colander to drain for a couple minutes before laying them on the paper towel lined pan. After they have cooled enough to handle, take another paper towel and individually dry each chicken wing piece. Wet wings are the enemy of crispy baked wings!
  4. Place the chicken wings directly on the lightly sprayed sheet pan, skin side down, and bake for 10 minutes. Flip to skin side up and bake another 15 minutes. If you have exceptionally small or large wings, adjust for less or more baking time. Take care to not cook for more time than is necessary, as that will dry out the wings.
  5. Then place the pan of wings on an oven rack set approximately 5″ beneath the broiler and broil for 5 to 10 minutes, or until skin is golden and crackly crisp. If your wings want to stick to the pan, use a sturdy metal turner with a thin, sharp edge to get under the wings to scoop them up. The metal turner works great to get the wings off the pan with their crispy skins still intact.
  6. Place the hot wings in a medium-large bowl and drizzle the prepared oyster sauce over the top. Quickly toss the hot wings in the sauce until all wings are coated. Sprinkle with fresh green onion slices and serve immediately, while they’re hot and ultra crisp. Enjoy!


Adapted from these sources: My friend Joanne's technique for baked wings + our friend Dana's oyster wing sauce, adapted from Leeann Chin.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 941Total Fat: 67gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 38gCholesterol: 217mgSodium: 2100mgCarbohydrates: 38gFiber: 1gSugar: 10gProtein: 46g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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close-up photo of oyster sauce chicken wings

This post was previously published in 2015. Photographs and some of the text were updated in 2021.