24 Baked Chicken Wings That Are Perfectly Crisp and Delicious

There are lots of great ways to make chicken wings but we’ll be the first to admit that both deep-frying and breaking out the grill can be a process—and sometimes you’re just not up to the task (or cleanup!). That’s where your handy sheet pan comes in; you can get the same results in the oven, as long as you follow a few simple tips like spacing the chicken out on the tray and letting the pieces cook until they're truly crisp. Plus, baking wings in the oven makes big batches a breeze. You can whip up enough for barbecues, get-togethers or game-day entertaining, all in one shot. We’ve rounded up our best ideas and you’re sure to love each and every one—but if you’re looking for a top pick, these sweet-and-spicy wings (in a bourbon-spiked sauce!) will not disappoint. Every bite is loaded with flavor.

Need a winning snack for watching the big game? Toss crispy baked chicken wings with a beer-spiked barbecue glaze and serve with a Dijon-mayo sauce for dipping.

These oven-roasted Carolina BBQ chicken wings bring tangy, mustard-based flavor with a crispy finish — perfect for game day or anytime you crave bold, Southern-style heat.

Coated in a zesty Dijon mustard glaze and baked until golden, these chicken wings serve up bold flavor with a tangy twist that's perfect for any gathering.

Sunny loves jerk chicken because it’s sweet, spicy, tangy and salty — all at the same time. She marinates her chicken in the sauce for at least four hours to ensure a deep, complex flavor.

No need to deep-fry these pineapple-glazed wings: Bake them up and dip them in an avocado-jalapeno sauce for the perfect game-day snack.

These chicken wings are baked until super crispy and then tossed with a sweet and tangy balsamic-honey glaze and whole cloves of roasted garlic. A cool buttermilk-blue cheese dipping sauce on the side is the perfect finishing touch.

A creamy, sweet chili-mayo dip is the perfect accompaniment for these red-hot wings. It cools things down just a bit — leaving just a hint of that fiery flavor you love.

You simply can't ignore the eye-catching deep red of harissa — especially when it's poured over wings. Baking powder is the secret to achieving extra-crispy skin without frying.

Fresh ginger, tamari and sesame oil are the key components to Giada’s flavorful marinade. Once the wings are baked, she broils them for a few extra minutes to achieve that deep, golden brown color.

Looking for a twist on classic hot wings? We toss baked chicken wings with a fiery sriracha sauce for a Buffalo-style wing that's guaranteed to score big at your game-day party.

The ranch-chipotle dipping sauce is served on the side of these wings, so guests can control the spice factor.

Valerie uses hot sauce, tequila and lots of spices to really amp up the flavor of her chicken wings. The avocado crema adds balance to the wings without dulling the spicy kick.

Eddie uses red pepper flakes and lemon to season his oil, then bakes the oil-drizzled wings until golden brown and crispy. Once cooked, he drizzles the wings with a quick pesto for fresh Italian flavor.

These wings are the perfect example of why we're all so addicted to a spicy-sweet combo. Top them with scallions (for extra freshness with bite) and sesame seeds (for crunch).

This creamy dressing welcomes all dippers — wings, vegetables and warm-from-the-oven breadsticks. On weeknights, it's destined to become your new salad go-to.