Mouthwatering baked chicken wings with savory crispy skin that locks in a smoky cumin flavor and much more. It only takes 10 minutes of hands-on time.

Baked Chicken Wings
Baked Chicken Wings

My mom used to make chicken wings in seven minutes, from raw to thoroughly cooked.
Yep, you hear me right. Seven minutes.
What?! How? Why?
I hear you.

Have you ever heard of Microwaved Chicken Wings? You season the chicken wings and cook them in a microwave on high for seven minutes. Done and done.

Since the oven is absolutely not an essential appliance in a Chinese kitchen, Microwave Chicken Wings was invented when people wanted to be a little lazy but still have homemade food. I have to admit that it is probably the fastest way to cook chicken wings with the least amount of hassle. If you don’t feel like firing up the grill or waiting 30 minutes for your chicken wings to be done in the oven, keep in mind that you can always throw them in your microwave.

Baked Chicken Wings Dry Rub

I tested this method twice. It works.


We want our chicken wings crisp outside and tender inside, right? No matter how top-notch your microwave is, I found that the texture of microwaved chicken wings is just somewhat off, even though it cooks really fast and the wings are tasty.

However, we have the oven as an option that’s just too good to ignore.  If you are reading this post, my guess is that you don’t mind waiting for 25-30 minutes (completely hands off) for an oven baked chicken wing recipe. 🙂 That’s how long to bake chicken wings at 450°F, by the way.

Mouthwatering baked chicken wings with savory crispy skin that locks in a smoky cumin flavor and much more. It only takes 10 minutes of hands-on time.

So, let’s talk about today’s recipe. This easy baked chicken wing recipe only takes 10 minutes of your hands-on time. That’s not bad at all, isn’t it?

It calls for a few savory dried spices emphasizing a smoky cumin flavor. YUM! Rubbing the spices on the wings and brushing with melted butter is basically all you need to do. Your oven will finish off the cooking job nicely for ya! Not a big fan of cumin? Substitute with thyme or rosemary. They’ll still be fantastic. I promise.

Mouthwatering baked chicken wings with savory crispy skin that locks in a smoky cumin flavor and much more. It only takes 10 minutes of hands-on time.

One thing to note is that you want to make sure the chicken wings are arranged in a single layer prior to baking. This is an important step for making the skin crisp. Otherwise, your wings would be steamed instead of baked, just like microwaved ones.

Bake for 25 to 30 minutes, the chicken wings will turn out extremely tender inside with a savory crispy skin that locks in all the flavor. Serve these healthy baked chicken wings with any greens such as Zesty Almond Green Beans. You have a nutrition-balanced hearty homemade dinner!

Mouthwatering baked chicken wings with savory crispy skin that locks in a smoky cumin flavor and much more. It only takes 10 minutes of hands-on time.

Hope you enjoy this recipe! If you do get a chance to make these wings, rate it, leave a comment, or take a photo and tag #streetsmartkitchen on Instagram. I would love to see what you cook up. Happy cooking as always!


Baked Chicken Wings

Mouthwatering baked chicken wings with savory crispy skin that locks in a smoky cumin flavor and much more. It only takes 10 minutes of hands-on time.

  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Gluten Free, Paleo
  • Method: Bake
  • Cuisine: American


  • 3 pounds chicken wings (whole wings, wingettes, drumettes, or a mix of them)
  •  1 1/2 teaspoons sea salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon cumin seeds (or ground cumin)
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 3 tablespoons butter, melted


  1. Preheat oven to 450°F.
  2. Rinse chicken wings and pat dry with paper towels. Line a large baking sheet or two 9X13” baking pans with foil.
  3. Combine all spices in a small bowl and rub onto wings.
  4. Arrange prepared wings in the baking pans in a single layer. Gently brush melted butter on the seasoned wings.
  5. Bake for 25-30 minutes or until the temperature of the wings reaches 165°F.


  • Serving Size: 1
  • Calories: 215
  • Sugar: 0.8g
  • Sodium: 452mg
  • Fat: 16.2g
  • Saturated Fat: 6.8g
  • Carbohydrates: 4.6g
  • Fiber: 0.8g
  • Protein: 13.6g
  • Cholesterol: 64mg

Keywords: baked chicken wings

baked chicken wings
Baked Chicken WingsBaked Chicken Wings

70 thoughts on “Baked Chicken Wings”

  1. Such a great baked chicken wing recipe! Never using any other recipe for baked wings. This one is perfect!

    1. Hello Bella, thank you for taking the time to try this recipe. I am glad to hear that you liked those chicken wings! Cheers!

  2. This was so good! I didn’t have cumin on hand and I added a little onion powder. Also I omitted the butter simply because it was too much work at the time. Still came out so delicious! Mine stayed in the oven for 40 mins at temperature and then another 20 mins after I turned off the oven. We like things super done here. Thanks for the recipe!

    1. Yes, I like things super done as well and I kept wings between 40-45 mins as well then let it rest for 20 mins. It was very juicy! Also for reheating, preheated oven at 350 and wings “cook” for 15 mins. Wings still retained their moisture, couldn’t tell they were leftovers!

  3. This recipe was super simple to follow and the wings came out soooo delicious!

    I love that smoky taste the cumin and smoked paprika brought! Thank you!

  4. Easy, juicy and delicious! Thank you, for sharing! There is nothing like a good recipe that I can always use! Wings were so bomb 🔥🤤!

    1. Awesome to hear! Thank you for trying this recipe and taking the time to let me know how it turned out for you, Jassy! So happy that you loved the wings. 🙂

  5. These chicken wings were amazing…my family loved this recipe. I did bake at 350 temperature and then turned up the heat at last 10 minutes. Baked an hour long though. Thank you so much for the recipe. I definitely will make again.

    1. Hey Yvonne! You are welcome. Thank you for trying out this recipe. So glad that you and your family liked it! Cheers!

    1. Hey Audrey! If you cook the wings on wire racks, theoretically, there’s no need to turn. If the skin doesn’t turn out as nice as expected, turn them halfway through next time. 🙂

  6. Just tried these wings today and the were DELICIOUS! Had to cook a little longer according to my taste, I doubled your cooking time to an 1hr. Thank you for sharing, I will be using this recipe again in the future!

      1. Will 375 be too low of temp? I I thought maybe it’ll make them bit more tender then finish with 450 last 10 mins?

        1. Hi Mike, You can try it. If the internal temp reaches 165F after cooking, then it’s fine. If not, leave them in the oven longer. Hope that helps.

  7. I fixed these wings and they are delicious very easy and quick. My husband love them thanks for a great recipe. I think I try lemon pepper on the wing next😍

    1. Great to hear, Jackie! Yes, you could totally change up the spices and make them with different flavors. Cheers!

  8. How should I adjust the recipe/instructions if I want to coat them with bbq sauce? Put on before they go in the oven, or wait til the last 5-10 minutes of cooking time and coat them then? Thanks.

    1. Hi Sara, I would suggest that you coat them at the last 5-10 minutes of cooking time or even coat them when they are done. The bottom rack of the oven is the hottest. You don’t want the bbq sauce to burn. Hope that helps. Cheers!

  9. I am making these tonight but I am substituting the spices for my own bbq dry rub. Thank you very much for posting this!

  10. Sooo delicious!!! I followed this recipe exactly and it was sooo perfect! Thank you Sharon !

    1. You could, but I didn’t because of laziness. haha…
      I’d imagine turning once half-way through baking would make the skin crispy from all sides. Good suggestion!

        1. I am sorry to hear that, Desiree. Did you put the chicken at the bottom rack in your oven? It’s the closest to the heat source. Depending on where you are, you might want to adjust the temperature too because baking at high altitude is different.

  11. A-ma-zing!!!!

    I bought a large pack of whole wings with the intention of grilling them. Well, the day got away from me and I never marinated the chicken. Instead, I searched and found this recipe as it didn’t require much prep AND I didn’t have to go fire up the grill in this North Carolina heat.

    Best decision I’ve made this year as this was the best recipe I’ve tried all year!

    I only cooked half the pack of chicken (7 whole wings) and I followed the recipe to a t. Actually… I may have used a little more butter, but otherwise followed the recipe. LOL. The wings were so bomb!!! My husband LOVED them too.

    I served them with a simple spring mix salad, oven roasted corn (butter + cilantro + salt n pepper), baked beans and garlic bread. Yummmmm!

    Thank you so much Sharon! I cannot wait to try another one of your recipes !

    1. Taylor!! You are so very welcome. Thank you so much for your amazing comment. It really really put a smile on my face. So so glad to hear that you and your husband enjoyed this recipe so much. Hope you’ll like my other recipes as well. Xoxo

  12. I tried this recipe with my own spices due to I didn’t have everything and it turned out amazing. I made them with oven roasted Brussels Sprouts, Sautéed Long Green Beans and Rice.

    1. Sounds great, Devin! I love when home cooks like you taking a recipe and doing your own adjustments based on what you have! 🙂

  13. Can I apply the rub, then spray on olive oil or a cooking oil? I’m afraid the seasoning will rub off when I apply the butter….

    Also, do I use 2 tsp ground cumin if I don’t have seeds?

    1. Hi Brandt! Yes, you can spray cooking oil. You can also cut the butter into small dices and place them on the seasoned wings if you are afraid of rubbing off the seasonings. I’d suggest you use 1 1/2 teaspoons ground cumin if you don’t have seeds. Hope you enjoy!

  14. Great recipe. I made this after a day of battling a sick 10month old. So you know it was easy. I made it with chicken legs instead of wing or wingettes..I also pan fried it to ensure crispy chicken. Flavor down to the bone. Thanks girl!

  15. Yes this is my second time making these wings and i loveeeeeeee them. My 6 year old daughter Destroyed them. I made smothered potatoes and mexican corn with potatoe bread toast. 😛😛😛😛😛

    1. LOVE it! So glad to hear both you and your daughter enjoyed these wings. The side dishes sounded amazing! Thanks so much for your comment, Charlette! <3

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