Baked chicken wings in the oven with garlic and herbs

I swear these wings got me out of more than one dinner rut — and they might rescue you, too. I tried to be fancy once and ordered wings from a place downtown; my oven and I didn’t speak for a week. Now I stick to a simple formula: chicken wings, a fistful of garlic, fragrant herbs, a little baking powder trick, and a hot oven. You’ll smell garlicky warmth within minutes, see the skin blister and caramelize into deep golden brown, and hear that satisfying little crackle when you bite in. These wings feel like a hug you can eat — crispy on the outside, juicy and tender inside — and they don’t ask for much, just a tray and good company.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes

Why This Recipe is Awesome

These wings deliver crunchy, golden skin and a garlicky, herb-kissed interior without deep frying or complicated steps. They crisp up thanks to a little baking powder trick and roast evenly on a wire rack. The aroma of roasted garlic and herbs fills your kitchen — who doesn’t love that smell? They taste bright from lemon and rich from a dab of butter (optional), and they’re forgiving enough for weeknights or show-stopping enough for game day.

Ingredients

For the Main Dish:

• 2 lbs chicken wings (split into drums and flats, tips removed)
• 1 tbsp baking powder (aluminum-free)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika (or regular paprika)
• 3 tbsp olive oil
• 4 cloves garlic, minced (about 1 tbsp)
• 1 tbsp fresh thyme leaves or 1 tsp dried thyme
• 1 tbsp fresh parsley, chopped (for finishing)
• 1 lemon (zest and 1 tbsp juice)
• 2 tbsp unsalted butter (optional, for finishing)

For the Sauce / Garnish (optional):

• 1/4 cup plain Greek yogurt or sour cream (for dipping)
• 1 tbsp honey or hot sauce, to mix into dip
• Extra lemon wedges and chopped parsley for serving

How I Make It

Step 1:

I preheat the oven to 425°F and line a rimmed baking sheet with foil. I place a wire rack on the sheet so air circulates under the wings — that creates crispiness. I pat the wings dry with paper towels until they feel almost sandpapery; moisture fights crisping, so don’t skip this. In a large bowl I toss the wings with 1 tbsp baking powder, 1 tsp kosher salt, 1/2 tsp pepper, and 1 tsp smoked paprika until every piece shines with a thin coating.

Step 2:

I whisk together 3 tbsp olive oil, minced garlic, thyme, lemon zest, and a tablespoon of lemon juice. I pour this over the wings and toss gently with my hands or tongs to coat. I spread the wings single-layer on the rack, skin side up, leaving a little breathing room between pieces. Don’t crowd the pan — wings need space to crisp.

Step 3:

I roast at 425°F for about 25 minutes, then flip each piece and roast another 20 minutes. You’ll see the skin turn golden and blister, and the kitchen will smell like roasted garlic and citrus. If the edges still look pale, give them 3–5 more minutes under the broiler while watching closely — broilers move from perfect to burnt fast.

Step 4:

I pull the wings when the skin looks deep golden and the juices run clear — you should see no pink near the bone. Use a meat thermometer if you like: the internal temp should read at least 165°F. Let the wings rest on the rack for 5 minutes so juices settle and the skin tightens up even more.

Step 5:

While wings rest, I melt 2 tbsp butter with a splash of lemon juice and a pinch of parsley, then toss the wings lightly to glaze them. I finish with chopped parsley and extra lemon wedges. Serve with a simple Greek yogurt dip or hot sauce, and listen for that first crunch — music to an appetite.

Pro Tips

• Use aluminum-free baking powder to avoid metallic tastes; it helps make the skin extra-crisp by raising pH and drying the skin.
• Pat wings very dry — this ranks as the single biggest trick for crispiness. I pat, chill for 10 minutes, then pat again if I have time.
• Give wings space on the rack. If steam gets trapped, skin softens. I always use a rack over a sheet pan.
• For an extra-savory hit, add 1/2 tsp garlic powder to the dry mix along with the baking powder.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for tofu wings (press tofu, coat with cornstarch and baking powder) — you’ll lose some juiciness but keep the crisp.
• Replace butter with olive oil or avocado oil for dairy-free finishing; flavor skews lighter but works great.
• Use Greek yogurt instead of sour cream in dips for tang and protein (dairy-free option: use a dairy-free yogurt).
• For gluten-free, ensure your baking powder labels as gluten-free; otherwise the recipe stays naturally GF.

Variations & Tips

• Spicy: Add 1 tsp cayenne to the dry mix and toss with hot sauce and honey for a sweet-heat glaze.
• Asian-style: Swap herbs for 1 tbsp soy sauce and 1 tsp sesame oil, finish with sesame seeds and scallions.
• Kid-friendly: Skip the lemon and garlic punch; season simply with salt, paprika, and a little brown sugar for a sweet crust.
• Herb-forward: Use rosemary and oregano with a touch of lemon for a Mediterranean vibe.
• Creative twist: Make a garlic-herb compound butter (chilled), melt a spoonful over hot wings for a rich, glossy finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Roast the wings fully, cool, and store in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven for 8–10 minutes on a rack to regain crispiness, or pop under the broiler for a couple minutes, watching closely.

Can I double the recipe?

Sure thing. Use two baking sheets or roast in batches so you don’t overcrowd. Rotate pans halfway through cooking if you use multiple racks.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and add a pinch of salt and extra lemon zest to bump flavor.

How do I know it’s done?

Look for deep golden-brown skin, crisp edges, and clear juices near the bone. A thermometer should read at least 165°F in the thickest part.

What if I don’t have ingredient X?

Out of lemon? Use a splash of apple cider vinegar or 1 tsp white wine vinegar for brightness. No fresh herbs? Use 1 tsp dried — reduce amount by half for potency.

How I Like to Serve It

I serve these wings with crunchy celery sticks, a small bowl of lemony Greek yogurt dip, and a crisp lager or iced tea. They work for weeknight dinners, casual date nights, or potlucks — people always disappear into the platter. In summer I throw them on the deck with a bright salad; in fall I pair them with roasted sweet potatoes. These wings feel right almost any time.

Notes

• Store leftover wings in an airtight container for up to 3 days. Re-crisp in a 400°F oven for best results.
• Safe cooking temperature for chicken: 165°F. Use a thermometer for peace of mind.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!