These Convection Oven Chicken Wings are a game-changer! Superbly crispy, perfectly seasoned, and ready faster than traditional oven wings. They're ideal for game night, party snacks, or even a quick weeknight meal.
Try my Sticky Asian-inspired Soy Garlic Chicken Wings, too.
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Crispy Baked Chicken Wings
I love crispy chicken wings, but I can do without the oil and the mess making them in a deep fryer. Then I started making them in my convection oven. It’s faster than baking them in a regular oven, and the wings come out perfectly crispy every time just like deep-fried wings.
They’re also perfectly seasoned thanks to a simple spice blend that you can easily switch up to change the flavor of the wings. I’ve included a few suggestions below for you to try. The delicious dry rub means these wonderful wings can also be enjoyed with or without Buffalo sauce.
It’s a great recipe for football season or as part of an appetizer board for a game day party. And like my Brined Chicken Wings and Buffalo Chicken Thighs, they also are a fantastic option for a main dinner when paired with some of the great options included below.
Forget the oil, the frying, and the mess, and just enjoy!
Ingredient notes
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Chicken Wings - both drumettes and wingettes
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Baking Powder - this little addition is the "secret ingredient" that makes for the crispiest skin.
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Spices: salt, garlic powder, paprika. Add a dash of cayenne pepper for a little heat if you like.
Note: You can also switch up the seasonings to your preference. See suggestion in the substitution section below.
Substitutions and variations for spice rub
The great thing about this chicken wing recipe is you can easily switch up the dry rub seasonings to try a slightly different flavor to your wings. Here are a few of my favorites.
- Lemon Pepper and Garlic Powder
- Chili Powder and Smoked Paprika
- Garam Masala and/or Curry Powder
- Cajun Seasoning
- Old Bay Seasoning
- Ranch Seasoning Mix
How to make Chicken Wings in a Convection Oven
- Preheat your convection oven to 425 degrees Fahrenheit.
- Line a large baking tray with aluminum foil or parchment paper and fit it with a rack.
- Place the chicken wings on paper towels and cover with more paper towels. Press lightly on the paper towel to absorb moisture. Set aside for 10 minutes or longer.
- Season the dry wings by tossing them in a bowl with the spices (Images 1 & 2).
- Place seasoned chicken wings on the baking tray fitted with a wire rack in a single layer. Spread the wings evenly so they don't touch each other (Image 3).
- Convection bake for 30 minutes, then flip to the other side. Continue to bake chicken wings for 15-20 minutes longer until both sides are crispy and the wings are a deep golden brown (Image 4).
How to Serve Crispy Oven-Baked Chicken Wings
- Serve these wings as an appetizer with carrot and celery sticks and some dipping sauces like my Gochujang Aioli or Dill Aioli.
- Tossed with Buffalo sauce - Use your favorite wing sauce, or melt 3 tablespoons of butter and mix with ¼ cup Frank's Red hot sauce. Place the hot wings in a large bowl, pour in the sauce and toss together to coat.
- These Buffalo wings also make a great main dish served alongside Air Fryer Sliced Potatoes or Air Fryer Carrot Fries, Beet and Feta Salad, or Apple Gorgonzola Salad. They also go perfectly with this High Protein Mac and Cheese.
Tips & tricks for success
- Don’t skip drying the wings with paper towel - the dryer they are, the crispier they’ll get
- Baking powder will make the chicken skin even crispier
- Make sure you are using baking powder and not baking soda
- Cooking time will vary depending on the size of the wings. 165 degrees F is the appropriate and safe internal temperature for chicken.
- Use a baking tray with a wire rack on it so that the hot air crisps up the wings both from the top and bottom
- Don’t overcrowd the wings and place them in a single layer so the heated air can circulate around them fully
Storage & freezing tips
- Fridge: Allow leftover wings to cool fully before storing. Place wings in an airtight container or freezer bag and store in the fridge for 3-4 days.
- Freezer: To freeze baked chicken wings, let them cool completely, then place them in a single layer on a baking sheet to freeze before transferring to an airtight container or freezer bag for up to three months.
- Reheating leftover wings: Preheat the oven to 400° and place the wings on a baking tray or rack. Heat for 5-7 minutes until warmed through completely.
- Reheating from frozen: If your (cooked) wings are frozen, thaw completely before reheating. OR, place frozen on a baking tray and bake until hot - it will take at least 25 minutes. You can also throw them in an air fryer which takes less time.
Recipe FAQs
While a conventional oven cooks food using a top or bottom heating element, convection ovens circulate the heated air through the entire oven via an exhaust and fan. This process also removes “cold zones” from the oven and helps the food cook more quickly and evenly.
Not exactly. They both cook by circulating hot air via a fan. Air fryers are essentially smaller, countertop versions of a convection oven.
Yes! If they are large, baking time will be longer than party wings (drumettes and wingettes).
Yes. Sauce your chicken wings after baking while they’re still hot. Buffalo sauce is my favorite!
Yes. Wipe off the grease and juice from the wings after 20 minutes or so.
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Recipe
Convection Oven Chicken Wings (Perfectly Crispy)
Equipment
Ingredients
- 4 lbs party wings both drumettes and wingettes
- 1 tablespoon baking powder
- ¾ tbso salt Pink Himalayan or kosher
- ¾ tablespoon paprika
- ¾ tablespoon garlic powder
Instructions
- Preheat convection oven to 425 degrees Fahrenheit.
- Line a large baking tray with aluminum foil or parchment paper and fit it with a rack.
- Place the chicken wings on paper towels and cover with more paper towels. Press lightly to absorb moisture. Set aside for 10 minutes or longer.
- Toss the wings with paprika, salt, garlic powder and baking powder in a large bowl to coat evenly.
- Place seasoned chicken wings on the baking tray fitted with a rack in one layer. Spread the wings evenly so they don't touch each other.
- Convection bake for 30 minutes, then flip to the other side.
- Bake for 15-20 minutes longer until both sides are crispy.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Annette says
Yes!
Nicole Kendrick says
I love how crispy these got without having to fry them. They're my new favorite.
Criss says
Tried these convection oven chicken wings, and they turned out perfectly crispy! Such an easy and tasty recipe—definitely making them again!
Tisha says
Deliciously crispy convection oven chicken wings, easy to make and perfect for parties. Highly recommended for wing lovers.
Dee says
These were great last night for the game. Adding to my favorites.
Nora says
Super juicy chicken wings! The kids loved them!
Bogusława says
The best wings recipe🌹
Bogusława says
The best wings recipe
Bogusława says
Delicious 😋
Sue says
So the recipe lists baking soda, garlic powder and paprika in ingredients but NEVER mentions them again. Where/how do you use them?!
Agnieszka says
Thanks for noticing, Sue! I explain it in the post but for some reason forgot one step in the recipe card. It's now updated. You toss the wings with all the spices and baking powder (NOT soda!) in a bowl and then place them on a baking rack and bake.
Suz says
Can you substitute wings for legs?
How does the time and temp change?
Thank you
Agnieszka says
Hi Suz. I haven't tried this method with legs but I would think it will work. The time will depend on the size of the drumsticks. I would start with 45 minutes and check with a meat thermometer - it should register at least 165 degrees Fahrenheit.