Craving that fried chicken crunch but not in the mood for deep frying? These Crispy Oven Fried Chicken Wings give you all the crisp you want without swimming in oil. Easy to prep, packed with flavor, and perfect with any side you like.
Fried chicken is loved all over the world, but this oven-fried version hits that sweet spot between comfort food and lighter eating. It works for weeknight dinners, parties, or even game day snacks. This dish is a simple twist on the classic fried chicken we all grew up loving. Instead of the usual deep-fry method, this one’s pan-fried in less oil then cooked in the oven, which means way less grease but still lots of crunch. The secret? A quick pan fry to lock in that crispy coat before finishing it off in the oven. The mix of flour, breadcrumbs, and spices gives the wings that golden, crunchy outside while keeping the inside juicy.
Taste-wise, you’re getting a good balance of smoky, garlicky, and slightly peppery flavor. The breading crisps up beautifully, and when paired with something fresh like couscous salad or bold like Spam fried rice, it just works. It’s the kind of dish that doesn’t need dipping sauce.
How to Cook Crispy Oven Fried Chicken Wings
- Mix up the dry rub for a flavor boost – Combine 2 teaspoons of garlic salt, 1 tablespoon of smoked paprika, and 1/2 teaspoon of black pepper in a bowl. Give it a good stir. This rub adds both flavor and color to the chicken.
- Coat the wings with the spice blend – Pat 1 1/2 lbs. of chicken wings dry, then rub the spice mix all over. This step helps the seasoning stick and gives the meat a flavor boost right from the start.
- Prep the coating station – In one bowl, place 1/2 cup of flour. In another, mix the rest of the flour (1/2 cup) with 3/4 cup of regular breadcrumbs. Crack and beat 2 eggs in a third bowl. Keep them close together—it’ll make the dredging process quicker.
- Dredge and coat each wing – Dip each wing into the plain flour, then the beaten egg, and finally into the breadcrumb-flour mix. This triple coat makes the crust thicker and crispier once baked.
- Pan-fry quickly for extra crisp – Heat 3/4 cup of cooking oil in a pan over medium heat. Fry each wing for about 1 minute per side—just until it starts to brown. This helps lock in the texture before baking.
- Bake until golden and cooked through – Preheat your oven to 370F. Place the wings on a greased foil-lined tray and bake for 17 to 20 minutes. Let them cool a bit before serving so they firm up nicely. Enjoy your Crispy Oven Fried Chicken Wings!
Other Chicken Recipes
If you’re into Crispy Oven Fried Chicken Wings, you’ll probably want to try a few more chicken dishes that are just as easy and satisfying. Chicken’s super versatile, and there’s always a new way to cook it that hits the spot. Here are a few of my favorites that I think you’ll enjoy too.
- Popcorn chicken is a total crowd-pleaser. These bite-sized pieces are seasoned well, coated in flour, and deep-fried to crispy perfection. It’s kinda like chicken nuggets but way better—perfect for snacking or serving as a fun appetizer.
- Honey chicken brings that sweet-savory combo we all love. The chicken is lightly fried then tossed in a thick, sticky honey sauce that clings to every bite. It’s simple, flavorful, and pairs well with plain rice.
- Patis fried chicken is big on flavor. Patis (fish sauce) gives the chicken a salty, umami kick that sets it apart from your regular fried chicken. It’s a Filipino-style favorite that’s bold, garlicky, and goes great with vinegar dipping sauce.
- Chicken pandan is a fun dish you should totally try. Chicken pieces are marinated and wrapped in pandan leaves before frying, which gives it a fresh, herby aroma. The wrapping also helps lock in all the juice inside—pretty cool, right?
- Garlic fried chicken is for all the garlic lovers out there. It’s loaded with crispy bits of garlic and has that strong, savory punch. Serve it with a simple side and you’ve got yourself a solid meal without much effort.
These chicken recipes give you lots of variety without straying too far from the flavors you already like. Try one or try them all—either way, you’ll end up with something tasty on the table.
Try this Crispy Oven Fried Chicken Wings Recipe. Enjoy!
Crispy Oven Fried Chicken Wings Recipe
Ingredients
- 1 ½ lb. chicken wings
- 2 eggs beaten
- 1 cup all-purpose flour
- ¾ cup regular bread crumbs
- ¾ cup cooking oil
Rub ingredients
- 2 teaspoons garlic salt
- 1 tablespoon smoked paprika
- ½ teaspoon ground black pepper
Instructions
- Combine the rub ingredients in a bowl. Mix well.2 teaspoons garlic salt, 1 tablespoon smoked paprika, ½ teaspoon ground black pepper
- Rub the chicken wings with the rub mixture.1 ½ lb. chicken wings
- Pre-heat oven to 370F
- Start to heat the oil in a small pan.¾ cup cooking oil
- Arrange ½ cup all-purpose flour in a wide bowl. On a separate bowl, combine the remaining flour with bread crumbs. Mix well. Arrange both bowls side and place the bowl with beaten egg nearby.1 cup all-purpose flour, ¾ cup regular bread crumbs
- Dredge the chicken wings in the bowl with flour. Dip it into the beaten egg, and then roll into the bowl with flour and breadcrumb mixture.2 eggs
- Pan fry each side in medium heat for 1 minute or until it starts to get light brown. (See notes below)1
- Arranged each pan fried chicken wings over a baking tray lined with greased aluminum foil. (See notes below)2
- Bake for 17 to 20 minutes.
- Remove from the oven. Let it cool down.
- Serve with your favorite sides such as couscous salad or even Spam fried rice.
Notes
- The quick pan-fry gives the wings a head start on crisping up. The hot oil sets the coating so it sticks better and browns evenly. If you skipped this step, the breading might stay pale or fall off during baking. That short pan-fry locks in the crust, so it turns out golden and crunchy in the oven without needing deep-frying.
- Even though you’re using foil, chicken wings with a coating like this can still stick, especially when baking at higher temps. Greasing the foil creates a thin barrier between the food and the surface. That way, the wings don’t tear or lose their crunchy bottoms when you pull them off the tray. It also helps with browning the underside a bit better.
I love your recipe