Introducing the very best Convection Oven Chicken Wings! Crispy, tender, and bursting with flavor, you’ll fall in love with these in one bite.
No more expensive take-out wings. No more soggy, rubbery wings. No more flavorless, bland, boring wings. These oven-baked wings will quickly become your favorite.
And they’re SO EASY TO MAKE! Keep reading to learn all the secrets to crisp, juicy, amazing oven baked chicken wings.
A little back story – my hubby is a chicken wing fanatic! I’m pretty sure he could live on wings alone. (That’s only a slight exaggeration.)
I’ve made every kind of wing you can imagine – pressure cooked wings, grilled wings, crisp lid wings, and of course, crispy air fryer wings (those are amazing and my #1 blog post and super popular on my YouTube channel here.)
He likes them all. But it was only when I made these convection oven chicken wings that he went all goo-goo, gaa-gaa. He ate the entire batch in about 5 minutes. And has been very insistent that I add this recipe to my blog. Yes, they’re that good!
So here it is – the complete version of my awesomely tasty, super crispy on the outside but juicy and tender on the inside baked wings. (And, yes, they can also be cooked in an air fryer in you have one of those.) And check out my air fryer chicken tenderloins here if that’s more your style.
Is Convection Bake Good For Chicken Wings?
Convection oven chicken wings turn out great! The constantly circulating hot air cooks them fairly quickly and also crisps up the skin of the wings. (See below for additional tips for crispy wings!)
The key to convection cooking is to not overcook the wings. You don’t want to dry them out. So start looking at the wings 30 minutes into the cooking process to see if they are done.
Another key to the best oven baked wings is to put them on a cooking rack on top of the rimmed baking sheet. Always spray the rack with non-stick spray to prevent sticking.
But just a heads up – you’ll likely still have some sticking on the rack. All it needs is a little soak in soapy water and it should clean up nicely. The results are well worth a little extra scrubbing. Trust me.
How Long Should I Cook Chicken Wings In A Convection Oven?
Everyone’s oven is a little different. So it’s important to keep an eye on things the first couple of times you make convection oven chicken wings.
One to two pounds of wings usually takes around 25-35 minutes in my convection oven. Yours may be a little faster or a little slower. Start checking them about 25 minutes into the cooking process.
It’s usually easy to tell if they’re done by poking at the skin to see if it’s getting pretty crispy. You can also feel the firmness of the chicken when lightly poking with a fork. You want it to be pretty firm.
Check the internal temperature with an instant-read thermometer if in doubt (here’s the one I use). You’re going for 165 degrees for the chicken temperature (not the bone temp, so be careful to insert it directly into the chicken part.)
What Is The Best Seasoning For Chicken Wings?
It’s all about personal taste. I prefer crispy, dry “naked” wings. So the dry seasonings are super important. This recipe has a bit of sweet with a hint of heat and a secret little punch of an unusual wing ingredient! And it’s the perfect compliment to crunchy, tender convection oven chicken wings. (See below for the full ingredient list and recipe.)
I do not usually toss mine with an additional wet sauce after they’re cooked, but lots of people love that. I suggest this honey mustard sauce if you’re looking for saucy wings. Or this Buffalo chicken wings sauce for a kicked up version.
What Is The Secret To Crispy Chicken Wings?
I’ve made TONS of chicken wings and the secret to crispiness comes down to a couple of important steps.
- Use Baking Powder – I only use about a tablespoon of baking powder for 1 1/2 to two pounds of chicken wings. It makes all the difference in the world. The baking powder undoubtedly makes the skin crispier, so don’t skip this step if crispy wings is your ultimate goal. (And DO NOT use baking soda. That will taste gross!)
- Keep The Wings Up In The Air – Place the wings on a cooling rack (that’s been sprayed with non-stick spray) and put that rack on top of the rimmed baking tray before you cook them. This keeps them from soaking in their own juices.
- Pat The Wings Very Dry Before Seasoning – The dryer the skin before you put on the seasonings, the better.
That’s it!! Just follow those simple tricks and you’ll have the Best. Wings. Ever.
Ingredients Used In This Recipe:
- Chicken Wings – I prefer free range and organic, but just use what you like. (see full recipe below)
- Baking Powder – The secret to crispiness.
- Spice Blend – Use what you like, but I use paprika, coconut sugar (can use brown sugar but it will be a little sweeter), garlic powder, cayenne pepper, salt and pepper, and a hint of cinnamon. Yum!
How to Make Convection Oven Chicken Wings:
- Heat your oven to 425 degrees convection. Spray a cooling rack and place on a rimmed baking sheet.
- Pat the chicken wings very dry with a paper towel. (see full recipe below)
- In a large bowl, whisk together the baking powder and spices of choice (see my preferred spices below)
- Toss the chicken wings in the large bowl with the spices. Toss well to ensure even coating.
- Spread the wings out in a single layer on the cooling rack that’s on the rimmed baking sheet.
- Convection bake at 425 degrees for 35-45 minutes, flipping the wings over every 15 minutes. Start checking the wings for doneness at 30 minutes. They may take up to 55 minutes, depending on your oven.
- Remove from the oven and let sit 5-10 minutes before you dig in (the waiting’s the hard part!)
And that’s all there is to perfect convection oven chicken wings! Everyone will love them. I promise!!
Tools Used In This Recipe:
Convection Oven Chicken Wings
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
These Convection Oven Chicken Wings will be some of the best wings you've ever had! Crispy, tender, juicy and bursting with flavor!
- 1 1/2 pounds fresh chicken wings
- 1 tablespoon baking powder
- 1 tablespoon paprika
- 1 tablespoon coconut sugar (can use brown sugar)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- Heat your convection oven to 425 degrees. Pat the chicken wings very dry in a single layer and set aside. Spray a cooling rack with non-stick spray.
- Whisk together the baking powder, paprika, sugar, garlic powder, salt, pepper, cayenne pepper, and cinnamon in a large bowl.
- Toss the dry chicken wings in with the spices and mix well so the wings are evenly coated.
- Place wings on the cooling rack in a single layer and place the rack on a rimmed baking sheet.
- Bake for 25-30 minutes, turning the wings over every 15 minutes.
- Check for doneness at 25 minutes. It can take up to 45 minutes to be fully cooked, depending on your oven. (Test internal temperature with an instant-read thermometer in the flesh part of the chicken. It should be 165 degrees.)
- Remove wings and let them sit for 5 minutes then serve with your favorite dipping sauce.
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Yield: 4Serving Size: 1
Amount Per Serving:Calories: 579Total Fat: 42gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 139mgSodium: 1300mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 29g