For classic oven-baked chicken wings, plan on about 35–45 minutes at high heat, but it depends on temperature and wing size.

Quick Scoop

  • At 425°F (220°C): about 35–45 minutes for most wings until crispy and at least 165°F inside.
  • At 400°F (205°C): roughly 40–50 minutes.
  • At 375°F (190°C): about 30–45 minutes for a small batch like 10 wings.
  • At 350°F (175°C): about 55–65 minutes.
  • Always go by internal temperature (165°F/74°C) and golden-brown, crispy skin rather than just the clock.

Simple step-by-step

  1. Pat wings very dry (this is key for crispiness).
  2. Toss with oil and seasonings or dry rub.
  3. Arrange in a single layer on a rack over a baking sheet if you have one (helps air circulation and crisp skin).
  1. Bake at 425°F for about 35–45 minutes, rotating the tray halfway through; flip once if you’re not using a rack.
  1. Check a thick wing with a thermometer; once it hits 165°F and looks deep golden and crisp, you’re done.
  1. If you want them extra sticky or charred, toss in sauce and broil 2–3 minutes at the end.

A quick “story-style” tip

Think of it like game day: you toss your wings with a quick spice mix, slide them into a hot oven at 425°F, and by the time you’ve set the table and picked a show, that 35–45 minute window has passed and the wings are sizzling, skin blistered and crisp, ready for a last-minute sauce and a short broil for that bar-style finish.

TL;DR: For most situations, bake wings at 425°F for about 35–45 minutes until they’re crispy and 165°F inside; lower temps just mean you’ll need more time.

Information gathered from public forums or data available on the internet and portrayed here.