For crispy, fully cooked chicken wings, a good target is 425°F (about 220°C) in a conventional oven.

Quick Scoop

  • Best temp for most ovens: 425°F / 220°C.
  • Range that still works: 400–450°F (204–232°C); lower end is a bit less crisp but more forgiving, higher end is extra crispy but easier to burn.
  • Typical bake time at 425°F: about 35–45 minutes, depending on wing size and your oven.
  • Safety check: make sure the thickest part of the wing hits at least 165°F (74°C) internal temperature.

Simple oven method (example)

  1. Preheat oven to 425°F (220°C).
  1. Pat wings very dry, season, and lightly oil them.
  1. Place on a rack over a foil‑lined tray, in a single layer.
  1. Bake 20 minutes, flip, then bake another 15–25 minutes until browned, crispy, and at 165°F+ inside.

Some home cooks also like to finish with 2–3 minutes under the broiler for extra crunch, watching closely so they don’t burn.