For classic crispy oven-baked wings, cook them at 425°F / 220°C for about 40–45 minutes , flipping once halfway, until they hit an internal temp of 165°F / 74°C and the skin is nicely browned.

Ideal oven temperature for wings

Most reliable recipes cluster around a high-heat range of 400–425°F (204–220°C) for baking wings so the skin crisps while the meat stays juicy.

  • 425°F (220°C) : Sweet spot for extra-crispy skin and juicy meat; many “crispy wing” guides call this the best temp.
  • 400°F (204°C) : Still good, just a bit less aggressive and may need 5–10 extra minutes.
  • 350–375°F (177–190°C) : Wings will cook through but tend to be softer and less crisp unless baked much longer.
  • 450°F (232°C) : Very crispy but easy to burn if you don’t watch closely.

If your oven runs hot, lean toward 400°F ; if it runs cool and you want maximum crunch, go 425°F.

Simple step‑by‑step method

1. Preheat and prep

  1. Preheat oven to 425°F / 220°C.
  2. Line a baking sheet with foil and set a wire rack on top if you have one (better airflow = crispier skin).
  1. Pat wings very dry with paper towels; moisture kills crispiness.

2. Season for crispiness

  • Toss wings with:
    • Salt and pepper
    • Your favorite dry seasoning or rub
    • Optional: a little baking powder (not soda) mixed into the seasoning for extra blistered skin, a common crispy-wing trick.

3. Bake

  1. Arrange wings in a single layer , not touching.
  1. Bake 35–45 minutes at 425°F , flipping once halfway through.
  1. Start checking around 35 minutes ; they’re done when:
    • Internal temp is 165°F / 74°C at the thickest part, and
    • Skin is deep golden and crisp.

If using 400°F , expect around 40–55 minutes depending on wing size and your oven.

Quick temperature and time guide (HTML table)

[1][3] [1] [3][1] [3][1] [1][3]
Oven temp Approx. time Texture result
350°F / 177°C 55–65 minutes Tender, less crispy skin.
375°F / 190°C 45–55 minutes Decent crisp but not ultra‑crunchy.
400°F / 204°C 45–55 minutes Nice balance of crisp and juicy.
425°F / 220°C 35–45 minutes Extra crispy, very popular choice.
450°F / 232°C 30–40 minutes Super crispy, must watch to avoid burning.

Mini “forum-style” note

If you scroll cooking forums and threads, you’ll see people arguing “400°F is enough” vs “425°F all the way,” but the consistent theme is high heat, uncovered, on a rack if possible, until the skin is deeply browned and the wings hit 165°F inside.

If you want a quick flavor upgrade

Right after baking, you can:

  • Toss the hot wings in:
    • Buffalo sauce
    • Honey‑garlic
    • BBQ or gochujang for a trendy spicy‑sweet kick.
  • Or brush sauce on for the last 5–10 minutes of baking to let it thicken while keeping the skin fairly crisp.

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