Crispy Breaded Chicken Wings in the Oven
Juicy, delicious, perfect with beer and good company! Crispy breaded chicken wings in the oven are less caloric than deep-fried ones. The key is choosing good breadcrumbs that don’t get soggy and keep the crunch.
Updated : 05 September, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Chicken wings
150 grams
Breadcrumbs
80 grams
Butter
1 teaspoon
Dry spices
1 teaspoon
Paprika
1 teaspoon
Garlic
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose good-quality breadcrumbs. They should not be too fine - almost like flour ones won’t give crispiness. Crunchy breadcrumbs make crispy wings. Add spices to taste.
Step 2
Wash the chicken wings. You can bread and bake them whole or cut into parts. I cut whole wings into 2 parts: removed the shoulder joint, left the forearm and tip whole. No need to dry; breadcrumbs stick better to moist wings.
Step 3
In a bowl, mix breadcrumbs, chicken seasoning, dry garlic, paprika, salt, and pepper. Optionally, add a pinch of ground chili.
Step 4
Melt butter and let it cool slightly. You can replace part of it with vegetable oil if you like.
Step 5
Place chicken wings in a bag, add the breadcrumb mixture.
Step 6
Tie the bag and shake well so the coating distributes evenly. This method is faster and reduces dishwashing.
Step 7
Dip each wing or piece carefully into melted butter on all sides, then place on a parchment-lined baking sheet. Don’t worry - the coating won’t fall off.
Step 8
Bake in a preheated oven at 200°C (390°F) for 30-35 minutes until golden brown. You can occasionally baste with juices from the tray or remaining butter.
Step 9
Serve hot with different sauces. Enjoy!