Name: Baked Chicken Wings with Spicy Marinade Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 lb. (900g) split chicken wings; 1/2 cup oil; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1 1/2 teaspoons cumin; 1 teaspoon oregano; 1 teaspoon black pepper; 1/2 teaspoon salt, or to taste; 1 teaspoon instant chicken stock (optional)

If you’re anything like me, the quest for the perfect chicken wing recipe never really ends. Well, I’ve found a gem: this Baked Chicken Wings with Spicy Marinade Recipe is exactly what you need. Tender, crispy, and bursting with flavor, these wings deliver that spicy kick without the mess of deep frying. I promise, once you try this recipe, it’ll quickly become your go-to for gatherings, game days, or even a comforting weeknight dinner. Let’s dive in!

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Why You’ll Love This Recipe

Easy Prep & Cleanup: No fryer needed — just mix, marinate, and bake for crispy wings.
Balanced Spice Blend: The marinade hits the perfect spicy-savoriness without overpowering.
Customizable Heat Level: You control the Cayenne to make it mild or fiery hot.
Great for Any Occasion: Whether it’s a casual snack or party platter, these wings always impress.

A black metal tray filled with two layers of dark brown grilled chicken wings, each wing showing a crispy, textured skin with a slight shine from the glaze, sitting on white parchment paper lining the tray. The tray is placed on a white marbled surface with lemon wedges arranged partly visible on the right side and some green herbs on the upper left corner in the background. photo taken with an iphone --ar 2:3 --v 7 - Baked Chicken Wings with Spicy Marinade, spicy baked chicken wings, crispy baked chicken wings, flavorful chicken wing recipe, easy baked wing marinade

Ingredients You’ll Need

What makes this Baked Chicken Wings with Spicy Marinade Recipe so tasty? It’s the combo of spices paired with the chicken itself. These ingredients work beautifully together, ensuring each wing has layers of flavor — plus, the oil helps get that irresistible golden crisp. Shopping tips? Look for fresh, split chicken wings at your butcher or grocery store for the best texture.

Flat lay of fresh split chicken wings arranged neatly next to a small white ceramic bowl filled with golden cooking oil, another small white bowl containing bright red paprika powder, a small white bowl with light brown cumin powder, a small white bowl holding pale beige garlic powder, a small white bowl with fine off-white onion powder, a small white bowl containing vibrant red cayenne powder, a small white bowl with dried green oregano leaves, a small white bowl filled with dark black peppercorns, a small white bowl with fine white salt crystals, and a small white bowl with a light beige instant chicken stock powder, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Chicken Wings with Spicy Marinade, spicy baked chicken wings, crispy baked chicken wings, flavorful chicken wing recipe, easy baked wing marinade

Split chicken wings: Using split wings means more surface area for that marinade to cling to, plus they crisp up wonderfully in the oven.
Oil: Helps the spices stick and encourages browning without deep frying.
Garlic powder: A quick way to add depth without the moisture that fresh garlic can introduce.
Onion powder: Adds a gentle sweetness and complexity to the spice mix.
Paprika: For mild smoky flavor and a beautiful color.
Cayenne: The star of the “spicy” marinade — adjust based on how fiery you like it.
Cumin: Earthy, warm, and perfectly balanced with the heat.
Oregano: Adds herbaceous notes that lift the marinade.
Black pepper: Freshly cracked is best to add a sharp bite.
Salt: Enhances all the flavors; remember you can always add more after baking.
Instant chicken stock (optional): A secret touch I use to boost savory depth without adding liquid.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this baked chicken wings recipe depending on my mood or what’s in the pantry. You should feel free to make it your own — spice it up, cool it down, or throw in some extras to suit your taste. Here are a few ways I’ve personalized it:

Smoky BBQ Twist: Swap paprika with smoked paprika and add a teaspoon of brown sugar for a sweet-spicy balance — my family can’t get enough.
Herb Infusion: Toss in fresh thyme or rosemary with the marinade for an aromatic change that’s super fresh.
Buffalo Style: Make the marinade but add melted buffalo sauce right after baking for that classic zing.
Low-Sodium Option: Skip the salt and instant chicken stock, then serve with a salty dipping sauce on the side.

How to Make Baked Chicken Wings with Spicy Marinade Recipe

Step 1: Mix Your Spice Blend

Start by combining all your spices — garlic powder, onion powder, paprika, cumin, oregano, Cayenne, black pepper, salt, and instant chicken stock if using — in a small bowl or shallow plate. I like doing this ahead of time so when the chicken’s ready to go, everything is at my fingertips. This blend is what gives your wings that unmistakable kick and aroma.

Step 2: Coat and Marinade the Wings

Place the split chicken wings in a large bowl, drizzle with oil, then sprinkle your spice mix on top. Now comes the fun part — toss everything together so the wings are fully coated. You’ll want to really massage the marinade into every nook and cranny. Trust me, this makes a huge flavor difference. Let them rest for at least 30 minutes at room temp, but if you’re planning ahead, marinate overnight in the fridge for deeper flavor.

Step 3: Oven Prep and Baking

While the wings are soaking in all that goodness, preheat your oven to 450ºF (230ºC). Place the oven rack in the middle position to get even cooking. When ready, spread your wings out on a foil- or parchment-lined rimmed baking sheet — don’t crowd them, so they crisp properly rather than steam. Once in the oven, reduce the temperature to 340ºF (170ºC) and bake for 50 minutes to an hour. I usually flip mine halfway through so they brown evenly.

Step 4: Rest and Crisp

A crucial step that many overlook: once your wings come out, set the baking sheet on a cooling rack and let them rest for about 5 minutes. This little pause helps the wings stay crispy and lets the juices redistribute. If you want, garnish with fresh lemon slices and cilantro for a bright finish — it’s a game changer in flavor and presentation.

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Pro Tips for Making Baked Chicken Wings with Spicy Marinade Recipe

Room Temperature Wings: Bringing the wings to room temp before baking helps them cook evenly and crisp up better.
Don’t Skip the Resting Step: Letting wings rest off the heat is key for locking in crispiness — I noticed this difference after the first few tries.
Use a Wire Rack on the Baking Sheet: If you have one, elevating wings helps hot air circulate around each piece for maximum crisp.
Watch Your Spice Balance: I always taste my spices before mixing to avoid overpowering with salt or heat.

How to Serve Baked Chicken Wings with Spicy Marinade Recipe

The image shows crispy, golden-brown chicken wings spread out evenly on a textured oven tray. Each wing has a slightly shiny, seasoned skin with areas of darker, caramelized spots where the spices and juices have cooked well, creating a rich crust. The tray underneath has small patches of cooked seasoning bits and oil, giving a rustic and appetizing look. The wings vary slightly in size and shape but are placed close together without overlapping. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Baked Chicken Wings with Spicy Marinade, spicy baked chicken wings, crispy baked chicken wings, flavorful chicken wing recipe, easy baked wing marinade

Garnishes

I’m a fan of simple garnishes that add freshness and cut through the spice. Lemon wedges are my top pick because a quick squeeze brightens every bite. Sometimes, I scatter fresh cilantro for color and a hint of herbaceous flavor — it’s such a nice contrast to the smoky, spicy wings.

Side Dishes

I usually serve these wings with creamy ranch or blue cheese dressing to cool the heat. For sides, crispy oven-baked fries or a crunchy coleslaw work beautifully. I’ve also paired them with a quick cucumber salad for a refreshing touch that balances the richness.

Creative Ways to Present

For parties, I love arranging the wings on a big wooden board with little bowls of different dipping sauces — think garlic aioli, honey mustard, and of course, ranch. It turns a simple dish into an eye-catching spread. I’ve even served them stacked with fresh herbs and lemon slices on layered plates for a rustic, inviting look.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. I make sure to cool the wings completely before sealing to avoid sogginess. When properly stored, the wings keep their flavor and texture pretty well.

Freezing

I’ve frozen these wings a couple of times when making big batches. To freeze, spread cooled wings on a baking sheet first to freeze individually, then transfer to a ziplock bag or airtight container. They last up to 2 months this way and thaw super quickly in the fridge.

Reheating

To reheat, I always use the oven or an air fryer (if I have one) at around 350ºF for 8-10 minutes to bring back the crispiness. Microwaving is a no-go for me since it tends to make them soggy. Patience here really pays off for that fresh-out-of-the-oven feel.

FAQs

Can I use bone-in whole chicken wings instead of split wings?

Absolutely! Whole bone-in wings can work, though split wings crisp up a bit better because the marinade has more surface area to soak in. If using whole wings, consider extending the bake time slightly to ensure they cook through completely.
Is it possible to make this recipe less spicy for kids?

Yes! Simply reduce or omit the Cayenne pepper and adjust the paprika to sweet or smoked varieties to keep flavor without too much heat. The marinade is versatile, so you can dial spice levels up or down based on your family’s taste.
Can I prepare the marinade ahead of time?

You can mix the dry spices ahead and store them in an airtight jar for a week or two. However, I recommend marinating the wings only when you’re ready to bake, ideally letting them soak for 30 minutes to overnight for best flavor.
How do I get the wings extra crispy without frying?

Using a wire rack on your baking sheet helps air circulate around the wings, promoting crispiness. Also, make sure they’re spaced out well and not crowded on the pan, and don’t skip that resting step after baking — it’s key!

Final Thoughts

I absolutely love how this Baked Chicken Wings with Spicy Marinade Recipe turns out every time — it’s simple yet packed with flavor, and the best part is sharing it with friends and family who inevitably ask for seconds. When I first tried baking wings instead of frying, I was skeptical about getting that crispy texture, but this recipe won me over completely. Give it a shot in your kitchen and see for yourself; I have a feeling you’ll be adding it to your favorites like I did. Happy cooking!