Oven Baked Chicken Wings: Southern Flavor, Big Crowd Favorite
If you’re looking for an easy oven baked chicken wings recipe that’s packed with bold southern flavor, this one’s worth bookmarking.
Whether you’re feeding the family on a weekend, hosting a game day hangout, or just want something simple and satisfying to throw together, these wings check all the boxes.
They’re flavorful, oven-roasted (not fried), and built on classic ingredients that bring a real depth of taste.
Who’s this for?
Busy home cooks, southern food lovers, wing fanatics, or anyone who wants a no-fuss way to make crispy baked chicken wings at home.
The marinated wings come out juicy and well seasoned without needing to stand over a fryer.
It’s the kind of recipe that feels like something your uncle might’ve made during a backyard get-together — simple, seasoned right, and made to share.
These aren’t just tossed in sauce and baked — they’re marinated low and slow in a buttermilk brine that brings tenderness and rich southern flavor from the inside out.
The mix of hot sauce, pickle juice, herbs, and spices adds complexity without being too complicated.
And baking them in the oven keeps things hands-off and mess-free. It’s a straightforward process that pays off with every bite.
When and where can you serve these?
This recipe works great year-round, but it really shines during football season, summer cookouts, family gatherings, or casual Friday nights at home.
They’re easy to bake ahead of time and reheat, or serve fresh from the oven when friends stop by.
Great for tailgating, picnics, or anytime you want a tray of wings that people will keep reaching for.
Why should you try these oven baked chicken wings?
Because they’re made the southern way — well seasoned, thoughtfully prepared, and full of flavor.
This recipe delivers crispy skin, tender meat, and a savory marinade that sets these apart from your average baked wing.
Plus, using the oven means less cleanup and no standing over hot oil. It’s a win all around.
How to serve these baked wings:
You can serve them as-is, straight off the tray, or set up a wing bar with a few dipping sauces on the side — ranch, blue cheese, honey mustard, or extra hot sauce.
Add celery sticks or pickles for crunch. These wings also pair well with cornbread, baked mac and cheese, or even a fresh southern-style slaw.
If you’re searching for “easy oven baked chicken wings recipe with buttermilk marinade” or “crispy baked chicken wings southern style,” this is the kind of recipe you’ll want to pin, print, and keep in your regular rotation.
It’s simple. It’s reliable. It’s the kind of food folks ask for again.
Oven Baked Chicken Wings
Ingredients:
3 lb. chicken wings
½ gallon of buttermilk
1 cup hot sauce
¼ cup pickle juice
1 sprig of rosemary or ½ tsp. crushed rosemary
2-3 sprigs of thyme
1 tsp. coarse kosher salt
1 tbsp. peppercorns
1 tsp. garlic powder
1 tsp. smoked paprika
½ tsp. cumin
2 bay leaves
salt and pepper to taste
¼ cup olive oil
Directions:
Start by preparing the marinade.
Separate the flat from the drummet on your wings, if they didn’t come prepared this way.
In a very large mixing bowl, combine buttermilk, hot sauce, pickle juice, rosemary, thyme, salt, peppercorns, garlic powder, smoked paprika, cumin, and bay leaves.
Whisk together to combine.
Submerge the wing pieces into the marinade and cover tightly with plastic wrap.
Leave in the refrigerator for 4 hours to marinate.
Next, preheat your oven to 425 degrees.
Prepare a large rimmed baking sheet, adding a baking rack and spraying with non-stick spray.
Take your marinade from the refrigerator and lay out paper towels to pat the wings dry.
Once dried, move the wing pieces over to your baking rack, laying them skin side up.
Brush the wings with olive oil, then salt and pepper.
Bake in a 425 degree oven for 20 minutes. Flip, then bake 15-18 minutes more.
Serve these Oven Baked Chicken Wings with your favorite sauces or dips! Pair them with carrot sticks or celery sticks.
Frequently Asked Questions about Oven Baked Chicken Wings
1. How do you make crispy oven baked chicken wings without frying? To make crispy oven baked chicken wings without frying, be sure to pat the wings completely dry after marinating. Use a baking rack on top of a sheet pan to allow heat to circulate evenly, and roast them at a high temperature—425°F is ideal. Brushing with olive oil helps the skin crisp up in the oven.
2. Can I marinate chicken wings in buttermilk overnight? Yes, you can marinate chicken wings in buttermilk overnight. The longer they sit in the marinade (up to 24 hours), the more flavorful and tender they’ll be. Just be sure to dry them well before baking so the skin gets crisp.
3. What’s the best hot sauce for marinating chicken wings? The best hot sauce for marinating chicken wings is one with bold flavor and medium heat. Classic southern hot sauces like Crystal or Louisiana Hot Sauce work great and pair well with the tangy buttermilk marinade.
4. Can I use frozen chicken wings for this oven baked recipe? Yes, you can use frozen chicken wings for this recipe, but make sure they are completely thawed before marinating. Thaw them in the refrigerator overnight and pat them dry before adding to the buttermilk marinade for the best results.
5. How long do I cook chicken wings in the oven at 425 degrees? Cook chicken wings in the oven at 425°F for about 35–40 minutes, flipping them halfway through. This ensures they’re cooked through and the skin turns golden and crispy.
6. What sides go well with southern style baked chicken wings? Popular southern sides for oven baked chicken wings include baked macaroni and cheese, cornbread, coleslaw, seasoned fries, or even a simple cucumber and tomato salad. They also go well with classic game day snacks like chips and dip or deviled eggs.
7. Can I make these crispy baked chicken wings ahead of time? Yes, you can bake them ahead and reheat in a 375°F oven for about 10–12 minutes. This helps maintain their crisp texture better than microwaving.
8. Do I need to flip the wings while baking in the oven? Flipping the wings halfway through the baking time helps them brown evenly and keeps the skin crisp on both sides. It’s a small step that makes a big difference in texture.
9. Can I use this buttermilk chicken wing marinade for grilling? Absolutely. This buttermilk marinade works great for grilling too. Just be sure to pat the wings dry before grilling to avoid flare-ups and help the skin crisp over the heat.
10. What’s the difference between flat and drumette chicken wings? Drumettes look like mini chicken legs and have more meat, while flats have two bones and tend to cook more quickly. Both work perfectly for this easy oven baked chicken wings recipe with buttermilk marinade.
Oven Baked Chicken Wings
Ingredients
3 lb. chicken wings
½ gallon of buttermilk
1 cup hot sauce
¼ cup pickle juice
1 sprig of rosemary or ½ tsp. Crushed rosemary
2-3 sprigs of thyme
1 tsp. Coarse kosher salt
1 tbsp. Peppercorns
1 tsp. Garlic powder
1 tsp. Smoked paprika
½ tsp. Cumin
2 bay leaves
Salt and pepper to taste
¼ cup olive oil
Instructions
Start by preparing the marinade.
Separate the flat from the drummet on your wings, if they didn’t come prepared this way.
In a very large mixing bowl, combine buttermilk, hot sauce, pickle juice, rosemary, thyme, salt, peppercorns, garlic powder, smoked paprika, cumin, and bay leaves.
Whisk together to combine.
Submerge the wing pieces into the marinade and cover tightly with plastic wrap.
Leave in the refrigerator for 4 hours to marinate.
Next, preheat your oven to 425 degrees.
Prepare a large rimmed baking sheet, adding a baking rack and spraying with non-stick spray. Take your marinade from the refrigerator and lay out paper towels to pat the wings dry.
Once dried, move the wing pieces over to your baking rack, laying them skin side up.
Brush the wings with olive oil, then salt and pepper.
Bake in a 425 degree oven for 20 minutes. Flip, then bake 15-18 minutes more.
If you are looking for a delicious appetizer to serve your guests for a gathering or for the big game day, try these Sausage Pinwheels!
Who doesn’t love a good sausage roll?
They’re easy to make, and they’re always a hit at parties. But sometimes you want something a little different – something that will really wow your guests.
That’s where sausage pinwheels come in. They’re the perfect appetizer for any occasion, and they’re sure to get your guests’ mouths watering.
What are you waiting for?
Start cooking!
Sausage Pinwheels
Ingredients:
1 lb. bulk pork sausage (regular or spicy)
½ cup diced red pepper
1 8 oz. cream cheese
2 tubes 8 oz. each crescent rolls
Kosher or sea salt
Black pepper
1 cup shredded cheese
1 green onion, sliced (topping, optional)
Diced tomatoes (topping, optional)
Directions:
In a cast iron skillet, preheat the skillet to medium-high and then crumble up the sausage into the pan. Season with kosher salt and black pepper. Cook until it is no longer pink.
Add in the diced red pepper and cook until the pepper is tender.
Add in the cream cheese, stir until everything is thoroughly blended. Turn the stove top to low.
Prepare your baking sheet by either lining it with parchment paper or a silicone mat.
Open one of the crescent roll tubes. Unroll the crescent rolls and separate them into 4 rectangles. You will want to seal the perforations with your fingers. Gently press out the crescent roll dough into a rectangle that is 6×4 and 1/2” thick.
Turn off the stove top and using a measuring cup and spoon, spoon the sausage filling into a 1/3 measuring cup and spread it onto a rectangle. Carefully spread it to within ¼ inch of the edge.
Carefully start to roll up the dough, jelly roll style and pinch the seam to seal. Make sure the seam side is down. Repeat this process until you have used all of the crescent roll dough.
Place the baking tray and the sausage roll logs into the freezer for one hour.
Preheat the oven to 350 degrees.
Carefully cut the log into 8 to 10 slices (depending on how thick you want them) and arrange them on prepared baking sheets (either lined with parchment paper or silicone mats).
Place in the oven and back until they are golden brown 15 – 18 minutes.
Remove from the oven and serve while warm. Serve up with sliced green onions and diced tomatoes.
Sausage Pinwheels
Ingredients
1 lb bulk pork sausage (regular or spicy)
½ cup diced red pepper
1 8 oz cream cheese
2 tubes 8 oz each crescent rolls
Kosher or sea salt
Black pepper
1 cup shredded cheese
1 green onion, sliced (topping, optional)
Diced tomatoes (topping, optional)
Instructions
In a cast iron skillet, preheat the skillet to medium-high and then crumble up the sausage into the pan. Season with kosher salt and black pepper. Cook until it is no longer pink. Approximately 7 minutes. Then add in the diced red pepper and cook until the pepper is tender, about another 2 – 3 minutes. Next add in the cream cheese, stir until everything is thoroughly blended. Turn the stove top to low.
Next, prepare your baking sheet by either lining it with parchment paper or a silicone mat.
Then open one of the crescent roll tubes. Unroll the crescent rolls and separate them into 4 rectangles. You will want to seal the perforations with your fingers. Gently press out the crescent roll dough into a rectangle that is 6×4 and 1/2” thick.
Next turn off the stove top and using a measuring cup and spoon, spoon the sausage filling into a 1/3 measuring cup and spread it onto a rectangle. Carefully spread it to within ¼ inch of the edge.
Then, carefully, start to roll up the dough, jelly roll style and pinch the seam to seal. Make sure the seam side is down. Repeat this process until you have used all of the crescent roll dough.
Place the baking tray and the sausage roll logs into the freezer for one hour.
Preheat the oven to 350 degrees.
Carefully cut the log into 8 to 10 slices (depending on how thick you want them) and arrange them on prepared baking sheets (either lined with parchment paper or silicone mats).
Place in the oven and back until they are golden brown 15 – 18 minutes.
Remove from the oven and serve while warm. Serve up with sliced green onions and diced tomatoes.
Are you wanting to serve a variety of chicken wings at your next gathering?
Try these Chicken Wings 3 Ways recipes and you’ll have three different flavored wings to share with your guests: Dry Rub, Buffalo, and Caribbean Jerk!
It’s no secret that chicken wings are one of the most popular appetizers around.
In fact, they’re often considered a main dish in their own right! And for good reason – chicken wings are delicious.
Whether you enjoy them with your favorite sauce or just some salt and pepper, there’s nothing quite like a plate of chicken wings.
So if you’re looking for a tasty appetizer to serve up at your next party, look no further than these chicken wings. Trust us – your guests will love them!
Combine all ingredients in a large mixing bowl and rub on chicken, reserve some mixture to toss in once wings are done.
Wings #2: The Original Buffalo Wing Sauce
1 stick of butter
1½ tbsp. apple cider vinegar
1/4 – 1 tsp. cayenne pepper (to your heat level)
⅛ tsp. garlic powder
1-2 tsp. cayenne hot sauce or tabasco hot sauce
½ tsp. Worcestershire sauce
4-8 tbsp. Franks Red Hot Sauce
Combine ingredients in a saucepan over low heat to melt butter, stir occasionally to blend well.
Wings #3: Caribbean Jerk Sauce
2 tbsp. butter, melted
2 tbsp. minced green onions (white and green parts)
1 cup water
¾ cup ketchup
½ cup + 2 tbsp. brown sugar
¼ cup apple cider vinegar
2 tbsp. white vinegar
2 tbsp. cayenne pepper sauce
2 tsp. ground black pepper
2 tsp. Worcestershire sauce
2 tsp. lime juice (or lemon juice)
1½ tsp. cayenne pepper
1 tsp. dried parsley
1 tbsp. cornstarch
½ tsp. salt
½ tsp. garlic powder
½ tsp. dried thyme
¼ tsp. onion powder
⅛ tsp. ground clove
⅛ tsp. ground nutmeg
⅛ tsp. ground allspice
⅛ tsp. ground sage
Make a slurry with the cornstarch and 1/2 of the water, combine remaining ingredients in a saucepan and heat over medium heat.
Bring to a slight boil and stir in the cornstarch slurry.
Stir constantly until thickened up enough to coat the back of the spoon.
Air Fryer Cooking Method:
Arrange wings in a single layer on an air fryer tray.
Set the air fryer to 380° and cook the wings for 12 minutes. Remover and flip wings over and continue to cook for an additional 12 minutes. Increase the temperature to 400° and cook for 5 more minutes.
Toss the wings in Sauces, or Righteous Rub.
Oven Cooking Method:
Preheat the Oven to 450°
Line a baking sheet with foil, place a wire rack on top of the foiled tray.
Toss wings in oil to coat, season with salt and pepper, or the righteous rub if using.
Bake 25-30 minutes until crispy and cooked through, flipping halfway through cook time.
Remove and toss in remaining Righteous Rub, Original Sauce, or Jerk Sauce.
Convection Oven Cooking Method:
Preheat Convection oven to 425°.
Line a baking sheet with foil, place a wire rack on top of the foiled tray.
Toss wings in oil to coat, season with salt and pepper, or the righteous rub if using.
Cook the wings in the oven for 15 minutes.
Drop the Temp to 350° and cook for an additional 15-20 minutes until cooked through and crispy. May need to flip them over about half way through.
Remove and toss in remaining Righteous Rub, Original Sauce, or Jerk Sauce.
Chicken Wings 3 Ways: Dry Rub, Buffalo, and Caribbean Jerk
Ingredients
4 lbs Chicken Wings (divided evenly 3 ways)
2 Tbsp Vegetable Oil
Righteous Dry Rub:
½ Tbsp Ground Chipotle Chili Pepper
½ Tbsp Smoked Paprika
½ Tbsp Onion Powder
½ Tbsp Coarse Salt
¾ Tbsp Brown Sugar
¾ tsp Chili Powder
¾ tsp Cumin
½ tsp Garlic Powder
½ tsp Cayenne Pepper
½ tsp Dried Mustard Powder
¼ tsp Black Pepper
¼ tsp Dried Oregano
¼ tsp Dried Ground Thyme
Combine all ingredients and rub on chicken, reserve some to toss in once wings are done
The Original Buffalo Wing Sauce:
1 Stick of Butter
1½ Tbsp Apple Cider Vinegar
1/4 – 1 tsp Cayenne Pepper (To your heat level)
⅛ tsp Garlic Powder
1-2 tsp Cayenne Hot Sauce or Tabasco
½ tsp Worcestershire
4-8 Tbsp Franks Hot Sauce (or your favorite brand)
Combine ingredients in a saucepan over low heat to melt butter, stir occasionally to blend well.
Caribbean Jerk Sauce:
2 Tbsp Butter, melted
2 Tbsp Minced Green Onions (white and green parts)
1 Cup Water
¾ Cup Ketchup
½ Cup + 2 Tbsp Brown Sugar
¼ Cup Apple Cider Vinegar
2 Tbsp White Vinegar
2 Tbsp Cayenne Pepper Sauce
2 tsp Ground Black Pepper
2 tsp Worcestershire
2 tsp Lime Juice (or lemon juice)
1½ tsp Cayenne Pepper
1 tsp dried Parsley
1 Tbsp Cornstarch
½ tsp Salt
½ tsp Garlic Powder
½ tsp Dried Thyme
¼ tsp Onion Powder
⅛ tsp Ground Clove
⅛ tsp Ground Nutmeg
⅛ tsp Ground Allspice
⅛ tsp Ground Sage
Make a slurry with the cornstarch and 1/2 of the water, combine remaining ingredients in a saucepan and heat over medium heat. Bring to a slight boil and stir in the cornstarch slurry. Stir constantly until thickened up enough to coat the back of the spoon.
Airfryer:
Arrange wings in a single layer on an air fryer tray.
Set the air fryer to 380° and cook the wings for 12 minutes. Remover and flip wings over and continue to cook for an additional 12 minutes. Increase the Temperature 400° and cook for 5 more minutes.
Toss the wings in Sauces, or Righteous Rub.
Oven:
Preheat the Oven to 450°.
Line a baking sheet with foil, place a wire rack on top of the foiled tray.
Toss wings in oil to coat, season with salt and pepper, or the righteous rub if using.
Bake 25-30 minutes until crispy and cooked through, flipping halfway through cook time.
Remove and toss in remaining Righteous Rub, Original Sauce, or Jerk Sauce.
Convection Oven:
Preheat Convection oven to 425°.
Line a baking sheet with foil, place a wire rack on top of the foiled tray.
Toss wings in oil to coat, season with salt and pepper, or the righteous rub if using.
Cook the wings in the oven for 15 minutes.
Drop the Temp to 350° and cook for an additional 15-20 minutes until cooked through and crispy. May need to flip them over about half way through.
Remove and toss in remaining Righteous Rub, Original Sauce, or Jerk Sauce.
Are you looking for the perfect appetizer to serve your guests for a gathering or the big game day? Try this easy Baked Cheesy Dip recipe!
It’s almost game day, and you know what that means—time to get your snack on!
This baked cheesy dip is the perfect appetizer for feeding a hungry crowd. This dish is easy to make and only requires a few ingredients. Plus, it’s packed with flavor and sure to please everyone at your next gathering.
Enjoy this recipe loaded with cheese and bacon goodness. Serve with pretzels, crackers, bread bowls, or even baguette bread. Dig in and enjoy!
Lay out the cream cheese so it can soften to room temperature.
Cook the bacon in the manner that you normally would, allow to cool, and chop into small pieces.
Wash and dry the green onions and thinly slice on an angle.
Preheat the oven to 375 degrees.
In a medium sized bowl, add in the cream cheese, mayo, sour cream, mozzarella cheese, gruyere cheese, bacon (reserve some for topping the dip), and combine thoroughly with a spoon.
Then pour into a baking dish, cover with foil, and bake for 35 minutes.
Remove from oven, top with additional bacon and the green onions and serve warm!
Baked Cheesy Dip
Ingredients
8 oz cream cheese
1 cup of mayo
8 oz sour cream
8 oz of shredded mozzarella cheese
4 oz of gruyere cheese
8 pieces of bacon
Green onions, thinly sliced
Instructions
Lay out the cream cheese so it can soften to room temperature.
Cook the bacon in the manner that you normally would, allow to cool, and chop into small pieces.
Wash and dry the green onions and thinly slice on an angle.
Preheat the oven to 375 degrees.
In a medium sized bowl, add in the cream cheese, mayo, sour cream, mozzarella cheese, gruyere cheese, bacon (reserve some for topping the dip), and combine thoroughly with a spoon.
Then pour into a baking dish, cover with foil, and bake for 35 minutes.
Remove from oven, top with additional bacon and the green onions and serve warm!
