Garlic Herb Baked Chicken Wings Recipe

As much as I love a classic deep fried wing, let’s get real – it can be a nuisance to get rid of all that hot oil! That’s why I love recipes like this one. When you get it just right, oven baked wings can be just as crispy-skinned and delicious as fried wings. I also like that they’re on the healthier side since you’re not dunking them in oil! The garlic and herb flavor on these wings is what really sends them over the top. Be warned – your kitchen is going to smell SO good when these are baking. This is the kind of recipe that makes everyone in my house poke their head in the kitchen and ask “what are you making?”

What’s in this garlic herb baked chicken wings recipe?

With a handful of basic ingredients, you can have your new favorite baked wings ready to go! Here’s a quick look at some things you’ll need:

Wings: Whenever possible, I recommend buying the wings already separated into the wingette (also known as the flat) and the drummette. This saves time and frustration and, in my experience, is worth the extra dollar-or-so per pound. Herbes de Provence: This is a mixture of dried herbs found in southeastern France. Don’t worry – the herbs are easily found at most grocery stores. Garlic: For the very best flavor, try to use fresh garlic instead of the pre-minced alternative.

How to Store and Reheat

Store leftover wings in an airtight container in the fridge for up to 3 days. When it comes time to reheat, I recommend using your oven or air fryer rather than the microwave. You want to keep the skin nice and crispy!

How to Freeze

Let the cooked chicken wings fully cool to room temperature prior to freezing in an airtight container for up to 3 months.

Notes and Tips

I always recommend using unsalted butter. That way, you can add more salt as needed and better control the amount of sodium in your dish. Don’t skip the broiling step right at the end! That’s how you’re going to crisp up the skin so perfectly.