Let me put you on game real quick: naked wings don’t need all that batter to be good. When the skin is seasoned right and cooked at the right temp, they crisp up naturally and give you all the wing joy without feeling heavy. I have over 20 wing recipes with various flavors. When it comes to chicken wings, I'm the queen.
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What Type of Wings to Use
I love to use party wings that are already split as opposed to whole chicken wings. Party wings will cook at a more even and consistent temperature. Feel free to use whole chicken wings if you like.
How to Season the Wings
You can season these any way you like. My favorite spices to use are my Homemade Ranch Seasoning, Dry Rub for Chicken Wings, and New Orleans Cajun Seasoning and Rub.
How to Make Naked Chicken Wings
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the wings. Pat the wings dry really well with paper towels. The drier they are, the crispier they’ll get. If you want a little extra crunch, toss them with a light drizzle of olive oil.
- Season. Sprinkle the chicken rub spices all over the wings, coating them evenly. Don’t be shy here, wings need bold seasoning.
- Cook.
- Oven Method:
Preheat to 425°F. Place the wings on a wire rack set over a baking sheet (this keeps them from sitting in their own juices). Bake for 40–45 minutes, flipping halfway through, until the skin is crispy and the wings reach 165°F internally. - Air Fryer Method:
Arrange wings in a single layer in the basket, leaving space for the air to circulate. Air fry for 15-20 minutes, flipping halfway, until golden brown and cooked through.
- Oven Method:
- Serve. Enjoy!
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Naked Chicken Wings Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 2 pounds chicken wings I use party wings/drummettes.
Ranch Seasoning (Option 1)
- 1 teaspoon chives
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
Dry Rub (Option 2) Feel free to use any store bought rub.
- 2 teaspoons brown sugar or brown sweetener
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
Instructions
Oven and Baking Instructions
- Preheat the oven to 375 degrees.
- Pat the chicken dry and place it on a large bowl or plastic bag.
- Add the spices to the chicken. Ensure the chicken is fully coated.
- Line a sheet pan with parchment paper and add the wings.
- Bake the wings for 20 minutes and then open and flip the wings.
- Bake for an additional 15-25 minutes. Ensure the chicken has reached an internal temperature of 165 degrees. Use a meat thermometer.
Air Fryer Instructions
- Pat the chicken dry and place it on a large bowl or plastic bag.
- Add the spices to the chicken. Ensure the chicken is fully coated.
- Place the chicken in the air fryer basket.
- Air fry for 15 minutes on 400 degrees.
- Open the air fryer and flip the chicken. Cook for an additional 5-10 minutes. Ensure the chicken has reached an internal temperature of 165 degrees. Use a meat thermometer.
Notes
- As a rule of thumb, when applying spices to wings. you should apply enough to fully coat the chicken or meat. You don’t want to see any empty spots. Add more spices if necessary.
- You can substitute regular paprika if you wish, but the smoked paprika definitely takes these to the next level.
- You can use actual wings (instead of drums and flats) if you wish, you may need to adjust the number of ingredients needed to fully coat your wings.
- You can make breaded wings using 1-2 tablespoons of baking powder or ⅓ cup to ½ cup of all-purpose flour (enough to fully coat the chicken).
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Naked wings are wings cooked without breading or batter. Just seasoned chicken with crispy skin and juicy meat. The texture comes from technique, not coating.
Absolutely. When you dry the wings well and cook them at a high enough heat, the skin becomes its own crispy shell. That’s why seasoned naked wings hit so hard.
Yes, chile. Moisture is the enemy of crispy wings. Blotting them takes seconds and makes a major difference in texture.
You don’t need a lot. A light drizzle or spray helps the seasoning stick and encourages browning, especially for oven or air fryer wings.
One hundred percent. The air fryer was made for wings. They get crispy fast without drying out. Just avoid overcrowding.
Yes! Bake at 425–450°F with a wire rack so the heat circulates. Flip halfway to get that even, golden skin.
Yes, and that’s the best part. Naked wings take on sauce beautifully because nothing gets in the way. Think lemon pepper butter, buffalo, BBQ, garlic parm, anything sticks.
Go with party wings if you want less prep and more even cooking. Flats and drums cook faster and sauce better than whole wings.
Wings are safe at 165°F, but the texture is best around 185–190°F. That’s when the meat pulls clean from the bone and the skin crisps instead of rubberizing.
The best way to reheat wings is on the grill or in the air fryer or oven. I wouldn’t microwave them. You can use the same cook temperature and reheat the wings until warm.
Leftover wings can be frozen for up to 3 months. Defrost in the fridge overnight and follow the instructions above to reheat.
Absolutely! Chicken tenders, chicken breasts, or chicken thighs will work. Click the links to check out my other recipes for cook time.
What to Pair with Naked Wings
Air Fryer French Fries
Air Fryer Sweet Potato Fries
Roasted Ranch Potatoes
Grilled Asparagus in Foil
More Dry Rub Wings Recipes
How to Grill Chicken Wings
Dry Rub Wings
Ranch Chicken Wings
Air Fryer Turkey Wings
Air Fryer Parmesan Crusted Chicken
Cajun Chicken Wings
Slow Cooker Crockpot Chicken Wings
Fried Chicken Wings Recipe
More Flavored Chicken Wings Recipes
Lemon Pepper Chicken Wings
Hot Lemon Pepper Wings
Honey Hot Wings
Honey Garlic Wings
Air Fryer Buffalo Wings
Garlic Parmesan Wings
Honey BBQ Wings
Traeger Smoked Chicken Wings
Ashley says
These are the best naked wings! The skin comes out PERFECTLY crispy and the meat is tender inside. I’m making a double (or triple) batch next time. Thanks for another great wings recipe!
staysnatched says
I'm glad you enjoyed them!
Fran says
Made this dish for my sister and I half last night and the rest tonight and we both enjoyed this recipe. Enjoyed the little kick from the spices which I truly enjoyed.
staysnatched says
So glad to hear it!
Michelle says
These wings never disappoint! I’ve cooked them in the oven and air fryer and you can’t go wrong with either one. They’ve turned out great with both cooking methods! I’m kicking myself for not thawing a second pack of wings. I knew better!
staysnatched says
haha! Love it
Ann says
I used option 2 and made the dry rub. Very easy to make and full of flavor. I’m going to make a batch of the ranch today. Wings are always in rotation at my house so this recipe will be on repeat.
staysnatched says
Glad to hear it!