These 5-ingredient oven wings are the kind of budget-friendly, low-fuss dinner that feels straight out of a vintage family cookbook in the best way. Using raw chicken wings, a simple pantry coating, and a hot oven, you get that old-school crispy texture without deep frying, which makes this recipe especially handy on a busy weeknight when you still want something fun and satisfying on the table.
Serve these crispy wings with celery sticks, carrot sticks, ranch or blue cheese dressing, and a simple coleslaw if you want the full classic wing-night feel. They also go really well with oven fries, baked beans, macaroni salad, or even a quick green salad to turn them into an easy casual dinner.
5-Ingredient Oven 1970s Crispy Wings
Servings: 4
Ingredients
3 pounds raw chicken wings, split at the joints with tips removed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup melted butter
Directions
1. Preheat the oven to 425°F. Pour the melted butter into a large roasting pan or rimmed baking sheet and tilt the pan so the bottom is coated.
2. In a large bowl, toss the raw chicken wings with the flour, salt, and black pepper until the wings are evenly coated.
3. Arrange the coated wings in a single layer in the prepared pan. Bake for 30 minutes.
4. Turn the wings over carefully with tongs and continue baking for 20 to 25 minutes, or until the wings are deeply golden, crisp on both sides, and cooked through.
5. Let the wings rest for 5 minutes before serving so the coating stays crisp. Transfer to a platter and serve hot.
Variations & Tips
For extra crispiness: Pat the wings very dry with paper towels before coating them in the flour mixture. Less surface moisture helps the skin brown better in the oven.
Add a little spice: Stir a pinch of cayenne or paprika into the flour mixture if you want a slightly bolder flavor while keeping the ingredient list simple and pantry-friendly.
Use a rack if you have one: Setting the wings on a wire rack inside the pan can help hot air circulate around them, but the recipe still works well directly in the buttered pan for that classic old-school texture.
Make cleanup easier: Line the pan with foil first, then add the butter. This is one of those little tricks that makes weeknight cooking feel much more manageable after a long workday.
Check doneness carefully: Wings should be cooked to 165°F internally at the thickest part and should look well browned with crisp edges before serving.