When you want a low-effort dinner with big payoff, these 5-ingredient oven chicken wingettes and drumettes are hard to beat. Baking wings on a sheet pan is a practical home-cook method that delivers crisp edges, juicy meat, and plenty of savory flavor without deep frying. This version keeps the ingredient list short and pantry-friendly, making it ideal for busy weeknights, game day spreads, or casual gatherings where a simple tray of well-seasoned chicken disappears fast.
Serve these wings with roasted potatoes, coleslaw, corn on the cob, or a simple green salad for a complete meal. They also pair nicely with carrot and celery sticks, ranch or blue cheese dressing, and a side of rice or macaroni and cheese if you want something a little heartier.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
2 1/2 pounds raw chicken wingettes and drumettes
2 tablespoons olive oil
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
Directions
1. Preheat the oven to 425°F. Lightly grease a large metal baking sheet if needed, and pat the chicken wingettes and drumettes dry with paper towels so they roast instead of steam.
2. Place the chicken directly on the baking sheet. Drizzle with the olive oil, then sprinkle on the smoked paprika, garlic powder, and kosher salt. Toss everything together right on the pan until the pieces are evenly coated, then spread them into a single layer with a little space between pieces.
3. Bake for 35 to 45 minutes, turning the pieces once halfway through, until the chicken is cooked through and the skin is browned and crisp. If you want a little extra color, broil for 2 to 3 minutes at the end, watching carefully.
4. Let the chicken rest for 5 minutes before serving so the juices settle and the exterior stays crisp. Serve hot straight from the pan or transfer to a platter.
Variations & Tips
Spicier version: Add 1/2 to 1 teaspoon cayenne pepper or chipotle powder to the seasoning mix if you want more heat without changing the simple method.
Extra crisp tip: For better browning, avoid overcrowding the pan and use a heavy metal baking sheet rather than glass or ceramic. A little airflow around each piece helps the skin render and crisp properly.
Easy cleanup tip: If you like, line the pan with parchment paper or foil before greasing it lightly. You will still get good color, and cleanup will be much faster.
Seasoning swap: Smoked paprika gives these wings a subtle barbecue-style depth, but you can replace it with sweet paprika or your favorite salt-free seasoning blend if you want a slightly different flavor profile.