Garlic Herb Baked Chicken Wings are the ultimate party appetizer! I love making them on game day and watching them fly off the plate. They take just 5 minutes to prep and you probably already have everything you need to make them in your kitchen right now!
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.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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.
Top Reader Review
“Literally the best chicken wings I’ve ever had.” – Ingrid
Garlic and Herb Baked Chicken Wings
Ingredients
Wings
- 1 pound chicken wings separated
- 2 tablespoons vegetable oil
- 2 teaspoons Herbes de Provence
- 1 teaspoon roasted garlic powder
- 1 teaspoon kosher salt
Glaze
- 2 tablespoons butter
- 2 garlic cloves minced
- 1 teaspoon Herbes de Provence
- ⅛ cup mild honey such as clover or wildflower
Topping
- chopped fresh herbs such as parsley, basil, rosemary, chives
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine wings, vegetable oil, garlic powder, herbes de Provence, and salt. Use tongs to toss and coat evenly.1 pound chicken wings, 2 tablespoons vegetable oil, 2 teaspoons Herbes de Provence, 1 teaspoon roasted garlic powder, 1 teaspoon kosher salt
- Spread wings onto the prepared baking sheet and bake for 15 minutes. Remove from the oven and use metal tongs to flip. Return to the oven for an additional 15 minutes.
- While the wings are cooking, make the glaze. Melt butter in a small skillet over medium-high heat. Once melted, add minced garlic and herbes de Provence and cook until fragrant, about 30 seconds. Add honey and stir until smooth.2 tablespoons butter, 2 garlic cloves, 1 teaspoon Herbes de Provence, ⅛ cup mild honey
- Once fully cooked, remove wings from the oven and change the oven to broil. Flip all wings skin-side up and brush with glaze. Broil for 2-4 minutes until crispy.
- Serve immediately, topped with chopped fresh herbs.chopped fresh herbs
These look so amazing!
Thanks girl!
Absolutely love the flavor of these chicken wings! Yum!
Thanks Taylor!
I am obsessed with this recipe and make it about once a week. I love the herbes de Provence! They ad such a great flavor. I can’t seem to be consistent withe the glaze though it seems that the honey and butter split sometimes making it hard to spread.
I’m so happy you love it so much!
My husband is obsessed with these wings and I love all these tips – thanks!
YAY! Wonderful news 🙂
so good! I could eat the whole pan myself!
SAME
I love Chicken, especially wings, legs, and thighs. Also deep fried. It is the most inexpensive meat you can buy now a days….
great point!
Haven’t made them yet but could I use chicken thighs instead of wings??
Yes, absolutely!
Could you do this with thin cutlets?Thanks!
I think that would be delicious!!
Made it and came out amazing !!! My family loved it !!!
Yay! I’m so happy to hear that!
I haven’t tried them yet but herbs de Provence?
There are many herbs (and spices) that can collectively be called herbes de Provence, but the basic recipe includes basil, fennel, marjoram, parsley, rosemary, tarragon, and thyme!
So tasty! My favourite chicken wings recipe !
Thanks Carmen! I’m so glad you enjoyed them so much!!