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This baked chicken wings recipe with cream of chicken delivers crispy skin and tender meat, all smothered in a velvety sauce that balances rich and tangy flavors. The secret lies in baking the wings at high heat to achieve that perfect golden crust while keeping the interior juicy.
I've perfected this method over countless batches, ensuring every bite is crispy outside and succulent inside.
The cream of chicken sauce transforms ordinary wings into a restaurant-worthy dish. Made with simple pantry staples, this silky sauce clings to each crispy wing, adding a creamy, savory depth that complements the wings beautifully.
The key is simmering the sauce just until it thickens—no lumps, no separation, just perfect consistency every time.
By the time you're done, you'll have wings that are crispy enough to stand up to the sauce yet tender enough to melt in your mouth. The sauce drizzles effortlessly, creating a glossy finish that makes these wings look as good as they taste.
This recipe is designed to impress, whether you're feeding a crowd or treating yourself to a satisfying meal.
Pair with classic sides like celery sticks, carrot sticks, and ranch dressing for the full experience. The crispy texture and creamy sauce make these wings impossible to resist—guaranteed to become your new favorite way to enjoy chicken wings at home.
Ingredients for baked chicken wings recipe with cream of chicken
Six ingredients for crispy wings plus five staples for velvety sauce—simple enough for weeknights, impressive enough for guests.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 3 lb | Drumettes and flats, tips removed |
| All-Purpose Flour 🌾 | 1 cup | For dredging, sifted |
| Cornstarch 🌾 | ½ cup | Extra crispy coating |
| Garlic Powder 🧄 | 2 tbsp | Freshly ground preferred |
| Paprika 🌶️ | 1 tbsp | Smoked variety for depth |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly cracked |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for even coating |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for sauce |
| All-Purpose Flour 🌾 | 2 tbsp | For sauce roux |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The wings are the star, so don't skimp on quality. Look for drumettes and flats at Costco or your local butcher—they hold up better than wing tips. If you're buying frozen, thaw them overnight in the fridge (never in hot water). The secret to crispiness? Pat them bone-dry before dredging. I always grab extra—half for wings, half for sharing. For the flour, Bob's Red Mill works great if you want to splurge on quality, but any all-purpose brand is fine.
No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch. Short on butter? Olive oil or avocado oil for the sauce roux, but butter gives that unmistakable richness. The Dijon mustard can be swapped for regular yellow mustard, but you'll lose that extra depth. Fresh parsley is ideal, but dried parsley at half the amount gets the job done. The sauce thickens fast, so keep an eye on it—1-2 minutes max once the roux is golden.
Prep the wings ahead—store them in the fridge for up to 24 hours before baking. The sauce reheats beautifully—just warm it gently with a splash of milk or broth. Both wings and sauce keep for 3 days in the fridge, but honestly? They disappear faster. For leftovers, I portion the sauce into ice cube trays and freeze—perfect for quick drizzles later. The wings? Best eaten fresh, but reheat at 375°F for 10 minutes if you must.
Why You'll Love This Recipe
- Fewer Messy Steps: I swear by this method—just toss the wings in flour and cornstarch mix, then bake. No deep-frying, no sticky sauces, just that perfect golden crust. The secret? The cornstarch gives them that irresistible crunch without the fuss.
- Creamy-Garlic Magic: That creamy chicken sauce isn’t just tasty—it’s transformative. The garlic powder and paprika blend into the sauce, making every bite rich and savory. Honestly, the first time I tried it, I doubled the recipe just to have leftovers.
- Game for Any Gathering: Whether it’s a lazy Sunday brunch or a Super Bowl party, these wings adapt. Serve them as a snack, a side, or even a main with rice—no one will judge. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Chicken wings are cheap, and this recipe stretches them far. The flour and cornstarch coating uses almost nothing, and the sauce? A splash of cream of chicken goes a long way. My wallet and my taste buds thank me.
Step-by-step instructions for crispy baked chicken wings with cream sauce
Here's how to achieve perfectly crispy wings with a velvety cream sauce that ties everything together.
Prepare the Crispy Wing Coating
In a large bowl, whisk together the 1 cup all-purpose flour, 0.5 cup cornstarch, 2 tablespoons garlic powder, 1 tablespoon paprika, 1 tablespoon ground black pepper, and 1 tablespoon kosher salt. This dry blend is your secret weapon for ultra-crispy wings—the cornstarch helps create that satisfying crunch while the spices add depth of flavor.
Pat the 3 lb chicken wings completely dry with paper towels—this is crucial for crispiness. Working in batches, dip each wing into the beaten 2 whole large eggs (whisked in a separate shallow bowl), letting any excess drip off. Then immediately coat thoroughly in the flour mixture, pressing gently to adhere. Place on a wire rack set over a baking sheet to prevent sticking. I like to double-coat the wings for maximum crispiness—just let them dry for 5 minutes between coats.
Bake Until Golden and Crispy
Preheat your oven to 425°F and position racks in the upper and lower thirds for even cooking. Arrange the coated wings on the prepared baking sheets, leaving 1 inch of space between each piece. Bake for 35 minutes, then carefully flip each wing using tongs. Return to the oven for another 25-30 minutes until they're deep golden brown and the internal temperature reaches 165°F. The wings should be crispy enough that they hold their shape when lifted.
Here's the thing—don't peek during baking. Every time you open the oven, you lose heat and steam, which can make the wings less crispy. If they brown too quickly, tent them loosely with foil for the last 10 minutes of baking. The cornstarch coating will give you that perfect crunch you're after, but watch closely so they don't burn.
Make the Cream of Chicken Sauce
While the wings bake, melt the 0.5 cup unsalted butter in a medium saucepan over medium heat. Once foaming, whisk in the 2 tablespoons all-purpose flour to create a roux. Cook for 1-2 minutes until the mixture turns a light golden color—this will thicken your sauce beautifully. Slowly pour in the 1 cup chicken broth, whisking constantly to prevent lumps from forming.
Bring the mixture to a gentle simmer and let it cook for 5 minutes until slightly thickened. Reduce heat to low and stir in the 0.5 cup heavy cream, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice. The sauce should be smooth and velvety—if it's too thick, whisk in 1-2 tablespoons of hot chicken broth to reach your desired consistency. Keep it warm while you finish the wings.
Toss and Serve with Silky Sauce
Transfer the baked wings to a large bowl and immediately pour the warm cream sauce over them. Gently toss to coat each wing thoroughly—you want that rich, velvety sauce clinging to every crispy bite. If the sauce seems too thick after tossing, add another splash of warm chicken broth to loosen it up. The contrast between the crispy exterior and creamy interior is what makes this dish so special.
Let the wings rest for 2-3 minutes before serving to allow the sauce to soak in slightly. Garnish with 0.25 cup chopped fresh parsley just before serving for a pop of color and freshness. Serve immediately with your favorite dipping sauces or extra cream sauce on the side. These wings are best enjoyed while still crispy—every bite delivers that perfect balance of texture and flavor.
Pro Tips For Making Baked Chicken Wings Recipe With Cream Of Chicken
- Pat the Wings Dry: I learned this the hard way—wet wings steam instead of crisp up. After tossing them in flour, grab a paper towel and press hard on each wing to remove moisture. That extra 30 seconds of effort guarantees a proper crust, not a sad, limp coating.
- Mix the Flour First: Don’t just dump flour on the wings and call it a day. Whisk your all-purpose flour with cornstarch, garlic powder, and paprika before dredging—this ensures even distribution. I used to skip this, and some wings always ended up bland or unevenly seasoned.
- Bake in Two Batches: Crowding the tray turns your crispy dream into a soggy nightmare. Split the wings into two pans, even if it means an extra oven rack. The air needs room to circulate, or you’ll end up with wings that look more like dumplings than golden bites.
- Rest Before Baking: After dredging, let the wings sit on a wire rack for 10 minutes—yes, even if you’re impatient. This lets the flour adhere properly and prevents a messy slide-off when they hit the oven. (Your future self will thank you when they don’t stick to the tray.)
Essential equipment for baked chicken wings recipe with cream of chicken
Baking Sheet Essentials
You'll need heavy-duty baking sheets with rimmed edges—I recommend All-Clad stainless steel or USA Pan bakeware for even heat distribution. These sheets handle the high 425°F temperature without warping. Line them with parchment paper for easy cleanup, but leave the edges uncovered so excess fat can drip away. 🔥
For extra crispiness, I use two wire racks placed over the baking sheets. This allows hot air to circulate around the wings, preventing soggy bottoms. If you don’t have racks, prop up the wings on cabbage leaves or towel folds for similar results.
Oven Thermometer
Your oven’s temperature display isn’t always accurate—invest in an oven thermometer like the Thermoworks Oven Thermometer to ensure precise 425°F baking. Even a 10°F discrepancy can affect crispiness. I place mine near the wings while baking to monitor real-time temps.
Wire Racks
Wire racks are non-negotiable for crispy wings. They elevate the wings off the baking sheet, allowing air to circulate and fat to drain. I use two 16-inch half-sheet racks (like Wilton’s) to double my capacity.
If you’re short on racks, lasagna pans work in a pinch—they’re sturdy and have enough holes for airflow.
Cooling Rack
After baking, transfer wings to a cooling rack immediately to prevent steam buildup, which can make them soft. A wire cooling rack (like OXO’s) is ideal, but any rack with large gaps works. Let them rest for 5 minutes before tossing in the sauce to maintain crispiness.
Tongs and Spatula
Use long-handled tongs (I prefer OXO Good Grips) to flip wings without tearing the coating. For tossing wings in sauce, a wide silicone spatula helps distribute sauce evenly. Avoid metal utensils—they can scratch nonstick pans or tear the crispy crust.
Nutrition facts
Frequently asked questions
Can I use frozen chicken wings instead of fresh?
Yes, but thaw them completely first! Place frozen wings in a sealed bag and refrigerate overnight for even cooking. Never thaw at room temperature—this can make the meat unevenly cooked. Pat them completely dry before dredging, as any moisture will prevent that perfect crispy coating.
What if my sauce gets too thick after tossing?
Simply whisk in 1-2 tablespoons of warm chicken broth to loosen the sauce. The key is maintaining that silky consistency—too thick and it won't coat properly. For extra richness, you can also stir in 1 teaspoon of heavy cream to balance the texture. Always keep the sauce warm while tossing to prevent clumping.
How can I make these wings spicier?
Add ½ teaspoon of cayenne pepper or 1 teaspoon of hot sauce directly to the flour mixture for heat. For extra kick, stir 1 tablespoon of sriracha into the warm sauce after it's off the heat. If you prefer smoky heat, swap the paprika for ½ teaspoon smoked paprika plus ½ teaspoon regular paprika. Adjust to taste!
Can I make the sauce ahead of time?
Prepare the sauce up to 2 days ahead and store it in an airtight container in the fridge. Reheat gently on the stove with a splash of milk or broth to restore creaminess. For the wings, bake them fresh and toss with reheated sauce—this keeps that perfect crispy texture. The sauce reheats beautifully, making it ideal for meal prep.
Why did my wings turn out soggy?
Soggy wings usually mean one of two things: either the oven wasn't hot enough (425°F is critical) or the wings weren't dry before coating. Always pat wings bone-dry and use wire racks for airflow. If they brown too quickly, tent with foil for the last 10 minutes to prevent burning while maintaining crispiness. Double-check your oven temperature with a thermometer!