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Baked chicken wings with cream of chicken sauce deliver the perfect balance of crispy, golden edges and tender meat—no deep fryer required. The secret lies in a dry brine and high-heat baking technique that locks in moisture while creating that coveted crunch. This recipe transforms simple ingredients into wings so flavorful, they’ll disappear faster than you can say "second helping."
What sets this method apart is the cream of chicken sauce, a velvety glaze that coats each wing in rich, savory goodness without overpowering the natural flavor. The sauce thickens beautifully when simmered, creating a glossy finish that clings to every crispy bite.
Unlike traditional fried wings, these bake in the oven, making them a healthier yet equally satisfying option.
The result is wings with a crispy crust that shatters at the first bite, giving way to juicy, tender meat inside. The cream of chicken sauce adds depth and a subtle tang, elevating each piece to restaurant-quality status.
This method works for both weeknight dinners and game-day spreads—just adjust the quantity to suit your crowd.
Perfect for serving with celery sticks, carrot sticks, and extra sauce on the side. The recipe scales easily, so you can make a full batch for parties or just a few for a cozy meal. Let’s get started—your taste buds will thank you.
Ingredients for baked chicken wings recipe with cream of chicken
Crispy wings start with the right balance of seasoning and sauce—simple ingredients for big flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 lb | Dry-brined overnight, drumettes and flats |
| Butter, Unsalted 🧈 | ½ cup | Melted for sauce base |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| All-Purpose Flour 🌾 | 1 tbsp | For sauce thickening |
| Worcestershire Sauce 🍶 | 1 tbsp | Vegetarian version if needed |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Dijon Mustard 🍯 | 1 tsp | For subtle tang |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Paprika 🌶️ | 1 tsp | Smoked for depth |
| Cornstarch 🌾 | 1 tbsp | For crispy coating |
| Olive Oil 🫒 | 2 tbsp | For tossing wings |
The chicken wings are the foundation, so dry-brine them overnight—this locks in moisture and creates that perfect crispy crust. Look for drumettes and flats at Costco or your local butcher—they're more flavorful than the smaller wings. If you can't find them, use a mix of wing pieces, but trim excess fat to ensure even cooking. The key is to pat them completely dry before seasoning—any moisture will prevent that coveted crisp. For extra insurance, I like to toss them in cornstarch before baking, which gives an additional crispy layer without frying.
No heavy cream? Full-fat coconut milk works in a pinch, though the texture will be slightly lighter. Substituting the chicken broth? Low-sodium vegetable broth keeps the flavor balanced. The Worcestershire sauce is non-negotiable for depth, but if you're vegetarian, vegan Worcestershire (like Annie's) does the trick. For the garlic, fresh is best, but if you're short on time, garlic powder at half the amount gets you close. The lemon juice adds brightness—skip it if you prefer a richer sauce, but I find it essential for balance. And if you can't find smoked paprika, regular paprika plus a pinch of liquid smoke mimics the effect.
The wings keep their crispiness for about 20 minutes after baking, so serve them immediately with the sauce. Store leftovers in an airtight container in the fridge for up to 3 days, but reheat them in the oven at 375°F for 5-10 minutes to restore the crunch. The sauce reheats beautifully—simmer it gently to avoid curdling. For meal prep, portion the sauce separately and toss it with the wings just before serving to keep everything fresh. The combination of crispy wings and velvety sauce makes this a game-day staple—double the batch if you're feeding a crowd.
Why You'll Love This Recipe
- No-Fuss Setup: I swear by this recipe because it’s basically hands-off after the initial toss. Toss wings in flour, brush with melted butter, then bake—no deep-frying, no messy sauces. The heavy cream and broth create that rich, velvety glaze while you’re free to watch a show or sip your drink.
- Creamy-Crisp Magic: That crispy skin with a creamy, savory center? It’s the butter and flour working together like a dream. The heavy cream adds depth, while the chicken broth keeps it from being too heavy—like a hug in sauce form.
- Game for Any Night: Between us, this is my go-to for game day, lazy Sundays, or when I’m too tired to think. The wings reheat beautifully, so I’ll make a double batch and freeze half. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Chicken wings are cheap, and this recipe stretches them further with the broth and cream. I feed four people for under $15, and everyone leaves happy—no takeout splurges needed. Plus, leftovers taste just as good reheated.
Step-by-step instructions for baked wings with creamy sauce
Achieving that perfect crispy crust while maintaining juicy meat requires precision—here's how to nail it.
Prepare the Wings for Maximum Crispiness
Preheat your oven to 425°F with a wire rack positioned in the center of a baking sheet. Line the rack with aluminum foil for easy cleanup. Pat the 2 lb chicken wings completely dry with paper towels—this is critical for crispy skin. I can't stress this enough: any moisture left on the wings will steam them instead of crisping them.
In a large bowl, toss the wings with the 2 tbsp olive oil until they're evenly coated. Then sprinkle with 2 tsp salt, 1 tsp black pepper, and 1 tsp paprika. Mix gently but thoroughly so every wing gets an even coating. Let them sit at room temperature for 15 minutes before baking—this helps them cook more evenly.
Bake Until Deep Golden Brown
Arrange the wings in a single layer on the prepared wire rack, leaving about ½ inch of space between each piece. This allows hot air to circulate and crisp all sides. Bake for 35-40 minutes, flipping them halfway through at the 20-minute mark. You're looking for wings that are deep golden brown with crispy skin that crackles when you touch it.
Don't be tempted to open the oven early to check—every time you do, you lose heat and steam the wings. If they brown too quickly, reduce the temperature to 400°F for the second half of cooking. The internal temperature should reach 165°F when measured at the thickest part of the drumette.
Create the Cream of Chicken Sauce
While the wings bake, melt the 0.5 cup butter, unsalted in a medium saucepan over medium heat. Once melted, whisk in the 1 tbsp all-purpose flour and cook for 1-2 minutes until it forms a smooth paste. This creates a roux that will thicken your sauce beautifully.
Gradually whisk in the 1 cup chicken broth, 1 tbsp Worcestershire sauce, 1 tbsp lemon juice, 1 tsp Dijon mustard, and the 3 cloves minced garlic cloves. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes until it thickens slightly. Then stir in the 0.5 cup heavy cream and simmer for another 2-3 minutes until the sauce coats the back of a spoon.
Toss Wings in Sauce for Perfect Finish
Once the wings are fully baked, transfer them to a large bowl. Pour the warm sauce over the wings and toss gently to coat them evenly. For extra crispiness, sprinkle the 1 tbsp cornstarch over the wings and toss again to create a light, crunchy coating. Let them sit for 2-3 minutes so the cornstarch can adhere properly.
Return the wings to the baking sheet and broil for 1-2 minutes on high, watching closely to prevent burning. The cornstarch will turn golden and crispy, creating that perfect textural contrast with the creamy sauce. Serve immediately while the sauce is still warm and clinging beautifully to each crispy wing.
Pro Tips For Making Baked Chicken Wings Recipe With Cream Of Chicken
- Pat the Wings Dry: I used to skip this step and wondered why my sauce never stuck right—those wings need to be bone-dry before hitting the oven. Use paper towels to wipe them down thoroughly, especially if they’re fresh or slightly damp. This isn’t just about crispiness; it’s about the sauce clinging like it should.
- Make the Roux First: Here’s where most people mess up: tossing flour into cold butter and hoping for the best. Melt the butter over medium heat, then whisk in the flour slowly until it’s a smooth, peanut-butter-like paste—about 2 minutes. This keeps your cream-of-chicken base from turning into a gluey disaster. (Yes, even if you’re impatient like me.)
- Baste Mid-Bake: After 20 minutes in the oven, pull the wings out and spoon that creamy sauce all over them—don’t just dump it in the pan. The heat will set it into a glossy, sticky layer instead of a sad, watery pool. I learned this the hard way when my first batch looked dry as a bone.
- Use Full-Fat Cream: Heavy cream isn’t just a fancy name—it’s the non-negotiable here. If you grab light cream or half-and-half, your sauce will split and taste thin. No amount of extra butter fixes that. Trust me, I’ve tried. The extra fat makes the sauce rich and velvety, not greasy—it’s science, and it works.
Creative variations of baked chicken wings recipe with cream of chicken
Spicy Buffalo Twist
Add 1 tbsp hot sauce (like Frank's RedHot) to the cream of chicken sauce and a pinch of cayenne pepper for a tangy kick. Toss the baked wings in this spicy sauce, then sprinkle with ½ cup crumbled blue cheese and 2 tbsp chopped green onions.
The heat cuts through the richness beautifully, and the blue cheese adds a creamy contrast. Serve with extra hot sauce on the side for those who want more heat. 🌶️
Honey Garlic Glaze
Swap the Worcestershire sauce for 2 tbsp honey and 2 tbsp soy sauce, then add 1 tbsp minced garlic and 1 tsp grated ginger to the cream of chicken base. Simmer until thickened, then toss the wings in this glossy, sweet-savory sauce.
Finish with a sprinkle of toasted sesame seeds for extra texture. This fusion-inspired variation works perfectly with Asian-inspired sides like steamed rice or cucumber salad.
Cheesy Ranch Dip
Prepare the cream of chicken sauce as directed, then stir in ½ cup ranch dressing and ½ cup shredded cheddar cheese until melted and smooth. Use this as a dipping sauce instead of tossing it over the wings.
The creamy, herby ranch balances the crispy texture of the wings while adding a fun interactive element. Serve with celery sticks and carrot sticks for dipping—this is a crowd-pleaser for game day gatherings.
Lemon Pepper Crunch
Boost the lemon flavor by adding 2 tbsp lemon zest to the sauce and increasing the lemon juice to 2 tbsp. Toss the baked wings in this zesty sauce, then coat them with a mix of 1 tbsp cornstarch and 1 tsp cracked black pepper.
Broil for 1-2 minutes to create a crispy, peppery crust. The bright citrus cuts through the richness, making this a refreshing alternative to traditional creamy sauces.
Smoky BBQ Twist
Replace the chicken broth with 1 cup BBQ sauce (like Sweet Baby Ray's) and add 1 tsp smoked paprika and ½ tsp liquid smoke to the sauce. Toss the baked wings in this smoky, tangy sauce and finish with a sprinkle of crushed red pepper flakes for heat.
Serve with extra BBQ sauce on the side—this variation brings a Southern-inspired flavor that pairs well with cornbread or coleslaw.
Asian-Inspired Sesame Sauce
Infuse the cream of chicken sauce with 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp grated fresh ginger. Stir in 1 tbsp sesame oil and 1 tsp toasted sesame seeds at the end.
Toss the wings in this aromatic sauce and garnish with extra sesame seeds. This variation offers an umami-rich profile that pairs beautifully with steamed jasmine rice or a simple cucumber salad. 🌟
Nutrition facts
Frequently asked questions
Can I use frozen chicken wings for this recipe?
Yes, but thaw them completely first! Place the frozen wings in a sealed bag and submerge in cold water for 30-45 minutes or microwave on defrost setting. Pat them completely dry before seasoning—any ice crystals will prevent proper crispiness. For best results, dry-brine overnight even if starting with frozen wings.
Why did my wings turn out rubbery instead of crispy? This usually happens from excess moisture or insufficient heat.
How can I make this sauce thicker or thinner?
For a thicker sauce, simmer it uncovered for an extra 2-3 minutes to evaporate moisture. Need it thinner? Stir in 1 tbsp warm chicken broth at a time until you reach your desired consistency. The cornstarch in the final toss also helps create a glossy, clinging texture.
Can I prepare the sauce ahead of time?
Make the sauce up to 2 days ahead and store it in an airtight container in the fridge. Reheat gently over low heat, stirring constantly to prevent curdling. For extra richness, stir in 1 tbsp butter at the end when reheating. The wings are best served fresh, but you can toss them with reheated sauce within 20 minutes of baking.
What's the best way to serve these wings?
These wings shine with classic sides like celery sticks, carrot sticks, and ranch or blue cheese dressing. For a complete meal, serve with garlic bread or a simple green salad. The sauce also works as a dipping sauce—keep extra on the side for dipping. For parties, arrange wings on a platter with toothpicks and serve with warm tortilla chips for scooping up extra sauce.