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This baked chicken wings recipe with cream of chicken delivers crispy bites that balance perfect texture with a rich, velvety sauce. The secret lies in a dry brine and high-heat baking that locks in moisture while creating an irresistible golden crust.
I developed this after years of testing—no deep frying required, just oven magic that transforms simple wings into a showstopper dish.
The process starts with marinating the wings in a blend of spices and buttermilk for tender, flavorful meat. After baking to crispy perfection, the real magic happens when you toss them in warm cream of chicken sauce, creating a glossy finish that clings beautifully.
This isn't just a snack—it's a complete meal ready to be served with celery sticks, carrot slices, and a side of blue cheese dressing.
What makes this recipe stand out is the balance of textures: crispy wings that stay tender inside, paired with a sauce that's creamy yet not overpowering. The cream of chicken adds depth without drowning the natural flavor of the wings, making each bite restaurant-quality.
The best part? You can make it ahead and reheat without losing that perfect crunch.
Serve these wings as a main course with roasted potatoes or a fresh salad, or offer them as an appetizer with toothpicks for easy sharing. The sauce works equally well as a dipping sauce or finishing glaze—your choice. Let's get cooking!
Ingredients for baked chicken wings recipe with cream of chicken
Crispy wings meet velvety sauce—just nine key ingredients transform simple wings into a showstopper.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 lb | Dry-brined, split into drumettes and flats |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Paprika 🌶️ | 1 tbsp | Smoked for extra richness |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat preference |
| Cream of Chicken Soup 🍲 | 1 cup | Homemade or quality canned |
| Heavy Cream 🥛 | ¼ cup | Full-fat for velvety texture |
| Cornstarch 🌾 | 1 tbsp | For thickening sauce |
| Olive Oil 🫒 | 1 tbsp | For tossing wings |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The wings are non-negotiable for this recipe. Look for fresh, plump wings at the store—Costco or Kroger always have great quality. Split them into drumettes and flats yourself for even cooking. Pat them dry before brining (that's key for crispiness). The buttermilk is your secret weapon—full-fat makes all the difference, trust me. And don't skip the dry brine: salt the wings 12 hours ahead, then let them sit uncovered in the fridge. It's worth the wait for that perfect texture.
No buttermilk? Substitute with 1 cup milk plus 1 tbsp vinegar—it works in a pinch. Want to skip the homemade cream of chicken? Campbell's or Progresso are solid choices, but if you're feeling fancy, blend cooked chicken, milk, and a splash of lemon juice for restaurant-quality sauce. The heavy cream adds that luxurious finish—half-and-half cuts costs but thins the sauce slightly. For extra heat, add a dash of hot sauce to the saucepan while warming. And if you're watching calories, Greek yogurt makes a great sour cream substitute in the sauce.
Wings keep their crunch for 3 days if stored properly—airtight container, paper towels to absorb moisture. The sauce reheats beautifully—just warm it gently and stir in a splash of milk if it thickens too much. Freeze wings up to 2 months (sauce separately), but always reheat them from frozen in a 400°F oven for 20 minutes to restore that crispy texture. I always make a double batch—one for dinner, one for leftovers. The sauce freezes well too, just add a splash of water when reheating.
Why You'll Love This Recipe
- No-Fuss Prep: I swear by the buttermilk marinade—just toss wings in a bowl, dump in the seasoning, and let them soak while you watch one episode. No chopping, no fuss, and zero excuses for skipping dinner.
- Creamy Crisp Magic: That buttermilk marinade turns the skin golden while keeping the inside juicy, and the cream of chicken sauce ties it all together with a tangy richness. Honestly, it’s the kind of flavor that makes you close your eyes halfway through the first bite.
- Game for Any Meal: Slap these on a sheet pan for a lazy Sunday brunch, serve them with ranch for a tailgate, or toss them in a salad for a protein-packed lunch. Between us, they’re my go-to when I don’t want to think too hard about dinner.
- Leftovers That Don’t Suck: Bake a big batch, and you’ll have crispy wings for days—reheat in the oven or air fryer to keep that crunch. Plus, the sauce clings to everything, so you’re not left with dry, sad chicken. Budget-friendly? Absolutely. Reliable? Even more so.
Step-by-step instructions for crispy baked wings with creamy sauce
Here's how to make wings so crispy they shatter and sauce so rich it clings to every bite.
Prepare the Wings with Dry Brine
Pat the 2 lb chicken wings completely dry with paper towels—this is non-negotiable for crispy skin. In a large bowl, whisk together the 1 cup buttermilk, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper until fully combined. Add the wings and toss to coat evenly, making sure they're completely submerged in the marinade.
Cover the bowl and refrigerate for at least 2 hours or overnight. This dry brine process works magic—it tenderizes the meat while developing that irresistible crispy crust. The longer they marinate, the deeper the flavor, but even 2 hours makes a noticeable difference. Trust me, this step is worth the wait!
Bake Until Golden and Crispy
Preheat your oven to 425°F. Line two baking sheets with parchment paper and arrange the wings in a single layer, leaving about 1 inch between each piece. They shouldn't touch or they'll steam instead of crisp up. Bake for 35 minutes, then flip each wing and bake for another 15-20 minutes until they're deep golden brown and crispy to the touch.
Here's the thing—don't peek! Every time you open the oven, you lose heat and steam, which means soggy wings. You'll know they're ready when the edges are crispy and the skin releases easily from the meat. If they're not quite there after 20 minutes, give them another 5 minutes. Patience pays off with that perfect crunch!
Make the Creamy Sauce
While the wings bake, whisk together the 1 cup cream of chicken soup, 0.25 cup heavy cream, and 1 tbsp cornstarch in a saucepan over medium heat. Bring to a gentle simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon—about 3-5 minutes. The sauce should be velvety, not gluey. If it's too thick, add a splash of water to loosen it.
Remove the sauce from heat and stir in the 1 tbsp olive oil. This step ensures the sauce stays glossy and clings beautifully to the wings. Taste and adjust seasoning with more salt or pepper if needed. The sauce should be rich but not overpowering—just enough to complement the crispy wings without drowning them.
Toss and Garnish
Transfer the baked wings to a large bowl and pour the warm sauce over them. Toss gently to coat evenly, letting the sauce soak into the crispy skin. If the sauce seems too thin, let the wings sit for 1-2 minutes to absorb some of the liquid. The wings should glisten but not be swimming in sauce.
Garnish with the 0.25 cup chopped fresh parsley just before serving. This final touch adds a pop of color and freshness that balances the rich, savory flavors. Serve immediately while the wings are still crispy and the sauce is warm. The contrast of the shatteringly crisp wings and the creamy sauce is what makes this recipe a showstopper!
Pro Tips For Making Baked Chicken Wings Recipe With Cream Of Chicken
- Preheat Like It’s 1999: Your oven should hit 425°F (220°C) and blast for 15 minutes before the wings go in—no half-measures. I learned this the hard way when my first batch came out damp and sad because the oven wasn’t ready. That extra heat jumpstarts the crisping, and trust me, your wings will thank you.
- Pat Those Wings Dry: Buttermilk clings like a gloomy winter coat, and moisture is the enemy of crispy. Toss your wings in paper towels twice—once after marinating, once before baking—so the paprika and garlic powder stick instead of dissolving into a sad, greasy puddle. (Yes, even if you’re impatient like me.)
- Don’t Drown the Sauce: Cream of chicken is rich enough to coat wings without swimming in it. Use about ½ cup per pound of wings, thinned with a splash of buttermilk or water—just enough to glaze, not drown. I once drowned mine and ended up with soggy wings and a sauce pan full of regret.
- Rotate the Pan Mid-Bake: The top rack gets hotter, the bottom rack gets lazy. After 20 minutes, swap your baking sheet from top to bottom (or vice versa) to guarantee even browning. I skipped this once and came out with one side of wings looking like they’d been microwaved. (Your oven lies—rotate to prove it.)
Essential equipment for perfect results
Baking Sheets
You'll need two half-sheet pans (18x13 inches) for even baking—Costco or Walmart carry affordable stainless steel options that handle high heat beautifully. Line them with parchment paper or silicon baking mats to prevent sticking and make cleanup a breeze.
I swear by Starfrit mats for their non-stick properties and durability through multiple uses. 🔥
Oven Thermometer
Your oven's temperature display can be off by 25°F or more, so I recommend a digital oven thermometer like the Thermoworks Oven Thermometer. Place it on the middle rack while preheating to ensure your oven hits 425°F accurately.
This small investment prevents undercooked or overcooked wings—trust me, it's a game-changer for crispy results every time.
Mixing Bowls
Use a large glass or stainless steel mixing bowl (at least 8-quart capacity) for the buttermilk marinade—I love the OXO Good Grips bowls for their non-slip base. A second medium bowl (4-quart) works for tossing the wings with sauce after baking.
Avoid plastic bowls for marinating, as they can absorb odors and react with acidic ingredients like buttermilk.
Saucepan for Sauce
A 3-quart stainless steel saucepan is perfect for making the cream of chicken sauce. I prefer All-Clad for its even heat distribution, but any quality brand like Cuisinart or Calphalon works.
The saucepan needs to be heavy enough to maintain consistent heat while thickening the sauce—lightweight pans can cause hot spots and uneven cooking.
Tongs for Tossing
Invest in a pair of long-handled kitchen tongs (at least 12 inches) for flipping wings in the oven and tossing them with sauce. The OXO Good Grips or Mercer Culinary brands offer comfortable grips and durable construction.
Avoid metal tongs with sharp edges—they can tear the crispy skin. I keep mine near the oven for quick access during baking.
Measuring Tools
Precision matters when balancing flavors, so use a digital kitchen scale for the chicken wings and a liquid measuring cup for the buttermilk and cream of chicken. The Escali Primo scale is my go-to for accuracy, while a Pyrex liquid measuring cup handles the wet ingredients perfectly.
Don't rely on eyeballing measurements—especially for the cornstarch in the sauce, where too much can make it gluey.
Nutrition facts
Frequently asked questions
Can I use frozen chicken wings instead of fresh?
Yes, but thaw them completely first in the refrigerator for 24 hours—never at room temperature. Pat them completely dry before marinating, as any excess moisture prevents crispiness. For extra insurance, pat them dry again after thawing to remove surface ice.
How do I keep the wings crispy when reheating?
Reheat wings at 400°F for 10-12 minutes on a wire rack over a baking sheet. The rack prevents steam buildup that makes them soggy. For extra crunch, broil for 1-2 minutes at the end—just watch closely to avoid burning. Never microwave, as it destroys the crispy texture.
What if my sauce turns out too thick?
Simmer in 1 tablespoon increments of water while stirring constantly until you reach the desired consistency. The sauce should coat the back of a spoon but remain smooth, not gluey. If it's too thin, remove from heat and let it cool slightly—it'll thicken as it sits. For extra richness, stir in 1 teaspoon butter at the end.
Can I make this recipe ahead of time?
Bake the wings up to 2 days ahead and store them in an airtight container with paper towels to absorb moisture. Reheat the sauce separately and toss with wings before serving. The sauce can be made 1 day ahead and refrigerated—just reheat it gently and stir in a splash of milk if needed.
What's the best way to serve these wings?
For a complete meal, pair with roasted baby potatoes and a fresh green salad. Serve with classic celery sticks and carrot slices for dipping, plus blue cheese or ranch dressing. For a party, arrange wings on a platter with toothpicks and serve with warm flatbread for scooping up extra sauce.