Description
These Crispy Baked Chicken Wings are a game day favorite that deliver the perfect balance of crispy skin and tender meat. Baked in the oven using a simple baking powder method, they achieve an incredible crunch without frying. Tossed in a flavorful buffalo-style sauce made with hot sauce, melted butter, and honey, these wings are sure to be a hit at any gathering or casual meal.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings, split into flats and drumettes with tips removed
Dry Rub
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Sauce
- 2 tablespoons melted butter
- 1/3 cup hot sauce (such as Frank’s style)
- 1 tablespoon honey (optional)
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 425°F. Line a large baking sheet with foil for easy cleanup and place a wire rack on top. Lightly spray the rack with cooking spray to prevent sticking.
- Dry Wings Thoroughly: Pat the chicken wings very dry using paper towels to remove excess moisture. This step is crucial for achieving crispy skin during baking.
- Toss Wings with Seasonings: In a large bowl, toss the wings with baking powder, salt, black pepper, garlic powder, paprika, and cayenne pepper until each wing is evenly coated. The baking powder helps crisp the skin as it bakes.
- Arrange Wings on Rack: Arrange the coated wings in a single layer on the prepared wire rack, making sure the wings do not touch each other. This allows air to circulate and helps with crisping.
- Bake the Wings: Bake in the preheated oven for 45 to 50 minutes, flipping the wings halfway through the cooking time. Bake until the skin turns golden brown and crispy, and an internal temperature of 165°F is reached for safety.
- Prepare the Sauce: While the wings are baking, whisk together melted butter, hot sauce, and honey (if using) in a small bowl until combined.
- Toss Wings in Sauce and Serve: Once baked, transfer the hot wings to a large bowl and toss them with the prepared sauce until evenly coated. Serve immediately with your favorite dipping sauce.
Notes
- For extra crispy wings, place the seasoned wings uncovered in the refrigerator for 1 to 2 hours before baking to help dry out the skin.
- If you prefer dry rub wings, you can skip the sauce and serve the wings as-is after baking.
- Try variations such as barbecue sauce or garlic Parmesan for different flavor profiles.
