Why Make This Recipe
Crispy Baked Chicken Wings are a fantastic choice for game day, parties, or any casual gathering. They deliver the perfect crunch without the extra oil from frying. Plus, you can easily customize them with your favorite sauces. Making these wings at home is not only healthier but also more fun, as you can control the flavors and spices.
How to Make Crispy Baked Chicken Wings
Ingredients
- 2 lbs chicken wings (separated into flats and drumettes)
- 2 tbsp baking powder (aluminum-free)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp chili powder (optional, for heat)
- Salt and pepper (to taste)
- 1/4 cup hot sauce (e.g., Frank’s RedHot)
- 2 tbsp melted butter
- 1 tbsp honey
Directions
Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Pat the wings dry with paper towels.
Step 2: In a large bowl, toss the wings with baking powder, garlic powder, smoked paprika, onion powder, chili powder (if using), salt, and pepper until evenly coated.
Step 3: Arrange wings in a single layer on the rack. Bake for 40–45 minutes, flipping halfway through, until golden and crispy.
Step 4: For the optional sauce, whisk together hot sauce, melted butter, and honey. Toss baked wings in sauce or serve it on the side for dipping.
Step 5: Serve wings hot with ranch or blue cheese dressing. Garnish with fresh herbs if desired.
How to Serve Crispy Baked Chicken Wings
Crispy Baked Chicken Wings are best served hot. You can place them on a platter and offer dipping sauces like ranch or blue cheese dressing on the side. Add some celery and carrot sticks for a bit of crunch and freshness.
How to Store Crispy Baked Chicken Wings
To store leftover wings, let them cool completely. Place them in an airtight container in the fridge. They can stay fresh for up to 3 days. For longer storage, freeze them for up to 3 months. Reheat in the oven to retain their crispiness.
Tips to Make Crispy Baked Chicken Wings
- Make sure to pat the wings dry before seasoning. This helps them get crispy!
- Use aluminum-free baking powder to avoid off-flavors.
- Don’t overcrowd the baking rack. Wings need space to crisp up.
Variation
You can mix up the flavors by trying different spices or sauces. For a sweeter wing, use barbecue sauce or teriyaki sauce. For a spicy kick, add cayenne pepper to the seasoning mix.
FAQs
Q: Can I use frozen chicken wings?
A: Yes, you can use frozen wings, but it’s best to thaw them first for better seasoning and cooking.
Q: Can I fry the wings instead?
A: While this recipe is for baking, you can fry the wings if you prefer them that way. Just fry until they are golden and crispy.
Q: How can I make these wings spicier?
A: Add more chili powder or toss the wings in a spicy sauce after baking. You can also include hot sauce in the seasoning mix.
Crispy Baked Chicken Wings
Ingredients
Main ingredients
- 2 lbs chicken wings (separated into flats and drumettes)
Coating and Seasoning
- 2 tbsp baking powder (aluminum-free) Use aluminum-free baking powder to avoid off-flavors.
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp chili powder (optional, for heat)
- to taste Salt and pepper
Sauce (optional)
- 1/4 cup hot sauce (e.g., Frank's RedHot)
- 2 tbsp melted butter
- 1 tbsp honey
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Pat the wings dry with paper towels.
- In a large bowl, toss the wings with baking powder, garlic powder, smoked paprika, onion powder, chili powder (if using), salt, and pepper until evenly coated.
Cooking
- Arrange wings in a single layer on the rack. Bake for 40-45 minutes, flipping halfway through, until golden and crispy.
Saucing and Serving
- For the optional sauce, whisk together hot sauce, melted butter, and honey. Toss baked wings in sauce or serve it on the side for dipping.
- Serve wings hot with ranch or blue cheese dressing. Garnish with fresh herbs if desired.