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Crispy Baked Chicken Wings Recipe

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4.1 from 8 reviews

These Crispy Baked Chicken Wings deliver perfectly browned, crunchy skin without frying, making them a healthier and easier alternative to classic fried wings. Coated with a savory blend of baking powder and spices, then tossed in a sweet and tangy homemade Buffalo sauce, they are a crowd-pleasing appetizer or main dish perfect for game day or casual gatherings.

Ingredients

Wings

  • 4 pounds chicken wings, halved at the joints, wingtips discarded
  • 2 tablespoons aluminum-free baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder

Buffalo Sauce

  • 1/3 cup Frank's Wings Hot Sauce
  • 1 cup light brown sugar
  • 1 tablespoon water

Instructions

  1. Preheat Oven: Adjust your oven rack to the upper-middle position and preheat the oven to 425°F (220°C) to ensure the wings cook evenly and get crispy.
  2. Prepare Baking Sheet: Line a baking sheet with aluminum foil for easy cleanup and place a wire or cooling rack on top. Spray the rack lightly with non-stick spray to prevent sticking.
  3. Dry the Wings: Pat the chicken wings dry thoroughly with paper towels. Removing surface moisture is crucial to achieving crispiness during baking.
  4. Season the Wings: In a small bowl, combine the baking powder, salt, cracked black pepper, paprika, and garlic powder. Sprinkle this seasoning mix evenly over the wings and toss them well to coat all pieces thoroughly.
  5. Arrange Wings: Place the coated wings skin-side up on the prepared wire rack in a single layer to allow hot air to circulate around them for even crisping.
  6. Bake Wings: Bake the wings in the preheated oven on the upper-middle rack. Turn the wings every 20 minutes during cooking to promote even browning. The total baking time can be up to one hour, depending on wing size, until the wings are crisp and golden brown.
  7. Rest Wings: Remove the wings from the oven and let them stand for 5 minutes on the rack to allow the juices to settle and the skin to firm up further.
  8. Prepare Buffalo Sauce: While the wings are baking, combine Frank's Wings Hot Sauce, light brown sugar, and water in a medium saucepan over medium heat. Stir continuously until the sugar fully dissolves and the sauce is heated through. Remove from heat and allow to cool to room temperature.
  9. Toss Wings in Sauce: Transfer the baked wings to a large bowl and pour the cooled Buffalo sauce over them. Toss the wings gently but thoroughly to ensure each wing is coated in the sweet and spicy sauce.

Notes

  • Using aluminum-free baking powder helps achieve crispiness without altering the flavor negatively.
  • Patting the wings completely dry before seasoning is essential for a crispy skin.
  • The wire rack allows air to circulate under the wings, preventing sogginess.
  • If you prefer less sweet sauce, reduce the brown sugar quantity slightly.
  • Wings can be baked a day ahead and reheated to maintain crispiness.

Find it online: https://dishcooks.com/crispy-baked-chicken-wings-recipe/