Crispy Baked Chicken Wings Recipe

These oven-baked chicken wings are perfectly crispy on the outside and juicy on the inside no deep frying required! Whether you toss them in spicy Buffalo sauce, sweet honey BBQ, or tangy ranch, they’re sure to be the star of any gathering.

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Ingredients

For the Wings

• 4 pounds chicken wings, halved at joints, wingtips discarded
• 2 tablespoons aluminum-free baking powder
• ¾ teaspoon salt
• ½ teaspoon cracked black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder

For the Buffalo Sauce

• ⅓ cup Frank’s Wings Hot Sauce
• 1½ cups light brown sugar
• 1 tablespoon water

Other Sauce Options

• Honey BBQ sauce
• Ranch
• Honey garlic sauce
• Classic BBQ sauce

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Instructions

1. Preheat the Oven:
   Position your oven rack in the upper-middle section and preheat to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick cooking spray.
2. Prepare the Wings:
   Pat the wings very dry with paper towels — this step is crucial for crispy skin. Place them in a large mixing bowl.
3. Season the Wings:
   In a small bowl, combine the baking powder, salt, pepper, paprika, and garlic powder. Sprinkle the mixture over the wings and toss until evenly coated.
4. Bake:
   Arrange the wings skin-side up in a single layer on the prepared rack. Bake, turning every 20 minutes, until the wings are golden brown and crispy.
   Total baking time: 45–60 minutes, depending on wing size.
5. Make the Buffalo Sauce:
   In a small saucepan, combine Frank’s hot sauce, brown sugar, and water. Cook over medium heat, stirring, until the sugar dissolves completely. Remove from heat and let the sauce cool slightly.
6. Toss and Serve:
   Once the wings are done, let them rest for 5 minutes, then toss them in your desired sauce until evenly coated. Serve immediately for the crispiest texture.

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Why You’ll Love This Recipe

• Crispy without frying: Baking powder gives the wings a crunchy coating with no messy oil.
• Customizable flavors: Easily swap sauces to fit any craving.
• Perfect for parties: A crowd favorite that’s simple to prepare and bake in large batches.
• Healthier option: No deep fryer needed — just bake, toss, and enjoy!

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Tips

• Dry thoroughly: Moisture is the enemy of crispy wings! Pat them as dry as possible before seasoning.
• Use aluminum-free baking powder: Regular baking powder can add a bitter taste.
• Don’t overcrowd the rack: Give wings space so hot air can circulate and crisp the skin evenly.
• Flip halfway through: Turning ensures even browning on both sides.
• Want extra heat? Add a few dashes of cayenne or extra hot sauce to your Buffalo mix.

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Variations and Substitutions

• Air Fryer Method: Cook at 400°F (200°C) for 18–22 minutes, shaking halfway through.
• Gluten-Free: Use a certified gluten-free baking powder.
• Different Sauces:
  • Honey Garlic: Mix ½ cup honey, 3 cloves garlic (minced), and 1 tablespoon soy sauce.
  • Sweet Chili: Toss with Thai sweet chili sauce for a tangy-sweet glaze.
  • Lemon Pepper: Add lemon zest and pepper before baking for a zesty twist.
• Boneless option: Use chicken breast chunks and bake for 20–25 minutes.

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FAQs

Can I make these ahead of time?
Yes! Bake the wings, let them cool, and refrigerate. Reheat in a 400°F (200°C) oven for 10–12 minutes, then toss in sauce just before serving.

Why baking powder and not flour?
Baking powder helps draw moisture from the skin and creates that perfect crispy texture without frying.

Can I freeze cooked wings?
Absolutely. Let them cool completely, freeze on a tray until solid, then store in a freezer bag for up to 3 months. Reheat in the oven before serving.

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Serving and Suggestions

Serve your crispy baked wings hot with celery sticks, carrot sticks, and a side of ranch or blue cheese dressing. They’re perfect for game days, parties, or casual dinners. Pair them with fries, coleslaw, or cornbread for a full meal.

✨ For a fun serving idea, arrange wings on a platter with multiple dipping sauces a guaranteed hit at any gathering!