Crispy Baked Chicken Wings

Crispy baked chicken wings coated in a flavorful seasoning blend and cooked to golden perfection in the oven. Tossed in sweet and spicy Buffalo sauce or your favorite glaze, these wings are perfect for game day, parties, or weeknight dinners.

Ingredients

Wings

• 1.8 kg (4 lbs) chicken wings, halved at joints, wingtips discarded
• 2 Tbsp baking powder (aluminum-free)
• ¾ tsp salt
• ½ tsp cracked black pepper
• 1 tsp paprika
• 1 tsp garlic powder

Buffalo Sauce

• 80 ml (⅓ cup) Frank’s Wings Hot Sauce
• 300 g (1½ cups) light brown sugar
• 1 Tbsp water

Other Sauce Ideas (optional)

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

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Instructions

1. Prepare oven and pan
   • Adjust the oven rack to the upper-middle position. Preheat to 425°F (220°C).
   • Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick spray.
2. Prep the wings
   • Pat the chicken wings completely dry with paper towels—this is key for crispy skin.
   • In a small bowl, mix baking powder, salt, pepper, paprika, and garlic powder.
   • Place the wings in a large bowl, sprinkle with the seasoning mixture, and toss until evenly coated.
3. Bake the wings
   • Arrange wings skin-side up in a single layer on the prepared rack.
   • Bake on the upper-middle oven rack, turning every 20 minutes, until crispy and golden brown.
   • Cooking time will vary by size but can take up to 1 hour.
4. Make the Buffalo sauce
   • In a medium saucepan over medium heat, combine hot sauce, brown sugar, and water.
   • Stir until the sugar dissolves completely, then remove from heat.
   • Let the sauce cool to room temperature before tossing with the wings.
5. Toss and serve
   • Let the wings rest for 5 minutes after baking.
   • Place in a large bowl, pour over the sauce, and toss until evenly coated.

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Tips

• Dry thoroughly: Moisture prevents crispiness—pat wings very well with paper towels.
• Use aluminum-free baking powder: Regular baking powder can leave a metallic taste.
• Rack placement: Cooking on a wire rack allows heat to circulate for even crisping.
• Make ahead: Sauce can be prepared up to 3 days in advance and refrigerated.

Variations and Substitutions

• Different sauces: Try teriyaki glaze, lemon pepper butter, or sweet chili sauce.
• Spice level: Add cayenne pepper or chili flakes for extra heat.
• Sugar swap: Replace brown sugar in Buffalo sauce with honey for a slightly different sweetness.
• Air fryer option: Cook wings at 400°F (200°C) for 20–25 minutes, shaking halfway through.

FAQs

Why use baking powder?
It raises the pH level of the skin, helping it crisp in the oven.

Can I use frozen wings?
Yes, but thaw completely and dry thoroughly before seasoning.

How do I keep them crispy after saucing?
Serve immediately after tossing in sauce, or keep sauce on the side for dipping.

Serving Suggestions

• Serve with celery sticks and carrot sticks for a classic pairing.
• Offer ranch or blue cheese dressing for dipping.
• Pair with fries, potato wedges, or a fresh garden salad.

Why You’ll Love This Recipe

• Oven-baked for a crispy texture without deep frying.
• Easy to customize with different sauces and spice levels.
• Perfect for game day, parties, or a fun family dinner.
• Simple ingredients and straightforward prep.