Chicken Wings
Dinner-style chicken wings — baked until crispy, your choice of sauce. Make a double batch — wings disappear fast. The baking powder + air-dry technique gives oven wings the crispness of fried.
Prep Time
17 min
Cook Time
45 min
Servings
6
Calories
526 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken Wings1 ½
- Buffalo Sauce1 ½
- Hot Sauce1 ½
- Garlic4 ½ cloves
- Lemon Juice1 ½
- Black Pepper¾ tsp
- Olive Oil3 tbsp
- Salt1 ½ tsp
- Paprika1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Chicken Wings1.5
- Buffalo Sauce1.5
- Hot Sauce1.5
- Garlic4.5 cloves
- Lemon Juice1.5
- Black Pepper0.75 tsp
- Olive Oil3 tbsp
- Salt1.5 tsp
- Paprika1.5 tsp
Instructions
- 1
Pat 2 lb of chicken wings (split into drumettes and flats) very dry. Toss with 2 tablespoons baking powder, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon paprika.
- 2
Place on a wire rack over a foil-lined baking sheet. Refrigerate uncovered at least 1 hour, ideally overnight.
- 3
Heat oven to 450°F (230°C). Bake wings 40-50 minutes, flipping halfway, until deeply golden brown and crispy.
- 4
While wings cook, make sauce of choice: Buffalo (½ cup melted butter + ½ cup Frank's Red Hot + 1 tablespoon vinegar + 1 teaspoon garlic powder), Honey BBQ (¾ cup BBQ + ¼ cup honey), Asian (½ cup soy + ¼ cup honey + 2 tablespoons sriracha).
- 5
Toss the hot wings in the sauce of choice. Or skip sauce and serve plain crispy wings with multiple dipping sauces.
- 6
Serve immediately with celery sticks, carrot sticks, and ranch or blue cheese dressing for dipping. Cold beer optional but encouraged.
Watch how to make Chicken Wings
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💡 Expert Tips
- 1.Baking powder + overnight dry. The combination is the secret for non-fried crispy wings.
- 2.450°F for crisp. Lower temperatures give pale soft wings.
- 3.Sauce after baking. Sauce burns during baking.
- 4.Wire rack for circulation. Bottom needs air access.
🔬 Why It Works
Oven-baked wings can rival fried when you use the baking powder + air-dry technique. Baking powder raises the pH of the skin, weakening proteins and accelerating Maillard browning. The dry skin and high heat create the crispy exterior. Sauce added after baking maintains the crispness rather than steaming it away.
Frequently Asked Questions
Baking powder, not soda?▾
Fried version?▾
Best sauces?▾
Best with what?▾
4.6
249 home cooks rated this
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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