Chicken Wings
Crispy oven-baked chicken wings with the texture of fried — the technique uses baking powder to dehydrate the skin and high heat to crisp it. Best with buffalo sauce or BBQ. Game day perfection.
Prep Time
12 min
Cook Time
15 min
Servings
2
Calories
336 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken Wings½
- Buffalo Sauce½
- Hot Sauce½
- Garlic1 ½ cloves
- Lemon Juice½
- Black Pepper¼ tsp
- Olive Oil1 tbsp
- Salt½ tsp
- Paprika½ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Chicken Wings0.5
- Buffalo Sauce0.5
- Hot Sauce0.5
- Garlic1.5 cloves
- Lemon Juice0.5
- Black Pepper0.25 tsp
- Olive Oil1 tbsp
- Salt0.5 tsp
- Paprika0.5 tsp
Instructions
- 1
Pat 2 lb of chicken wings (split into drumettes and flats) very dry with paper towels. Wet wings won't crisp.
- 2
In a bowl, toss the wings with 2 tablespoons of baking powder (NOT baking soda — they're different) and 1 teaspoon of salt. The baking powder dehydrates the skin during baking, creating the crispy texture.
- 3
Place the wings on a wire rack set over a foil-lined baking sheet. Air circulation is essential for crispness.
- 4
Refrigerate uncovered for at least 1 hour, ideally overnight. This further dehydrates the skin and is the secret to extra crispy wings.
- 5
Heat the oven to 450°F (230°C). Bake the wings 40-50 minutes, flipping halfway, until deeply golden brown and crispy.
- 6
While wings cook, make the sauce: melt ½ cup butter, whisk in ½ cup Frank's Red Hot, 1 tablespoon white vinegar, 1 teaspoon garlic powder. Toss the hot wings in the sauce. Serve immediately with celery sticks and blue cheese or ranch dressing.
Watch how to make Chicken Wings
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💡 Expert Tips
- 1.Baking powder, not soda. They're different chemicals. Baking powder is correct here.
- 2.Pat very dry. Wet wings can't crisp.
- 3.Wire rack for air circulation. The bottom needs air access for even crisping.
- 4.Refrigerate before baking. The overnight dry-out makes a huge difference.
🔬 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 the proteins and accelerating Maillard browning. The air-dry removes surface moisture. High heat (450°F) renders the fat and crisps the skin. Frank's RedHot is the classic Buffalo sauce.
Frequently Asked Questions
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4.6
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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