Crispy Baked Chicken Wings
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Crispy Baked Chicken Wings

Oven-baked, shatteringly crispy. No deep fryer needed. Game day perfected.

Prep 10 minCook 50 minTotal 1 hrServes 4Cost $2.50/serving★ 4.8(567)

Servings

Est. total: $10.00 · $2.50/serving

Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.

Ingredients

  • 3 lb chicken wings (split into flats and drumettes, tips removed)
  • 1 tbsp baking powder (aluminum-free)
  • 1 1/2 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/3 cup hot sauce (Frank's RedHot)
  • 3 tbsp unsalted butter (melted)

Instructions

  1. 1

    Pat wings completely dry. This is critical — baking powder + dry skin = crispy. Place wings in a large bowl.

    3 lb chicken wings
  2. 2

    Mix baking powder, salt, garlic powder, onion powder, pepper, and paprika. Toss wings with the seasoning mixture until evenly coated.

    1 tbsp baking powder1 1/2 tsp salt1 tsp garlic powder1/2 tsp onion powder1/2 tsp black pepper1/2 tsp smoked paprika

    The baking powder raises the skin's pH, which helps it brown and crisp in the oven. Use aluminum-free to avoid metallic taste.

  3. 3

    Place wings on a wire rack set over a foil-lined sheet pan. Arrange in a single layer with space between each.

  4. 4

    Bake at 425°F for 25 minutes. Flip wings. Bake another 20-25 minutes until skin is deeply golden and crispy. Internal temp must reach 165°F.

    The wire rack is essential — it lets air circulate under the wings so they crisp on all sides.

  5. 5

    While wings bake, whisk together hot sauce and melted butter for Buffalo sauce.

    1/3 cup hot sauce3 tbsp unsalted butter
  6. 6

    Toss baked wings in the Buffalo sauce (or serve sauce on the side for dipping). Serve immediately with celery and blue cheese or ranch.

Pairs With

🍺IPA$

West Coast IPA with citrus hops

Hop bitterness cuts through the spicy butter sauce. The classic wing pairing.

🍷Rosé$

Dry Provence-style rosé, well-chilled

Cold, fruity, and refreshing against the heat and fat

🍸Ranch Water$

Tequila, lime, Topo Chico

Effervescent, clean, and cooling — built for spicy food

Nutrition

95

Calories

8

Proteing

0

Carbsg

7

Fatg

Per serving. Estimated values. Not a substitute for professional dietary advice.

Tips

  • •For even crispier wings, refrigerate uncovered on the rack for 4-24 hours before baking (dry-brine method).
  • •Make it a toss bar — set out Buffalo, BBQ, garlic parm, and teriyaki sauces and let people choose.

Substitutions

  • hot sauce + butter → BBQ sauce, teriyaki glaze, or lemon pepper butter for different wing styles
  • baking powder → no substitute — this is the crispy skin secret ingredient

Leftovers

Keeps 3 days. Reheat in a 400°F oven or air fryer to re-crisp. Never microwave wings.

Leftover Ideas

Pull meat off bones for a Buffalo chicken sandwichChop into Buffalo chicken mac and cheeseTop a salad with cold wing meat and blue cheese

Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.

Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.

Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.

Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.