Name: Crispy Baked Chicken Wings Recipe
Prep time: 15 min
Cook time: PT-492120H11M14S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 pounds chicken wings, halved at joints, wingtips discarded; 2 Tablespoons aluminum-free baking powder; 3/4 teaspoon salt; 1/2 teaspoon cracked black pepper; 1 teaspoon paprika; 1 teaspoon garlic powder; 1/3 cup Frank’s Wings Hot Sauce; 1 cup light brown sugar; 1 Tablespoon water

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Introduction

Crispy baked chicken wings are a perfect snack or appetizer that’s flavorful and easy to make at home. These wings achieve a deliciously crunchy texture without frying, thanks to a simple baking technique and a flavorful homemade sauce.

A round white plate holds six pieces of glazed buffalo chicken wings with a shiny, slightly sticky reddish-orange sauce, showing some charred and crispy spots. On the right side, there are three light green celery sticks with a few black pepper specks on them. Next to the celery, a small white bowl filled with white ranch or blue cheese dip sprinkled with black pepper sits on the plate. The plate is placed on a white marbled surface with a black and white striped cloth partially visible on the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds chicken wings, halved at joints, wingtips discarded
2 tablespoons aluminum-free baking powder
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/3 cup Frank’s Wings Hot Sauce
1 cup light brown sugar
1 tablespoon water

Instructions

Step 1: Adjust your oven rack to the upper-middle position and preheat the oven to 425°F.
Step 2: Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick spray.
Step 3: Pat the chicken wings very dry using paper towels, then place them in a large bowl.
Step 4: In a small bowl, combine salt, cracked black pepper, garlic powder, paprika, and baking powder. Sprinkle this seasoning mixture over the wings, tossing to coat evenly.
Step 5: Arrange the wings skin side up in a single layer on the prepared wire rack.
Step 6: Bake on the upper middle oven rack, turning the wings every 20 minutes until crispy and browned. This may take up to 1 hour depending on wing size.
Step 7: Remove wings from the oven and let them rest for 5 minutes.
Step 8: To make the Buffalo sauce, combine Frank’s Hot Sauce, light brown sugar, and water in a medium saucepan over medium heat. Stir until the sugar dissolves completely.
Step 9: Remove the sauce from heat and let it cool to room temperature before tossing with the baked wings.

Tips & Variations

Ensure the wings are very dry before seasoning to help achieve maximum crispiness.
Use aluminum-free baking powder to avoid any metallic taste.
Swap Frank’s Hot Sauce with your favorite wing sauce for different flavor profiles.
For extra heat, add a pinch of cayenne pepper to the seasoning mix or sauce.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F for 10-15 minutes to restore crispiness. Avoid microwaving as it can make the skin soggy.

How to Serve

Several pieces of glazed chicken wings in a close-up view lie on a white plate, showing a shiny reddish-brown color with a slightly crispy texture and black pepper specks. The chicken wings vary in shape, some showing bones and others showing meaty sections, arranged loosely together. On the upper right side, a few pale green celery sticks with a light dusting of black pepper are visible. To the far right, a white bowl holds creamy white dipping sauce with black pepper sprinkled on top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the wings ahead of time?

Yes, you can season and arrange the wings on the rack a few hours ahead and refrigerate them uncovered to keep the skin dry, which improves crispiness when baked later.

Why is baking powder used in the recipe?

Baking powder helps draw moisture from the skin, promoting a crispy texture without frying. Make sure to use aluminum-free baking powder to prevent an off taste.