Description
These Crispy Baked Chicken Wings are perfectly seasoned and oven-baked to achieve a deliciously crunchy texture without frying. Coated with a homemade Buffalo sauce that’s a perfect blend of spicy and sweet, this recipe is a healthier twist on a classic favorite, ideal for game days or casual gatherings.
Ingredients
Scale
Chicken Wings
- 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
Buffalo Sauce
- 1/3 cup Frank’s Wings Hot Sauce
- 1 cup light brown sugar
- 1 Tablespoon water
Instructions
- Preheat Oven and Prepare Rack: Adjust your oven rack to the upper-middle position and preheat the oven to 425°F. Line a baking sheet with aluminum foil and place a wire cooling rack on top; spray the rack with non-stick spray to prevent sticking.
- Pat Wings Dry: Use paper towels to thoroughly dry the chicken wings. Removing as much moisture as possible is essential for achieving crispiness.
- Season Wings: In a small bowl, combine salt, cracked black pepper, paprika, garlic powder, and baking powder. Sprinkle this seasoning mixture over the wings and toss well to coat all pieces evenly.
- Arrange Wings on Rack: Place the wings skin side up in a single layer on the prepared wire rack to ensure even air circulation and crispiness during baking.
- Bake Wings: Bake the wings on the upper-middle rack in the preheated oven, turning them every 20 minutes to brown evenly. Depending on wing size, baking may take up to 1 hour until they are crispy and deeply browned.
- Rest Wings: Remove the wings from the oven and let them stand for 5 minutes to allow juices to settle and finishing crisping to develop.
- Prepare Buffalo Sauce: While the wings bake or after removing them, heat Frank’s Wings Hot Sauce, light brown sugar, and water in a medium saucepan over medium heat. Stir continuously until the sugar dissolves completely, then remove from heat and let cool to room temperature.
- Toss Wings in Sauce: Transfer the rested wings to a large bowl, pour the cooled Buffalo sauce over them, and toss until evenly coated with the flavorful sauce.
Notes
- Using aluminum-free baking powder is important to avoid any metallic taste and ensure proper crisping.
- Drying the wings thoroughly is a key step to achieving the crispy texture without frying.
- If you prefer, prepare the Buffalo sauce ahead of time and refrigerate, then bring to room temperature before tossing with wings.
- Turning the wings every 20 minutes during baking helps them brown evenly on all sides.
- Discarding the wing tips simplifies cooking and avoids soggy tips.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: crispy baked chicken wings, buffalo wings, oven baked wings, chicken wing recipe, appetizer, party food
