Crispy Baked Chicken Wings Recipe
American · Appetizer · 60 min total
These oven-baked chicken wings are incredibly crispy without deep frying, thanks to a baking powder coating. Tossed in your favorite sauce, they're perfect for game day or any gathering.
15
min prep
min prep
45
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 lbs chicken wings, separated into drumettes and flats
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup hot sauce (e.g., Frank's RedHot)
- 1/4 cup unsalted butter, melted
- 1 tablespoon honey
- 1 teaspoon garlic powder
- Blue cheese or ranch dressing for serving
- Celery sticks for serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray rack with nonstick spray.
- Pat chicken wings dry with paper towels. In a large bowl, combine baking powder, salt, and pepper. Add wings and toss to coat evenly.
- Arrange wings in a single layer on the prepared rack. Bake for 45 minutes, flipping halfway through, until golden and crispy.
- While wings bake, whisk together hot sauce, melted butter, honey, and garlic powder in a small bowl.
- Transfer baked wings to a large bowl, pour sauce over, and toss to coat. Serve immediately with blue cheese or ranch dressing and celery sticks.
Tips
- For extra crispy wings, let the coated wings rest in the fridge for 1 hour before baking.
- Leftover wings can be stored in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven for 10 minutes.
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