Crispy Baked Chicken Wings
These crispy baked chicken wings are golden and crunchy on the outside and juicy on the inside without deep frying. Toss them with the easy sweet Buffalo sauce or serve them with your favorite wing sauce for the perfect game day appetizer.
Servings 8 servings
Ingredients
- 4 pounds chicken wings halved at the joints and wing tips discarded
- 2 tablespoons aluminum-free baking powder
- ¾ teaspoon salt
- ½ teaspoon cracked black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Sweet Buffalo Sauce
- ⅓ cup Frank's Wings Hot Sauce
- 1 cup light brown sugar
- 1 tablespoon water
Instructions
- Preheat the oven to 425°F and position the oven rack in the upper-middle portion of the oven.
- Line a large rimmed baking sheet with aluminum foil. Place an oven-safe wire rack on top and spray the rack with nonstick cooking spray.
- Pat the chicken wings very dry with paper towels and place them in a large bowl. Removing as much moisture as possible will help the wings get extra crispy.
- In a small bowl, combine the baking powder, salt, black pepper, paprika, and garlic powder.
- Sprinkle the seasoning mixture over the chicken wings and toss until all of the wings are evenly coated.
- Arrange the wings skin-side up in a single layer on the prepared wire rack, leaving a little space between each wing.
- Bake for 45–60 minutes, turning the wings approximately every 20 minutes, until they're golden brown, crispy, and cooked through. Cooking time will vary depending on the size of the wings.
- Remove the wings from the oven and allow them to rest for 5 minutes.
- Serve the wings immediately as-is with your favorite dipping sauces or transfer them to a large bowl and toss with the sweet Buffalo sauce.
- To make the sweet Buffalo sauce, combine the Frank's Wings Hot Sauce, brown sugar, and water in a small saucepan over medium heat. Stir until the sugar is completely dissolved and the sauce is smooth. Remove from the heat and let cool slightly before tossing with the wings.
Video
Notes
- Baking powder: Use aluminum-free baking powder and do not substitute baking soda.
- For extra crispy wings: Make sure the wings are very dry before adding the seasoning.
- Don't overcrowd: Leave space between the wings on the rack so the hot air can circulate.
- Sauce after baking: Don't add sauce until the wings are fully baked and crispy.
- Other sauce options: Try BBQ, honey BBQ, honey garlic, garlic Parmesan, or your favorite bottled wing sauce.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheating: Reheat at 400°F in the oven or use an air fryer until warmed through and crispy.