Crispy Baked Chicken Wings
Oven-baked chicken wings with genuinely crispy skin — no deep fryer needed. Tossed in classic buffalo sauce and ready for game day.
Servings: 4 servings
Calories: 420kcal
Ingredients
Wings
- 2 lbs chicken wings, split into flats and drumettes tips removed
- 1 tbsp baking powder not baking soda
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Buffalo Sauce
- 4 tbsp unsalted butter
- 1/2 cup Frank's RedHot or similar hot sauce
- 1 pinch salt
Instructions
Wings
- Pat wings thoroughly dry with paper towels. For best results, place on a wire rack over a baking sheet and refrigerate uncovered for 1 hour or overnight.
- Preheat oven to 425°F. Line a baking sheet with foil and set a wire rack on top.
- Toss dried wings with baking powder, salt, garlic powder, and pepper until evenly coated.
- Arrange wings on the rack in a single layer with space between each piece.
- Bake for 30 minutes, flip each wing, then bake for another 20 to 25 minutes until deep golden brown and crispy.
Buffalo Sauce
- Melt butter in a small saucepan over medium-low heat. Whisk in hot sauce and a pinch of salt. Keep warm.
- Toss hot wings in the sauce right before serving, or serve the sauce on the side for dipping.
Notes
Baking powder (not baking soda) is the secret to crispy skin — it draws out moisture and helps the skin blister in the oven. The overnight dry brine in the fridge makes a big difference if you have time. Reheat leftovers in the oven at 375°F on a rack, not the microwave.
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 2g | Protein: 36g | Fat: 28g | Saturated Fat: 10g | Sodium: 890mg