Easiest Crispiest Baked Chicken Wings with 2 sauces!
Easiest Crispiest Baked Chicken Wings with 2 sauces! A share the secret to the crispiest oven-baked chicken wings. No frying here! And I share two sauces, one that's sweet and tangy and the other that's got some kick!
Yield: 2
Easiest Crispiest Baked Chicken Wings with 2 sauces!
Easiest Crispiest Baked Chicken Wings with 2 sauces! A share the secret to the crispiest oven-baked chicken wings. No frying here! And I share two sauces, one that's sweet and tangy and the other that's got some kick!
Ingredients
- 2 pounds chicken wings. If your chicken wings are whole, cut the tips off and separate the drumettes and the flats.
- 2 teaspoons baking powder (NOT baking soda)
- 1 teaspoons kosher salt; for regular table salt, use half as much. Table salt is more dense. (video)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Sweet and Tangy Sauce Option
- 1/4 cup Frank's Wings Sauce
- 1/2-3/4 cup brown sugar
- 2 teaspoons water
- Combine and toss with wings.
Buffalo Sauce Option
- 4 tablespoons unsalted butter
- 4 tablespoons Frank's RedHot Sauce
- Combine and toss with wings.
Instructions
- Adjust your oven rack to the upper-middle position. Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top. Spray the rack with non-stick spray if you have some.
- Pat the wings dry really well and add to large bowl. The dryer the wing the crispier it will be.
- Combine the baking powder, salt, pepper, and garlic powder, in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
- Arrange wings, skin side up, in a single layer on prepared wire rack.
- Bake on the upper middle oven rack, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 45 minutes. I use an instant-read Themermopro Thermometer to make sure they are cooked to the safe temperature of 165F
- Remove from oven and ransfer wings to bowl, and toss with sauce if desired
Notes
- Halve, double or triple the recipe as desired.
- Air-drying the wings overnight helps them crisp up faster when you bake them, which corresponds to juicier meat in the end. The baking powder adds surface area to the chicken wings, intensifying their crunch. (It's a science thing:)
- For even crispier wings, plan ahead! After coating the wings and placing them on a baking sheet, refrigerate uncovered for at least 8 hours and up to 24 hours overnight!
- An instant-read thermometer is a must-have in my kitchen.
