Baked Chicken Wings Recipe
If you’re on the hunt for a crowd-pleasing, crispy, and flavor-packed snack that’s simple to make, this Baked Chicken Wings Recipe is exactly what you need. These wings deliver that irresistible crunch thanks to a savvy baking powder trick, with a golden, seasoned crust and tender meat inside that will have everyone reaching for seconds. Whether you’re hosting a game day party or craving an easy weeknight dinner, these wings hit all the right notes without the mess of frying.
Ingredients You’ll Need
The beauty of this recipe lies in using straightforward, pantry-friendly ingredients that work together perfectly to boost flavor, texture, and that classic wing color. Each component plays a vital role in transforming simple chicken wings into crispy, mouthwatering delights.
- 2 pounds chicken wings, separated into flats and drumettes: Fresh wings ensure juiciness and are perfect for even cooking.
- 1 tablespoon baking powder (aluminum-free): A secret weapon that helps crisp up the skin without frying.
- 1 teaspoon salt: Essential for seasoning and enhancing all the other flavors.
- 1/2 teaspoon black pepper: Adds a bit of warmth and subtle heat.
- 1 teaspoon garlic powder: Provides deep, savory undertones.
- 1 teaspoon paprika: Gives a beautiful reddish hue and smoky flavor.
- 1/2 teaspoon onion powder: Brings a mild sweetness to balance the spices.
- 2 tablespoons olive oil: Helps the seasoning stick and aids in browning.
- Optional – 1/2 cup buffalo, BBQ, or honey garlic sauce: For tossing the wings to add extra flavor and shine after baking.
How to Make Baked Chicken Wings Recipe
Step 1: Preheat and Prepare
First things first, get your oven going at 425°F (220°C). Line a baking sheet with foil to catch any drips and set a wire rack on top—this setup is brilliant for letting the heat circulate around each wing so they crisp evenly from all sides.
Step 2: Dry the Wings
This step is key: pat your chicken wings very dry with paper towels. Moisture is the enemy of crispy skin, so the drier the wings, the crunchier they get.
Step 3: Season and Coat
In a large bowl, toss the wings with the baking powder, salt, pepper, garlic powder, paprika, onion powder, and olive oil. Make sure each wing is thoroughly coated—a little extra mix time here guarantees maximum flavor and crispiness.
Step 4: Arrange for Baking
Place the seasoned wings on the wire rack in a single layer, skin side up. This arrangement helps the hot air crisp the skin without getting soggy from sitting in juices.
Step 5: Bake to Perfection
Bake the wings for 40 to 45 minutes, flipping them once halfway through so both sides can brown beautifully. The result should be golden, crispy wings that squeak slightly when bitten into.
Step 6: Toss and Serve
If you love wings with a sauce, now’s the time to toss your hot wings gently in buffalo, BBQ, or honey garlic sauce. This adds a glossy, tantalizing finish that’s nothing short of delicious.
How to Serve Baked Chicken Wings Recipe
Garnishes
Simple garnishes like freshly chopped parsley or a sprinkle of green onions brighten up the presentation and add a fresh contrast to the savory wings. A few celery sticks on the side provide a refreshing crunch that balances the richness.
Side Dishes
Classic sides like creamy ranch or tangy blue cheese dip are favorites to serve alongside these wings. You can also pair with crispy oven fries, a fresh garden salad, or even corn on the cob for a hearty meal that everyone will enjoy.
Creative Ways to Present
For a fun twist, serve your Baked Chicken Wings Recipe on a large wooden board with small bowls of different dipping sauces. You can add a sprinkle of toasted sesame seeds or drizzle a bit of honey for an unexpected flavor boost. Wrapping the drumettes in parchment cones makes for an adorable and easy-to-handle party snack.
Make Ahead and Storage
Storing Leftovers
Place any leftover wings in an airtight container and store them in the fridge for up to 3 days. They maintain good flavor and texture, making them perfect for quick lunches or snacks.
Freezing
If you want to keep wings on hand for longer, freezing is a great option. Arrange the baked wings on a baking sheet to freeze individually until solid, then transfer to a freezer bag. They’ll stay tasty for up to 3 months.
Reheating
Reheat leftover wings in a 400°F oven on a wire rack for about 10 minutes to revive their crispiness. Avoid microwaving if possible, as it tends to make the skin soggy.
FAQs
Can I use baking powder with aluminum in this recipe?
It’s best to use aluminum-free baking powder to avoid any metallic aftertaste and to ensure the wings crisp up nicely without bitterness.
How do I make the wings extra crispy?
After seasoning, refrigerate the wings uncovered for a few hours or overnight to dry out the skin even more before baking. This step really amps up the crunch factor.
Can I bake the wings without flipping them?
Flipping helps both sides brown evenly, but if you use a wire rack so heat circulates well, you might skip flipping; the wings will still be tasty but could be less evenly crisp.
What sauces pair best with baked chicken wings?
Buffalo sauce is a classic, but BBQ and honey garlic bring sweet and smoky notes that complement the crispy, seasoned skin beautifully.
Is this recipe gluten-free?
Yes! Using gluten-free baking powder ensures this Baked Chicken Wings Recipe is safe for gluten-sensitive diets while keeping that crunchy texture you love.
Final Thoughts
There’s nothing quite like the satisfaction of biting into crispy, perfectly seasoned wings made right in your oven, and this Baked Chicken Wings Recipe delivers just that with ease and flair. Whether you’re treating yourself or impressing guests, these wings are sure to become a beloved favorite. Go ahead, give this recipe a try—you’ll wonder how you ever lived without it!
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Baked Chicken Wings Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This recipe for Baked Chicken Wings delivers perfectly crispy, golden brown wings with a flavorful seasoning blend and an optional sauce for tossing. Using baking powder and a high oven temperature ensures a crunchy skin without frying. Ideal as a crowd-pleasing appetizer, these wings bake in under an hour for a simple, delicious dish.
Ingredients
Chicken Wings
- 2 pounds chicken wings, separated into flats and drumettes
Seasoning
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
Other
- 2 tablespoons olive oil
- Optional: 1/2 cup buffalo, BBQ, or honey garlic sauce for tossing
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with foil. Place a wire rack directly on top of the lined sheet to allow air circulation and even cooking.
- Dry the wings: Pat the chicken wings very dry with paper towels to remove any excess moisture. This step is crucial for achieving crispy skin.
- Season wings: In a large bowl, combine the baking powder, salt, black pepper, garlic powder, paprika, onion powder, and olive oil. Toss the wings thoroughly in this mixture until they are evenly coated with the seasoning and oil.
- Arrange wings for baking: Place the wings in a single layer on the wire rack, skin side up. This setup helps air circulate and ensures crispiness.
- Bake the wings: Bake in the preheated oven for 40 to 45 minutes, flipping the wings once halfway through cooking to ensure even browning and crisping. The wings should turn golden brown and crispy.
- Toss in sauce (optional): If you prefer sauced wings, immediately toss the hot, baked wings in your choice of buffalo, BBQ, or honey garlic sauce in a large bowl before serving.
Notes
- For extra crispy skin, refrigerate the seasoned wings uncovered for a few hours before baking to dry them out even more.
- These wings are delicious served plain or paired with ranch dressing, blue cheese dressing, or crisp celery sticks for contrast.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
