Crispy Baked Chicken Wings
These crispy baked chicken wings are golden on the outside, juicy on the inside, and made easily in the oven with simple pantry ingredients.
Equipment
- Baking Sheet
- Wire Rack
- Large mixing bowl
Ingredients
Chicken Wings
- 4 pounds chicken wings halved at joints, wingtips discarded
- 2 tablespoons baking powder aluminum-free
- 3/4 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Buffalo Sauce
- 1/3 cup Frank’s Wings Hot Sauce
- 1 1/2 cups light brown sugar
- 1 tablespoon water
Instructions
- Adjust the oven rack to the upper-middle position and preheat the oven to 425°F.
- Line a baking sheet with foil and place a wire rack on top. Spray the rack with non-stick spray.
- Pat the chicken wings very dry with paper towels and place them in a large bowl.
- Mix baking powder, salt, pepper, paprika, and garlic powder, then toss wings until evenly coated.
- Arrange wings skin-side up on the wire rack and bake, turning every 20 minutes, until crispy and browned, about 50 to 60 minutes.
- Remove wings from the oven and let rest for 5 minutes.
- For the Buffalo sauce, heat hot sauce, brown sugar, and water in a saucepan until sugar dissolves. Cool, then toss wings in sauce.
Notes
Use aluminum-free baking powder only. For extra crispiness, serve sauce on the side instead of tossing.
