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Baked chicken wings

Baked Chicken Wings

Crispy on the outside and juicy on the inside, these irresistible baked chicken wings are a healthier alternative to fried wings. Perfect for parties, game days, or family dinners, they deliver restaurant-quality flavor with less oil and effort. Master the techniques for perfectly crispy wings and discover the best sauces, sides, and storage tips for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Air-Drying Time 1 hour
Total Time 2 hours
Servings: 4 people
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2–3 lbs chicken wings, fresh evenly sized pieces
  • 3 tbsp baking powder 1 tablespoon per pound
  • 3 tsp kosher salt
  • 1½ tsp freshly ground black pepper
  • 1 tsp garlic powder optional, for extra savory flavor
  • 1 tsp paprika optional, adds color and mild smokiness
  • 1 tsp dried herbs optional, such as thyme, oregano, or Italian seasoning
Optional Wing Sauce Ideas
Buffalo Sauce
  • ½ cup hot sauce
  • 2 tbsp unsalted butter melted
BBQ Sauce
  • ½ cup barbecue sauce sweet or smoky style
Garlic Parmesan Sauce
  • 2 tbsp unsalted butter melted
  • 1 clove garlic minced
  • 2 tbsp grated Parmesan cheese
Honey Sriracha Sauce
  • 2 tbsp honey
  • 2 tbsp Sriracha sauce

Equipment

  • Baking sheet
  • Wire rack
  • Aluminum foil or parchment paper
  • Mixing bowls
  • Paper towels
  • Oven
  • Tongs
  • Meat thermometer optional

Method
 

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil.
  2. Place a wire rack on top of the baking sheet and lightly grease it to prevent sticking.
  3. Pat the chicken wings dry thoroughly with paper towels — removing all moisture helps them crisp up.
  4. In a large bowl, combine wings with baking powder, salt, black pepper, and optional seasonings (garlic powder, paprika, or herbs). Toss until evenly coated.
  5. Arrange the wings in a single layer on the wire rack, leaving space between each piece for proper air circulation.
  6. Bake for 45–50 minutes, flipping halfway through, until the wings are golden brown and crispy.
  7. While baking, prepare your preferred sauce (Buffalo, BBQ, Garlic Parmesan, or Honey Sriracha) in a small saucepan over low heat. Stir until smooth and warm.
  8. Remove wings from the oven and let them rest for 5–10 minutes to retain juiciness.
  9. Toss the wings in sauce or brush the sauce on top for a lighter coating.
  10. Serve immediately with your favorite sides and dipping sauces. Enjoy your crispy baked chicken wings!

Notes

  • For extra crispiness: Always dry wings well and use baking powder—not baking soda.
  • Don’t overcrowd: Space wings apart to allow air circulation and even cooking.
  • Avoid microwaving leftovers: Reheat in the oven at 375°F for 10–15 minutes to restore crispiness.
  • Storage: Refrigerate up to 3 days or freeze for up to 3 months in airtight containers.
  • Flavor variations: Experiment with rubs and sauces like lemon pepper, teriyaki, or sweet chili.
  • Pro tip: Use a wire rack to lift wings off the pan for even heat exposure and the crispiest results.