These crispy baked chicken wings are the perfect party food - crunchy on the outside, juicy on the inside, and absolutely delicious! No deep fryer needed! The secret to getting them crispy in the oven is a simple technique involving baking powder. Choose from three classic sauces: spicy buffalo, tangy BBQ, or sweet honey garlic. These wings are sure to be the hit of any gathering!
Ingredients
For the Wings:
3 lbs chicken wings (drums and flats separated)
1 tablespoon baking powder (NOT baking soda)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Buffalo Sauce Option:
1/2 cup hot sauce (Frank's RedHot)
1/3 cup melted butter
1 tablespoon white vinegar
1/4 teaspoon garlic powder
BBQ Sauce Option:
1 cup BBQ sauce of choice
2 tablespoons honey
1 tablespoon apple cider vinegar
Honey Garlic Sauce Option:
1/3 cup honey
1/4 cup soy sauce
3 cloves garlic, minced
2 tablespoons butter
1 teaspoon ginger, grated
Instructions
Pat the chicken wings completely dry with paper towels. This is crucial for crispy skin!
In a large bowl, combine baking powder, salt, pepper, garlic powder, and paprika. Add the dried wings and toss to coat evenly.
Arrange wings in a single layer on a wire rack set over a baking sheet. Make sure they don't touch each other. Refrigerate uncovered for 1 hour (or up to overnight) - this dries out the skin even more.
Preheat oven to 250°F. Bake wings for 30 minutes.
Increase oven temperature to 425°F and bake for another 40-45 minutes, flipping halfway through, until golden brown and crispy.
While wings bake, prepare your chosen sauce. For buffalo: whisk together hot sauce, melted butter, vinegar, and garlic powder. For BBQ: combine BBQ sauce, honey, and vinegar. For honey garlic: simmer all ingredients in a small saucepan for 3-4 minutes.
Once wings are crispy, remove from oven. Toss hot wings in your chosen sauce in a large bowl.
Serve immediately with celery sticks, carrot sticks, and ranch or blue cheese dressing. Perfect with Nic's Honey Dill Sauce too!
💡 Nic's Tips & Notes
Baking Powder Secret: Baking powder (not soda!) raises the pH of the chicken skin, allowing it to crisp up beautifully without deep frying.
Dry is Key: The drier the wings before cooking, the crispier they'll be. Don't skip the refrigeration step if you have time.
Wire Rack Essential: Using a wire rack allows air circulation around the wings for even crisping.
Don't Overcrowd: Wings need space to crisp up. Use two baking sheets if needed.
Sauce Timing: Toss wings in sauce right before serving to keep them crispy. For extra crispy wings, serve sauce on the side for dipping.
Make Ahead: Wings can be baked ahead and reheated at 400°F for 10 minutes before saucing.
Try Nic's Honey Dill: These wings are amazing with Nic's Honey Dill Sauce instead of traditional options!