Crispy Baked Chicken Wings
Make mouthwatering, deliciously seasoned chicken wings in the oven! These crispy baked chicken wings are cooked to perfection and tossed in a flavorful homemade sauce.
Servings: 4 servings
Calories: 624kcal
Equipment
- Oven-safe wire rack optional
Ingredients
For the Wings
- 4 pounds chicken wings
- 2 tsp baking powder* optional
- 2 tsp salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
For the Sauce
- 1/2 cup wing sauce I use Nashville hot
- 2 tbsp butter
- 2 tbsp brown sugar
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper, or set a wire rack inside the baking sheet if you have one. This helps the wings crisp up more evenly.
- Pat the wings dry with paper towels to remove as much moisture as possible. This step is key for getting crispy skin in the oven.
- Season the wings: In a large bowl, toss the chicken wings with the baking powder, salt, smoked paprika, garlic powder, onion powder, and black pepper until they’re well coated.
- Bake the wings: Spread the wings out in a single layer on your prepared baking sheet. Bake for 1 hour, flipping the wings every 20 minutes with a pair of tongs to ensure they crisp up evenly on all sides. *Keep an eye on them after 40 minutes of baking. I like to use an instant thermometer on the biggest pieces, and once it reads 165°F you can pull them out.
- Make the sauce: While the wings are baking, melt the butter in a small saucepan over medium-low heat. Stir in the wing sauce and brown sugar until everything is smooth and combined. Set aside.
- Once the wings are out of the oven, you can toss them in the sauce and serve.
Notes
- *Baking powder is optional, but it does help make the wings crispier by absorbing excess moisture. Be sure to use baking powder, not baking soda.
- *If you choose to use baking powder, I recommend getting an aluminum-free brand. Sometimes the aluminum in some baking powders gives the wings a metallic taste.
- For the crispiest wings, you really want to make sure they are dry before baking them! If you have a wire rack to set them on, that is the best way to ensure crispy wings.
- It's a good idea to toss the wings in the sauce right before serving, not ahead of time, to ensure they are their crispiest.
- Leftover wings can be kept in an airtight container in the fridge for 3-5 days. Reheat them in the oven until hot and crispy.