Here’s a simple and delicious baked chicken wings recipe:
Ingredients (for 2 pounds of wings)
- 2 lbs chicken wings, separated into flats and drumettes
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (smoked or regular)
- Optional: ½ tsp cayenne pepper (for heat)
- Optional: 2 tbsp baking powder (helps make them extra crispy)
For sauce (optional):
- ¼ cup hot sauce (like Frank’s RedHot)
- 2 tbsp melted butter
- 1 tsp honey or brown sugar (optional, for a touch of sweetness)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top (for crispier wings).
- Prepare wings:
- Pat the wings dry with paper towels (removes excess moisture for crispiness).
- In a large bowl, toss wings with olive oil, salt, pepper, garlic powder, paprika, and cayenne.
- If using, toss with baking powder too (this helps the skin crisp up).
- Arrange on the rack:
- Lay wings in a single layer on the wire rack. Make sure they aren’t touching.
- Bake:
- Bake for 40–45 minutes, flipping halfway through, until wings are golden and crispy.
- Optional: Sauce them:
- While wings bake, mix hot sauce, melted butter, and honey in a small bowl.
- Toss baked wings in the sauce until evenly coated.
- Serve:
- Serve hot with celery sticks, carrot sticks, and your favorite dipping sauce (like ranch or blue cheese).
✅ Tips for extra crispiness:
- Dry wings thoroughly before seasoning.
- Use baking powder, not baking soda.
- Bake on a wire rack to let fat drip away.
If you want, I can also give a “crispy without frying” version that’s even crunchier than usual baked wings. Do you want me to?
