Game Day Crispy Chicken Wings (Print View)
Enjoy golden, crispy chicken wings, oven-baked for maximum flavor and crunch. Perfect for any gathering or a satisfying meal.
# What You'll Need:
→ Chicken
01 - 3.3 pounds chicken wings, separated into flats and drumettes, with tips removed
→ Seasoning Blend
02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon kosher salt
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon black pepper
07 - ½ teaspoon onion powder
08 - ½ teaspoon cayenne pepper (optional)
→ Optional Tossing Sauce
09 - ¼ cup hot sauce or buffalo sauce
10 - 2 tablespoons unsalted butter, melted
# How to Make:
01 - Preheat your oven to 425°F. Line a large baking sheet with aluminum foil and place a wire rack on top. Lightly oil the wire rack to prevent adherence.
02 - Thoroughly pat the chicken wings very dry with paper towels; this step is paramount for achieving optimal crispiness.
03 - In a sizable mixing bowl, combine the baking powder, kosher salt, garlic powder, smoked paprika, black pepper, onion powder, and the optional cayenne pepper.
04 - Add the prepared chicken wings to the bowl with the seasoning mixture. Toss diligently to ensure each wing is uniformly coated.
05 - Arrange the seasoned wings in a single layer on the prepared wire rack. Ensure adequate spacing between wings to facilitate even air circulation and crisping.
06 - Bake the wings for 20 minutes. After this initial period, carefully flip each wing to expose the other side.
07 - Continue baking for an additional 25–30 minutes, or until the wings are deeply golden brown and exceptionally crispy.
08 - While the wings are baking, if opting for a sauce, whisk together the melted butter and hot sauce in a large bowl until well combined.
09 - Remove the crispy wings from the oven. If desired, immediately transfer them to the bowl with the prepared sauce and toss to coat thoroughly before serving. Alternatively, serve the sauce on the side.
# Expert Suggestions:
01 -
- You'll finally achieve that coveted shatteringly crisp skin right from your oven, just like the pros.
- It's surprisingly simple to pull off, leaving you more time to enjoy the game or your company.
02 -
- That moment I used baking *soda* instead of baking *powder*? The wings were inedibly metallic; always double-check your leavening agents!
- Learning to air-dry the wings in the fridge overnight elevated them from good to absolutely legendary crispiness, making all the difference.
03 -
- Always use aluminum-free baking powder; regular baking powder can leave a metallic aftertaste that will ruin your wings.
- For truly epic crispiness, after patting dry, let the wings air-dry uncovered on a rack in the fridge for at least 4 hours, or even overnight.