Football season or not, these crispy, juicy chicken wings are a surefire way to win over any crowd. Follow this foolproof recipe to achieve wings that are golden on the outside, tender on the inside, and packed with flavor.
Why This Recipe Works
- The secret to crispy wings? Baking powder. It helps dry out the skin for that perfect crunch without deep frying.
- Marinating the wings overnight ensures every bite is flavorful and juicy.
- Finishing with a high-heat broil gives an irresistible golden-brown finish.
Ingredients
- 2 lbs chicken wings, split at joints, tips discarded
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 cup hot sauce
- 1/4 cup melted butter
Equipment Needed
- Large mixing bowl
- Baking sheet
- Wire rack
- Aluminum foil
Instructions
Prep the Wings
Pat the wings dry with paper towels. In a large bowl, toss the wings with baking powder, salt, garlic powder, and paprika until evenly coated. Arrange on a wire rack set over a baking sheet lined with foil. Let them sit in the fridge, uncovered, for at least 8 hours or overnight. This step is crucial for crispy skin.
Bake to Perfection
Preheat your oven to 250°F. Bake the wings for 30 minutes, then increase the temperature to 425°F and bake for another 40-50 minutes, flipping halfway through, until golden and crispy. The low and slow start renders the fat, while the high finish crisps the skin.
Broil for Color
Switch your oven to broil and broil the wings for 2-3 minutes per side. Watch closely to prevent burning. This gives them that beautiful, restaurant-quality color.
Make the Sauce
While the wings bake, whisk together hot sauce and melted butter in a small saucepan over low heat until combined. Keep warm until ready to use.
Toss and Serve
Transfer the crispy wings to a large bowl, pour the sauce over, and toss to coat evenly. Serve immediately with celery sticks and blue cheese dressing on the side.
Tips and Tricks
For extra crispy wings, ensure they’re thoroughly dried before seasoning. The baking powder trick works best with aluminum-free varieties. If you’re short on time, a 4-hour marinade will still yield tasty results, though overnight is ideal. Experiment with different sauces or dry rubs to find your favorite flavor profile. Always let the wings rest for a few minutes after baking to lock in juices before saucing.
Recipe Variations
- Sweet & Spicy: Add honey to the hot sauce mixture for a sweet heat.
- BBQ Style: Toss the baked wings in your favorite BBQ sauce instead of hot sauce.
- Dry Rub Only: Skip the sauce and enjoy the wings with just the dry rub for a less messy option.
Frequently Asked Questions
Can I use frozen wings?
Yes, but thaw them completely and pat dry thoroughly to ensure crispiness. Frozen wings can retain moisture, which might affect the texture.
Why baking powder?
Baking powder raises the pH of the skin, helping it crisp up without the need for frying. It’s a game-changer for oven-baked wings.
Can I make these ahead?
Absolutely! Bake the wings and store them unsauced in the fridge. Reheat in the oven at 375°F for 10 minutes, then toss with sauce.
Summary
This chicken wings recipe delivers crispy, juicy wings with minimal fuss. Perfect for game day or any gathering, they’re sure to be a hit. Customize the sauce to suit your taste, and don’t skip the baking powder—it’s the secret to perfection.
