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These Chicken Wings are so easy to prepare with a handful of ingredients. Simple but delicious, these crispy wings are baked in the oven instead of fried in oil. They make for the perfect appetizer that everyone will love.
Perfect for game day, a party, or just as an appetizer at home, these chicken wings are so easy to make! These wings are baked to golden perfection and then tossed in some butter and drippings, making them so mouthwateringly delicious. They’re so moist, tender, and flavorful! Watch these wings will disappear quickly from the table.
These wings taste just like what you’d find at restaurants but with a fraction of the calories as they’re not fried in oil. The secret to crispy wings without frying is baking powder. They come out so crispy, and the clean-up is a breeze. Want another easy chicken recipe? Try my chicken nuggets recipe, fried chicken recipe, or chicken fajitas recipe.
What You Need to Make This Recipe
Baking powder — this is an essential ingredient if you want crispy chicken wings! The baking powder helps break down peptide bonds in the skin, allowing the skin to get more crisp and brown in the oven.
Seasoning — I toss the wings in a combination of paprika, garlic powder, salt, and pepper.
Chicken wings — save yourself time and purchase “party wings.” The wings are split into flats and drumettes. Alternatively, you can buy flats or drumettes entirely. It’s up to you!
Butter — unsalted chicken wings are ideal as you already season the wings with salt.
How to Make Chicken Wings
1. In a large bowl, combine the baking powder, pepper, paprika, garlic powder, and salt.
2. Add the chicken wings and toss until well-coated.
3. Spread the wings into an even layer on a baking sheet coated with cooking spray. Bake for 20 minutes until the skins are golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Let cool for 10 minutes.
4. Transfer the wings to a large mixing bowl, reserving the drippings. In a small mixing bowl, whisk together melted butter and reserved drippings. Add the butter mixture to the bowl with the chicken wings, tossing to coat. Serve immediately.
Pro Tips for Making This Recipe
- Depending on the size of the wings, the most accurate way of seeing if you’ve finished cooking the wings is by checking the internal temperature. Smaller wings will take less time to cook.
- You get a crispier skin on the wing by not adding the butter before baking. When you serve them immediately after tossing, you still get a bit of a crispy texture.
- Adding the drippings may sound weird, but a lot of the spices (mainly the paprika) end up in the drippings after they render their fat. This gives the butter mixture a beautiful color and coats the wings nicely.
- For saucy wings, toss in Franks Red Hot buffalo sauce or your favorite barbecue sauce.
- Make sure you spread the wings out on the baking sheet as they’ll steam instead of crisping up if you pack them tightly together. You want the hot air from the oven to be able to circulate throughout all the wings.
- If there is moisture on the wings from the packaging, pat them dry with a paper towel to ensure crispy skin.
Frequently Asked Questions
Both are perfectly fine for this recipe. If you are using frozen wings, thaw them ahead of time. Pat them dry if there’s moisture on the chicken before seasoning them.
Keep leftover chicken wings in the fridge in an airtight container for 3 to 4 days. You can reheat the wings in the microwave but for crispier leftovers, use the oven or toaster oven.
Traditionally, you’d find celery and carrots served with chicken wings. Dips such as ranch, blue cheese, buffalo sauce, or any of your favorite dips are a great addition. Sweet potato fries are another side I like to serve with my wings.
If you’ve tried this Chicken Wings recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chicken Wings
Equipment
- Large rimmed baking sheet
- Large mixing bowl
Ingredients
- 1 tablespoon baking powder
- 2 teaspoons ground black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 4 pounds chicken wings split with tips removed, patted dry (1.8 kg)
- ¼ cup unsalted butter melted (60ml)
Instructions
- Preheat the oven to 425°F. Grease a large rimmed baking sheet with cooking spray.
- In a large bowl, combine the baking powder, pepper, paprika, garlic powder, and salt. Add the chicken wings and toss until well-coated. Spread the wings into an even layer on the prepared baking sheet.
- Bake for 20 minutes until the skins are golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Let cool for 10 minutes.
- Transfer the wings to a large mixing bowl, reserving the drippings.
- In a small mixing bowl, whisk together melted butter and reserved drippings. Add the butter mixture to the bowl with the chicken wings, tossing to coat. Serve immediately.
Notes
- Depending on the size of the wings, the most accurate way of seeing if you’ve finished cooking the wings is by checking the internal temperature. Smaller wings will take less time to cook.
- You get a crispier skin on the wing by not adding the butter before baking. When you serve them immediately after tossing, you still get a bit of a crispy texture.
- Adding the drippings may sound weird, but a lot of the spices (mainly the paprika) end up in the drippings after they render their fat. This gives the butter mixture a beautiful color and coats the wings nicely.
- For saucy wings, toss in Franks Red Hot buffalo sauce or your favorite barbecue sauce.
- Make sure you spread the wings out on the baking sheet as they’ll steam instead of crisping up if you pack them tightly together. You want the hot air from the oven to be able to circulate throughout all the wings.
- If there is moisture on the wings from the packaging, pat them dry with a paper towel to ensure crispy skin.
Nutrition
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