Baked Chicken Wings
Ingredients
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- 4 pounds chicken wings – split at the joints, wingtips removed, patted dry (~30 medium chicken wings)
- 1 tbsp baking powder
- 2 1/2 tsp kosher salt
- 1 tsp black pepper – freshly ground
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 cup hot sauce – warmed and used as sauce (for serving)
- 1/4 cup unsalted butter – melted and combined with hot sauce (for serving)
Instructions
- 1.
Line a rimmed baking sheet with foil and set a wire rack inside. Pat the chicken wings very dry with paper towels, then split at the joints and remove wingtips if attached.
- 2.
In a large bowl, combine baking powder, kosher salt, black pepper, garlic powder, and paprika. Add wings and toss until every surface is evenly coated.
- 3.
Arrange wings skin-side up on the rack, spacing them so they do not touch. For extra crispness, refrigerate uncovered 8–24 hours to dry the skin (optional).
- 4.
Preheat the oven to 425°F with a rack in the upper-middle position. Bake the wings 20–25 minutes.
- 5.
Flip the wings and rotate the pan. Continue baking 20–25 minutes more, until the skin is deeply browned and crisp and the thickest parts register 185–200°F or the juices run clear.
- 6.
While wings finish, gently melt the unsalted butter with the hot sauce in a small saucepan over low heat until smooth.
- 7.
Toss the hot wings in some of the butter–hot sauce or serve the sauce on the side for dipping. Rest 5 minutes on the rack to let the crust set, then serve immediately.
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Baked chicken wings deliver shatteringly crisp skin and juicy meat without the deep fryer. The high-heat roast renders fat, while a light, even coating promotes browning and a crackly exterior. They are adaptable to countless finishes, from tangy Buffalo sauce to dry rubs, making them a crowd-pleasing choice for game day, parties, or an easy meal.
Chicken wings rose to prominence in the United States, especially through Buffalo-style wings popularized in the 1960s. While the original bar versions were deep-fried, baking became a popular home-cook method that achieves similar texture with less mess and equipment. Today, baked wings are a staple across American kitchens, bridging classic pub flavors with a straightforward, oven-based technique.