If you’re on the hunt for that perfect balance of crunch, spice, and finger-licking goodness, this Crispy Baked Chicken Wings Recipe will become your new go-to favorite. These wings are gloriously crispy on the outside, tender on the inside, and smothered in a beautifully tangy and sweet Buffalo sauce that sings with every bite. Whether you’re hosting game day, a casual get-together, or just craving an irresistible snack, this recipe brings effortless flavor and fun right to your kitchen.

Crispy Baked Chicken Wings Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple, kitchen-staple ingredients, you’ll create wings bursting with flavor and crunch. Each item plays a key role, from the baking powder that ensures crisp skin to the blend of spices that add depth and warmth to every bite.

4 pounds chicken wings: Cut at the joints and wingtips discarded, these wings are the star of the show providing tender meat perfect for crisping.
2 Tablespoons baking powder (aluminum-free): This is a game-changer that draws moisture from the skin, resulting in irresistibly crisp wings.
3/4 teaspoon salt: Brings out natural flavors and balances the spices beautifully.
1/2 teaspoon cracked black pepper: Offers a mild heat and earthy contrast to the savory wings.
1 teaspoon paprika: Adds a smoky, slightly sweet warmth and stunning color.
1 teaspoon garlic powder: Infuses the wings with a rich, aromatic depth.
1/3 cup Frank’s Wings Hot Sauce: Classic Buffalo sauce ingredient delivering just the right amount of kick.
1 cup light brown sugar: Provides a sweet counterbalance to the spice and enhances caramelization.
1 Tablespoon water: Helps blend the sauce ingredients into a smooth, glossy finish.

How to Make Crispy Baked Chicken Wings Recipe

Step 1: Prepare Your Oven and Equipment

First things first, adjust your oven rack to the upper-middle position and crank it up to 425 degrees F. This high heat is key for transforming the wings to crispy perfection. Line a baking sheet with aluminum foil for easy cleanup, then place a wire rack on top and give it a good spray with non-stick spray to ensure your wings don’t stick.

Step 2: Dry and Season the Wings

Pat your wings dry thoroughly with paper towels—this step can’t be rushed if you want that coveted crispiness. Once dry, toss the wings in a bowl with a seasoning mix made from salt, cracked black pepper, paprika, garlic powder, and the secret weapon: aluminum-free baking powder. Coating each wing evenly creates a crispy, flavorful crust as they bake.

Step 3: Arrange and Bake the Wings

Lay your wings skin-side up on the wire rack in a single layer. Bake them on the preheated rack and remember to flip every 20 minutes. This turning helps them cook evenly and brown beautifully. Expect cooking to take around an hour depending on wing size—patience here pays off with the crispiest result.

Step 4: Make the Buffalo Sauce

While your wings are baking, combine Frank’s Hot Sauce, light brown sugar, and water in a saucepan over medium heat. Stir until the sugar dissolves completely, then remove from heat and let cool to room temperature. This luscious sauce adds that perfect balance of tangy spice and sweetness when tossed with the wings.

Step 5: Toss Wings in Sauce and Serve

Once wings are crisp and golden, give them a few minutes to rest, then transfer to a large bowl. Pour your beautifully made Buffalo sauce over them and toss gently to coat every piece with sticky, spicy goodness. Now, you’re ready to enjoy your sensational Crispy Baked Chicken Wings Recipe!

How to Serve Crispy Baked Chicken Wings Recipe

Garnishes

Fresh garnishes can elevate your wings from delicious to next-level. Chopped green onions, a sprinkle of sesame seeds, or freshly chopped parsley not only brighten the plate but add a fresh burst of flavor and texture contrast.

Side Dishes

Pair your wings with classic celery sticks and creamy blue cheese or ranch dressing to cool down the heat. For a heartier meal, crispy fries or a crunchy coleslaw make outstanding companions that are sure to delight everyone at the table.

Creative Ways to Present

For a fun twist, arrange wings on a wooden board with small bowls of different dipping sauces—think extra hot Buffalo, honey mustard, or garlic Parmesan. You could even skewer a few wings on big sticks for a playful, party-style presentation that invites everyone to dive in.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store the wings in an airtight container in the refrigerator for up to 3 days. Keeping the sauce separate until reheating prevents the skin from getting soggy, maintaining that coveted crisp.

Freezing

Want to save some for later? Freeze fully cooked and cooled wings in a single layer on a baking sheet before transferring them to a freezer-safe bag. This way, they won’t clump, and you can thaw as many as you want, up to 3 months down the line.

Reheating

To reheat, place wings on a wire rack set over a baking sheet and bake in a preheated 375 degrees F oven for 10-15 minutes or until warmed through and crispy again. Avoid microwaving which can make the skin chewy instead of crisply perfect.

FAQs

Can I use regular baking powder instead of aluminum-free?

Aluminum-free baking powder is preferred because it doesn’t leave a metallic taste on the wings. Using regular baking powder might result in a slightly off-flavor, so it’s best to stick with the recommended type for the crispiest, tastiest wings.

How do I know when my wings are done?

Look for golden-brown, crispy skin and juicy meat inside. The internal temperature should reach 165 degrees F. Also, turning the wings every 20 minutes helps ensure even cooking and crispiness all around.

Can I make this recipe spicier?

Absolutely! Increase the amount of hot sauce in the Buffalo sauce or add a pinch of cayenne pepper to the spice mix. Just keep a bottle of cooling ranch or blue cheese dressing handy for balance.

Is it necessary to use a wire rack?

Using a wire rack allows air to circulate around the wings so they crisp evenly on all sides. Baking directly on the foil will cause the wings to steam in their own juices, which means less crispiness.

Can I prepare the sauce ahead of time?

Yes, the Buffalo sauce can be made a day or two ahead and stored in the fridge. Just bring it to room temperature before tossing with the wings to keep that perfect coating and amazing flavor.

Final Thoughts

Now that you’ve discovered how effortlessly delicious this Crispy Baked Chicken Wings Recipe is, I hope you feel inspired to fire up your oven and share these crunchy, saucy bites with your favorite people. There’s something magical about perfectly baked wings that bring joy and satisfaction with every bite, so don’t be shy—give this recipe a whirl and enjoy every crispy, spicy morsel!

Crispy Baked Chicken Wings Recipe

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4.1 from 21 reviews

Author: admin
Total Time: 55-70 minutes
Yield: 8 servings 1x

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Description

These Crispy Baked Chicken Wings are perfectly seasoned and baked to golden, crispy perfection without frying. Coated with a flavorful homemade Buffalo sauce made from Frank’s Wings Hot Sauce and light brown sugar, these wings are a delicious treat that’s easy to prepare and great for gatherings or a tasty weeknight meal.

Ingredients

Scale

Chicken Wings

4 pounds chicken wings, halved at joints, wingtips discarded
2 Tablespoons aluminum-free baking powder
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon paprika
1 teaspoon garlic powder

Buffalo Sauce

1/3 cup Frank’s Wings Hot Sauce
1 cup light brown sugar
1 Tablespoon water

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Instructions

Preheat Oven: Adjust your oven rack to the upper-middle position and preheat the oven to 425 degrees F (220°C) to ensure proper cooking temperature for crispy wings.
Prepare Baking Sheet: Line a baking sheet with aluminum foil and place a wire cooling rack on top. Spray the rack lightly with non-stick spray to prevent wings from sticking during baking.
Dry Chicken Wings: Use paper towels to thoroughly pat the chicken wings dry. Removing moisture is crucial for achieving crispy skin.
Season Wings: In a small bowl, combine salt, cracked black pepper, garlic powder, paprika, and aluminum-free baking powder. Sprinkle this seasoning mixture evenly over the wings and toss to coat thoroughly.
Arrange Wings: Place the wings skin side up in a single layer on the prepared wire rack, ensuring they are not overcrowded for even air circulation.
Bake Wings: Bake on the upper-middle rack, turning the wings every 20 minutes to promote even browning and crispiness. Total baking time may vary, typically around 45 to 60 minutes depending on wing size, until wings are golden and crispy.
Rest Wings: Remove the wings from the oven and let them stand for 5 minutes to allow juices to settle and skin to crisp further.
Make Buffalo Sauce: In a medium saucepan over medium heat, combine Frank’s Wings Hot Sauce, light brown sugar, and water. Stir continuously until the sugar is completely dissolved and the sauce is well blended.
Cool Sauce and Toss: Remove the sauce from heat and allow it to cool to room temperature. Toss the baked wings in the cooled Buffalo sauce until evenly coated. Alternatively, prepare the sauce ahead of time and refrigerate before tossing with wings.

Notes

Ensure wings are very dry before seasoning to maximize crispiness.
Use aluminum-free baking powder to avoid any metallic taste.
Turning wings during baking helps them cook evenly and get crispy on all sides.
If you prefer extra spicy wings, increase the amount of hot sauce in the Buffalo sauce.
For a less sweet sauce, reduce the brown sugar quantity slightly.
Wire rack allows air circulation around wings, essential for a crispy texture.
Leftover wings can be kept in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.

Prep Time: 10 minutes
Cook Time: 45-60 minutes
Category: Appetizer
Method: Baking
Cuisine: American