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
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
