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Perfectly Crispy Baked Chicken Wings

These baked chicken wings achieve restaurant-quality crispiness without deep frying. A simple baking powder technique ensures golden, crunchy skin, while a classic buffalo sauce delivers bold flavor. Perfect for game day or any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken wings split into drumettes and flats, patted very dry
  • 1 tbsp baking powder aluminum-free, NOT baking soda
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder optional
  • 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce or your favorite hot sauce
  • 1/4 cup unsalted butter melted
  • 1 tbsp honey or brown sugar optional, for a touch of sweetness

Equipment

  • Large rimmed baking sheet (half-sheet pan)
  • Wire cooling rack that fits inside the baking sheet
  • Tongs
  • Large mixing bowl
  • Paper towels

Method
 

  1. Preheat your oven to 425°F (220°C). Place a wire rack inside a large, rimmed baking sheet. This setup is non-negotiable for airflow and crispiness. In a large bowl, thoroughly pat the chicken wings dry with paper towels—this is the most critical step for removing surface moisture.
  2. In a small bowl, whisk together the baking powder, kosher salt, black pepper, and garlic powder (if using). Sprinkle this mixture evenly over the dried wings. Using your hands, toss and massage the wings until every surface is lightly and evenly coated. The wings will look a bit chalky; this is normal.
  3. Arrange the wings in a single layer on the prepared wire rack, ensuring they are not touching. Bake on the middle rack for 30 minutes. Then, carefully flip each wing using tongs. Return to the oven and bake for another 15-20 minutes, or until deeply golden brown and the skin is shatteringly crisp.
  4. While the wings bake, make the sauce. In a medium saucepan, combine the hot sauce, melted butter, and honey or brown sugar (if using). Warm over low heat, whisking until fully combined and smooth. Taste and adjust seasoning with a pinch of salt if desired. Keep warm.
  5. Transfer the hot, crispy wings directly from the oven to a large, clean bowl. Pour about half of the warm sauce over them. Toss vigorously to coat evenly. Add more sauce gradually until you reach your desired sauciness. Serve immediately with your favorite sides.

Notes

Chef's Tips:
• Patting the wings DRY is the secret. Moisture is the enemy of crisp skin.
• Do not overcrowd the pan. Space allows steam to escape, ensuring crispiness.
• Serve immediately after saucing for the best texture contrast.
Food Safety:
• Chicken must reach an internal temperature of 165°F (74°C) as measured by a meat thermometer.
• Do not leave cooked wings at room temperature for more than 2 hours.