5 from 111 votes
Crispy Oven Baked Chicken Wings
Crispy Oven Baked Chicken Wings use baking powder and spices to dry and season the wings before refrigerating and baking at high heat for a crunchy, browned texture without frying. The recipe includes a buffalo sauce made with cayenne pepper sauce, melted butter, and honey to coat the wings after baking, balancing heat with sweetness. Multiple sauce options and a vinegar soak enhance versatility and flavor depth.
Prep Time
10 mins
Cook Time
30 mins
Refrigeration Time
12 hrs
Total Time
12 hrs 40 mins
Servings:
2
-3 people
Calories:
921 kcal
Course:
Main Course, Appetizer
Cuisine:
American
Ingredients
Chicken Wings
- 2 to 3 pounds chicken wings
- 1 tablespoon baking powder aluminum-free
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Buffalo Sauce
- 1/4 cup cayenne pepper sauce Frank's RedHot brand
- 1/4 cup butter melted
- 1 tablespoon honey
Instructions
Chicken Wings
- Place a wire rack onto a baking sheet. Use paper towels to pat chicken wings as dry as possible and place into a large mixing bowl.
- In a small bowl, stir together baking powder, salt, pepper, and paprika (and any additional flavor additions you'd like to use). Sprinkle over chicken wings and toss until wings are evenly coated.
- Place wings in a single layer on the prepared baking sheet. Refrigerate uncovered overnight, 12 to 24 hours.
- Preheat oven to 425 degrees F. Take wings directly from refrigerator and roast in the preheated oven for 30 minutes, until crispy and brown and the internal temperature reaches 165 degrees F. Cooking time will vary based on the size of your chicken wings.
- Serve plain hot, or use desired flavor sauces and variations.
Cup of Yum
Buffalo Sauce
- In a small bowl, whisk together hot sauce, melted butter, and honey.
- Add cooked chicken wings to a large mixing bowl. Pour in sauce and toss to coat.
Notes
- Dry wings thoroughly and refrigerate uncovered overnight on a wire rack for maximum crispness.
- Baking at 425°F for about 30 minutes yields a crispy, golden exterior and cooked-through wings.
- Multiple sauces can be used after baking, such as buffalo sauce, garlic honey soy, lemon pepper, or parmesan garlic butter.
- Soaking wings in a vinegar solution before drying enhances tenderness and flavor.
- Using aluminum-free baking powder prevents off-flavors during crisping.
Nutrition Information
Calories
921kcal
(46%)
Carbohydrates
11g
(4%)
Protein
57g
(114%)
Fat
72g
(111%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
25g
(125%)
Trans Fat
2g
(100%)
Cholesterol
297mg
(99%)
Sodium
2382mg
(99%)
Potassium
508mg
(11%)
Fiber
0.3g
(1%)
Sugar
9g
(18%)
Vitamin A
1408IU
(28%)
Vitamin C
2mg
(2%)
Calcium
490mg
(49%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 -3 people
Amount Per Serving
Calories 921
% Daily Value*
| Calories | 921kcal | 46% |
| Carbohydrates | 11g | 4% |
| Protein | 57g | 114% |
| Fat | 72g | 111% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 2g | 100% |
| Cholesterol | 297mg | 99% |
| Sodium | 2382mg | 99% |
| Potassium | 508mg | 11% |
| Fiber | 0.3g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 1408IU | 28% |
| Vitamin C | 2mg | 2% |
| Calcium | 490mg | 49% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.