Baked Chicken Wings
You'll be amazed by these extra crispy Baked Chicken Wings! You don't need a deep fryer to make this recipe with two different delicious sauces.
Ingredients
For Baked Wings
- 2 pounds (900 grams) chicken wings drumettes and flats separated and wing tips cut off
- 2 teaspoons baking powder aluminum-free
- 2 teaspoons cornstarch
- 2 teaspoons kosher salt
For buffalo sauce: (enough for a pound of chicken wings)
- 2 tablespoons (26 grams) melted butter
- 2 tablespoons frank’s hot sauce
- 1 teaspoon honey
- Salt and pepper
For lemon pepper sauce: (enough for a pound of chicken wings)
- 2 tablespoons (26 grams) melted butter
- 1 tablespoons lemon pepper seasoning
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 450°F/230°C. If you have convection turn that on (or manually set the convection oven to 425°F/220°C). Line a half sheet size baking sheet with foil, and attach a wire rack.
- Dry chicken wings with paper towels. This is an important step to get rid of the moisture as much as possible and get crispy wings. If you have time, place them at the bottom shelf of your fridge uncovered for at least 2 hours and up to 24 hours.
- In a large bowl, toss the chicken wings with cornstarch, baking powder and salt.
- Arrange the wings on a wire rack leaving some space between each wing. Bake for 30 minutes, then flip and bake for 10 more minutes.
- Toss chicken wings with sauce in a large mixing bowl after you remove them from the oven.
To make Buffalo Sauce
- For 1 pound of chicken wings, mix together 2 tablespoons of melted butter, 2 tablespoons of Franks Redhot Sauce, 1 teaspoon honey, and salt and pepper, to taste.
To make Lemon Pepper Sauce
- For a pound of chicken wings, combine 2 tablespoons of melted butter, 1 tablespoon of lemon pepper seasoning, and 1 tablespoon of freshly squeezed lemon juice.
Video
Notes
- Dry the chicken really, really well: This is super important. If the wings are wet, they will steam in the oven rather than crisp. Use plenty of paper towels to remove as much moisture as possible. Or, if you have the time, place the raw wings on a plate or tray at the bottom of your fridge, uncovered, for 2-24 hours to air-chill them.
- Mix up the coating ingredients: Baking powder can have a bit of a metallic flavor, but if it's spread out evenly you shouldn't taste it. I usually whisk the cornstarch and baking powder together in a small bowl before adding them to the chicken.
- Chicken is fully cooked when it reaches an internal temperature of 165°F/74°C. Use a kitchen thermometer to be sure that your wings are safe to eat. If the wings you're making are extra large, you may need to bake them for a few extra minutes.
- Use Convection if you can: If your oven has a convection setting or fan setting, use it for this recipe! The fan will move hot air around the wings and help them to get crispy all around.
- To Store: Leftover chicken wings can be stored in an airtight container in the fridge for 3-4 days. They are best reheated in the air fryer or the oven. Microwaving wings just doesn’t work well.
Nutrition
Serving: 0.5pound | Calories: 1250kcal | Carbohydrates: 9g | Protein: 84g | Fat: 97g | Saturated Fat: 36g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 35g | Trans Fat: 2g | Cholesterol: 413mg | Sodium: 3311mg | Potassium: 1169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1423IU | Vitamin C: 6mg | Calcium: 250mg | Iron: 5mg
Find it online: https://littlesunnykitchen.com/baked-chicken-wings/