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Best Crispy Baked Chicken Wings for Football Sunday

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These crispy baked chicken wings are perfect for game day, delivering a crunchy, golden-brown skin without deep frying. A simple steam-and-bake method ensures foolproof results every time.

Ingredients

Scale
  • 3 pounds chicken wings, separated into drumettes and flats
  • 2 teaspoons baking powder
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 tablespoons unsalted butter, melted
  • 1/3 cup hot sauce (e.g., Frank’s RedHot)

Instructions

  1. Preheat your oven to 250°F (120°C).
  2. Dry the wings thoroughly with paper towels until the skin feels tacky.
  3. In a large bowl, mix baking powder, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne (if using).
  4. Add the dried wings to the bowl and toss with your hands until evenly coated.
  5. Place a wire rack over a rimmed baking sheet and arrange the wings in a single layer with space between each piece.
  6. Bake at 250°F for 30 minutes (rendering phase).
  7. Increase oven temperature to 425°F (220°C).
  8. Bake for 40-50 minutes more, flipping the wings at the 20-minute mark, until golden brown and firm.
  9. While wings bake, melt butter in a small saucepan over low heat. Stir in hot sauce and whisk until smooth. Keep warm.
  10. Transfer hot wings to a clean bowl, pour sauce over them, and toss gently until evenly coated. Serve immediately.

Notes

For extra crispiness, dry the wings uncovered in the fridge overnight. Use aluminum-free baking powder to avoid a metallic aftertaste. Let wings rest 2-3 minutes after baking before saucing to keep skin crispy. Do not cover after saucing.

Nutrition

Keywords: crispy baked chicken wings, game day wings, buffalo wings, baked chicken wings, football sunday wings

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