Description
These Crispy Baked Chicken Wings are oven-roasted until golden and crunchy, then tossed in a sweet and spicy Buffalo sauce. No frying required, just simple seasoning and high heat for irresistible texture.
Ingredients
For the 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
For the Buffalo sauce:
- 1/3 cup Frank’s Wings Hot Sauce
- 1 cup light brown sugar
- 1 tablespoon water
Instructions
- Pat wings completely dry with paper towels.
- Toss with baking powder, salt, pepper, paprika, and garlic powder until evenly coated.
- Arrange on a wire rack over a baking sheet and refrigerate uncovered at least 1 hour.
- Bake at 425°F for 40–50 minutes, flipping halfway, until crispy and internal temperature reaches 165°F.
- Heat hot sauce, brown sugar, and water in a saucepan until sugar dissolves and sauce thickens slightly.
- Toss hot wings in warm sauce and serve immediately.
Notes
- Drying the wings thoroughly is critical for crisp skin.
- Use a wire rack for even airflow and better browning.
- If wings brown too quickly, lower oven temperature slightly during the final minutes.
- Toss wings in sauce just before serving to maintain crisp texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: American