Game Day Crispy Oven Baked (Printable)
Achieve perfectly crispy, golden chicken wings in your oven. Flavorful and ideal for game day gatherings or any party.
# Ingredient List:
→ Chicken
01 - 3.3 pounds chicken wings, separated into flats and drumettes, with tips removed
→ Seasoning Blend
02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon kosher salt
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon cayenne pepper (optional)
→ Optional Sauce
09 - 1/4 cup hot sauce or buffalo sauce
10 - 2 tablespoons unsalted butter, melted
# How to Make:
01 - Preheat your oven to 425°F. Line a large baking sheet with aluminum foil, then place a wire rack on top. Lightly oil the wire rack to prevent sticking.
02 - Pat the chicken wings very dry using paper towels. This crucial step ensures maximum crispiness.
03 - In a spacious mixing bowl, combine the aluminum-free baking powder, kosher salt, garlic powder, smoked paprika, black pepper, onion powder, and the optional cayenne pepper.
04 - Add the dried chicken wings to the bowl with the seasoning blend. Toss vigorously until every wing is uniformly coated.
05 - Arrange the seasoned wings in a single layer on the prepared wire rack, ensuring ample space between each wing for even cooking and crisping.
06 - Bake the wings for 20 minutes. After this time, carefully flip each wing to ensure even browning.
07 - Continue baking for an additional 25 to 30 minutes, or until the wings achieve a deep golden color and are remarkably crispy.
08 - While the wings are baking, if you choose to sauce them, combine the melted unsalted butter and hot sauce (or buffalo sauce) in a separate large bowl.
09 - Once baked, remove the wings from the oven. If desired, immediately transfer them to the bowl with the prepared sauce and toss to coat, or serve the sauce on the side for dipping.
# Expert Tips:
01 -
- You'll finally get those unbelievably crispy wings you crave without the mess and hassle of a deep fryer.
- This recipe is an absolute lifesaver for gatherings, practically guaranteeing clean plates and happy faces every single time.
02 -
- Seriously, if you skip patting the wings dry, you'll end up with rubbery skin, not the crunchy goodness we're aiming for.
- That little bit of baking powder isn't just for leavening; it actually changes the pH of the chicken skin, helping it get incredibly crisp.
03 -
- Always use aluminum-free baking powder; regular baking powder can sometimes leave a metallic aftertaste.
- Never use parchment paper directly under the wings; it traps moisture and prevents crisping. Foil and a wire rack are your best friends here.