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Crispy Baked Chicken Wings – Perfect for Game Day

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These oven-baked chicken wings are incredibly crispy and juicy, made with a simple dry rub and a special low-then-high heat method. Perfect for game day, they deliver that deep-fried texture without the mess of a deep fryer.

Ingredients

Scale
  • 3 lbs (1.36 kg) chicken wings (whole or party wings)
  • 2 tsp (10g) baking powder (aluminum-free)
  • 1 tbsp (8g) cornstarch
  • 1 ½ tsp (9g) kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp black pepper (freshly cracked)
  • 1 cup (240ml) your favorite wing sauce (e.g., Buffalo, BBQ)

Instructions

  1. Prep the Wings (15 minutes): If using whole wings, cut at the joints into drumettes, flats, and tips (save tips for stock). Pat every piece completely dry with paper towels.
  2. Create the Dry Rub (5 minutes): In a large mixing bowl, whisk together baking powder, cornstarch, kosher salt, garlic powder, onion powder, smoked paprika, and black pepper until no clumps remain.
  3. Season the Wings (10 minutes): Add dried wings to the bowl with the dry rub. Use your hands to toss and massage the mixture into every piece until evenly coated.
  4. Set Up the Baking Sheet (5 minutes): Line a rimmed baking sheet with foil and place a wire rack on top. Arrange seasoned wings in a single layer on the rack, ensuring they are not touching.
  5. The Resting Period (Optional but Recommended, 1-24 hours): Place the baking sheet with wings, uncovered, in the refrigerator to further dry the skin. Skip if short on time.
  6. Preheat the Oven (20 minutes): About 30 minutes before baking, preheat oven to 250°F (120°C).
  7. Low and Slow (30 minutes): Bake wings at 250°F (120°C) for 30 minutes to render fat.
  8. Crank the Heat (40-50 minutes): Increase oven temperature to 425°F (220°C) without removing wings. Bake for another 40-50 minutes, flipping halfway through, until skin is deep golden brown and internal temperature reaches 165°F (74°C).
  9. Make the Sauce (During last 10 minutes of baking): Prepare your desired sauce. For classic Buffalo, melt ¼ cup unsalted butter, whisk in ½ cup hot sauce and a splash of Worcestershire sauce. Keep warm.
  10. Toss and Serve (5 minutes): Let wings rest on rack for 2-3 minutes. Transfer to a large bowl, pour warm sauce over, and toss gently with tongs. Serve immediately with celery, carrot sticks, and blue cheese or ranch dressing.

Notes

Pat wings extremely dry for maximum crispiness. Do not substitute baking soda for baking powder. Ensure wings are not crowded on the rack. For best results, use the optional resting period in the fridge. Reheat leftovers in oven or air fryer, not microwave.

Nutrition

Keywords: crispy baked chicken wings, game day wings, oven baked wings, buffalo wings, chicken wings recipe

Find it online: https://evabakery.com/crispy-baked-chicken-wings-perfect-for-game-day/