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Crispy Baked Chicken Wings for Football Sunday

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These crispy baked chicken wings deliver a satisfying crunch without the mess of deep-frying. Perfect for game day, they’re made with simple ingredients and a special technique for shatteringly crispy skin.

Ingredients

Scale
  • 3 lbs chicken wings (about 15–18 whole wings, separated into drums and flats)
  • 2 teaspoons baking powder (aluminum-free)
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • Neutral oil spray (like avocado or canola oil)
  • 3 tablespoons unsalted butter (melted, for sauce)
  • ⅓ cup hot sauce (like Frank’s RedHot)
  • 1 tablespoon honey
  • ½ teaspoon Worcestershire sauce
  • 1 cup celery sticks (cut into 3-inch pieces)
  • 1 cup carrot sticks
  • Blue cheese or ranch dressing (for dipping)

Instructions

  1. Prep the wings: Pat the chicken wings completely dry with paper towels, removing as much surface moisture as possible.
  2. Separate the wings: If not already separated, cut through the joint between the drumette and flat. Discard wing tips or save for stock. You should have about 30 pieces.
  3. Make the seasoning mixture: In a small bowl, combine baking powder, cornstarch, kosher salt, garlic powder, onion powder, smoked paprika, and black pepper. Whisk until evenly combined.
  4. Season the wings: Place dried wings in a large bowl. Sprinkle seasoning mixture over them and toss with hands until every piece is evenly coated.
  5. Arrange on the rack: Place a wire rack on a baking sheet. Arrange wings in a single layer on the rack, making sure they are not touching.
  6. Refrigerate uncovered (optional but highly recommended): Place the baking sheet with wings in the refrigerator, uncovered, for at least 1 hour and up to 24 hours.
  7. Preheat the oven: When ready to bake, preheat oven to 425°F (218°C) with rack in the middle position.
  8. Bake the wings: Remove wings from refrigerator and let sit at room temperature for 15 minutes. Lightly spray tops with neutral oil spray. Bake for 30 minutes.
  9. Flip and continue baking: After 30 minutes, remove baking sheet. Flip each wing over using tongs. Spray other side lightly with oil. Return to oven and bake for another 20-25 minutes, until golden brown and crispy (internal temperature should reach 165°F/74°C).
  10. Make the sauce (if using): While wings bake, melt butter in a small saucepan over low heat. Stir in hot sauce, honey, and Worcestershire sauce. Keep warm.
  11. Toss and serve: Once wings are done, transfer to a large bowl. Pour warm sauce over wings and toss gently until evenly coated. Serve immediately with celery sticks, carrot sticks, and dipping sauce.

Notes

Don’t skip drying the wings thoroughly; moisture is the enemy of crispy skin. Use aluminum-free baking powder to avoid a metallic aftertaste. Do not overcrowd the pan; wings should not touch. For extra crunch, double-bake: bake 30 minutes, turn off oven, let sit 10 minutes, then flip and continue baking. For best results, refrigerate seasoned wings uncovered overnight.

Nutrition

Keywords: crispy baked chicken wings, game day wings, football wings, buffalo wings, baked chicken wings, easy wings recipe

Find it online: https://twirltaste.com/crispy-baked-chicken-wings-for-football-sunday/