Crispy Chicken Wings Flavorful (Printable Version)
Golden baked chicken wings coated in a tangy, spicy sauce for a savory treat.
# What You Need:
→ Chicken
01 - 2.2 lbs chicken wings, split and tips removed
→ Marinade
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1 tsp smoked paprika
06 - 1 tsp salt
07 - ½ tsp freshly ground black pepper
→ Sauce
08 - 3 tbsp unsalted butter, melted
09 - ¼ cup hot sauce (e.g., Frank's RedHot)
10 - 1 tbsp honey
11 - 1 tsp Worcestershire sauce
→ Garnish
12 - 1 tbsp chopped fresh parsley (optional)
13 - Celery sticks and blue cheese or ranch dressing for serving (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and position a wire rack on top.
02 - Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 35 to 40 minutes, flipping halfway through, until golden brown and crispy.
04 - While wings bake, whisk melted butter, hot sauce, honey, and Worcestershire sauce together in a large bowl.
05 - Transfer cooked wings directly to the sauce bowl and toss to coat evenly.
06 - Arrange wings on a platter. Garnish with chopped parsley and serve immediately with celery sticks and blue cheese or ranch dressing if desired.
# Expert Advice:
01 -
- They come together in under an hour with mostly hands-off baking time.
- The sauce strikes that perfect balance between tangy, spicy, and just sweet enough to keep everyone reaching for more.
- You can make them ahead and reheat, which means less stress when guests arrive.
02 -
- Pat your wings absolutely dry before tossing—even a little moisture prevents that crispy exterior you're after.
- The wire rack is non-negotiable; it lifts wings away from pooling fat and creates that restaurant-quality crispiness.
- Toss the wings while they're still hot so the sauce adheres properly and flavors penetrate the meat.
03 -
- For extra-crispy wings, refrigerate them uncovered for a few hours before baking to let surface moisture evaporate.
- Use an air fryer set to 200°C (400°F) for 20–25 minutes if you want even faster results with equally crispy skin.