Crispy and flavorful baked chicken wings are so easy to prepare and you don’t have to bother with all the grease from frying!
With Sunday being the official kick-off to football season and all, do the men in your life a favor and make these crispy baked chicken wings!! Seriously, these little guys are the bomb.com –soo easy to prepare since they’re baked instead of fried (and not to mention way healthier too!) and they taste fantastic!
They’re baked first, to crispy perfection, and then tossed in the most delicious sweet/spicy sauce that’s kinda like the sauce you’d get at Wingers. They’re totally addicting and perfect for game day! Make them–>ASAP. Thank me–> later! 
Consider trying these popular finger foods:
- Southwest Egg Rolls
- Slow Cooker Cranberry BBQ Meatballs
- BBQ Pulled Pork Nachos
- Baked Popcorn Chicken
- Cheesy Bean Dip
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Crispy and flavorful baked chicken wings are so easy to prepare and you don't have to bother with all the grease from frying!
- 4 pounds chicken wings , halved at joints, wingtips discarded
- 2 Tablespoons baking powder
- 3/4 teaspoon salt
- 1/3 cup Frank's Hot Sauce
- 1 1/2 cups light brown sugar
- 1 Tablespoon water
Adjust your oven racks to the upper-middle and lower-middle positions. Preheat oven to 250 degrees F.
Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray.
Use paper towels to pat the wings dry and place them in a large bowl.
Combine the baking powder and salt and add to the bowl with the wings, and toss to evenly coat.
Arrange wings, skin side up, in single layer on prepared wire rack. Bake on lower-middle oven rack for 30 minutes.
Move wings to upper-middle rack, increase oven temperature to 425 degrees F, and roast them until golden brown and crisp, about 40 minutes longer, rotating sheet halfway through baking.
Remove from oven and let stand for 5 minutes. Transfer wings to bowl and toss with sauce.
In a medium saucepan over medium heat stir together all sauce ingredients. Mix well until sugar has dissolved.
Remove from heat and allow to cool to room temperature before adding to wings (or prepare the sauce ahead of time and refrigerate).
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Briton says
These are perfect for football season! I love that they are baked- so much easier than frying!!
Alli @ Cupcake Diaries says
I love the idea to bake the wings. That sauce looks yummy! Pinned.
Laura Muir says
Yum! Those look fantastic!! I have never baked chicken wings before! I might just need to make some of these!
~Laura
Thalia @ butter and brioche says
I definitely could devour a bowlful of these chicken wings right now.. they look incredibly delicious, thanks for the great recipe!
Mina says
When I read the recipe and it called for “baking soda” I thought it was an error..it’s not!..I am considered a very good cook and these r the best I ever made and they r baked making them even better..will not share this secret…thanks a bunch…
Lauren Allen says
Thanks so much! I’m so glad you liked them!
jena hin says
mini said baking soda u add but u said baking powder in recipe. so what is ir bs or bp?
Judy says
Is that a misprint where it says to bake another 40 minutes at 425 degrees? Seems way too long at such a high temperature. I’d love to try this recipe to avoid the mess of frying but am nervous about that long cooking time leaving the wings dried out. I’m from the Buffalo area and practically grew up on wings, always fried. This sounds like a much neater and easier alternative, healthier too. Here we generally use Frank’s Hot Sauce and butter, perhaps with the addition of some celery salt, in which to toss the wings after frying. Equal parts of hot sauce and butter works great for moderately mild wings, but change the proportions if you like more “heat”.
Lauren Allen says
Hi Judy, it is not a misprint. You could always monitor the wings during the second round of baking and take them out a little earlier if you think they’re done. Oven times vary slightly depending on where you live and what oven you have.
Judy says
I have wings thawing and will try this tonight – thanks for the quick reply so I can try this recipe with confidence!
Christina says
The cooking technique of baking to “crispy perfection” before smothering in a sauce definitely adds a flavor which is special and delectable. Your photos are incredibly well done.
Patricia Lewandowski says
I just finished reading recipe. It calling for 2tbs baking powder. Typo???
Lauren Allen says
That’s correct–you use 2 tablespoons of baking powder. It helps with the browning/crisping of the skin
Andrea says
My husband LOVED these! Thanks!
Debbie says
How many wings are in a serving? Are the fat grams correct? That seems like a lot of fat since there is no butter in the sauce.
Lauren Allen says
Hi Debbie, the servings are for 3-4 wings.
Olivia Brown says
Looks yummy and delicious, can’t wait to try this chicken recipe for my family. Thanks for sharing!
Grace Stemple says
I wonder how the baking soda verse Baking Powder work out What would the taste of so much powers?