Why I love these baked chicken wings
The first time I made baked chicken wings was for my peanut butter and jelly wings recipe, and I knew then that I would never make wings any other way.
And, I promise you that after tasting these wings, you’ll never want to fry (or buy) them again. Baking the wings in the oven gives such a great crisp to the skin and makes the wings healthier, so you can enjoy more without the guilt.
But, you can’t just throw wings in the oven and call it a day. I have a trick for getting them even crispier than just your average chicken wing.
More game day appetizers and snacks: skyline chili dip / chipotle salsa / homemade ranch dip / stovetop popcorn / peanut butter pretzel bites / crispy onion straws
What’s in your buffalo sauce?
Some brands of buffalo sauce contain milk, but there are plenty of bottled brands on the market that are safe. We usually buy Sweet Baby Ray’s Buffalo Sauce or Frank’s Buffalo Wing Sauce.
How to bake chicken wings in the oven
Prep. Start by preheating your oven, line your baking sheets with parchment or non-stick aluminum foil.
Next, combine the cornstarch, flour and baking powder in a large bowl. Add the chicken wings and toss them around until they’re evenly coated.
Bake the wings. Place the chicken wings on your baking sheets and pop them into the oven for 45 – 55 minutes, or until the wings are golden brown and crispy. You’ll also want to make sure they reach a minimum of 165˚F
Toss them in sauce. Remove the wings from the oven and transfer them to a large bowl (I clean mine while the wings bake), and add about 3/4 cup of sauce and toss until the wings are coated. Add more to taste.
Serve with ranch. We love serving our chicken wings with our favorite dairy free ranch dressing or homemade ranch dip and some celery sticks.
More recipes to try: baked Italian meatballs / baked hamburgers / baked stuffed pork chops / baked chicken fajitas / coconut curry baked cod
Frequently asked questions
Making your chicken wings ahead of time can be a great way to get them extra crispy or even help you cut down on the prep time before serving. If you plan to make them ahead of time, bake them up to temperature the first time, cool, and store.
When ready to serve, bake until heated they’re heated to 165 and then cover in sauce as directed.
While you can do either, putting the sauce on before baking will have the sauce sink into the skin of the chicken wings and won’t give you as crispy of a wing. By putting the sauce on at the end you can ensure that your chicken wing gets nice and crisp before the sauce is applied.
You want to double check the temperature of your wings before eating, for proper food safety. You can check to see if they are done by using an instant read thermometer in the thickest area of the wing. You want it to read 165 degrees. If you need more time, place them back into the oven for a few minutes and then test again.
More chicken recipes: honey baked chicken thighs / garlic baked chicken legs / chicken cobb salad / chicken marinara / buffalo chicken meatballs
Crispy Baked Chicken Wings Recipe
Ingredients
- 2 3- pound packages chicken wings, or drumettes, tips removed
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 cup buffalo sauce, or your favorite wing sauce
Instructions
- Preheat oven to 425˚F and line two baking sheets with parchment paper.
- Stir the flour, cornstarch and baking powder together in a large bowl. Add wings and toss until evenly coated.
- Place wings onto prepared baking sheets, and bake both sheets for 45 – 55 minutes, alternating racks halfway through cooking. Bake until wings are golden brown and crispy (and 165˚F)
- Remove from the oven. Transfer to a large mixing bowl, and toss with wing sauce.
- Serve immediately with celery and your favorite dip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
These were great! Juicy on the inside, but nice and crispy on the outside. Will definitely make again!
Could these be prepared ahead of time like stated above, and then frozen to be served at a later time?
This doesn’t state a baking temperature. Is it 350 or higher?
It does. The recipe states 425˚F.
Can gluten free flour be substituted for the all-purpose?
I haven’t tried it but I think a gluten free flour blend (1:1) would work.