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Crispy Baked Chicken Wings

An amazing, foolproof method for achieving deeply crunchy oven-baked chicken wings using a simple baking powder trick and a sweet buffalo glaze.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 381
Ingredients Method Notes

Ingredients
  

  • 4 pounds chicken wings, halved at joints, wingtips discarded 4 pounds chicken wings, halved at joints, wingtips discarded
  • 2 Tablespoons aluminum free baking powder 2 Tablespoons aluminum free baking powder
  • 3/4 teaspoon salt 3/4 teaspoon salt
  • 1/2 teaspoon black pepper 1/2 teaspoon black pepper
  • 1 teaspoon paprika 1 teaspoon paprika
  • 1 teaspoon garlic powder 1 teaspoon garlic powder
  • 1/3 cup Frank's Wings Hot Sauce 1/3 cup Frank's Wings Hot Sauce
  • 1 cup light brown sugar 1 cup light brown sugar
  • 1 Tablespoon water 1 Tablespoon water

Method
 

  1. Adjust your oven rack to the upper-middle position and preheat oven to 425F.
  2. Line a baking sheet with aluminum foil, place a wire rack on top, and spray with non-stick spray.
  3. Use paper towels to pat the wings completely dry and place them in a large bowl.
  4. Combine salt, pepper, garlic powder, paprika, and baking powder in a small bowl.
  5. Sprinkle the seasoning over the wings and toss to evenly coat every piece.
  6. Arrange wings skin side up in a single layer on the prepared wire rack.
  7. Bake on the upper-middle rack for 40 minutes, turning every 20 minutes until crispy and browned.
  8. Remove from oven and let stand for 5 minutes.
  9. Whisk hot sauce, brown sugar, and water, then toss the wings in the glaze before serving.

Notes

Always use aluminum-free baking powder to avoid a bitter, metallic taste.
Make sure the chicken wings are completely dry before applying the dry rub to ensure maximum crispiness.