Oven Baked Chicken Wings Recipe
The trick to extra crispy oven-baked chicken wings! No more deep frying.
Prep Time10 minutes mins
Cook Time1 hour hr 20 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: buffalo, chicken wings, crispy, Gluten-Free, oven baked
Servings: 6
Calories: 315kcal
Author: Leigh Harris
- 3 lbs chicken wings patted dry
- 1 Tablespoon baking powder (NOT BAKING SODA / BI-CARB SODA)
- ¾ teaspoon salt
- Oil spray
For the sauce:
- 12 oz Hot Sauce (Louisiana)
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons butter
Preheat oven to 250°F.
Place a rack onto a large baking sheet and spray with non-stick oil.
Oil spray
In a large bowl, toss the wings with the baking powder and salt. Place wings on the rack in a single layer and bake for 30 minutes.
3 lbs chicken wings, 1 Tablespoon baking powder, ¾ teaspoon salt
After the first 30 minutes, raise the heat to 425°F and bake until brown and crispy, 40-50 minutes.
Sauce
Combine hot sauce, Worcestershire sauce, and butter in a small saucepan. Simmer over medium-low heat for 20 minutes.
12 oz Hot Sauce, 1 Tablespoon Worcestershire sauce, 2 Tablespoons butter
Remove the wings from the oven, toss with the sauce to coat and serve.
Update: Some readers say it takes a little longer on the last bake to get the wings as crispy as they like. All ovens are different.
To save time purchase "party style" wings. They will already have the wingettes and drumettes separated.
Pat the wings dry with paper towels before tossing them with baking powder.
Storing - Place any leftover wings in an air-tight container and refrigerate for up to 4 days. Reheat in a 400-degree F oven for about 20 minutes, or until heated through and crispy. I do not recommend microwaving them, the skin will not crisp up again.
Serving: 6g | Calories: 315kcal | Carbohydrates: 2g | Protein: 22g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 1941mg | Potassium: 497mg | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 43.6mg | Calcium: 109mg | Iron: 1.7mg