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Crispy Baked Chicken Wings for Football Sunday

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These crispy baked chicken wings use a simple baking powder trick to achieve shatteringly crispy skin without deep frying. Perfect for game day, they stay crispy even after sitting out and are customizable with your favorite sauces.

Ingredients

Scale
  • 3 pounds chicken wings (party wings preferred)
  • 2 teaspoons baking powder (aluminum-free)
  • 1 tablespoon cornstarch
  • 1.5 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (sweet or smoked)
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 2 tablespoons neutral oil (avocado or grapeseed)
  • ½ cup hot sauce (e.g., Frank’s RedHot)
  • ¼ cup unsalted butter, melted

Instructions

  1. Prep the Wings (10 minutes): Pat the wings completely dry with paper towels. For maximum crispiness, leave them uncovered in the fridge for 2-4 hours to air-dry.
  2. Mix the Dry Ingredients: In a small bowl, combine baking powder, cornstarch, salt, pepper, garlic powder, paprika, and cayenne. Whisk until evenly distributed, breaking up any lumps.
  3. Season the Wings: Place dried wings in a large mixing bowl. Sprinkle seasoning mixture over them and toss with your hands until every wing is evenly coated.
  4. Rest the Wings (optional but recommended): Let seasoned wings sit at room temperature for 15-20 minutes.
  5. Preheat the Oven: Set oven to 425°F (220°C). Place oven rack in the upper third position. Allow 20 minutes for full preheating.
  6. Arrange on the Rack: Place a wire rack inside a rimmed baking sheet. Arrange wings in a single layer with space between each piece.
  7. Bake for 30 Minutes: Place baking sheet in preheated oven. Bake for 30 minutes without opening the door.
  8. Flip and Rotate: After 30 minutes, remove baking sheet. Use tongs to flip each wing. Rotate the baking sheet front to back.
  9. Bake for Another 15-20 Minutes: Continue baking until deep golden brown and crispy. Internal temperature should reach 165°F (74°C). For extra-crispy wings, broil for 2-3 minutes at the end.
  10. Make the Sauce: While wings bake, melt ¼ cup butter and whisk in ½ cup hot sauce. Keep warm on low heat.
  11. Toss and Serve: Transfer hot wings to a large bowl. Pour sauce over them and toss until evenly coated. Serve immediately with celery and carrot sticks.

Notes

Dry wings thoroughly for best crispiness. Do not skip the cornstarch. Use aluminum-free baking powder to avoid metallic taste. Do not overcrowd the pan. For extra-crispy skin, finish under broiler for 2-3 minutes. Toss wings in sauce just before serving to keep skin crispy.

Nutrition

Keywords: crispy baked chicken wings, game day wings, football Sunday wings, baked wings, buffalo wings, chicken wings recipe, easy wings

Find it online: https://lunafeast.com/crispy-baked-chicken-wings-for-football-sunday/