Chicken Wings
Chicken Wings are the ultimate game-day snack or party appetizer. Master crispy, juicy wings at home with this simple guide.
Ingredients
Main Ingredients
- 3 lbs whole chicken wings, separated into flats and drumettes
- 1 tbsp baking powder aluminum-free
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup Buffalo sauce or your preferred sauce
- 2 tbsp unsalted butter, melted if using Buffalo sauce
Optional Garnish & Serving
- Celery sticks
- Carrot sticks
- Blue cheese or ranch dressing
Instructions
- Prepare Wings: Pat the chicken wings thoroughly dry with paper towels. This step is crucial for achieving crispy skin. In a large bowl, toss the dried wings with baking powder, salt, and black pepper until evenly coated. The baking powder helps to draw moisture from the skin and promote browning.
- Arrange for Baking: Preheat your oven to 400°F (200°C). Line a large baking sheet with foil and place an oven-safe wire rack on top. Arrange the seasoned chicken wings in a single layer on the wire rack, ensuring there is space between each wing for even air circulation. This prevents steaming and encourages crispiness.
- Bake to Crispy Perfection: Bake the chicken wings for 40-50 minutes, flipping them once halfway through (around 20-25 minutes). Continue baking until the wings are golden brown, crispy, and cooked through, reaching an internal temperature of 165°F (74°C). The baking powder will create tiny bubbles on the skin, enhancing the crispy texture.
- Prepare Sauce: While the wings are baking, prepare your sauce. If using Buffalo sauce, combine 1/2 cup Buffalo sauce with 2 tbsp melted unsalted butter in a medium bowl. Whisk until well combined. For other sauces, simply warm them gently if desired.
- Toss with Sauce: Once the wings are cooked and crispy, remove them from the oven and transfer them to the bowl with your prepared sauce. Toss the wings gently but thoroughly until each piece is completely coated. Serve immediately.
- Serve Immediately: Arrange the sauced chicken wings on a platter. Serve hot with celery sticks, carrot sticks, and your choice of blue cheese or ranch dressing on the side for dipping. Enjoy your perfectly crispy and flavorful homemade chicken wings!
Notes
- Don't Overcrowd the Pan: Give your Chicken Wings plenty of space on the baking sheet for maximum crispiness. Overcrowding leads to steaming, which makes them soggy.
- Pat Dry, Then Dry Again: Moisture is the enemy of crispy skin. Pat the wings vigorously with paper towels, or even let them air-dry in the fridge for an hour before seasoning.
- Use Aluminum-Free Baking Powder: This helps raise the pH of the chicken skin, promoting browning and a super-crisp texture without any metallic taste.
- Sauce After Cooking: Always toss your wings with sauce immediately after they come out of the oven/fryer. This ensures the sauce clings perfectly without softening the crispy exterior.
- Check Internal Temperature: Use a meat thermometer to ensure wings reach 165°F (74°C) for food safety and optimal tenderness. This also helps avoid common mistakes people make when cooking chicken wings, like undercooking.