Description
These oven-baked chicken wings are a healthier alternative to traditional fried wings, offering a crispy texture without the mess of deep frying. Perfect for game day or any gathering, they can be enjoyed plain or tossed in your favorite sauce.
Ingredients
Scale
- 3 pounds chicken wings or drumettes, thawed or fresh
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons baking powder
- Nonstick cooking spray
- Optional: ½ cup hot sauce (e.g., Frank’s Red Hot) and 4 tablespoons butter for buffalo sauce
Instructions
- Preheat your oven to 450°F (232°C).
- Line a large baking sheet with foil and place a wire rack on top. Spray the rack with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, salt, paprika, garlic powder, and black pepper.
- Pat the chicken wings dry with paper towels to remove excess moisture.
- Add the wings to the bowl and toss to coat evenly with the flour mixture. Shake off any excess coating.
- Arrange the coated wings on the prepared rack, ensuring they are not touching.
- Bake for 30–35 minutes, rotating the baking sheet halfway through. The wings should be golden brown and crispy.
- If making buffalo sauce, melt the butter in a saucepan over medium heat, then stir in the hot sauce until combined.
- Toss the baked wings in the sauce or serve it on the side for dipping.
Notes
- Ensure wings are thoroughly dried before coating to maximize crispiness.
- Use a wire rack to allow air circulation and even cooking.
- Customize with your favorite dry rub or sauce for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 218 kcal
- Sugar: 0 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 80 mg