These Crispy Baked Chicken Wings are deliciously tender, flavorful and are oven-baked to crispy perfection. Enjoy these as an easy appetizer or as a main dish!
Frank’s Buffalo WIng Sauce (about a cup)(enough to coat all the wings)
Instructions
Preheat the oven to 250F degrees. Line a large baking sheet with aluminum foil. Then top that with a large cookie rack. Spray the rack with nonstick cooking spray.
Pat all the wings dry with a paper towel. Place wings in a large bowl and set aside.
In a small bowl combine baking powder, salt, black pepper and garlic powder.
Sprinkle this mixture evenly over the wings in the bowl. I like to do a little at a time then stir then add a little more than stir. This ensures every bit of the wings are covered in the seasoning.
Place wings in a single layer on the cookie rack. Bake at 250F degrees for 30 minutes.
Increase the oven temperature to 425F degrees and cook for an additional 45 minutes (not shown in video).
Remove wings from the oven and place them into a large bowl.
Pour buffalo sauce over the wings and gently toss the wings so each one gets thoroughly coated in the sauce.
Then serve with some ranch dressing on the side!
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
The baking powder basically dries out the skin and is what helps them crisp up in the oven.
Cooking it at a low temperature for the first 30 minutes gives the baking powder enough time and heat to help with that drying/crisping process.
You do not have to use Buffalo sauce, you can eat them as-is or with your favorite wing sauce.