Biting into a perfectly cooked chicken wing is pure bliss the golden, crispy skin shatters with a satisfying crunch, revealing tender, juicy meat that melts in your mouth. For years, we’ve been told that this kind of wing perfection requires a deep fryer, complete with messy oil splatters, a greasy cleanup, and the inevitable guilt of extra calories. But here’s the revolutionizing truth: you can get that same eye-popping crunch and juicy interior in your own home oven, without the bother of frying. This isn’t a recipe it’s a game-changing revelation that turns your kitchen into a wing-making nirvana. Whether you’re having a game-day bash, a midnight craving, or just a desire to wow your family, these baked wings will be the star of the show.
The quest for crunchy oven-baked wings has been a wild ride for cooks everywhere, typically concluding in defeat with limp, rubbery disasters lacking the promise of crunch. Following innumerable experiments in the kitchen’s version of a science lab, midnight sampling sessions, and some persistent flops, the simple secrets to cinched crispy wings have at last been uncovered. This book allows you the access you need in order to learn simple, no-nonsense techniques that yield wings so excellent, your friends will think they were straight from a fryer. Special gear and chef school are unnecessary the only requirement being a normal oven, some pantry staples, and patience. Wake up your kitchen with the unmistakable aroma of wings that are crispy, flavourful, and indelible.
With these methods in your repertoire, you’re ready to deliver wings competitive with any establishment’s, all from the convenience of your own kitchen. You’re about to become the master of a recipe so simple and foolproof, everyone will talk about its crispy goodness. You’re a wing fan, first-time cook, or somewhere in between; the ease and consistency this recipe represents are guaranteed game-changers. You’ll be coming back to it again and again, perfecting the technique and wowing all comers with your crackly masterpieces.
Fried Chicken Wings
Equipment
- 1 Deep fryer or large heavy-bottomed pot
- 1 Instant-Read Thermometer Essential for oil and chicken temperature
- 1 Wide, Shallow Bowl For breading mixture
- 1 Large Plate or Baking Sheet For chilling coated wings
- 1 Slotted Spoon or Spider For safely handling wings in hot oil
Ingredients
Main
- 12 small chicken wings
- ¼ teaspoon seasoned salt or to taste
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground paprika
- 2 quarts vegetable oil for frying
- 1 12 fluid ounce bottle Buffalo wing sauce (such as Frank’s), or to taste
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Season chicken wings lightly with seasoned salt. Dotdash Meredith Food Studios
- Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate. Refrigerate coated wings for 15 to 30 minutes. Dotdash Meredith Food Studios
- Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes. Dotdash Meredith Food Studios
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry chicken wings in hot oil until crisp and juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
- Transfer fried wings to a large bowl. Drizzle sauce over wings and toss to coat. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
Baking Powder: The Unsung Hero of Crispiness
Let’s put the spotlight on the protagonist of this recipe: baking powder, the humble pantry ingredient that’s about to transform your wing game. That same can you take down from the shelf to bake cookies or make pancakes? It’s the secret ingredient behind deep-fryer-level crunch in your oven. On paper, it’s an odd place to cook something savory, but the science behind it is brilliance. Baking powder’s the magic ingredient that converts the texture of chicken skin into a golden, crunchy beauty without some hot vat of oil. It’s an inexpensive, effortless trick that’s been put through its paces and perfected by home cooks all over.
The magic occurs because baking powder actually pulls moisture from the chicken skin as it’s baking, leaving behind a dry surface that blisters into crisps in the heat of the oven. This drying out is what causes the skin to become golden and shatteringly crispy, bringing us that irresistible crunch we all crave. By employing aluminum-free baking powder, you get a clean taste with no metallic aftertaste. This isn’t some sort of arbitrary hack it’s a consistent,
science-based approach that always yields wings so crispy, you’ll be asking yourself why on earth you ever wasted time with a deep fryer.
- Aluminium-free: Ditch off-flavors with aluminum-free baking powder for the purest taste.
- Even coverage: Dust evenly and lightly so that you achieve maximum crispiness without any clumping.
- Pantry norm: You’re not coming and purchasing some obscure ingredient you likely have this at home.
- Rapid deployment: Sprinkle wings with baking powder just before baking for optimal results.
After you experience this baking powder hack, you’ll never again resort to soggy wings. It’s a game-changer that brings crispy wings within reach of anyone, regardless of their cooking skills. This humble ingredient takes your wings to the next level, providing that elusive crunch with every bite. You’ll be amazed at how something so mundane can produce such phenomenal results, converting your kitchen into an arena of wing-making wonder.
Bacon in the Oven
Equipment
- 1 Rimmed Baking Sheet
- 1 Parchment Paper For easy cleanup and to prevent sticking
- 1 Tongs For safe handling and flipping of hot bacon
Ingredients
Main
- 16 slices bacon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Add bacon slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Flip and continue baking until crispy, about 10 more minutes.
Notes
Baking Soda vs. Baking Powder: Never Mix Them
One more thing: let’s clarify a very important misconception that can derail your wing-conqueing plans: baking soda and baking powder are NOT the same. Both pantry standouts reside together, proudly – and confusingly – on your shelf, but they’re far from equals in terms of chemical composition and effect in your recipe. Using the wrong one can transform your crunchy wing triumph into a bitter, metallic catastrophe. Do not dispute this, so let’s get you pointed in the correct direction before you get underway and get your wings coated.
Baking powder is a specially formulated mixture of baking soda, cream of tartar, and cornstarch that’s specifically meant to get to work without leaving behind some strange aftertaste. Baking soda, though, is plain ol’ sodium bicarbonate, and if you use it on your wings, you’re gonna get a hard, gross flavor that can’t be masked with sauce. Be sure you double-check your canister so that you’re grabbing baking powder your taste buds will thank you. It’s a little rule that’s the difference between wing greatness and a catastrophe in the kitchen.
- Read the tag: Ensure its baking powder and not baking soda prior to coating.
- No substitutions: Baking soda has a very bitter and strong flavor and will spoil the taste in your wings.
- Keep properly: Keep the baking powder in a cool, dry place in order to maintain its potency.
- Know the science: Baking powder’s perfect mixture ensures crispiness and no bitterness.
This small but significant difference is your key to crispy wing success. Following the lead of baking powder, you’re setting yourself up for wings that are crunchy, no doubt, but also bursting with fresh, marvelous flavor. It’s a simple test that takes two seconds but makes all the difference, and your wings are guaranteed a hit every time you prepare them.
Baking Powder Substitute
Equipment
- 1 Small Mixing Bowl
- 1 Measuring Spoons For accurate measurement of small quantities
- 1 Small Whisk or Spoon For thorough mixing of dry ingredients
Ingredients
Main
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ¼ teaspoon cornstarch
Instructions
- Mix together cream of tartar, baking soda, and cornstarch in a small bowl until well combined.
Notes
Drying the Wings: The Crunching Secret
The secret to crunchy wings starts with one teeny tiny essential step: drying the chicken out. Yeah, it’s a little detail, but it’s no less essential than the hack of the baking powder itself. Any excess moisture left in the skin will steam in the oven and sabotage your bid at achieving that lovely crunchy golden goodness we’re all after. It’s actually all about setting the table for success, preparing your wings for maximum crispiness.
Acquire a roll of paper towels and set to work drying off those wings bone-dry, taking care to get all nooks and crannies. It’s this process that allows the baking powder to perform its magic, removing excess moisture and causing the skin to crisp up wonderfully. To achieve still-great wings, dry the wings and leave them uncovered in the refrigerator for some hours in order to dry them out some more. It’s a little bit of effort that yields big difference, and in the end, wings that sparkle in the oven.
- Be careful: Rub each part of the wings, including corners, so that each part dries thoroughly.
- Prepare ahead: Air-dry in the refrigerator for several hours for extra crisper ends.
- Do not skip: Damp skin = soggy wings, so take your time here.
- Utilize paper towels: Those are the perfect device to employ in order to get wings completely dry.
By beginning with dry wings, you are setting the stage for a crispy work of art that everyone at the table will be grabbing for second helpings. It’s the first win in the war against sogginess, and it’s worth every second of labor. By virtue of having dry wings, you’re more than halfway there to delivering a dish that’s hot and more than that – it’s a reflection of your skills in the kitchen, something that’s guaranteed to wow at any gathering.
Awesome Crispy Baked Chicken Wings
Equipment
- 1 Baking Sheet or shallow baking dish
- 1 Small Saucepan
- 1 Shallow Bowl for dry seasoning mix
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 4 pounds chicken wings
- ½ cup butter
- 2 cloves garlic minced
- 1 cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 2 teaspoons ground paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly. Allrecipes /Sonia Bozzo
- Cut off chicken wing tips and discard. Cut between the joints to separate each wing into two pieces. Allrecipes /Sonia Bozzo
- Heat butter and garlic in a small saucepan over low heat until butter is melted and garlic is fragrant, 3 to 5 minutes. Allrecipes /Sonia Bozzo
- Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl. Allrecipes /Sonia Bozzo
- Dip chicken wing pieces into melted butter mixture, then press into Parmesan mixture to coat all over. Allrecipes /Sonia Bozzo
- Arrange in the prepared baking dish. Drizzle any remaining butter on top. Allrecipes /Sonia Bozzo
- Bake in the preheated oven until no longer pink in the center, the juices run clear, and the skin is browned, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allrecipes /Sonia Bozzo
- Enjoy! Allrecipes /Sonia Bozzo
Notes
The Salt-Timing: A Game-Changer in Terms of
The use of salt is essential in bringing out the rich, meaty taste of the wings, but the timing and method in which you add the salt can either cause things to go right or wrong with your crunchy result. Adding the salt too early, prior to baking, will draw the moisture from the flesh, which in theory works well but in practice does the opposite. The evaporation of the moisture creates steam in the oven and the resulting flesh does not crisp and brown so well. The timing with the sprinkling of the salt is a small but significant trick that will result in the keeping the wings crunchy and delicious.
Rather than seasoning immediately, think about waiting until after baking the wings if you plan to toss them in a saucy sauce. It keeps the drying surface in that’s necessary for that crunchy golden finish in its raw form, and allows the baking powder the unfettered opportunity to perform its magic. You can still sprinkle some salt to taste after the bake, keeping the flavor optimal while maintaining texture. It’s a small adjustment that pays huge dividends in the finish.
- Hold back the salt: Reserve the salt until after baking so as not to result in additional moisture release.
- Sauce is important: If your sauce is already salty, you can skip adding salt altogether.
- Taste and correct: Dust very lightly after baking for perfect balance of flavor.
- Experiments: Get a little reckless with vastly different types of salt, like sea or kosher, for unique tastes.
Getting the timing of the salt right is akin to achieving an alternate level in your wing-production game. It’s a subtle action that indicates you’re attentive to detail, and the result are wings that are at once crunchy and well-seasoned. Doing this right will transform your wings from good to legendary, with each bite an ode to taste and texture.
Dry Rub Air Fryer Chicken Wings
Equipment
- 1 Air Fryer A spacious model is beneficial for even cooking.
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Tongs For handling and flipping wings.
- 1 Instant-Read Thermometer Crucial for ensuring doneness.
Ingredients
Main
- 1 tablespoon dark brown sugar
- 1 tablespoon sweet paprika
- ½ tablespoon kosher salt or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning or to taste
- ½ teaspoon mustard powder
- ½ teaspoon freshly ground black pepper
- 8 chicken wings or more as needed
Instructions
- Preheat the air fryer to 350 degrees F (175 degrees C).
- Meanwhile, whisk brown sugar, paprika, salt, garlic powder, onion powder, poultry seasoning, mustard powder, and pepper together in a large bowl. Dotdash Meredith Food Studios
- Toss in chicken wings and rub seasonings into chicken with your hands until fully coated. Dotdash Meredith Food Studios
- Arrange wings in the air fryer basket, standing them up on their ends and leaning against each other and the wall of the basket. Dotdash Meredith Food Studios
- Cook in the preheated air fryer until wings are cooked through, tender inside and golden brown and crisp on the outside, about 30 to 35 minutes. Transfer wings to a plate and serve hot. Dotdash Meredith Food Studios
Notes
Allowing the Wings Some Space: The Reason for Even Crisping
When spacing your wings out in the baking sheet, space is a personal issue. Overcrowding the wings too tightly means you’re guaranteed some locking in of moisture and steam, and your potential crispy beauties become a dismal, soggy mess. Spacing the wings far enough apart allows the hot air in the oven to circulate freely and caramelize and crisp up each piece uniformly. This simple step is part of the crisping equation.
For optimal air flow, a wire rack on top of a foiled baking sheet does the trick. It keeps the wings elevated from the foils so the hot air can move all the ways and gives the even deep fryer effect. Foils with parchment used for baking works in a pinch if you are without a rack, though the bottoms are a bit greasier. Both methods entail spacing the wings out all over the foils or rack for that golden crispy goodness we’re aiming for.
- space them out: Single layer wings with space in-between pieces.
- Use a wire rack: Elevation of wings for increased air circulation and uniform crisping.
- Line the pan: Foil or parchment paper washes easily.
- Do not overcrowd: Overcrowded wings are steaming, not.
By allowing your wings the space they need, you are preparing them for crispy excellence that can stand up to any fried wing. This method works so that each wing, coming out from the oven, has a crunchy golden exterior that you simply can’t resist. It is an easy step that
does wonders, making your kitchen the wing-making center of magic that everyone should partake in.
Tony’s Chicken Tenders with Honey Mustard Sauce
Equipment
- 1 Large pot or deep fryer For safe and efficient deep-frying.
- 1 Kitchen Thermometer Essential for monitoring oil temperature to ensure even cooking and prevent burning.
- 3 Shallow Bowls or Dishes For setting up the breading station (flour, egg, panko).
- 1 Tongs For safely handling and turning chicken in hot oil.
- 1 Sheet Tray with Paper Towels For draining excess oil from fried chicken tenders.
Ingredients
Main
- Peanut oil for frying
- 2 pounds boneless skinless chicken breasts
- 3 eggs
- 1 cup all-purpose flour
- 2 cups panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Honey Mustard recipe follows
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper
Instructions
- Preheat oil to 350 degrees F.
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
- Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
Notes
High Heat: The Key to Crispy Wings
The oven heat is the lifeblood of this recipe, and hot heat is your ally when it comes to crispy wings. Cooking at a full 425°F converts the skin into crunchy, golden paradise without overcooking the meat. Unlike larger pieces of meat that may require a low-and-slow method, chicken wings love hot heat, which evaporates moisture rapidly and encourages browning. This is the secret to producing that deep-fried taste without using the fryer.
If you’re fortunate enough to possess a convection oven, now’s the moment to pull it out. The convection mode does a superior job at circulating hot air, accelerating the process of browning while maintaining short baking times. Even with the regular oven setting at 425°F, superstar outcomes await if you proceed with the balance of the procedures. Just be sure your oven’s hot and hot first so wings experience that consistent high temperature from the very beginning.
- Crank up the heat: 425°F is good for crunchy skin and moist meat.
- Convection Boost: Convection for quicker, more uniform crisping.
- Preheat completely: Preheat oven completely prior inserting wings.
- Time monitoring: Bake at 50-60 minutes, or at 30-40.
High heat is the key to converting your oven into a wing crisper extraordinaire, and the result will have all the masses clamoring for your recipe. This method allows you to have wings that are not only crispy but also full-flavored and the main attraction at any dinner. Serving them at a party? Serving them at a night in? The high-heat process only produces wings that are superior and stand above the rest.
Crispy Wings with Hot Honey Sauce
Equipment
- 1 Sheet Pan For baking the wings.
- 1 Wire Rack To fit inside the sheet pan for crispy wings.
- 1 Small Saucepan For making the hot honey sauce.
- 1 Tongs Essential for handling hot wings and dipping.
- 1 Paper Towels Crucial for patting wings dry for crispness.
Ingredients
Main
- 2 1/2 pounds chicken wings
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 cup honey
- 1 tablespoon barbecue sauce
- 1 tablespoon Louisiana hot sauce
- 1 tablespoon apple cider vinegar
- 2 jalapenos thinly sliced
- 1 serrano chile thinly sliced
- 1/4 cup chopped fresh parsley
- Ranch dressing for serving
Instructions
- For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil, then place a metal rack on the pan.
- Pat the wings dry with kitchen paper, then sprinkle with the salt, pepper and smoked paprika on both sides. Place them on the rack, making sure they are not touching. Bake for 25 minutes, then pull them out. Use tongs to turn them over, then put them back in the oven and bake until golden brown and cooked through, an additional 20 minutes .
- For the hot honey sauce: Meanwhile, add the honey, barbecue sauce, Louisiana hot sauce, vinegar, jalapenos and serranos to a small pot over low heat. Stir to combine. Bring to a simmer and continue to cook on low until reduced and slightly thickened, about 20 minutes.
- Remove the wings from the oven and turn the oven to broil. One by one, dunk the wings in the sauce. Place them back on the rack and broil for 3 minutes to caramelize.
- For the garnish: Place the wings on a platter and sprinkle over the chopped parsley. Serve with a bowl of ranch dressing for dipping.
Notes
Seasoning: Building a Flavor Base
The proper seasoning blend is what turns your wings from crunchy to legendary, delivering a flavor experience that complements the texture. A traditional blend of onion powder, garlic powder, salt, black pepper, and a sprinkle of cayenne pepper delivers deep savoriness with a punch of flair. That’s all this humble blend does: it lets the inherent yumminess of the chicken shine while delivering the perfect amount of flair. And the secret magic of this recipe? You can swap in your own favorite go-to dry rub and call it your own.
Before you add the baking powder, dust your seasoning liberally over the dried wings and gently pat it in so it adheres. This base layer primes the pump for the crispy coating, so each bite tastes more than just the wing – it tastes the seasoning and the magic happens. To mix things up, get adventurous with some smoked paprika, chili powder, or a little bit of curry for added pizazz. The point is to balance the flavors so they augment, not overwhelm, the main attraction: the crispy wing itself.
- Classic blend: Onion powder, garlic powder, salt, black pepper, and cayenne for balanced flavour.
- Out-of-the-box thinking: Try using the smoked paprika, chili powder, or some rub that you like.
- Evenly coat: Spread seasonings gently onto the dry wings for maximum adhesion.
- Taste adjusts: Season to taste before baking.
With the right seasoning, your wings are not only a flavour battleground as exciting as their crackles but also your final canvas. In this step, you get a chance to personalize the recipe according to how you like it and how you see it in your imagination. You can stay classic with a proven recipe blend or get adventurous with big new Flavors, and your wings will be irresistible, and everybody’s waiting for more of your magic in the kitchen.
Restaurant-Style Buffalo Chicken Wings
Equipment
- 1 Large Bowl For coating chicken wings
- 1 Deep, Heavy Skillet For frying the wings
- 1 Small Saucepan For preparing the hot sauce
- 1 Whisk For mixing dry ingredients and sauce
- 1 Instant-Read Thermometer Crucial for maintaining optimal oil temperature
Ingredients
Main
- ½ cup all-purpose flour
- ¼ teaspoon ground paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 10 chicken wings
- 2 cups vegetable oil for frying or as needed
- ¼ cup butter
- ¼ cup hot sauce
- 1 pinch ground black pepper
- 1 pinch garlic powder
Instructions
- Whisk together flour, paprika, cayenne pepper, and salt in a large bowl. Dotdash Meredith Food Studios
- Place chicken wings in the bowl with flour mixture and toss until evenly coated. Transfer wings to a 9×13-inch glass baking dish and arrange in a single layer. Cover and refrigerate for 1 to 1 1/2 hours. Dotdash Meredith Food Studios
- Add about 1 inch oil to a deep, heavy skillet; heat to 375 degrees F (190 degrees C). (The oil should be just enough to cover wings entirely.)
- Meanwhile, combine butter, hot sauce, pepper, and garlic powder in a separate small saucepan over low heat. Cook and stir until butter is melted and mixture is thoroughly blended. Remove from the heat and reserve for serving. Dotdash Meredith Food Studios
- Fry coated wings in the hot oil for 10 to 15 minutes, or until they begin to crisp and turn brown. Maintain the oil temperature while cooking. Remove cooked wings from hot oil and let drain on paper towels or a wire rack. Dotdash Meredith Food Studios
- Transfer wings to a platter and drizzle hot sauce over top; or mix wings and hot sauce in a bowl until coated. DOTDASH MEREDITH FOOD STUDIOS
Notes
Sauces and Sides: Taking the Wing Experience to New Heights
Once your wings are out of the oven and crispy and golden, the fun’s far from over you’re ready to take them to the next level with sauces and sides that make each bite one to enjoy. Though these wings are flavourful enough without, the perfect dip sauce takes them up an entire dimension. A hot and creamy spicy Sriracha sauce, made by whipping together buttermilk, sour cream, and Sriracha with a little pepper and salt, is the perfect contrast with the richer, crisper wings. You can also provide regular ranch or blue cheese for a fun favourite.
For saucy wings, toss them with the original Buffalo sauce or a honey-barbecue glaze just prior to serving. To preserve that achieved crispiness, serve sauces in small sides for dipping so the guests can determine the amount of flavour. Serve your wings with crunchy carrot and celery sticks, hearty roasted potatoes, or a green salad from the garden to round out the repast. Any one of these sides balances the richness in the wings and produces a well-rounded, filling repast.
- Saucing: Substitute Sriracha, ranch, or blue cheese sauce for variety.
- Tossing options: Buffalo, honey-barbecue, or lemon-pepper for spicy flavors.
- Sidekicks: Fries, salad when having a hearty meal, celery, carrots.
- Garnish smart: Add parsley or a squeeze of lemon for a lively twist.
Sides and sauce transform your wings into a complete eating experience that can be used for any occasion. From game nights with friends and family dinner with loved ones, the sides and the sauce transform your wings into the centerpiece of a dish that’s flavorful and unforgettable. Experiment and mix and match and find your absolute favorite, and watch the faces light up with each crunchy and juicy bite.
