Description
Back when I was 16, I tried impressing my dad’s poker night crew with homemade wings… and served up soggy sadness. But that disaster led me here—armed with a wire rack, baking powder, and hard-earned crunch wisdom. Now every batch takes me back to Dad’s proud grin and that night we turned a flop into family lore. These oven-baked wings are a crunchy celebration, perfect for game day or a cozy night in. Let your kitchen become your end zone—victory tastes like spice and crunch!
Ingredients
-
3 lbs chicken wings (drums & flats)
-
1 tbsp aluminum-free baking powder (not soda!)
-
1 tbsp kosher salt (or 1.5 tsp sea salt)
-
1.5 cups buffalo sauce (Frank’s + 2 tbsp melted butter = magic)
-
Celery & carrot sticks
-
Blue cheese or ranch dip
Instructions
-
Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
-
Dry wings thoroughly with paper towels—moisture kills crunch.
-
Toss wings in a bowl with baking powder and salt (add 1 tsp garlic powder for kick).
-
Space out wings on the rack, skin-side up, not touching.
-
Bake for 40–45 minutes, flipping at 20 minutes.
-
Rest wings 3 minutes post-bake, then toss in buffalo sauce before serving.
Notes
-
No wire rack? Flip wings every 15 mins.
-
Want extra heat? Simmer buffalo sauce to thicken.
-
Make ahead: prep up to step 4, refrigerate uncovered, bake straight from fridge (add 3 mins).
- Prep Time: 10 min
- Cook Time: 45 min
Nutrition
- Calories: 400 kcal per serving
- Fat: 28g
- Carbohydrates: 2g
- Protein: 30g