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Crispy Baked Chicken Wings: The Best Game Day Recipe

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These oven-baked chicken wings are incredibly crispy without deep frying, using a simple technique that creates a shatteringly crisp skin while keeping the meat juicy and tender. Perfect for game day gatherings, they stay crispy even after sitting out.

Ingredients

Scale
  • 3 pounds chicken wings, separated into drumettes and flats (about 24–30 pieces total)
  • 2 tablespoons baking powder (aluminum-free)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • Celery sticks, cut into 3-inch pieces
  • Carrot sticks (optional)
  • Blue cheese dressing or ranch dressing for dipping

Instructions

  1. Prep the wings: Pat the chicken wings completely dry with paper towels. Change paper towels at least twice to ensure they are very dry.
  2. Season the wings: In a large bowl, whisk together baking powder, salt, pepper, garlic powder, and smoked paprika. Add dried wings and toss thoroughly until every piece is evenly coated, using your hands.
  3. Rest the wings: Arrange seasoned wings on a wire rack set inside a baking sheet in a single layer, not touching. Refrigerate uncovered for at least 1 hour, or overnight for best results.
  4. Preheat the oven: Preheat oven to 425°F (220°C). Position rack in the upper third of the oven.
  5. Bake the wings: Remove wings from refrigerator and let sit at room temperature for 15 minutes. Bake for 45-50 minutes, rotating the pan halfway through, until deep golden brown and skin is bubbly and crispy.
  6. Check for doneness: Internal temperature should reach 165°F (74°C) at the thickest part of a drumette.
  7. Make the sauce: While wings bake, combine buffalo wing sauce, melted butter, honey, and Worcestershire sauce in a small saucepan. Warm over low heat, stirring occasionally, until smooth. Keep warm.
  8. Sauce the wings: Let baked wings rest on rack for 2-3 minutes. Transfer to a large bowl, pour warm sauce over them, and toss gently until coated. For extra-crispy wings, serve sauce on the side for dipping.
  9. Serve immediately: Arrange sauced wings on a platter with celery and carrot sticks. Serve with blue cheese or ranch dressing on the side.

Notes

Don’t skip the drying step in the refrigerator – it’s crucial for crispiness. Use aluminum-free baking powder to avoid metallic aftertaste. For best results, let wings dry overnight. If making a large batch, use two baking sheets and rotate between racks. Leftovers can be reheated in a 375°F oven for 10-12 minutes or in an air fryer for 5 minutes.

Nutrition

Keywords: crispy baked chicken wings, game day wings, buffalo wings, oven baked wings, football party food

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