Some recipes just hit the sweet spot between comfort and crowd-pleaser, and this Baked Chicken Wings recipe is one of them. I made these for a Sunday game night once and quickly realized I’d need to double the batch every time after that.
Juicy on the inside, crispy on the outside—without a drop of deep-frying oil. What sets these wings apart is a surprising secret: a light dusting of aluminum-free baking powder. It helps create that irresistible crisp without the grease.
And when they’re tossed in the sweet-heat combo of Frank’s Hot Sauce and brown sugar, they hit every flavor note perfectly.
The best part? These wings are oven-baked, not fried, making them a lighter option for anyone craving wings without the guilt. According to the CDC, 42% of adults are actively trying to eat healthier—this recipe fits right in.
They’re wildly addictive on their own, but even better when served with Popeyes Coleslaw and a chilled Shirley Temple Drink. It’s the kind of snack that disappears in minutes.
Whether you’re feeding a crowd or meal-prepping for the week, this dish delivers big on flavor, crunch, and satisfaction.
Why You Will Love This Dish?
- That surprising crunch—without the fryer: I couldn’t believe how crispy they turned out straight from the oven. No messy oil, no deep fryer. Just clean, golden goodness you can actually feel good about.
- They vanish at every party: Whether it’s game night or Sunday dinner, these wings are the first to go. It’s now tradition in my house to make a double batch—just in case.
- The flavors are easy to customize: Some nights I’ll go smoky with paprika, other times I’ll drizzle honey or mix up the heat level. The base recipe handles any twist like a pro.
- They’re even better the next day: Toss the extras into a salad or wrap for a quick lunch. The crisp stays surprisingly well, and the flavors deepen overnight.
- They help me stay on track: Because they’re baked—not fried—I can indulge a little more and still feel good about my choices. No guilt, just great taste.
Baked Chicken Wings Recipe
Equipment
- Baking sheet
- Wire rack (optional but recommended)
- Mixing bowls
- Tongs or spatula
- Aluminum foil or parchment paper
Ingredients
- 4 pounds chicken wings halved at joints, wingtips discarded
- 2 Tablespoons baking powder* aluminum free
- 3/4 teaspoon salt
- 1/2 teaspoon cracker black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Buffalo sauce:
- 1/3 cup Frank’s Wings Hot Sauce
- 1 1/2 cups light brown sugar
- 1 Tablespoon water
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat the chicken wings dry using paper towels—this helps them crisp up.
- In a large bowl, toss wings with baking powder, salt, pepper, paprika, and garlic powder.
- Arrange wings in a single layer on the rack, skin-side up.
- Bake for 25 minutes, flip the wings, then bake another 20–25 minutes until golden and crispy.
- While the wings bake, prepare the buffalo sauce: simmer hot sauce, brown sugar, and water in a small pan until thickened slightly.
- Once wings are cooked, toss them in the warm buffalo sauce.
- Serve hot with Popeyes Coleslaw and a Shirley Temple Drink for a full experience.
Nutrition Info:
| Nutrition | Value |
| Calories | 321kcal |
| Carbohydrates | 42g |
| Protein | 22g |
| Fat | 19g |
| Sugar | 40g |
| Sodium | 586mg |
Try More Such Recipe!
- Quick & Easy Chicken Wing
- Boneless Wings Air Fryer
- Buffalo Wings
- Lemon Pepper Wings
- Air Fryer Chicken Wings
Creative Variations For This Recipe!
- Umami Bomb: Add a tablespoon of fish sauce or a dash of soy sauce into the buffalo mix for a deep savory twist—it brings out the chicken’s natural flavor without overpowering the heat.
- Korean-Inspired Crunch: Toss the wings in gochujang, rice vinegar, and a touch of honey instead of buffalo sauce. Garnish with sesame seeds and scallions for an elevated game-day bite.
- Smoky Dry Rub: Skip the sauce altogether and coat the wings post-bake in a blend of smoked paprika, ancho chili powder, and a whisper of brown sugar. Great for those who love dry-style wings with bold seasoning.
- Maple-Mustard Glaze: Swap out the buffalo sauce for a mix of maple syrup and grainy Dijon. It’s perfect for fall gatherings and has just the right balance of sweet and sharp.
- Citrus-Herb Zing: Finish the wings with a zest of lemon or lime, a drizzle of olive oil, and fresh chopped parsley. It’s light, aromatic, and surprisingly refreshing—great for spring and summer menus.
