Baked Chicken Wings Recipe
Crispy on the outside, juicy inside, and tossed in a sweet-spicy buffalo sauce—these baked chicken wings deliver game-day flavor without the fryer. A total crowd-pleaser for any occasion.
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.
