The Best Crispy Baked Chicken Wings Ever Recipe - easy and delicious classic chicken wings that are crunchy and delicious with a rich and savory spicy sauce!

If you're looking for crispy, crunchy classic chicken wings - baked to perfection in the oven - these chicken wings will be your new favorite!

These crispy oven baked chicken wings are juicy and tender every time, with a crunchy crust that tastes deep fried.

This method for perfect baked chicken wings never fails to deliver... it's one of our all time favorite chicken wing recipes!

I hope you love these baked chicken wings as much as I do - and be sure to check out my baked Lemon Garlic Parmesan wings while you're here!

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Baking chicken wings in the oven can be a dreadfully messy job to clean up - but with a couple of tips and tricks, you can bake and sauce your chicken wings without making a huge mess.

-Line a baking sheet with foil.

-When chicken has cooked, let sit on paper towels to absorb excess oil. Then move wings to bowl to get coated in sauce.

Coating chicken wings in hot sauce or buffalo sauce can be messy - and can be a little tricky with unbreaded wings - but my tips to perfectly sauce wings will get you tons of flavor, all over your wings!

-When cooked, add wings to a large bowl.

-Melt butter and add sauce, mixing in a small sauce pot until combined and butter is melted.

-Toss cooked chicken wings in sauce in the bowl to coat.

Crispy and crunchy wings - with no extra breading - take a bit of technique to get to perfectly mimic a deep fried wings texture.

If you’re looking for crunchy keto chicken wings - this is one technique you will want to bookmark to use again and again!

We’re using the fat in the chicken wings to crisp them without frying - which is easier if wings are completely dry going into the oven.

Excess liquid from packaging or water on your wings can cause wings to steam instead of crisp - making skin soggier. Quickly pat wings dry with a paper towel to get a crispier wing.

Cooking chicken wings on a wire rack encourages better air circulation all around the chicken wings, which will help them cook faster and crisp more.

Lightly grease wire racks with olive oil, coconut oil, or another fat you prefer to make it less likely to stick to the chicken wings.

This will help to reduce any chance for your wings to get soggy from the sauce.

Make sure to use from the oven hot wings - the sauce sticks better to hotter wings what have been patted dry with paper towels to remove excess oil and fat and then tossed with sauce.

These wings don’t need baking soda, baking powder, vegetable oil or olive oil - we’re using chicken wings own fat to crisp our wings into perfection - for a crunchy, delicious bite with tons of buffalo sauce!

Normally baking wings can result in a softer wing - the fat is beautifully rendered, but the skin doesn’t have much crunch.

These baked wings use hot air all around your wings (by putting them on a wire rack over your baking sheet) to help them crisp naturally and get a crunchy, delicious flavor without frying.

I prefer to not freeze chicken wings for the best flavor and texture - but if you have too many on hand to eat, follow these tips to freezing baked chicken wings:

-Arrange cooked chicken wings on a sheet of freezer paper over a baking sheet, and wrap in plastic wrap.

-Freeze overnight.

-Move chicken wings from baking sheet and add to freezer ziploc bag.

While these steps might sound tedious, this will make your chicken wings freeze individually, so they dont all touch and clump up so reheating will be easier.

Freeze for up to three months.

Thaw chicken wings fully overnight in refrigerator.

To bake chicken wings again after refrigerating, preheat oven to 400 degrees.

Coat chicken wings with BBQ sauce – just enough to coat entire wings, about 1-3 tbsp.

Place chicken wings on cooling rack over baking sheet and bake about 10 minutes, until piping hot.

Broil for extra 1-2 minutes to crisp.

I often buy flats of chicken wings from my grocery store because they are much more affordable - and often more fresh!

Cutting your own chicken wings saves a ton of money, so I try to always trim my own chicken wings whenever I can.

For this recipe, you can use the whole wing intact - but I find the texture is the best when I cut them.

Cutting chicken wings down to pieces makes them easier to eat, and also helps get a super crispy texture!

To cut chicken wings into thirds - flat, drumette, and tip of the wing - follow the instructions below:

-Using a sharp large chefs knife, feel for the joints between the 3 main parts to a chicken wing - the wing tip, the flats, and the drumette.

-Bend the joints backwards, using your hands, to get them to loosen.

-Use your knife to feel where the bones come together, and pressing down hard, cut through the joint. (You don’t want to try to cut the bone - but find the space in between the bones.)

-While you can cook wing tips, they often dont have much (if any) meat to them. Discard any that don’t look to offer you much meat.

If you love the best baked chicken wings recipe, please be sure to check out my other chicken wing recipes you are sure to love!

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