Crunchy Baked Chicken Wings
These oven?baked chicken wings are crispy, juicy, and ready with a simple sauce in under an hour. I walk you through the steps and tips I actually use in my kitchen so you feel confident — even if it’s your first time baking wings.
Servings: 12 wing pieces
Equipment
- Buffalo Wild Wings Sauce Variety Sampler Bundle
- 8 Quart, Set of 2, Mixing Bowls
- 10 Pcs 18/8 Stainless Steel Plate 304 Stainless Steel Dishes
- Metal Chicken Rack
Ingredients
- 2 lbs chicken wings cut into thirds (wing tips, drumettes, flats)
- 4 tbsp butter
- ¼ cup Your favorite buffalo sauce or hot peri peri sauce
Instructions
To Bake Crispy Wings:
- Preheat oven to 400°F.
- Line two large baking sheets (with a large rim) with parchment paper or foil.
- Set a wire rack (preferably a nonstick rack, or lightly greased) over baking sheets.
- Pat chicken wings dry with paper towels.
- Divide wings between wire racks and spread out in a single layer.
- Bake wings until cooked through and skin is crispy, 45–50 minutes.
- For extra crunch, broil under broiler on high for 2-3 minutes per side - watch CAREFULLY to make sure wings don't burn or over-crisp.
For the Sauce:
- Melt butter in sauce pot until foamy.
- Vigorously whisk in sauce until well combined.
To Coat the Buffalo Wings:
- Pat wings dry out of oven with paper towels.
- In a large mixing bowl, add wings.
- Drizzle sauce over wings and toss vigorously until evenly coated.
- Serve immediately.
Video
Nutrition
Serving: 2wing pieces | Calories: 290kcal | Carbohydrates: 8g | Protein: 13g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 73mg | Sodium: 504mg | Fiber: 1g | Sugar: 1g
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