Chicken wings are dipped in flour and spices, then baked until their skin is nice and crispy. Coat them with some homemade buffalo sauce and your family will devour these Crispy Baked Chicken Wings as quickly as mine did. They are perfect for game day parties, too!
Chicken Wings have been a guilty pleasure of mine for ages. It’s a favorite snack or even meal when I want to really indulge and get a little messy. Buffalo Wings like these are a must-have staple for game day parties especially – everybody love them! Well I happen to love them too but I’m a bit of a wimp with the buffalo sauce. The great thing about these Crispy Baked Chicken Wings is you can control the amount of heat but adding more of less hot sauce.
MY LATEST VIDEOSWe love heading out to Buffalo Wild Wings on hockey night to watch the game and enjoy a big basket of wings. While the kind of crispy chicken wings you get in restaurants are quite tasty, they are also typically deep fried – that’s how they get that crispy skin. Well now you can get that perfect crispy skin at home with my Crispy Baked Chicken Wings!
I’ve made chicken wings before, but I’ve never been able to perfect the crispiness until now. The key? Coat them with a little flour and baking powder! I also added some simple spices, but this little mixture coated over the wings made all the difference. They were delicious!!
Once the wings are coated in the flour mixture, place them on a foil covered cookie sheet that’s been sprayed with cooking spray (don’t forget this step – trust me!). Bake them in a 450 degree oven for about half an hour, turning them about halfway through. You can also place the wings on a baking rack that you set on top of the baking sheet. You’ll still want to flip them for even cooking, but it might make the skin a little crispier (but honestly, I haven’t seen much of a difference).
In the meantime you can make your own hot wing sauce, which is basically just melted butter and hot sauce. If your family likes it spicy, add more hot sauce. Alternatively, you could leave the wings unsauced, but what’s the fun in that? If you’ve got some that like it hot and some that don’t, use two separate bowls to coat the wings. Make the sauce more on the mild side and pour some over the wings in one of the bowls. Then stir more hot sauce into the remaining sauce and pour that over the other bowl of wings to coat.
Of course you’ll want to make sure you have carrot and celery sticks to help cleanse the palette, as well as some creamy Ranch or Blue Cheese Dressing for dipping. I actually like to mix the two together for a great flavor.
*NOTE – A lot of readers have asked if this recipe works with chicken drumsticks. Come find out with my Easy, Crispy, Oven Baked Chicken Drumsticks!
Crispy Baked Chicken Wings Recipe:
Crispy Baked Chicken Wings
Chicken wings are dipped in flour and spices, then baked until their skin is nice and crispy. Coat them with some homemade buffalo sauce and your family will devour these Crispy Baked Chicken Wings as quickly as mine did. They are perfect for game day parties, too!
Prep
Cook
Total
Ingredients
- 3 pounds chicken wings or drumettes
- 1/2 cup flour
- 1 teaspoon salt
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 tablespoon baking powder
- Bottled Cayenne Hot Sauce (like Frank's Red Hot)
- Butter (not margarine)
Instructions
- Preheat oven to 450 degrees.
- Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.
- In a large bowl, whisk together flour and seasonings. Add chicken and coat with the flour mixture.
- Prepare a large cookie sheet by covering with foil and spraying with cooking spray.
- Arrange chicken on the cookie sheet, at least an inch apart.
- Bake for 30-35 minutes, turning once after about 20 minutes.
- While the chicken is cooking, make the sauce. Add about a 1/2 cup of the bottled Cayenne hot sauce and a stick of butter to a small saucepan. Heat on low and stir until butter is melted and sauce begins to bubble. Taste. If the sauce needs more heat go ahead and add some in batches, or add a few dashes of Tabasco.
- Transfer baked chicken wings into a large bowl. Pour the sauce over the crispy baked chicken wings and toss to coat.
- Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.
Love these Crispy Baked Chicken Wings? They are also great with these sauces:
Crispy Baked Barbecue Chicken Wings
Crispy Baked Chicken Wings with Honey Glaze
Get more that tasty Buffalo flavor with these recipes:
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.
I’d recommend a shorter bake time. Otherwise, an easy and tasty recipe.
Made this recipe for Superbowl LII instead of Alton Brown’s that I usually make. This is WAAY easier and the result was crispy, moist wings. E-A-G-L-E-S Eagles!
Well the fact that you like my recipe better than Alton Brown’s is a HUGE compliment!!
I like to add a clove or Three of fresh pressed garlic and a little honey to the butter and Franks Hot Sauce.
I also find that baking at 500 degrees for a shorter time lends itself to a crispier chicken wing.
Best ever recipe!!!! So ease and delious.
I suggest preparing the wings as suggested and place into the refrigerator uncovered for 2-3 hours. Perfect for preparing ahead of time and placing in the preheated oven when you’re ready to go. This enhances the crispness by dehydrating the skin – so good.
1. they were defitintly crispy
2.. I cooked them on my gas grill, 400+ for 45 minutes
3. I coated then in a garlic parm sauce
4, I need to make f\more next time
These wings sound good and a snap to make thanks!
These are hands down the Best WINGS!!! Thank you!
Didn’t like it at all. The 2 tablespoon of baking powder made it very bitter and both my husband and I had to order delivery for dinner as we had to discard the entire kilo of chicken wings.
You probably used baking soda if it was bitter, I have definitely done this before, baking powder is not bitter at all. Try try again.
Everyone else remember baking powder !
Is it really 2 TABLESPOONS?
baking powder has baking soda in it along with creme of tartar and cornstarch
Baking powder that contains “sodium aluminum sulfate” has a bitter taste to some people. If you notice this flavor, you’ll want to try a different brand of baking powder.
The most crispy baked chicken wings! Thank you
Very very good ! Family enjoyed them so much !patti sutton
Hi Kristin, I just wanted to thank you for posting this recipe. I have tried many chicken wing recipes in the past, looking for the best homemade version of ‘Buffalo Chicken Wings’ and behold I have found the best one! So I can´t thank you enough for taking the time to post it and your generosity for sharing this little gem.
Happy cooking!
These were delicious! Men even thought they were better than grilled wings! I would let them cool completely before tossing to keep crispness.
First time my husband agreed to trying chicken wings is when I came across your baked chicken wings recipe. It’s simple, quick and oh so good! He is now in charge of making them! OK with me! Thanks
These are soooo good!!! I put a twist on it and added a packet of ranch mix to the dry seasonings. Delicious! Thank you!!
Made these this evening and they were fab! I didn’t think I could get crispy skin like this using an oven – baked chicken wings are now going to be a firm family favourite (and I love that it’s healthier, not being fried !)
These wings are the best! I leave out the garlic powder and vary up the sauce with a squirt of honey and BBQ sauce to smooth out the heat and the flavour. I will never order wings out again! Thank you!!
I made these last night. So easy, so good! I baked them for 40 minutes. They came out very crispy. I was pleasantly surprised. I did some with Hot sauce/butter & some garlic/parmesan. Both were good, but we liked the hot sauce ones the best. Thanks for posting this recipe. Definitely a keeper.
Conlmpliments to the chef. These were the best. My husband can’t stop talking about how good they were. Thanks
Great recipe! We make these wings every Friday! I substitute the flour for garbanzo flour to make it gluten free and it tastes great! Thanks!!
These were awesome!
Excellent recipe! Can’t wait to make it again!
I tried this for my first time and they came out delicious & crispy!! ❤
You have leave chicken in for hour and half. Then below you day 30 minutes. ?
The post says half an hour, which is 30 minutes.
This is absolutely DELICIOUS!!!! Juicy and crispy as if they were fried!!!! I bake them on a rack and they are awesome every single time I’ve made them. Always a hit!!!
These were AMAZING! My son, husband and I devoured 1.5kg of drumettes between us! I just left them plain without the sauce. My son dipped his in tomato sauce and we dipped ours in Nandos peri peri lemon herb sauce. Can’t believe it gives a deep fried effect without the oil!
I admit I was skeptical about the amount of baking powder, but these were delicious! The skin was crispy and perfectly seasoned and the meat was juicy and flavorful. No messy frying, either! A complete winner, we enjoyed them very much.
Can I ask a question that might sound really silly, I’m planning on making these for my boyfriend as he absolutely loves hot chicken wings, however I don’t do a lot of cooking. The flour, is it plain flour used?
Yes it’s all-purpose flour.
These are absolutely phenomenal. A perfect crispiness, no need to deep fry, and you can make them in your underwear! Wish I would’ve found these sooner. These go toe-to-toe with ANY restaurant-made wings I’ve ever had and I consider it a BLESSING that I found this recipe.
Can you use Almond or coconut flour as a substitue instead of regular flour?
I haven’t tried it, so I can’t speak to whether or not it would work. Give it a try and let us know how it comes out!