The best Crispy Baked Chicken wings are dipped in flour and spices, then baked until golden and crispy. Super easy for game day or just a weeknight dinner!
Prep Time10mins
Cook Time30mins
Total Time40mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: baked chicken wings
Servings: 6people
Calories: 318kcal
Author: Kristin
Ingredients
3poundschicken wings or drumettesthawed or fresh (about 3 dozen pieces)
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, baking powder and seasonings. Add chicken and coat with the flour mixture. Shake off excess.
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 wings into a large bowl. Pour the sauce over the wings and toss to coat.
Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.
Notes
I typically do a 1/1 ratio of butter to hot sauce. If you want more heat, add less butter. For less heat, add less hot sauce. The great thing is that you can keep adding one or the other until you have a taste you love.Nutrition information does not include hot sauce and butter since the amount used is to personal taste.