Crispy Baked Chicken Wings

4.92 from 46 votes

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 Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Appetizer, Main Course

Cuisine: American

Keyword: baked chicken wings

Servings: people

Calories: 318kcal

Author: Kristin

Ingredients

3 pounds chicken wings or drumettes thawed or fresh (about 3 dozen pieces)
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, 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 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.

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.

Nutrition