{"id":1978072,"date":"2024-04-05T17:21:12","date_gmt":"2024-04-12T21:35:22","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=1978072"},"modified":"2024-04-25T16:27:00","modified_gmt":"2024-04-25T21:27:00","slug":"baked-chicken-wings","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/baked-chicken-wings\/","title":{"rendered":"Baked Chicken Wings"},"content":{"rendered":"
Oven-fried and crispy don’t always go hand in hand. When we want the guaranteed crunchy texture of fried chicken wings<\/a>, it almost always means heating up a big pan of oil for deep-frying. However, there is a way to get that crispy texture from the oven\u2014and the secret ingredient is probably sitting in your pantry right now. This baked chicken wings recipe is proof that it works.<\/p>\n Simply dredge your seasoned chicken wings in baking powder before they hit the oven. After baking, the wings will emerge with a golden-brown crust and a crunchy texture.<\/p>\n Baked chicken wings are simple to make. Just season the wings and bake them in a high-temperature oven until they’re nice and crisp. Of course, the devil is in the details, so here are a few tricks for ensuring crispy baked chicken wings:<\/p>\n We bake chicken wings at 425\u00b0F. Some prefer to cook the wings at a lower oven temperature, increasing the temperature at the end to crisp up the skin. In theory, this should help to break down connective tissue and make the wings more tender. However, chicken wings are technically white meat, which doesn’t need low-and-slow temperatures to become tender. Blasting the wing in a high-temperature oven is the best way to ensure crispy skin and juicy meat.<\/p>\n Preheat the oven to 425\u00b0. Line a 15x10x1-inch baking pan with foil or parchment. Pour butter and oil over the foil, and brush to coat evenly.<\/p>\n Using a sharp knife, cut through the two wing joints to separate the drumettes from the wingettes. Discard the wing tips or save them for another use (like making stock).<\/p>\n In a small bowl, combine the salt, onion powder, garlic powder, pepper and cayenne. Sprinkle the seasoning over both sides of the wings, patting to help it adhere.<\/p>\n Editor’s Tip:\u00a0<\/em>Pat the wings dry before adding the seasoning. The drier the wings, the crispier they’ll be.<\/p>\n Sprinkle the baking powder into a shallow dish. Add the wing pieces, a few at a time, and toss to coat. Shake off any excess baking powder.<\/p>\n Then, place the chicken on the prepared baking sheet.<\/p>\n Editor’s Tip:\u00a0<\/em>Don’t overcrowd the chicken! Leave a little space between each piece to help the chicken crisp up in the oven.<\/p>\n Bake the wings until they’re golden brown and the juices run clear, 50 to 60 minutes, turning every 20 minutes.<\/p>\n Editor’s Tip:\u00a0<\/em>Be careful when flipping the chicken. You don’t want to tear the coating off the surface.<\/p>\n Meanwhile, in a small bowl, whisk together the sour cream, buttermilk, Sriracha, salt and pepper.\u00a0Serve the sauce with the wings.<\/p>\n Editor’s Tip:\u00a0<\/em>Cover the bowl, and store the sauce in the refrigerator until the chicken is ready.<\/p>\n Dry-rubbed chicken wings don’t really need a sauce; they’re perfectly seasoned already. Of course, if you’re in the mood for a saucy wing, feel free to toss the baked chicken wings with any chicken wing sauce recipe<\/a>. Here are some of our favorite options:<\/p>\n Store leftover chicken wings in an airtight container in the fridge for up to four days, or in the freezer for up to four months. Reheat the chicken<\/a> in a 350\u00b0 oven on a foil- or parchment-lined baking sheet greased with butter or nonstick spray. Bake for 10 to 12 minutes\u00a0or until the chicken is heated through, flipping halfway.<\/p>\n To reheat chicken wings in an air fryer, arrange the wings in a single layer on the basket rack. Air-fry the wings for four minutes at 360\u00b0. Then, increase the temperature to 400\u00b0, and air-fry them for another five minutes or until they’re heated through.<\/p>\n In a 425\u00b0 oven, it should take 50 to 60 minutes for chicken wings to be crispy on the outside and juicy on the inside. Yes, that’s much longer than fried chicken wings, which deep-fry for 8 to 10 minutes in 375\u00b0 oil. However, deep-fried wings must be cooked in batches to avoid overcrowding. You should be able to fit 2 pounds of chicken wings on a single baking sheet and cook them all at once.<\/p>\n No, using baking soda will make the wings inedible. There is a significant difference between baking powder and baking soda<\/a>. Baking powder is a mixture of baking soda, cream of tartar and cornstarch. It leaves behind no aftertaste once the wings are baked. Baking soda, on the other hand, is pure sodium bicarbonate. It has a metallic bitterness, which will ruin the flavor of the chicken wings.<\/p>\n Serve chicken wings with a tasty dipping sauce, like ranch dressing<\/a>, blue cheese dressing<\/a> or the Sriracha dipping sauce in the recipe above. To turn crispy oven-baked wings into a meal, add one of these side dishes for fried chicken<\/a>, or pick a pub favorite like crispy fries or onion rings. Other great options include mac and cheese, baked potatoes and Southern-style turnip greens<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":" Skip the greasy mess of deep-frying. These easy baked chicken wings are juicy on the inside and extra-crispy on the outside, thanks to a bit of baking powder.<\/p>\n","protected":false},"author":7954,"featured_media":1979448,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,304032,303971,304162,307330,307349,305487,304515,303966,304988,304368,303887,306848,305018,304268,307307,304558,324623,303994,304560,304150,303883,306834],"categories-v2":[259484,308623,308500,309439,310369,310382,308988,308481,310796,308880,308495,308935,308745,308478,309603,308959,259483,310342,308910,309177,308528,308915,309434,308476,313168],"coauthors":[39567,50034],"recommended_recipes":[{"post_title":"Baked Chicken","post_link":"\/recipes\/baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15816_TH10194C35C-3.jpg"},{"post_title":"Breaded Chicken 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These easy baked chicken wings are juicy on the inside and extra-crispy on the outside, thanks to a bit of baking powder.","recipeIngredient":["2 tablespoons butter, melted","1 tablespoon vegetable oil","2 pounds chicken wings","1 teaspoon salt","1 teaspoon onion powder","1 teaspoon garlic powder","1\/2 teaspoon pepper","Dash cayenne pepper","1\/4 cup baking powder","SPICY DIPPING SAUCE:","1\/2 cup sour cream","1\/4 cup buttermilk","2 tablespoons Sriracha chili sauce","Dash salt and pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the chicken wings","text":"Preheat the oven to 425\u00b0. Line a 15x10x1-inch baking pan with foil or parchment. Pour butter and oil over the foil, and brush to coat evenly. Using a sharp knife, cut through the two wing joints to separate the drumettes from the wingettes. Discard the wing tips or save them for another use (like making stock).","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Baked-Chicken-Wings_TOHVS24_275898_JH_02_06_BakedChickenWings_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Season the chicken wings","text":"In a small bowl, combine the salt, onion powder, garlic powder, pepper and cayenne. Sprinkle the seasoning over both sides of the wings, patting to help it adhere. Editor's Tip: Pat the wings dry before adding the seasoning. The drier the wings, the crispier they'll be."},{"@type":"HowToStep","name":"Coat the chicken in baking powder","text":"Sprinkle the baking powder into a shallow dish. Add the wing pieces, a few at a time, and toss to coat. Shake off any excess baking powder. Then, place the chicken on the prepared baking sheet. Editor's Tip: Don't overcrowd the chicken! Leave a little space between each piece to help the chicken crisp up in the oven.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Baked-Chicken-Wings_TOHVS24_275898_JH_02_06_BakedChickenWings_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake","text":"Bake the wings until they're golden brown and the juices run clear, 50 to 60 minutes, turning every 20 minutes. Editor's Tip: Be careful when flipping the chicken. You don't want to tear the coating off the surface."},{"@type":"HowToStep","name":"Make the dipping sauce","text":"Meanwhile, in a small bowl, whisk together the sour cream, buttermilk, Sriracha, salt and pepper. Serve the sauce with the wings. Editor's Tip: Cover the bowl, and store the sauce in the refrigerator until the chicken is ready.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Baked-Chicken-Wings_TOHVS24_275898_JH_02_06_BakedChickenWings_5.jpg?fit=700,1024"}],"recipeYield":"about 20 pieces","author":[{"@type":"Person","name":"Nancy Mock"},{"@type":"Person","name":"Lindsay D. 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What’s the best baking temperature for chicken wings?<\/h2>\n
Ingredients for Baked Chicken Wings<\/h2>\n
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Directions<\/h2>\n
Step 1: Prep the chicken wings<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 2: Season the chicken wings<\/h3>\n
Step 3: Coat the chicken in baking powder<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 4: Bake<\/h3>\n
Step 5: Make the dipping sauce<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Baked Chicken Wing Sauce Options<\/h2>\n
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How to Store Baked Chicken Wings<\/h2>\n
Baked Chicken Wings Tips<\/h2>\n
Taste Recipes<\/span><\/span><\/p>\n
How long do you bake chicken wings?<\/h3>\n
Can I use baking soda instead of baking powder for oven-baked chicken wings?<\/h3>\n
What can you serve with chicken wings?<\/h3>\n