Baked Chicken Wings

Total Time Prep: 25 min. Bake: 50 min.
Yield about 20 pieces
Test Kitchen Approved
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.

Ingredients

  • 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

Directions

  1. Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil or parchment. Pour butter and oil over foil; brush to coat evenly.
  2. Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a small bowl, combine salt, onion powder, garlic powder, pepper and cayenne; sprinkle over both sides of wings, patting to help adhere. Sprinkle baking powder into a shallow dish. Add wing pieces, a few at a time, and toss to coat; shake off excess.
  3. Place on prepared baking sheet. Bake until golden brown and juices run clear, 50-60 minutes, turning every 20 minutes. Meanwhile, in a small bowl, combine sauce ingredients. Serve with wings

Nutrition Facts

1 piece with 2 teaspoons sauce: 81 calories, 6g fat (2g saturated fat), 22mg cholesterol, 343mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 5g protein.

A secret ingredient in this recipe makes it possible to get really crispy chicken wings without the hassle of deep-frying. What comes out of the oven are delectable, browned, crunchy wings. Dip it in a spicy Sriracha chili sauce for a satisfying bite. —Nancy Mock, Southbridge, Massachusetts
Recipe Creator
Community Cook

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