One of the challenges with making wings at home is how to get them crispy. Air-fryers have certainly made that step easier, but what if you don’t have that appliance? I learned a trick years ago to make super crispy chicken wings in a regular oven, and I’m here to tell you this is a game changer.
The following recipe is adapted from the one in “Cooking Meat”, my cookbook all about meat. If you like this recipe, you should really get yourself a copy of the book, available at all fine booksellers. Crispy wings aren’t the only secrets I divulge in there!
Crispy Baked Chicken Wings
1 Tbsp vegetable oil
4 pounds chicken wings, split between drumettes and flats
2 Tbsp baking powder (divided)
3 tsp salt (divided)
1½ tsp pepper (divided)
½ cup butter, cold, diced
½ cup Frank’s RedHot sauce
- Preheat the oven to 250°F. Set a wire baking rack over a baking tray and rub it with a bit of vegetable oil.
- Divide the wings between two medium bowls. Divide the baking powder, salt, and pepper evenly between each bowl. Toss the wings well to coat them thoroughly.
- Arrange the wings on the wire rack, leaving room between them so the hot air can circulate freely. Bake for 30 minutes.
- Turn up the oven to 425°F and cook the wings for another 50 minutes.
- Meanwhile, make the sauce. In a small saucepan over medium heat, melt the butter with the hot sauce, stirring until emulsified. Remove from the heat and set aside.
- To serve, place the wings in a large bowl, pour the sauce over top, and toss to coat. Serve immediately.