Crispy Baked Chicken Wings
The king of all finger foods, Crispy Baked Chicken Wings are brilliantly crispy, perfectly seasoned, and easier to make than you imagine!
Servings 4
Calories 282kcal
Ingredients
- 2 pounds chicken wings cut into drumettes & wings, tips discarded
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 cup Buffalo sauce (I used Fank's)
- Carrot sticks for serving
- Celery sticks for serving
- Blue cheese dressing for serving
- Ranch dressing for serving
Instructions
- Rinse the chicken wings, pat dry with paper towels, and place in a large mixing bowl. Sprinkle the wings with baking soda and salt and toss until evenly coated. Arrange the wings on a platter (or baking sheet) in a single layer. Place, uncovered, into the refrigerator for 12-24 hours.
- Preheat the oven to 450 degrees F. Place a wire rack on top of a rimmed baking sheet and set aside. (This setup will allow fat and liquid to drip off to the pan below.)
- In a small bowl, mix together the garlic powder, onion powder, and chili powder. Sprinkle the seasoning mixture over the wings and toss to coat. Arrange the wings in a single layer on the wire rack.
- Bake for 15 minutes. Remove from the oven and carefully each wing over. Return the baking sheet to the oven. Cook for an additional 15 minutes.
- Remove the wings from the oven. Transfer them to a large mixing bowl and toss buffalo sauce or serve the buffalo sauce on the side for dipping. Serve warm with carrots, celery, blue cheese dressing, and ranch dressing for dipping.
Nutrition
Serving: 0.5pounds | Calories: 282kcal | Carbohydrates: 2g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 3649mg | Potassium: 229mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
