How to Make Crispy Baked Chicken Wings
When I was 11 years old, I had the best baked chicken wings of my life. They were coated in spices (give me that onion powder), arranged on a cooling rack over a sheet tray, and blasted with heat for almost an hour until they were ultra crispy. You'd couldn't tell they weren't fried, and the only reason I know these details is because 11-year-old me asked my friend's mom for the recipe. I still have the directions for the Albright family's signature appetizer on an index card somewhere at my parents' house.
It's almost laughably simple to make great wings at home, but many people (like me!) get scared at the idea of deep-frying. I got inspired to try baked wings again from Basically's crispy peppercorn wings, which only require a little bit of effort to get the big payoff of a few dozen wings for Monday night football. (Or, in my case, Tuesday night This Is Us viewing.)
Crispy baked buffalo chicken wings. Say that five times fast.
If you're not into peppercorns, this recipe is still a great base for all baked wings. Here's all you have to do:
1. Toss wings with 2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt and ½ teaspoon baking soda for every 3 lbs. of wings. (There are usually about 7-10 wings per pound, FYI!) This is just a base seasoning—you can add spices like coriander, cumin, garam masala, garlic powder, and peppercorns for extra flavor. But if you're tossing with a sauce after they bake, you don't want to go too heavy on the initial herbs unless they're complementary.
2. Leave the wings uncovered in the fridge for at least an hour, but ideally overnight, if you can be patient. This will help dry the skin so it can crisp up in the oven. This is also key for crispy-skinned roast chicken or Thanksgiving turkey.
3. Set the wings on the counter and let them lose the chill of the fridge. It will take at least 15 minutes until they're as close to room temp as possible. This will help them evenly cook and crisp.
4. Pre-heat your oven to 425°. Bake wings on a foil-lined baking sheet and/or on a cooling rack for 30-40 minutes until browned and crisp in spots. Make sure to flip them over halfway through!
5. Broil wings for 3-4 minutes until super crispy and beautifully golden brown. Add a little time if they aren't the perfect texture—every oven is different.
6. Optional: sauce 'em! You can go for classic buffalo (2 Tbsp. melted butter and ½ cup hot pepper sauce), teriyaki sauce, or even bourbon-glazed. Just wing it!
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