Get ready to experience the magic of crispy chicken wings without the hassle of frying! These Golden Oven-Crisped Chicken Wings are perfect for game day, family gatherings, or any time you crave something savory and satisfying. Easy to make and incredibly flavorful, this recipe will quickly become a household favorite.
Chicken wings are the star of this dish, providing a juicy interior and a crispy exterior when baked properly. All-purpose flour helps create that golden crust you'll love biting into. A dash of baking powder is key for achieving the perfect crispness by raising the pH of the skin, which helps it brown better. Paprika adds a touch of color and subtle smokiness, while garlic powder and onion powder infuse the wings with deep savory notes. A sprinkle of salt and black pepper rounds out the flavors, ensuring every bite is well-seasoned. Unsalted butter gives a rich finish, and a splash of hot sauce (if you like) can introduce a kick to your wings.
These wings pair beautifully with a classic blue cheese or ranch dressing for dipping. For a meal, serve them alongside a fresh celery and carrot sticks platter, or go hearty with a side of coleslaw or potato salad. A cold beer or a homemade lemonade would complement this dish perfectly.
First things first, preheat your oven to 425°F (220°C). This high temperature is crucial for achieving crispy skin. While waiting for the oven to heat, line a baking sheet with aluminum foil, and give it a good spray with cooking spray to prevent sticking.
In a large bowl, combine flour, baking powder, paprika, garlic powder, onion powder, salt, and black pepper. This mixture is your secret weapon for tasty, crispy wings. Pat the chicken wings dry with paper towels — this step helps the coating stick better and ensures the wings get crispy instead of steaming.
Toss the wings in the flour mixture, making sure they are all evenly coated. The key here is to ensure every bit of chicken is covered, but not clumped with flour. Place the wings on the prepared baking sheet, arranging them in a single layer so they don't touch each other. Crowding the wings can lead to sogginess instead of crispiness.
Melt the butter in a small saucepan or microwave, and if you’re a fan of heat, stir in a tablespoon of hot sauce. Drizzle the butter mixture evenly over the wings. The butter adds richness while helping the wings brown beautifully.
Slide the baking sheet into your preheated oven. Bake for 40-45 minutes, flipping the wings halfway through to ensure even cooking and crisping. You’ll know they’re done when they’re golden brown and the skin is nice and crispy.
Once out of the oven, let the wings rest for about 5 minutes. This brief rest allows the juices to redistribute, keeping the wings juicy.
Share