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Crispy Baked Chicken Wings with 3 Easy Sauces

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These baked chicken wings achieve a shatter-crisp skin without deep frying, thanks to a clever technique using baking powder and a two-temperature oven method. Choose from classic Buffalo, sweet Soy Ginger Glaze, or smoky Honey Chipotle sauce for a crowd-pleasing appetizer or main dish.

Ingredients

Scale
  • 3 pounds chicken wings (about 12–15 whole wings, or 24–30 separated drumettes and flats)
  • 2 tablespoons baking powder (aluminum-free preferred)
  • 1 ½ teaspoons fine sea salt or kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder (optional)
  • ½ cup Frank’s RedHot Original or other cayenne-based hot sauce
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ⅓ cup low-sodium soy sauce
  • ¼ cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 2 chipotle peppers in adobo plus 1 tablespoon adobo sauce
  • ¼ cup honey
  • 2 tablespoons fresh lime juice
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt

Instructions

  1. Pat the chicken wings completely dry with paper towels. For best results, leave them uncovered in the fridge for 1-2 hours to dry further.
  2. In a large bowl, whisk together baking powder, salt, pepper, and garlic powder. Add the dried wings and toss until evenly coated. Let sit at room temperature for 15 minutes while the oven preheats.
  3. Preheat oven to 250°F (120°C). Place a wire rack inside a baking sheet and arrange wings in a single layer, skin-side up. Bake for 30 minutes.
  4. Increase oven temperature to 425°F (220°C) without removing the wings. Bake for another 40-45 minutes, until deep golden brown and crispy. Rotate the pan halfway through if needed.
  5. While wings bake, prepare sauces: For Buffalo Sauce, melt butter in a small saucepan over low heat. Whisk in hot sauce, Worcestershire, and garlic powder. Keep warm.
  6. For Soy Ginger Glaze, combine soy sauce, honey, rice vinegar, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat. Whisk in cornstarch slurry and cook 1-2 minutes until thickened. Remove from heat and stir in sesame oil.
  7. For Honey Chipotle Sauce, blend chipotle peppers, adobo sauce, honey, lime juice, smoked paprika, garlic powder, and salt in a blender or food processor until smooth.
  8. Let baked wings rest for 2-3 minutes. Toss in desired sauce while still hot. For Buffalo and Honey Chipotle, toss gently with tongs in a large bowl. For Soy Ginger Glaze, brush on with a pastry brush for even coating.
  9. Serve immediately. If making all three sauces, divide wings into separate bowls before saucing.

Notes

Do not skip the drying step; pat wings very dry. Use aluminum-free baking powder to avoid metallic taste. Let wings rest after saucing for 2-3 minutes so sauce adheres. For extra crispiness, after high-temperature bake, turn off oven and leave wings inside for 5 minutes with door slightly ajar. Sauces can be made up to 3 days ahead and stored in the refrigerator.

Nutrition

Keywords: baked chicken wings, crispy wings, buffalo wings, soy ginger wings, honey chipotle wings, game day appetizer, oven baked wings

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