Chicken Wings Recipe
Tray of baked chicken wings in your choice of sauce. Served with veggies.
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Ingredients
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Wings & Marinade
Sauce (choose one)
Veggies & Garnish
Method
Wings & Marinade
- 1
Prep and dry
Pat the wings dry with paper towels. Removing moisture helps them crisp in the oven.
- 2
Season and coat
In a large bowl, toss the dried wings with 2 tbsp olive oil, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp baking powder until evenly coated.
- 3
Arrange on tray
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the wings in a single layer on the rack with space between pieces for air circulation.
- 4
Bake
Bake on the middle rack for 25 minutes. Flip wings and continue baking for another 15–20 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). If you prefer darker crisp, broil 1–2 minutes at the end, watching closely.
Sauce (choose one)
- 5
Buffalo
While wings bake, warm 1/2 cup buffalo sauce (store-bought or 1/2 cup hot sauce + 2 tbsp melted butter mixed) in a small saucepan over low heat until combined; keep warm.
- 6
Honey BBQ
Warm 1/2 cup honey BBQ sauce in a small saucepan over low heat, stirring until slightly loosened so it coats wings well.
- 7
- 8
Toss wings in sauce
When wings are done and hot, transfer them to a large bowl. Pour your chosen warm sauce over the wings and toss gently until each piece is evenly coated.
Veggies & Garnish
- 9
- 10