Oven-Fried Hot Wings
Updated Oct. 23, 2024
- Total Time
- 1 hour 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds chicken wings, separated into wingettes and drumettes
- 2teaspoons baking powder
- Kosher salt (such as Diamond Crystal) or fine salt
- ½cup canola, vegetable or peanut oil
- ⅔cup cayenne-based hot sauce, such as Crystal
- 1tablespoon unsalted butter
- 2teaspoons fresh lemon juice
- ½ to 1teaspoon cayenne pepper, depending on spice preference
- ½teaspoon garlic powder
- ½teaspoon onion powder
- 1teaspoon freshly ground black pepper
- Salt
- Ranch or blue cheese dressing and celery and carrot sticks, for serving
For the Wings
For the Sauce
Nutritional analysis per serving (4 servings)
1143 calories; 88 grams fat; 22 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 20 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 80 grams protein; 1585 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the wings: Position a rack in the center of the oven, place a large rimmed sheet pan on that rack and heat the oven to 450 degrees.
- Step 2
Pat the chicken wings dry with paper towels, then toss with the baking powder and 1 teaspoon kosher salt or ¾ teaspoon fine salt.
- Step 3
When the oven is heated, carefully remove the hot sheet pan from the oven and add the oil. Pat the chicken wings dry once more, then add to the pan in a single layer. Bake for 30 minutes.
- Step 4
Pull the sheet pan out of the oven and carefully flip the chicken. (if needed, loosen them first using a thin spatula, then turn with tongs.)
- Step 5
Return to the oven and cook until golden and crisp, another 10 to 20 minutes.
- Step 6
Meanwhile, prepare the sauce: In a small saucepan or skillet, combine the hot sauce, butter, lemon juice, cayenne pepper, garlic powder, onion powder and black pepper and bring to a boil over high heat. Cook, stirring constantly, until fragrant and slightly thickened, about 1 minute. Season to taste with salt.
- Step 7
Transfer the sauce to a large heatproof bowl, then use tongs to add the wings to the sauce. Toss until coated. Transfer the wings to a platter, and serve with the ranch and vegetable sticks.
Private Notes
Comments
I strongly recommend coating the wings in the baking powder, and then letting them rest in the refrigerator overnight. This allows more moisture to be pulled out of the wings, giving the skin a crispier texture when you bake them. Not quite on the level of frying, but pretty darn close, and far healthier/easier to clean!
If available, use convection oven, 425 degrees, 45 minutes approximately, wings on a raised pan rack, forget the oil. Agree on overnight fridge after dredging. The drier, the crisper.
Here's a trick I use for "oven fried" wing. Instead of oil in the sheet pan, I spray the wings with oil (using an oil mister) before they go into the oven. It's much less oil, and mess. I wind up with very crisp wings. . Also, it's very helpful to line the sheet pan with parchment paper. It makes clean up so much easier.
baking powder is the game changer, but no need to heat pan prior to cooking - given the risk of getting burned by adding oil - but probably need to add an additional 10 minutes to cooking time. Overall, about 50-60 minutes gets them crispy and ready for saucing.
These are delicious but take my advice and do not do this to your oven. It will never be the same, I’ve been scrubbing for 2 days. Buy a no-mess deep fryer.
Put the oil on the chicken before putting into oven., mixing it evenly. Forget the pan in, take out, add oil etc! Lightly cover with foil so oil still does not spatter. Turn them after 30 min and do the other side about the same. Also, the sauce is way to hot. I added 1/2 cup of honey. Really delicious.