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Chicken Wing Recipe

Name: Chicken Wing Recipe
Prep time: 15 min
Cook time: 27 min
Total time: 60 min
Ingredients: 2 pounds chicken wings (flats and drumettes; fresh or thawed); 1 tablespoon baking powder (aluminum-free for best taste); 1 teaspoon kosher salt (or sea salt); 1 teaspoon black pepper, freshly ground; 1 teaspoon garlic powder (or 2 cloves minced fresh garlic); 1 teaspoon smoked paprika (or regular paprika for subtle smokiness); 1/2 cup BBQ sauce (your favorite brand; I love Sweet Baby Ray’s); 1/4 cup honey (wildflower or clover); 2 tablespoons soy sauce (low-sodium if preferred); 1 tablespoon unsalted butter; 1 teaspoon apple cider vinegar (brightens the glaze); 1 teaspoon hot sauce (optional) (Frank’s RedHot for buffalo style); Optional garnish: chopped parsley, sesame seeds, or sliced green onions

Chicken Wing Recipe that’s an easy, delicious, crispy classic—perfect for any gathering or cozy weeknight treat.

Let me tell you, there’s something comforting about golden-brown chicken wings fresh from the oven. These baked wings marry tangy BBQ and sweet honey garlic flavors, giving you a crowd-pleasing appetizer without a drop of deep-fried oil. I first whipped up this simple recipe back in my Ohio kitchen during a brisk fall tailgate, and ever since, it’s been my go-to for Super Bowl parties, family potlucks, or just an indulgent Friday night snack. Using pantry staples, a touch of baking powder for extra crunch, and a quick honey garlic glaze, this dish feels both homey and festive. Plus, it’s healthier than your average fried wings—yet every bit as craveworthy.

Why You’ll Love This Recipe

– Crispy skin without deep-frying—oven magic at its finest
– Ready in under an hour, including quick marinating
– Dual-flavor finish: tangy BBQ meets sweet honey garlic
– Perfect balance of spicy, savory, and a hint of heat
– Uses simple, budget-friendly ingredients you likely have
– Crowd-pleaser appetizer for game days or casual dinners
– Easy cleanup: a single baking sheet and wire rack
– Customizable spice level—from mild to extra fiery

Ingredients

– 2 pounds chicken wings (flats and drumettes; fresh or thawed)
– 1 tablespoon baking powder (aluminum-free for best taste)
– 1 teaspoon kosher salt (or sea salt)
– 1 teaspoon black pepper, freshly ground
– 1 teaspoon garlic powder (or 2 cloves minced fresh garlic)
– 1 teaspoon smoked paprika (or regular paprika for subtle smokiness)
– ½ cup BBQ sauce (your favorite brand; I love Sweet Baby Ray’s)
– ¼ cup honey (wildflower or clover)
– 2 tablespoons soy sauce (low-sodium if preferred)
– 1 tablespoon unsalted butter
– 1 teaspoon apple cider vinegar (brightens the glaze)
– Optional: 1 teaspoon hot sauce (Frank’s RedHot for buffalo style)
– Optional garnish: chopped parsley, sesame seeds, or sliced green onions

Tip: Pat wings completely dry with paper towels for extra crispiness. If you have time, chill the coated wings uncovered in the fridge for 30 minutes—this tightens the skin.

Directions

1. Preheat & prep. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top—this lets air circulate and skin crisp up.
2. Season the wings. In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and smoked paprika until evenly coated. (Baking powder pulls moisture from the skin.)
3. Rack ’em up. Arrange wings in a single layer on the wire rack. Give each piece some breathing room—crowding leads to steaming, not crisping.
4. Bake halfway. Slide the sheet into your preheated oven. Bake for 15 minutes, then use tongs to flip every wing. That ensures golden color on both sides.
5. Finish baking. Return to the oven and bake another 10–12 minutes until wings are crisp, puffed, and lightly browned.
6. Make the glaze. While wings bake, melt butter in a small saucepan over medium heat. Stir in BBQ sauce, honey, soy sauce, apple cider vinegar, and hot sauce (if using). Let it simmer gently for 3–4 minutes, stirring so it thickens slightly.
7. Toss and coat. Transfer hot wings back into the bowl. Pour the warm glaze over them and toss quickly so every wing is glossy and saucy.
8. Plate and garnish. Arrange wings on a platter. Sprinkle with parsley, sesame seeds, or green onions. Serve with carrot and celery sticks, plus ranch or blue cheese dressing for dipping.

Servings & Timing

Yield: Makes about 18–20 wings (serves 4 as an appetizer)
Prep Time: 15 minutes (plus optional 30-minute chill)
Bake Time: 25–27 minutes total
Total Time: About 1 hour (including chilling, if you choose)

Variations

– Buffalo Style: Swap honey garlic glaze for melted butter + hot sauce.
– Teriyaki Twist: Use store-bought teriyaki sauce, toss with toasted sesame seeds.
– Lemon Pepper: Skip the glaze; sprinkle wings with lemon pepper seasoning post-bake.
– Spicy Sriracha: Add 1–2 tablespoons Sriracha to the honey soy glaze.
– Smoky Chipotle: Stir in 1 teaspoon chipotle chili powder for a deep smoky kick.
– Ranch Dust: After glazing with plain melted butter, dust wings with dry ranch seasoning.

Storage & Reheating

Store cooled wings in an airtight container in the fridge for up to 3–4 days. For longer keep, freeze in freezer-safe bags up to 2 months—thaw overnight in the fridge. To reheat, preheat oven to 350°F, arrange wings on a baking sheet, and heat for 8–10 minutes until warmed through and skin crisps again. You can also pop them in an air fryer at 350°F for 5–7 minutes.

Notes

– Baking powder is your secret weapon for crispy skin—don’t skip it.
– If wings seem wet after baking, let them rest 2 minutes on the rack before glazing.
– Adjust glaze sweetness by swapping half the honey for maple syrup.
– I learned the hard way that overcrowding wings makes them soggy—space them out!
– Feel free to double the glaze and reserve some for dunking on the side.

FAQs

Can I deep-fry these wings instead of baking?
Yes, you can fry at 375°F for about 10–12 minutes until golden brown; then toss in the same glaze.

How do I make wings extra crispy?
Pat wings bone-dry, coat with baking powder, and use a wire rack so hot air circulates all around.

Can I use drumettes only?
Absolutely—drumettes yield the same crisp and flavor; just adjust spacing on the rack.

What if I don’t have a wire rack?
Place wings on a parchment-lined sheet and flip halfway through baking for even browning.

How spicy are these wings?
Mild by default; add extra hot sauce or cayenne to spike up the heat level.

Is there a gluten-free option?
Use gluten-free soy sauce (tamari) and ensure your BBQ sauce is labeled gluten-free.

Can I prep ahead of time?
Yes—coat wings and let them chill (uncovered) up to 8 hours; then bake as directed.

Conclusion

This Chicken Wing Recipe brings crispy, oven-baked wings to your table with minimal fuss and maximum flavor. Between the tangy BBQ notes and the sweet garlic-honey shine, these wings always disappear fast. Give them a try, leave a comment below, and don’t forget to explore more easy appetizers on my blog—your next game night just got a whole lot tastier!