Extra-Saucy Baked Chicken Wings
This recipe for baked chicken wings isn’t just for Super Bowl Sunday; it’s an excellent appetizer for almost any party. It delivers crispy skin with minimal prep time—and without the hassle of making fried chicken. The key is not crowding the wings, so they have plenty of access to high heat, which turns them a glistening golden brown. Pat the wings dry with paper towels before you start, and remove the wing tips if they’re still attached, saving them for stock. Separate the wingettes (a.k.a. flats) from the drumettes and toss the lot with oil, salt, and pepper—no cornstarch or...
This recipe for baked chicken wings isn’t just for Super Bowl Sunday; it’s an excellent appetizer for almost any party. It delivers crispy skin with minimal prep time—and without the hassle of making fried chicken. The key is not crowding the wings, so they have plenty of access to high heat, which turns them a glistening golden brown.
Pat the wings dry with paper towels before you start, and remove the wing tips if they’re still attached, saving them for stock. Separate the wingettes (a.k.a. flats) from the drumettes and toss the lot with oil, salt, and pepper—no cornstarch or flour needed (though you could toss them in a little baking soda, if you’re inclined, for a crispier experience). Roasting the wings on a cooling rack that’s set in a sheet pan lets hot air circulate all around, while lining the pan with aluminum foil makes cleanup easy. Use the cook time to make the two wing sauces (or double one if you prefer)—you could also make the sauces in advance and store them in airtight containers in the refrigerator for an ace in the hole (apologies for mixing our gaming metaphors).
Ingredients
Makes about 60 wings
Buffalo Sauce
1
Tbsp unsalted butter, melted
¼
tsp. cayenne pepper
¼
tsp. freshly ground black pepper
¼
tsp. kosher salt
¼
cup hot pepper sauce (such as Frank’s Red Hot)
Ginger-Soy Glaze
1
2-inch piece of ginger, peeled, sliced
3
large garlic cloves, crushed
¼
cup honey
2
Tbsp. soy sauce
Wings
5
lb. chicken wings, tips removed, drumettes and flats separated
2
Tbsp. vegetable oil
1
Tbsp. kosher salt
½
tsp. freshly ground black pepper
Buttermilk Blue Cheese Dip (for serving, optional)
Preparation
-
Buffalo Sauce
Step 1
Mix butter, cayenne pepper, black pepper, and salt in a medium bowl; let stand 5 minutes. Whisk in hot sauce; keep warm.
Do ahead: Sauce can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
-
Ginger-Soy Glaze
Step 2
Bring ginger, garlic, honey, soy sauce, and ¼ cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to ¼ cup, 7–8 minutes. Strain into a medium bowl. Let sit 15 minutes to thicken slightly.
Do ahead: Glaze can be made 5 days ahead. Cover; chill. Rewarm before using.
-
Wings
Step 3
Preheat oven to 400°. Line 2 large rimmed baking sheets with foil; top each with a wire rack. Toss chicken wings, vegetable oil, salt, and pepper in a large bowl to coat. Divide wings between prepared racks and spread out in a single layer.
Step 4
Bake wings until cooked through and skin is crispy, 45–50 minutes.
Step 5
Add half of wings to bowl with ginger-soy glaze and toss to evenly coat. Return wings to the rack, placing them in a single layer and bake until glaze is glossy and lightly caramelized, 8–10 minutes.
Step 6
Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake them) with blue cheese dip, if using.
Nutrition Per Serving
8 servings
1 serving (7 wings) contains: Calories (kcal) 380.1 %Calories from Fat 57.7 Fat (g) 24.4 Saturated Fat (g) 7.0 Cholesterol (mg) 95.4 Carbohydrates (g) 9.1 Dietary Fiber (g) 0.1 Total Sugars (g) 8.5 Net Carbs (g) 9.1 Protein (g) 29.8 Sodium (mg) 871.4
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James Anderson
