Baked Chicken Wings

Bake these winning chicken wings for gameday or any day! They’re super crunchy without being fried.

Baked Chicken Wings - super crunchy without being fried

It’s football season, folks! And in my family, every weekend is either spent at a stadium or in the living room with our eyes always on the game. And when it comes to gameday food, we are looking for dishes that are easy and plentiful to feed an intense crowd.

These baked chicken wings are always a winner! They are super easy to make and super crunchy without being fried.

Baked Chicken Wings - super crunchy without being fried

So cut up some crisp celery and pour up a bowl of blue cheese dressing, your game day celebration is guaranteed to be a hit!

Baked Chicken Wings - super crunchy without being fried

Dig in and may the best team win!

Baked Chicken Wings - super crunchy without being fried

Enjoy!

~Maegan

This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!

Recipe adapted from allrecipes.com

Baked Chicken Wings
 
Prep time
Cook time
Total time
 
Bake these winning chicken wings for gameday or any day! They're super crunchy without being fried.
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • 20 chicken wings
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup plus 1 tablespoon hot sauce, divided
  • 1 tablespoon vegetable oil
  • ¾ cup Gold Medal® all-purpose flour
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ cup (1 stick) melted butter
Instructions
  1. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
  2. Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.
  3. Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.
  4. Preheat oven to 400°F.
  5. Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour. Turn the wings over halfway during cooking so they cook evenly.
  6. Serve with blue cheese dressing and celery sticks.
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Comments

  1. Michelle Conley

    Looks great! But can I make these without a wire rack? I noticed in the pics it doesn’t look like they’re on a rack.

    • MaeganMaegan

      Hi Michelle! Yes, you can make them without the rack. I just find that using a wire rack makes turning the wings a little easier and helps crisp up the coating a little better. Either way, they’ll turn out great!

    • MaeganMaegan

      Hi Allyson! Refrigerating the coated wings for at least an hour before baking helps the coating stick better and creates an even crispier wing. Enjoy!

  2. Stephanie

    I made these for my family on football Sunday. They were a hit! The flavor was perfect and I enjoyed the relatively easy recipe. We all agreed that they could have been a little crispier but we enjoyed the fact that they weren’t fried. So, it’s a trade off.
    Served em with blue cheese dressing and celery sticks. Will definitely make again.

    • MaeganMaegan

      Hi Deb! Yes, at the point in the recipe where you refrigerate for an hour, just cover them with plastic wrap and leave in the refrigerator overnight. Then proceed with the recipe when you are ready to bake them. Enjoy!

  3. siani bolling

    Do I have to keep them in the refrigerator for an hour or can I keep them in for half the time and cook them longer to get a crispy finish? Looking for a fast recipe trying to cut down on time. Thanks

    • MaeganMaegan

      Hi Siani! I actually only had 30 minutes to keep them in the refrigerator when I made them recently and they still turned out pretty crispy. The main thing is that you want the flour mixture to stick to the wings as you dip them in the butter mixture. I did bake them about 5 extra minutes to insure crispiness. Enjoy!

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