Bake these winning chicken wings for gameday or any day! They’re 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.
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!
Dig in and may the best team win!
Enjoy!
xoxo,
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 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
- Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
- 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.
- 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.
- Preheat oven to 400°F.
- 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.
- Serve with blue cheese dressing and celery sticks.
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.
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!
What happens if you dont refridge for an hour?
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!
is there a certain type of hot sauce that is used???
Hi Gaby! I use Frank’s RedHot sauce. Enjoy!
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.
Great to hear, Stephanie! They’re a game day favorite in our house too! Thanks for sharing!
Can I make ahead and refrigerate overnite before baking?
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!
Thank you! They turned out awesome. My husband can’t wait for me to make these again!
So great to hear, Deb! 🙂
Would it work with frozen wings? Or do they need to be fully thawed? Thanks.
Hi Amy! You can use frozen wings, but I would recommend thawing them in the refrigerator first. Enjoy!
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
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!
I make these wings all the time. THANK YOU for this outstanding recipe. Follow the recipe as it is, they will be perfect!
Hey love do I have to do the butter and hot sauce mixture, I don’t care for hot sauce
Hi Nathelia! I haven’t tried them without the butter/hot sauce, but I don’t see why they wouldn’t still taste great without. Worth a try for sure. Enjoy!
Is this a sponsored post for Gold Medal Flour? I don’t see any mention of it being an ad…and the recipe is the exact same as on the Gold Medal website…
Hi Andrew! Yes, this is my recipe that I created in partnership using Gold Medal Flour which is mentioned after my signature at the bottom of the post before the recipe. 🙂
This recipe looks great! In order to make them more ‘juicer’ on top of the crispiness, can I add a little bit of the hot sauce mixture after they’re done baking?
Hi Stef! Of course. I would recommend tossing them in the hot sauce in a large bowl after they’re done baking. Enjoy!
Call me silly, but are you putting the wings in the flour mixture first or the sauce mix first?
I’ll appreciate any feed back!
Thanks 🙂
Hi Denise! You put them in the bag with the sauce first and then the bag with the flour mixture before refrigerating and then dipping in the butter/hot sauce mixture and baking. Hope this helps. Enjoy!
Great wings. Couldn’t stop eating. I am doing keto diet, just replaced regular our with coconut and instead of the flour used crushed pork rinds. Yum!
Love it, Kristina! So happy you were able to make the recipe work great for you. Thanks for sharing!
Tasted great! Pretty much followed the recipe except I stuck in freezer 10 mins then fridge 10 mins and used half the amount of hot sauce for final dip. Delicious!