Oven Fried Chicken Wings are the perfect recipe for a party or snacking while watching TV sports or a movie. Getting them crispy like deep fried wings but without the fat can be achieved in the oven. These are so easy to make and are always a hit. Go with traditional Buffalo Sauce, plain with salt & pepper, or dress them up with an Asian inspired sweet and sticky sauce. This recipe for Oven Fried Chicken Wings makes one batch of plain wings and tossed while hot with your favorite sauce. This allows for you to mix and match for a Chicken Wing Buffet. You can use store-bought sauces or homemade ones. Check out my Oven Fried Chicken Wings with Homemade Buffalo Sauce (& Celery with Homemade Blue Cheese Buttermilk Dip), Chinese Hoisin Raspberry Sauce with Edamame and Ginger Teriyaki with Pickled Cucumbers
The keys to getting a crispy wing in the oven are:
1) Bake in preheated oven at high heat -at least 425 degrees- on the middle and top racks
2) Place the wings on a wire rack so the hot air flow reaches all sides
3) Trim excess fat from the wings
4) Lightly coat the wings with baking powder to accelerate crisping
5) Coat the wings with the sauce after baking. Moisture in the sauce steams the wings
6) Return wings coated with a sugar based sauce to the oven on high for 5-7 minutes to caramelize the outside
I recommend making at least 4 pounds of wings at one time, and using two baking sheets. The wings will go fast! You can also store half of the wings in the fridge for a few days and easily reheat them in the oven. I never had any leftover to try freezing them.
Oven Fried Chicken Wings with 3 Yummy Sauces
- 4 pounds of chicken wing drumettes and flats trimmed of excess fat
- 1 ½ tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups of sauce store-bought or homemade, see below for some options
- Preheat the oven to 425 degrees. Line a baking sheets with foil. Place a wire wire on top.
- Remove excess fat from each wing with a knife or kitchen scissor. This will help it get crispy in the oven. If using whole wings, separate at the large and small joints to create drumettes and flats. Freeze the tips to make bone broth at a later date. Rinse the chicken wings and dry on paper towels.
- Place wings in a large bowl. Sprinkle baking powder, salt and pepper over the chicken and mix and toss to coat evenly.
- Place wings in a single layer on the wire rack of the baking sheet. Do not crowd. Use two baking sheets if necessary. Bake for 45 - 50 minutes or until crispy.
- Transfer the hot wings to a large bowl. Add 1 ½ cups of your desired sauce to the bowl and toss with the wings. Transfer the coated wings to a platter and serve immediately. Serve the extra sauce on the side.
- Some options for serving: Oven Fried Chicken Wings can also be eaten plain, or with the sauce on the side. It is recommended to put the coated wings with a sugar based sauce back in the oven at 425 degrees for a few minutes to allow the sauce to caramelize a bit. This would be great for any sauce that uses honey or sugar such as the Hoisin Raspberry Sauce.
- Sauce Options
Homemade Buffalo Sauce (medium)
- - ½ cup (1 stick) butter
- - ¾ cup Louisiana hot pepper sauce (adjust for taste)
- - 2 tablespoons apple cider vinegar
- - 1 teaspoon celery salt
- - 1 teaspoon molasses
- - 1 teaspoon Worcestershire sauce
- Melt the butter in a small saucepan over medium heat. When the butter starts to foam, whisk in the remaining ingredients. Bring to a simmer and turn off just before boiling. Let cool to lukewarm before using on the wings. Test for desired level of spiciness and add more hot sauce if desired. Store extra sauce in fridge.
Chinese Hoisin Raspberry Sauce
- - ½ cup hoisin sauce
- - ½ cup raspberry preserves
- - 1 teaspoon Sriracha sauce (to taste)
- - Juice of 1 lime
- - ½ teaspoon Chinese 5-spice powder
- Mix all ingredient in a small bowl until thoroughly combined. Test for level of spice and adjust as desired.
- Coat the wings with sauce and return to 425 degree oven for 7 minutes or until the wings are slightly caramelized.
- Teriyaki Ginger
- - ½ cup store-bought Teriyaki sauce
- - 2 inch knob of fresh ginger, peeled
- - 1 tablespoon sesame seeds
- Add teriyaki sauce to small bowl. Grate fresh ginger into the sauce and mix.
- Garnish the wings with sesame seeds.