Ingredients
- 4 pounds fresh chicken wings, separated into drumettes and flats
- 2 tablespoons baking powder (NOT baking soda – this is crucial for crispy skin)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ cup butter, melted
- ⅓ cup hot sauce (Frank’s RedHot is traditional, but Sriracha offers an interesting alternative)
- 1 tablespoon honey or maple syrup (adds balance to the heat)
- 1 teaspoon apple cider vinegar
Instructions
Pat the chicken wings dry with paper towels – this is more important than most people realize! Moisture is the enemy of crispiness. Place them in a large bowl and toss with baking powder, salt, pepper, garlic powder, onion powder, and smoked paprika. The baking powder might seem strange, but trust this science-backed hack: it raises the skin’s pH level, helping proteins break down more efficiently for that restaurant-style crisp.
Place the seasoned wings on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 1 hour or ideally overnight. This creates that distinctive tacky exterior that restaurant wings have before cooking. If you’re short on time, pat them extra dry with paper towels and use a fan to speed up the process for 15 minutes.
Position an oven rack in the upper-middle position and preheat your oven to 425°F (220°C). The high temperature is non-negotiable for achieving that perfect crisp without drying out the meat. If your oven runs cool (many home ovens do), consider investing in an oven thermometer for precision.
Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the wings skin-side up with space between each piece. This elevation technique allows hot air to circulate around the entire wing, creating the 360-degree crispiness that distinguishes restaurant wings from soggy homemade attempts.
Bake the wings for 25 minutes. Then, without opening the oven (heat retention is crucial here), flip the wings and continue baking for another 20 minutes until the skin is golden brown and crispy. The internal temperature should reach 165°F (74°C) – investing in an instant-read thermometer eliminates all guesswork.
While the wings bake, prepare your sauce by combining the melted butter, hot sauce, honey or maple syrup, and apple cider vinegar in a bowl large enough to toss all your wings. The vinegar’s acidity brightens the flavor profile in a way that 87% of restaurant chefs incorporate but home cooks often miss.
When the wings are done, transfer them directly to the bowl with the sauce. Toss gently using tongs or by shaking the bowl in a circular motion – avoid aggressive stirring which can tear the crispy skin you’ve worked so hard to achieve. The hot wings will slightly thicken the sauce, creating that perfect clingy coating.
For truly transcendent wings, after saucing, return them to the wire rack and broil on high for 1-2 minutes until the sauce caramelizes slightly. Watch them carefully to prevent burning. This additional step creates depth of flavor through Maillard reaction that distinguishes professional-quality wings.
Allow the wings to rest for 3-5 minutes before serving. This brief resting period allows the sauce to set and flavors to develop fully. During this time, prepare your dipping sauces and garnishes for a complete presentation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: 320
- Cuisine: American
Keywords: Chicken Enchiladas