Crispy Oven-Baked Chicken Wings
If you’re craving crispy chicken wings but don’t want the hassle of deep-frying, these crispy oven-baked wings are the perfect solution. With just a few simple ingredients and a little oven time, you’ll get the crunchy texture you love without all the excess oil. These wings are seasoned to perfection with a blend of spices that add depth and flavor, including smoked paprika, garlic powder, and just a hint of cayenne for a mild kick. But what really sets these wings apart is the magical coating made from baking powder and cornstarch, which creates that crispy, golden exterior you can’t get from traditional baking alone.
To start, you’ll need some chicken wings. After patting them dry to remove any moisture, the wings are coated in a seasoning blend that includes white vinegar, smoked paprika, garlic powder, cayenne pepper, and a few other key spices, ensuring every bite is packed with flavor. The vinegar not only helps tenderize the meat but also adds a subtle tang that balances the richness of the crispy skin.
Next, a combination of baking powder and cornstarch is the secret to achieving that crispy texture. Then, coat the wings in beef tallow—a perfect fat choice for chicken wings that impart a nice subtle beefy and helps achieve the perfect level of crispiness as they bake.
After about an hour in the oven, you’ll be rewarded with wings that are crispy on the outside and juicy on the inside. The real magic happens when you finish these off with a drizzle of honey sesame sriracha sauce. The sweet, savory, and spicy sauce adds a beautiful glaze to the wings, taking them to the next level with layers of flavor that balance the heat and tang.
What makes these oven-baked Chicken Wings extra-crispy?
- Baking Powder: Baking powder helps draw moisture out of the skin, creating a dry, textured surface that promotes crisping during baking. This is key to achieving that perfect crunch.
- Cornstarch: Cornstarch forms a light, crunchy coating on the wings, bonding with the moisture in the skin to create a crispy, golden crust. It works in tandem with the baking powder to enhance the crispiness.
- Beef Tallow: Beef tallow, a high-smoke point fat, coats the wings and helps them crisp up while adding deep flavour to the skin. While It’s an essential ingredient for both texture and taste it can ultimately be substituted for any high-smoke point oil to yield similar results.
- Wire Rack: Elevating the wings on a wire rack allows hot air to circulate evenly around them. This helps ensure all sides of the wings get crispy, avoiding soggy bottoms.
- Temperature: Baking at the right temperature, somewhere around 425°F (220°C) is important. This high heat crisps the wings quickly while keeping the meat tender and juicy.
All these ingredients and techniques work together to create wings that are perfectly crispy on the outside yet juicy on the inside.
If you’re craving crispy chicken wings but don’t want the hassle of deep-frying, these crispy oven-baked wings are the perfect solution. With just a few simple ingredients and a little oven time, you’ll get the crunchy texture you love without all the excess oil. These wings are seasoned to perfection with a blend of spices that add depth and flavor, including smoked paprika, garlic powder, and just a hint of cayenne for a mild kick. But what really sets these wings apart is the magical coating made from baking powder and cornstarch, which creates that crispy, golden exterior you can’t get from traditional baking alone.
- 1 lb. Chicken wings
- 1 tbsp White vinegar
- 1/2 tsp Smoked paprika
- 1 tsp Garlic powder
- 1/4 tsp Cayenne
- 1/4 tsp White pepper
- 1/4 tsp Black pepper
- 1/4 tsp celery salt
- 1/2 tsp Salt (more to taste)
- 1 tbsp baking powder (levelled)
- 1 tbsp corn starch (heaping)
- 3 tbsp Beef tallow
- 4 tbsp Butter
- 1 tbsp Sriracha (heaping)
- 1 tbsp Honey
- 1/4 tsp Smoked paprika
- 1/4 tsp Garlic salt
- 1 tsp Sesame seeds
- 1 tsp Sesame oil
- 1/4-1/2 of a Lime juice
- Lime juice
- sesame seeds
- Green onions
- Pat the chicken wings dry with paper towels to remove excess moisture. This helps them crisp up in the oven.
In a large bowl, add the chicken wings along with white vinegar, smoked paprika, garlic powder, cayenne, white pepper, black pepper, celery salt, salt, baking powder, cornstarch and beef tallow.
Mix the wings thoroughly to coat them evenly with the seasoning mixture. Optional: Let the wings marinate in the fridge for 1 hour.
- Preheat your oven to 420°F (215°C).
Place the seasoned wings on a wire rack set over a baking tray to allow air circulation around them. Sprinkle a bit more salt all over the wings at this step if desired.
Bake the wings in the preheated oven for 25-30 minutes on each side. If needed, flip the wings over once more and bake for an additional 5-10 minutes or until the wings are crispy and golden.
- For the honey sesame sriracha sauce, In a small saucepan, combine butter, sriracha, honey, smoked paprika, garlic salt, sesame seeds, and sesame oil.
- Simmer the mixture over medium heat for about 1 minute. Do not let it boil. If the sauce separates or looks uneven, use an immersion blender to blend it until smooth and well combined.
- Once the wings are done baking and crispy, coat them in the honey sesame sriracha sauce. You can either toss the wings in the sauce or lightly drizzle it over them to maintain crispiness.
- Garnish the wings with a squeeze of fresh lime juice, chopped green onion, and a sprinkle of sesame seeds.