Crispy Baked Chicken Wings
Total Time
35 Minutes
Prep Time
10 Minutes
Cook Time
25 Minutes
Rating
4.74 out of 5 stars
(78)
Ingredients
4-6 servings
- Salt
- 3 pounds chicken wings, split into drummettes and wings (tips discarded)
- 3 tablespoons vegetable oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 6 tablespoons unsalted butter, melted
- 6 tablespoons Frank's Red Hot Original Cayenne Pepper Sauce (or similar brand)
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Preparation
Step 1
Preheat the oven to 450°F and set an oven rack in the middle position.
Step 2
In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a rapid boil. Add the chicken wings, return to a boil, and boil them for 7 minutes. Drain the wings thoroughly in a colander.
Step 3
Place the wings on a 13 x 18-inch baking sheet. Using a wad of paper towels, blot the wings as dry as possible (wipe off any moisture from the baking sheet, too). Drizzle the oil over the wings and sprinkle with 1 teaspoon salt, the chili powder, cumin, and smoked paprika. Toss with a rubber spatula until the wings are evenly coated. Bake for 15 minutes, then remove the pan from the oven and, using tongs, flip the wings over. Return to the oven and bake for about 10 minutes more, or until the wings are crispy all over. Transfer the wings to a serving platter and serve with the Buffalo sauce on the side, if desired.
Step 4
In a small bowl, whisk together the butter and hot sauce. The sauce will solidify as it cools; reheat if necessary.
Step 5
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Chef's notes
Though the wings are flavorful enough to stand alone, an easy Buffalo sauce recipe is included for those who prefer them Buffalo-style. Serve with blue cheese dressing or ranch dressing if desired.
Parboiling before baking renders excess fat and ensures crispiness.
