Oven-Fried Hot Wings Recipe (2024)

I strongly recommend coating the wings in the baking powder, and then letting them rest in the refrigerator overnight. This allows more moisture to be pulled out of the wings, giving the skin a crispier texture when you bake them. Not quite on the level of frying, but pretty darn close, and far healthier/easier to clean!

If available, use convection oven, 425 degrees, 45 minutes approximately, wings on a raised pan rack, forget the oil. Agree on overnight fridge after dredging. The drier, the crisper.

Here's a trick I use for "oven fried" wing. Instead of oil in the sheet pan, I spray the wings with oil (using an oil mister) before they go into the oven. It's much less oil, and mess. I wind up with very crisp wings. . Also, it's very helpful to line the sheet pan with parchment paper. It makes clean up so much easier.

OK, so am the only person who is afraid to add hot oil onto a rimmed pan, aka sheet pan, add wings, and very carefully return to a screaming hot oven? Then, take it out and turn wings and return it? Just saying, this seems like living on the edge. And, of course, it looks so so good!

I’m from Buffalo, so this obviously establishes me as a wing expert, and validates everything I’ve written here as doctrine.Use an Air-fryer 400 for 15min. You will get authentic crisp without oil. Combine 1 part butter to 3 parts Frank’s Hot Sauce. Toss and enjoy the closest wing this side of Gabriel’s Gate (in Allentown). Go Bills!

These wings are HOT! I used the smaller amount of ground cayenne and they were still a bit too hot for me. My husband actually rinsed the sauce off of his last few!The wings themselves, however, we’re outstanding! Perfectly cooked, delightfully crisp and surprisingly, not the least bit greasy! From now on, no matter which sauce I choose, this will be my go-to method for cooking the wings!

@J, Yes! I toss my wings in baking powder and kosher salt (1 1/2 t non-aluminum baking power and 1 t kosher salt per pound of wings), place them on a rack (that I have sprayed with oil), over a foil-lined baking sheet, and let them hang out uncovered in the fridge overnight. Bake at 450 for 20 minutes on one side, flip and bake for 15 minutes, flip and bake again for 15 more minutes. This method results in incredibly crispy and delicious wings with no oil!!

@Marc GrobmanThe recipe only calls for 1/2 cup of oil spread over a sheetpan, which is not much at all, so your concerns are unwarranted. This is not deep frying.

My entire kitchen was smoking from the high temp and oil. Would you less next time. What oil would be better than canola oil to take the heat? I added ketchup and a Tablespoon of dark brown sugar to slightly soften the heat. Really delicious!

Celery, carrot sticks, and bleu cheese is the classic side served with the original Buffalo Wings. The NYT articles imply it's an Atlanta thing. In Buffalo you order wings and a setup (the classic side)

Actually, if you ask anyone in Atlanta proper, wings get coated with lemon-pepper or lemon-pepper hot.

These are Atlanta hot wings, not Korean-style wings, which come in all kinds of different flavors.

Wouldn't the actual Korean recipe call for Korean red pepper and red chili pate - Gochugaru and Gochujang?

Rinsed the wings? Ummm, no, that is not OK. Take him to counseling, or get a better one!

Listen people, take a cue from the Japanese and get comfortable with deep frying at home. All this faux frying nonsense in the oven has gone too far. Nothing will approach the lean crispiness of a double fry. Yeah you use a lot of oil, but it can be reused and recycled. And don't be a snob about using pricey expeller pressed oil. 98 % of the world using oils extracted with solvents, a vastly more energy efficient (and thus ecological if you are pretending to care) process.

Did the recipe exactly as written and the end result was average

Without the cayenne, the recipes was more than hot enough! I didn’t have wings, but cut up chicken into bite-sized pieces. Worked

The cooking time, on the flip, really depends on the size of the wing. That said, this is now our go to for weekly wing night. So tasty.

I had windows open, fans fanning and my oven blowers on high. What a smoky recipe. Next time I will use less oil or do as one person suggested: spray some oil on the wings before placing in the oven. I learned a lot from the comments. Dry wings=crispier. Fridge overnight to pull more moisture from the meat. Parchment paper! Overall I thought this recipe and the sauce were too salty.

So so so delicious! Eric wrote another banger of a recipe with these wings. Had them for dinner last night, followed the recipe to a T and have zero regrets :)

So simple, so delish!

We liked this a lot. We did them in the air fryer. 380 25 minutes flipping every 5-6 minutes.

Best wings I’ve ever made at home. Some of the recipes on here are hit or miss. This one is a major hit. This is the way.

I used the oven baking instructions but used a different sauce (teriyaki) for a heat intolerant child. Per comments, pat-dried wings and tossed w salt and BP, let it sit in the fridge overnight in the bowl. When I pulled them out, moisture was pretty nonexistent but patted dry again just to be sure. Then tossed the wings in neutral oil just to moisten and put them on a hot wire rack on a sheet pan, preheated in the oven. Came out super crispy, husband asked for the secret. The only downside is the whole house smelling like fried chicken which I had not expected, cooking them in the oven…

These were delicious! I saw another commenter say they added morenbaking powder and let them dry out over night in the fridge. I might try that next time, because we love super crispy wings. We did two different sauces for them. One being the hot sauce in this recipe and one sweet chili that we made off the cuff. We both preferred the sweet chilling the sugars in the sauce kinda made the skin more crispy. While we found the other hot sauces wings were kinda soggy. In any case this is a solid recipe that will get you the wings you desire.

Really, the recipe lists canola oil as an option? Canola oil has a smoke point of 400 to 425. So of course the predictable happened. At about 20 minutes the smoke detectors went off. When I took the wings out to flip them, they went off again. All windows were open, fans going. I dropped the temp to 425 for the second cook and added 5 minutes.

Awesome and easy to follow the recipe as is! Paired with creamy mashed potatoes and crudite! A happy Friday dinner at home!

Been doing wings in the oven for more than 15 years. Since deep frying left more oil/fat in the fryer than when started, don't believe for a second it is more healthful. It is far less mess, however, and I wouldn't consider putting oil in the pan. Towel dry and the fridge over night. Do them on a rack, sprayed with oil, line the pan with parchment, go at the top of the oven at 400˚F-425˚F for 45-50 minutes. Crisp with easy cleanup!

Can these be made using a sweeter sauce (e.g. Teriyaki)?

Crystal Sauce is great, but half the amount of sauce is plenty. After dry brining with salt & baking powder, I patted dry with paper toweling and baked on a parchment lined sheet pan, turning halfway through. Didn't use oil. Served on a platter drizzled with the sauce; with carrots, cucumber, and celery. And blue cheese dressing for dipping it all!