Chicken wings are a cut of meat that I find myself wildly underrating. That is, until I get my hands on a pack and immediately remember why I love them so much. They have a ton of texture, are full of flavor, and make a great base for just about any combination of flavors you like. This is all because they contain lots of collagen, fat, bone, and skin—all the finest things in life. It makes them the ultimate chickeny piece of chicken. Plus, the fact that they’re bite-sized makes them even more appealing.
If I’m making chicken wings at home, its usually for dinner and I’m not cooking anything else. So I like to serve them with a giant side of raw veggies, typically with a ton of blue cheese dressing, though ranch or any other dip you like works just fine. It’s basically wings and a giant crudités platter. It is very delicious.
These chicken wings are baked, mainly cause I hate frying at home. While I love fried food, the cleanup, the light misting of oil on every surface, and the lingering smell for days just aren’t worth it. I’ll order out for fried food. But these oven-baked wings are just as good as fried ones. They’re nice and easy since they’re baked in the oven, no need to stand over a pot of boiling oil. And the secret is in the flour and baking powder coating. It gives them a bubbly, crunchy exterior that’s very, very satisfying.
You can toss these wings in whatever sauce you like—classic buffalo, leave them plain, BBQ, or even a Nuoc Cham-style sauce. The possibilities are endless, so use this cooking method as a base. But, for this version, I went with a sweet, spicy, and slightly funky Calabrian chili and honey wing sauce with a Gorgonzola blue cheese dressing on the side for all your dipping needs. It’s very good because those Calabrian chilies have a touch of heat to them—not enough to completely blow out your palate, but enough to add a ton of chili flavor.
Calabrian chilies are a type of chili pepper native to the Calabria region in southern Italy. The tip of “The Boot” if you will. They’re bright red and don’t have an overwhelming amount of heat. They’re hot, but not mouth numbingly hot. The flavor is slightly fruity, funky and almost a little smokey. They make a great base for these wings. Ok, now onto the recipe…
Jump to Recipe
They have a ton of texture, are full of flavor, and make a great base for just about any combination of flavors you like. This is all because they contain lots of collagen, fat, bone, and skin—all the finest things in life. It makes them the ultimate chickeny piece of chicken. Plus, the fact that they’re bite-sized makes them even more appealing.
Here’s what you’ll need to make these crispy baked chicken wings:
For the Oven Baked Chicken Wings:
- Chicken Wings: This recipe calls for 4 pounds of wings, both drumettes and wingettes (or flats).
- Baking Powder: Yes, baking powder. It’s the “secret” ingredient here. It penetrates the skin and puffs up when you bake the wings for that delicious, crispy, bubbled skin. Get an aluminum free baking soda.
- Flour: All-purpose flour is fine for this recipe or you can substitute with any other flour you like. You’re aiming to get a thin coating on the wings that will crisp in the oven.
- Salt: Diamond crystal Kosher salt is what this recipe was developed with.
- Neutral flavored oil: Any neutral flavored oil you like. You need a little to coat each wing just before baking to ensure they get nice and crispy.
For The Sweet and Spicy Calabrian Chili Wing Sauce:
- Calabrian Chili Paste: Calabrian chili paste is the base for this wing sauce. It’s made of crushed Calabrian chilies, oil, vinegar and salt. I like these Chopped Calabrian Peppers from Divina
- Honey: Any honey you like. It sweetens the wing sauce and balances out the spice from the Calabrian chili paste.
- Olive Oil
- Butter
For the Gorgonzola Dressing:
- Gorgonzola: The classic Italian blue cheese. If you can’t find any Gorgonzola, or don’t like it, use any blue cheese you want.
- Milk
- Mayo
How to Make Crispy Baked Chicken Wings:
Dry wings and toss in flour and baking powder
Thoroughly blot wings dry with a paper towel. In a large bowl, toss with salt, baking powder, and flour. Make sure wings are all evenly coated.
Arrange on a baking sheet and let rest in the fridge
Arrange coated wings on a baking sheet in one even layer. Let wings rest, uncovered, in the fridge for at least an hour. The wings will dry out, the flour will form a crust, and the baking powder will penetrate the chicken skin so they get nice and crispy when you bake them.
Toss wings in oil
Remove wings from the fridge. Toss wings one more time with a generous drizzle of oil in a large bowl. Make sure wings are totally coated in oil. Wipe off any excess liquid that may have accumulated on the trays.
Arrange wings in a single layer
Arrange wings in an even layer on a baking tray with a rack or a foil-lined tray.
Bake wings
Bake wings for 1 hour at 400F, turning them every 20 minutes. The last 20 minutes are where the magic happens. The wings will take on color in this last bit of cooking time. They’ll turn a deep golden brown, and the skin will crisp up. If you think you need to cook them for a few additional minutes, do so.
Make the Gorgonzola dipping sauce
For the Gorgonzola sauce: Combine your cheese, milk, mayo, salt, and pepper in a bowl. Mix well. Check for seasoning and adjust. Let your sauce sit in the fridge. The sauce will thicken the longer it sits; thin it out with a little milk if it gets too thick.
Make the sweet and spicy Calabrian chili wing sauce
For the Calabrian chili sauce: Combine your Calabrian chili paste, honey, olive oil, and butter in a saucepan. Bring to a gentle simmer over medium heat. Cook for 5 minutes, or until the sauce has thickened slightly. Stir frequently so it doesn’t burn. Set aside while the wings finish cooking.
Toss crispy baked chicken wings in Calabrian chili sauce
Once the wings are done, remove them from the oven and add a dozen or so to a large bowl and toss with a few spoonfuls of your Calabrian chili sauce. Reheat the sauce if you need to. You want to toss these with warm sauce. Toss and toss to make sure the wings are fully coated. Then plate up and repeat with the remaining wings.
Serve with dipping sauce and some crunchy veggies
I like to serve these with some sliced jicama, daikon, or celery, depending on what’s available, lots of that Gorgonzola dipping sauce, and some extra chili sauce on the side.
What to serve with Crispy Baked Chicken Wings:
I think these wings go great with some simple sliced veg on the side. Some of my favorites are jicama, daikon, celery, carrots and radishes. They also pair perfectly with some of easy refreshing salads below:
Celery Apple Fennel Salad
Simple Green Salad with A Greek Yogurt Ranch Dressing
Watermelon Salad with Feta
Cucumber and Tomato Salad
Cucumber and Peach Salad
Some Common FAQs when making this crispy baked chicken wing recipe:
What is gorgonzola cheese?
Gorgonzola is a type of blue cheese from Italy. It’s made from cow’s milk and has a distict blue-green marbling, which is the result from the introduction of Penicillium glaucum mold during the cheese-making process. Gorgonzola has a creamy texture and a distinct, pungent flavor that can range from mild to sharp, all depends on its age.
What if I can’t find gorgonzola?
If you can’t find any Gorgonzola, or don’t like it, use any blue cheese you want. Since these have a Calabrian chili wing sauce, I went with the whole Italian vibe and used an Italian blue cheese, but use whatever blue cheese you have available and like.
And, if you just don’t like blue cheese, you could make some yogurt ranch dressing to go on the side.
What is a Calabrian Chili?
Calabrian chilies are a type of chili pepper native to the Calabria region in southern Italy. The tip of “The Boot” if you will. They’re bright red and don’t have an overwhelming amount of heat. They’re hot, but not mouth numbingly hot. The flavor is slightly fruity, funky and almost a little smokey. They make a great base for these wings.
Calabrian chilies can be found fresh, dried, pickled, or packed in oil. They’re popular in pasta sauces, on pizzas, in marinades, and as a spicy condiment. This recipe calls for Calabrian chili paste which is made of crushed chilies, oil, vinegar and salt.
How do I ensure my chicken wings are crispy?
To achieve crispy chicken wings, pat them dry with paper towels before seasoning. Baking powder (not baking soda) can be added to the seasoning mix to help the skin crisp up. Bake them on a wire rack set over a baking sheet to allow air circulation around the wings.
What temperature should I bake chicken wings at?
Bake chicken wings at 400°F (200°C) for optimal crispiness. The high heat helps render the fat and crisps the skin. The wings will get an almost bubbly texture on their skin from the baking powder, the meat will easily fall off the bone and they will be dark golden brown.
How long should I bake chicken wings?
Bake these chicken wings for 60 minutes, turning them every 20 minutes to ensure even browning.
Do I need to marinate chicken wings before baking?
This recipe doesn’t call for a marinade, but you certainly could. Add in any extra seasonings you want when you toss the wings with the flour and baking powder. Garlic powder, onion powder, chili powder, or any other dried herbs would work well.
Should I use fresh or frozen chicken wings?
Both can be used, but if using frozen wings, make sure they are completely thawed and patted dry before baking to ensure even cooking and crispiness.
Can I bake chicken wings without oil?
Yes, but a light coating of oil helps in crisping the skin. You can also use a cooking spray if you prefer a minimal amount of oil.
How do I know when the chicken wings are done?
These wings cook for a long time, so if your oven in properly heated and your wings are full thawed, they will absolutely be cooked through after 60 minutes in a 400°F oven. The wings will be golden brown and crispy.
If you are in doubt you can test a wing out by pulling at apart and making sure the meat is full cooked and it should easily pull away from the bone. And lastly you can always use an instant-read thermometer, you want it to be at least 165°F (75°C) when inserted into the thickest part of the wing.
Can I reheat leftover chicken wings?
Yes, if you have any leftover reheat them in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness. Avoid microwaving as it can make them soggy.
Some other recipes you might like:
Easy Oven Baked Pork Ribs
Shrimp Pil Pil
Agrodolce
Skirt Steak Fajitas
Panzanella Salad
Orzo Pasta Salad
Grilled Skirt Steak Salad
Pepperoncini Pan Pizza
Crispy Baked Chicken Wings
Ingredients
Crispy Oven Baked Wings
- 4 lbs chicken wings
- ¼ C flour
- ¼ C oil neutral flavored oil
- 1/2 tsp baking powder
- 1 ½ tsp salt diamond crystal kosher salt
Gorgonzola Dressing
- ½ C Gorgonzola ~2 oz, more or less depending on your taste
- ½ C mayo
- ½ C milk
- pepper
- salt
Calabrian Chili Wing Sauce
- 2 tbsp honey
- 2 tbsp Calabrian chili paste
- 1 tbsp olive oil
- 2 tbsp butter
Instructions
- Thoroughly blot wings dry with a paper towel. In a large bowl, toss with salt, baking powder, and flour. Make sure wings are all evenly coated.
- Arrange coated wings on a baking sheet in one even layer. Let wings rest, uncovered, in the fridge for at least an hour. The wings will dry out, the flour will form a crust, and the baking powder will penetrate the chicken skin so they get nice and crispy when you bake them.
- Preheat oven to 400°F.
- Remove wings from the fridge. Toss wings one more time with a generous drizzle of oil in a large bowl. Make sure wings are totally coated in oil. Wipe off any excess liquid that may have accumulated on the trays.
- Arrange wings in an even layer on a baking tray with a rack or a foil-lined tray.
- Bake wings for 1 hour, turning them every 20 minutes. The last 20 minutes are where the magic happens. The wings will take on color in this last bit of cooking time. They’ll turn a deep golden brown, and the skin will crisp up. If you think you need to cook them for a few additional minutes, do so.
- While the wings are baking, you can start your Gorgonzola dipping sauce and Calabrian chili wing sauce.
- For the Gorgonzola sauce: Combine your cheese, milk, mayo, salt, and pepper in a bowl. Mix well. Check for seasoning and adjust. Let your sauce sit in the fridge. The sauce will thicken the longer it sits; thin it out with a little milk if it gets too thick.
- For the Calabrian chili sauce: Combine your Calabrian chili paste, honey, olive oil, and butter in a saucepan. Bring to a gentle simmer over medium heat. Cook for 5 minutes, or until the sauce has thickened slightly. Stir frequently so it doesn’t burn. Set aside while the wings finish cooking.
- Once the wings are done, remove them from the oven and add a dozen or so to a large bowl and toss with a few spoonfuls of your Calabrian chili sauce. Reheat the sauce if you need to. You want to toss these with warm sauce. Toss and toss to make sure the wings are fully coated. Then plate up and repeat with the remaining wings.
- I like to serve these with some sliced jicama, daikon, or celery, depending on what's available, lots of that Gorgonzola dipping sauce, and some extra chili sauce on the side.
Notes
One thought on Crispy Baked Chicken Wings
Looks delish.