Oven-Baked Chicken Wings with Hot Wing Sauce

Who knew that the secret ingredient to getting crispy (fried-like) chicken wing in the oven is baking powder? This Oven-Baked Chicken Wings with Hot Wing Sauce recipe is a healthier way to enjoy chicken wings without sacrificing the flavor and/or crispiness. 

Oven Baked Chicken Wings with Hot Wing Sauce: A healthier way to enjoy chicken wings for any of your game day parties.

The other day I asked my husband what does he want me to make him for Super Bowl and even before I was able to finish my question he said chicken wings. But the way he said it and the expression on his face was more like “you would not make that”.
He is right. I would not prefer to make a fried dish in my kitchen. He continued by saying that I should, pretty much, forget about healthy food when it comes to Super Bowl party food.

I told him that I would find a way to make healthier chicken wings. Again, he looked at me with an expression on his face saying “I don’t think so…

Oven Baked Chicken Wings with Hot Wing Sauce: A healthier way to enjoy chicken wings for any of your game day parties.

I looked for a recipe that (1) I do not have to fry (2) is going to be crisp on the outside and soft and flavorful on the inside, just like the fried version would be.

Come to find out, to get crispy chicken wings without frying, you have to find a way to dry out the skin outside. The secret that does that is baking powder.  Baking powder dries out the skin by breaking out the proteins within the skin. It also helps with the browning.

All you have to do is to coat chicken wings with baking powder and salt. Place them in a low heat (250 Degree) oven for 30 minutes on a lower rack and then crack up the heat (425 Degree), move them to an upper rack, and bake for 45-50 minutes.

Oven Baked Chicken Wings with Hot Wing Sauce: A healthier way to enjoy chicken wings for any of your game day parties.

One important thing I strongly recommend is that you thoroughly pat-dry the chicken wings with a paper towel in order for the baking powder to stick and create a crisp outside.

I made a quick Sriracha based hot sauce to coat it with but you can coat these chicken wings with any of your favorite sauces.

As I was getting ready to photograph it, my husband walked in. After eating a couple of wings, he said that these are just as good as the fried ones.  I could not agree more. 

If you do not want to sacrifice your health and still want to have delicious chicken wings that are not fried, you should give this recipe a try.

Update: If you like this recipe, you may also like this Slow-Cooker Sticky Chicken Wings.
Click on the image to get the recipe. 

Slow Cooker Sticky Chicken Wings: Favorite game day stick wings made in slow cooker.


Print

Oven Baked Chicken Wings with Hot Wing Sauce

Oven Baked Chicken Wings with Hot Wing Sauce: A healthier way to enjoy chicken wings for any of your game day parties.

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Loading...

from reviews

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 40-45
  • Category: Main Dish
  • Cuisine: American

Ingredients

  • 4 pounds chicken wings, pat-dried with paper towels
  • 2 tablespoons baking powder
  • 3/4 teaspoon salt
  • Hot Wing Sauce:
  • 1/2 cup hot sauce (I used Sriracha)
  • 2 tablespoons unsalted butter
  • 1 tablespoon molasses
  • 2 cloves of garlic, minced
  • 2 tablespoon crumbled blue cheese (optional)
  • 1 scallion – green parts only- chopped (optional)

Instructions

  1. Adjust oven racks to upper middle and lower middle positions.
  2. Heat the oven to 250 degrees.
  3. Place baking powder and salt in large bowl. Add chicken wings. Toss wings and make sure that they are evenly coated with baking powder and salt.
  4. Cover a baking sheet with aluminum foil and set a wire rack in it. Spray it with vegetable oil spray.
  5. Place chicken, skin side down, on a single layer on the wire rack.
  6. Bake wings on lower middle rack for 30 minutes. Turn up the heat to 425 degrees, move it to the upper middle rack. Bake for 45-50 minutes, rotating the sheet half way through the baking to ensure through baking.
  7. Take them out of the oven and let them sit for 5 minutes.
  8. In the mean time, make the hot wing sauce.
  9. Place the hot sauce, butter, and molasses in a small saucepan. Cook, stirring occasionally, in medium heat until simmering, 5-7 minutes. Add garlic and turn the heat down to low. Cook for another 3-4 minutes.
  10. Place wings in a large bowl and add the hot sauce over it. Toss to coat.
  11. Place wings on a large plate and if preferred, sprinkle them with pieces of crumbled blue cheese and chopped scallions.
  12. Serve immediately.

Nutrition

  • Serving Size: 6-8 servings

 Adapted from cookscountry.com‘s.

24 comments
Add a comment...

Your email is never published or shared. Required fields are marked *

  • Cate @ Chez CateyLou - My husband is also obsessed with wings! I need to make these for him – I can’t believe that they aren’t fried! They look delicious, and your photographs are gorgeous!ReplyCancel

    • Aysegul Sanford - Hi Cate,
      Thank you for your comments about my photographs.
      These chicken wings are incredibly moist inside and crunchy outside. I hope he will like it.
      Cheers!
      IceReplyCancel

  • Aimee / Wallflower Girl - Sounds delicious and great tips on how to get a crispy coating without frying – that’s always the appeal of frying over baking!ReplyCancel

  • Crystal Ball - Wow… When I first read this review I was skeptical to say the least. But I have seen the light. These wings are easily the best thing I have ever eaten in my life. I would like to take a moment to thank you for you have changed my life. The only downside is that I have now gained 20 pounds from eating wings every day for the past week.

    With lots of love and hot sauce,

    CrystalReplyCancel

    • Aysegul Sanford - Dear Crystal,
      Ha ha… I love, love and love the fact that you love these wings. Who would know you can have wings these good without frying them??
      Thank you so much for stopping by!
      I hope you’ll get a chance to try some other recipes.
      Cheers!
      IceReplyCancel

  • Davina - I tried another recipe on another site and many things went wrong with my hot wings on Superbowl Sundy; #1- they were not HOT!, the sauce did not stick, and the skin barely got crisp. Looking at your recipe, I already see it’s going to be GREAT turnout! Thank YOU so much, now I can redeem myself. LoL!ReplyCancel

  • Katie - I have also been looking for crispy, healthy & delicious chicken wings…trying these tonight!!ReplyCancel

  • J - I found your recipe on pinterest and I had to leave a post thanking you for this! I made these tonight and the wings turned out just perfect. I can’t wait to make my boyfriend try these when he gets back from his trip. We both enjoy wings so much, but feel guilty after we eat 10 of them.

    I might use a different sauce and omit the honey/molasses next time though.(Sriracha is too sweet for me already).

    But thanks so much – I’m sharing!ReplyCancel

    • Aysegul Sanford - Hey there J,

      I am glad to hear that they turned out good. I am the same way. I love chicken wings but feel guilty after eating a bunch of them…
      I had to find a way. 🙂

      Thank you for sharing..
      Cheers!
      IceReplyCancel

  • Ashley - I bought a bag of frozen chicken wings. Should I thaw them out before trying to coat them with baking powder?ReplyCancel

    • Aysegul Sanford - Hi Ashley,
      Yes, you should.
      I would allow them to sit in the fridge overnight. Also prior to coating them with baking powder (next day), allow them to sit on the kitchen counter for at least half an hour. This way they will be completely thawed.
      Since I have very limited access to fresh chicken on the island, I always use frozen chicken. So you shouldn’t have any problems. But like I said, they should be completely thawed for a good result.
      Let me know if you have any other questions. I am here to help!
      Cheers..

      IceReplyCancel

  • Vicki Arnold - let’s just say my son has stomach issues and can’t handle hot wings but he loves them.this recipe works for him. Thank you thank you!ReplyCancel

    • Aysegul Sanford - Hi Vicki,
      I am so happy to hear that this recipe will work for your son.
      Thank you so much for stopping by!
      Cheers!
      IceReplyCancel

  • Helen - I’ve just started to inquire about Wings @ thought that your site was going to answer my first concern CAN I COOK @ FREEZE ?????..Please let me know what you think…THANKSReplyCancel

    • Aysegul Sanford - Hi Helen,
      For this particular recipe I wouldn’t freeze. The beauty of these chicken wings is the fact that they are super crispy after they come out of the oven. I am afraid they will loose their crispiness if you freeze them.
      Though I must say, the leftovers for the next day were not too bad.
      Hope this helps.
      Please let me know if I may answer any other questions.
      Thanks for stopping by!
      IceReplyCancel

  • Renz - I found your recipe last night at about 11pm and decided I had to try it. It was great. I didn’t have as much wings as you used so I basically eyeballed it. Lol. I loved it!!

    I wrote a review on it here: http://www.homemadezagat.com/2014/04/recipe-no-fry-chicken-wings.htmlReplyCancel

    • Aysegul Sanford - Hi Renz,
      Wow.. That is so nice.
      I am so glad it worked out for you.
      Your version looks better than mine! LOL
      Thank YOU!
      Cheers..
      IceReplyCancel

  • Stephanie - I don’t have a wire rack to put on the baking sheet. Can I cook directly on the foil kind baking sheet?ReplyCancel

    • Aysegul Sanford - Hi Stephanie,
      I think so. I guess it may end up being a little less crunchy but I think it would be just fine.
      Let me know how it turns out.
      Cheers!
      IceReplyCancel

  • Darrell Smith - Can I ask what the 30 min at 250 on the bottom rack does for the wings? Can this be skipped?ReplyCancel

    • Aysegul Sanford - Hi Darrell,
      The initial, low heat oven helps with drying the skin and rendering the fat, which helps with getting a crispier end product. So, to answer your question, I wouldn’t skip it.
      Please let me know if I may answer any other questions you may have.ReplyCancel

  • kj - I made these with drumsticks instead of wings and my family loved them. i will try with thighs next.ReplyCancel

    • Aysegul Sanford - Hi KJ,
      What a great idea to make it with drumsticks.. How long did it take?
      I’d think it would take a little longer? no?

      Thanks for letting me know.
      Best – IceReplyCancel

Hi There!

I am so glad you stopped by and I hope you are enjoying my adventures in cooking, photography, and life. 
I am Aysegul: the photographer, writer, designer, recipe creator, and dishwasher behind this blog. This website is a journal of my favorite seasonal and healthy recipes. Click around and let me know if I can help in any way. 
Meanwhile, if you make one of my recipes please use the hashtag #flprfeats so that I can see it. If you want to follow along with what I am up to on a daily basis you can follow me on Instagram and Facebook.

Menu