Oven-Fried Hot Wings

Ingredients

• 2 lb chicken wings (separated into wingettes and drumettes)
• 2 tsp baking powder
• 1 tsp kosher salt (Diamond Crystal; or 3/4 tsp fine salt)
• 0.5 cup canola oil (or vegetable or peanut oil)
• 0.66 cup cayenne-based hot sauce (such as Crystal)
• 1 tbsp unsalted butter
• 2 tsp lemon juice (fresh)
• 0.5 tsp cayenne pepper (up to 1 tsp depending on spice preference)
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 tsp black pepper (freshly ground)
• salt (to taste)
• ranch or blue cheese dressing (for serving)
• celery and carrot sticks (for serving)

Steps

1. 1

   Position a rack in the center of the oven, place a large rimmed sheet pan on that rack and heat the oven to 450 degrees.

2. 2

   Pat the chicken wings dry with paper towels, then toss with the baking powder and 1 teaspoon kosher salt (or 3/4 teaspoon fine salt).

3. 3

   When the oven is heated, carefully remove the hot sheet pan from the oven and add the 1/2 cup of oil.

4. 4

   Pat the chicken wings dry once more, then add them to the hot oil on the pan in a single layer.

5. 5

   Bake the wings for 30 minutes.

6. 6

   Pull the sheet pan out of the oven and carefully flip the chicken. If needed, loosen them first using a thin spatula, then turn with tongs.

7. 7

   Return the pan to the oven and cook until the wings are golden and crisp, another 10 to 20 minutes.

8. 8

   While the wings finish cooking, prepare the sauce: In a small saucepan or skillet, combine the hot sauce, butter, lemon juice, cayenne pepper, garlic powder, onion powder, and black pepper.

9. 9

   Bring the sauce mixture to a boil over high heat. Cook, stirring constantly, until fragrant and slightly thickened, about 1 minute.

10. 10

    Season the sauce to taste with salt and transfer it to a large heatproof bowl.

11. 11

    Use tongs to add the cooked wings to the bowl of sauce and toss until thoroughly coated.

12. 12

    Transfer the wings to a platter and serve immediately with ranch or blue cheese dressing and vegetable sticks.

Notes

For even crispier skin, coat the wings in baking powder and let them rest in the refrigerator overnight to draw out moisture. Ensure your ventilation system is on, as heating oil at 450°F can produce smoke.

Nutrition per serving

• main
• appetizer
• baked
• spicy
• chicken wings
• game day
• gluten-free