Crispy Oven-Baked Wings Recipe
This method produces wings that are as crispy as their deep-fried counterparts without the mess of a fryer. The entire technique hinges on the use of baking powder in the dry brine; it raises the pH of the chicken skin, allowing it to dry out more efficiently and become exceptionally crisp in the oven’s dry heat.
Ingredients
For the Wings
- 2 lbs chicken wings, separated into flats and drumettes
- 4 tsp baking powder
- 2 tsp Diamond Crystal kosher salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp celery salt
For the Honey-Gochujang Sauce
- 4 tbsp (1/2 stick) unsalted butter
- 2 tbsp honey
- 2 tsp gochujang
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 clove fresh garlic, grated
- 1 tsp sesame seeds
- Sliced scallions, for garnish
Dry Brine the Wings for Crispy Skin
Pat the wing segments completely dry with paper towels. A dry surface is non-negotiable for crispy skin.
In a small bowl, whisk together the baking powder, salt, smoked paprika, garlic powder, black pepper, cayenne, and celery salt.
In a large bowl, toss the dry wings with the seasoning blend until every piece is thoroughly and evenly coated.
Arrange the seasoned wings in a single layer on a wire rack set inside a baking sheet. The wire rack is crucial for allowing air to circulate around the entire wing. Let the wings dry brine in the refrigerator, uncovered, for at least 4 hours, or ideally overnight.
Bake High and Hot
Preheat your oven to 425F.
Place the baking sheet with the wings directly into the hot oven. Bake for 20 minutes, then flip the wings and continue to bake for another 15-20 minutes. The wings are done when they are a deep golden brown, and the skin is visibly crisp.
Make the Sauce
While the wings are baking, make the sauce. In a small saucepan, melt the butter over low heat. Remove from the heat and whisk in the honey, gochujang, rice vinegar, sesame oil, and grated garlic until the sauce is smooth and emulsified.
Toss and Serve
Transfer the hot, crispy wings to a large bowl. Pour the sauce over the wings and toss to coat.
Garnish with sesame seeds and sliced scallions and serve immediately.
Crispy Oven-Baked Wings
Ingredients
For the Wings
- 2 lbs chicken wings separated into flats and drumettes
- 4 tsp baking powder
- 2 tsp Diamond Crystal kosher salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp celery salt
For the Honey-Gochujang Sauce
- 4 tbsp unsalted butter 1/2 stick
- 2 tbsp honey
- 2 tsp gochujang
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 clove fresh garlic grated
- 1 tsp sesame seeds
- Sliced scallions for garnish
Method
- Pat wings completely dry with paper towels.
- Mix baking powder, salt, paprika, garlic powder, black pepper, cayenne, and celery salt.
- Toss wings with seasoning mix until evenly coated.
- Place wings on wire rack set in baking sheet, refrigerate uncovered 4 hours or overnight.
- Preheat oven to 425F.
- Bake wings 20 minutes, flip, bake additional 15-20 minutes until golden brown and crisp.
- While baking, melt butter in saucepan over low heat.
- Whisk in honey, gochujang, rice vinegar, sesame oil, and grated garlic until smooth.
- Toss hot wings with sauce in large bowl.
- Top with sesame seeds and scallions, serve immediately.
