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Crispy Baked Wings without standing over a pot of hot oil? Yes, it’s possible!


  • 2 teaspoons finely ground sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 3 pounds chicken wingettes and drumettes (for me, this was exactly 24 pieces) If starting with whole wings, shoot for 3 1/2 pounds. Save the tips for Broth!

For the Sauce:

  • 1/2 cup hot wing sauce (Franks!)
  • 4 tablespoons unsalted butter


  1. Preheat the oven to 275ºF. Line a rimmed baking sheet with a baking rack.
  2. Pat the wings dry with paper towels. Don’t skip this step.
  3. In a large bowl, whisk together the salt, baking soda, garlic powder, and smoked paprika. Toss in the wings, making sure they are evenly coated.
  4. Arrange the wings in the prepared pan, making sure not to crowd them.
  5. Cook for 30 minutes, and then crank up the heat to 500ºF
  6. Cook for another 15 minutes, then flip the wings and cook for another 10-15 minutes, or until they are crispy and golden brown.
  7. Allow them to rest for 5 minutes before tossing them with the sauce and serving with Blue Cheese or Ranch.

To make the sauce:

  1. In a small sauce pan, heat the wing sauce and butter over medium heat.
  2. Simmer for about 5 minutes, or until it gets slightly reduced and thickened.