Ingredients
- 3-4 lbs chicken wings, cut into drumettes, flats, and wingtips*
- 1 1/2 Tbsp baking powder, aluminum-free**
- 1/2 tsp ground black pepper
- 1 tsp fine sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Bucks Sweet Sneaky Heat
Instructions
- Prep – Preheat your oven to 425˚F with a rack in the center of the oven. Line a rimmed baking sheet with parchment paper or foil.
- Pat your wings dry with paper towels – this is critical to ensure a crisp exterior. Put wings into a large mixing bowl
- Mix Seasoning – In a small bowl, add the baking powder, black pepper, salt, garlic powder, onion powder, and paprika, and stir to combine.
- Season the wings with the mixture and toss to combine. Spread wings skin-side-up in a single layer over the lined baking sheet. Bake at 425˚F, turning every 15-20 minutes or until crispy and browned on both sides. Depending on the size of the wings, this may take 45-60 minutes total.
- Remove from the oven and enjoy with Bucks Sweet Sneaky Heat
Notes
*Keep or discard the pointy wingtips – there’s not much meat there. You can save them for chicken stock.
*Use aluminum-free baking powder for this recipe since aluminum can leave a bitter, sharp, and metallic taste when used in larger amounts. Don’t worry, you won’t be able to taste the baking powder if you use aluminum-free. DO NOT substitute with baking soda.
*Toss the baked wings in a mixture of 1/2 cup hot sauce with 3 Tbsp of melted butter if Buffalo-style wings are desired.
Storage and Reheating:
- To Store: Once leftover chicken wings are cooled (or within 2 hours), store them in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge overnight.
- Reheat the wings in the oven or air fryer at 350°F until crisp and heated through.
