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Crispy Baked Chicken Wings 3 Ways

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These oven-baked chicken wings are shatteringly crispy and come with three bold sauces: classic buffalo, garlic parmesan, and honey soy glaze. Perfect for parties, game days, or weeknight comfort food, they’re easy, healthier than fried, and endlessly customizable.

Ingredients

Scale
  • 2 1/2 pounds chicken wings, split into flats and drumettes, tips removed
  • 1 tablespoon aluminum-free baking powder (not baking soda!)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/3 cup hot sauce (e.g., Frank’s RedHot)
  • 3 tablespoons unsalted butter, melted (for buffalo sauce)
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon garlic powder (for buffalo sauce)
  • Pinch of salt, to taste (for buffalo sauce)
  • 3 tablespoons unsalted butter (for garlic parmesan sauce)
  • 2 cloves garlic, very finely minced or grated
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (optional)
  • Pinch of black pepper (for garlic parmesan sauce)
  • 2 tablespoons soy sauce (low-sodium, for honey soy glaze)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
  • 1/2 teaspoon garlic powder (for honey soy glaze)
  • 1 teaspoon sesame seeds (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil and set a wire rack on top.
  2. Pat chicken wings completely dry with paper towels.
  3. In a large bowl, mix baking powder, kosher salt, black pepper, garlic powder, and smoked paprika.
  4. Toss wings in the mixture until evenly coated. Shake off excess powder.
  5. Arrange wings in a single layer on the wire rack, skin side up, leaving space between each.
  6. Bake for 35 minutes, then flip wings. Bake another 15-20 minutes until golden brown and crispy. (Increase oven to 450°F for last 5 minutes if needed.)
  7. While wings bake, prepare sauces:
  8. For Buffalo Sauce: Melt butter in a small saucepan over low heat. Whisk in hot sauce, apple cider vinegar, garlic powder, and a pinch of salt. Keep warm.
  9. For Garlic Parmesan Sauce: Melt butter in a saucepan. Add minced garlic and cook for 1 minute until fragrant. Stir in Parmesan, parsley, and black pepper. Remove from heat.
  10. For Honey Soy Glaze: Combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic powder in a saucepan. Simmer for 2-3 minutes until slightly thickened. Stir in sesame seeds if using.
  11. Divide baked wings into three bowls (about 10 wings each).
  12. Pour each sauce over a bowl of wings and toss until evenly coated.
  13. Serve hot, garnished with extra parsley, Parmesan, or sesame seeds as desired.

Notes

Pat wings very dry for maximum crispiness. Use aluminum-free baking powder. Toss wings in sauce just before serving to keep skin crunchy. For gluten-free, use certified gluten-free baking powder and tamari instead of soy sauce. For dairy-free, use olive oil and skip Parmesan. Wings can be made ahead and reheated in a hot oven. Air fryer method: 400°F for 20-25 minutes, shaking halfway.

Nutrition

Keywords: chicken wings, baked wings, crispy wings, buffalo wings, garlic parmesan wings, honey soy wings, party food, game day, easy appetizer, oven baked

Find it online: https://avabake.com/crispy-baked-chicken-wings-3-ways-easy-for-flavor-lovers/