Extra-Saucy Baked Chicken Wings
This recipe for baked chicken wings isn’t just for Super Bowl Sunday; it’s an excellent appetizer for almost any party. It delivers crispy skin with minimal prep time—and without the hassle of making fried chicken. The key is not crowding the wings, so they have plenty of access to high heat, which turns them a glistening golden brown.
Pat the wings dry with paper towels before you start, and remove the wing tips if they’re still attached, saving them for stock. Separate the wingettes (a.k.a. flats) from the drumettes and toss the lot with oil, salt, and pepper—no cornstarch or flour needed (though you could toss them in a little baking soda, if you’re inclined, for a crispier experience). Roasting the wings on a cooling rack that’s set in a sheet pan lets hot air circulate all around, while lining the pan with aluminum foil makes cleanup easy. Use the cook time to make the two wing sauces (or double one if you prefer)—you could also make the sauces in advance and store them in airtight containers in the refrigerator for an ace in the hole (apologies for mixing our gaming metaphors).
Want more chicken wing ideas? How about Thai grilled wings with a chili-laced dipping sauce, a “spice-drawer” recipe with garlic powder and smoked paprika, or classic fried Buffalo wings with blue cheese dressing?
