Baked Chicken Wings Recipe photo by Taste of Home
Baked Chicken Wings
TOTAL TIME: Prep: 25 min. Bake: 50 min.
YIELD: about 20 pieces.
A secret ingredient in this recipe makes it possible to get really crispy chicken wings without the hassle of deep-frying. What comes out of the oven are delectable, browned, crunchy wings. Dip it in a spicy Sriracha chili sauce for a satisfying bite. —Nancy Mock, Southbridge, Massachusetts
Ingredients
-
2 tablespoons butter, melted
-
1 tablespoon vegetable oil
-
2 pounds chicken wings
-
1 teaspoon salt
-
1 teaspoon onion powder
-
1 teaspoon garlic powder
-
1/2 teaspoon pepper
-
Dash cayenne pepper
-
1/4 cup baking powder
-
SPICY DIPPING SAUCE:
-
1/2 cup sour cream
-
1/4 cup buttermilk
-
2 tablespoons Sriracha chili sauce
-
Dash salt and pepper
Directions
-
1.
Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil or parchment. Pour butter and oil over foil; brush to coat evenly.
-
2.
Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a small bowl, combine salt, onion powder, garlic powder, pepper and cayenne; sprinkle over both sides of wings, patting to help adhere. Sprinkle baking powder into a shallow dish. Add wing pieces, a few at a time, and toss to coat; shake off excess.
-
3.
Place on prepared baking sheet. Bake until golden brown and juices run clear, 50-60 minutes, turning every 20 minutes. Meanwhile, in a small bowl, combine sauce ingredients. Serve with wings
Nutrition Facts
1 piece with 2 teaspoons sauce: 81 calories, 6g fat (2g saturated fat), 22mg cholesterol, 343mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC