Crispy Oven-Baked Chicken Wings With Bourbon-Sriracha Sauce
I like my chicken wings extra crispy. Unfortunately, to get crispy wings at home, you have to resort to deep frying, which is messy and too much work, in my opinion.
After making plenty of so-so batches of chicken wings at home, I thought to myself: There has to be another way.
And guess what I discovered?
There is another way.
The internet always has an answer.
How To Make Crispy Oven-Baked Chicken Wings At Home
After doing plenty of research on the subject, I decided to try Food52’s method of wing-making. I was not disappointed.
The process is pretty straightforward:
- Dry: Remove as much moisture from the chicken as possible. I blotted the chicken wings with a paper towel to do this.
- Coat: Toss wings with a generous pinch of salt and some baking powder. How much baking powder? A little less than 1 teaspoon per pound of wings. Use too much and you’ll be able to taste it.
- Sit: Set the wings out to dry in the fridge for several hours or overnight, skin side up.
- Bake: Bake in a 450F oven, flipping once, until brown. Baking time will vary depending on your oven, but could take up to 45 minutes or longer. It’s pretty hard to over-bake wings, so just use your best judgment and go with your personal preference.
Money-saving tip: Purchase whole chicken wings at the grocery store and break them apart yourself.
About The Sauce
I LOVE spicy chicken wings, cooled down with a generous portion of blue cheese dressing.
This bourbon-sriracha sauce is plenty spicy. If you’re not a fan of spicy food, feel free to adjust the amount of sriracha sauce to your liking.
Sauce alternative: Don’t like spice? Another sauce that would be AMAZING on these chicken wings is this sticky-honey-mustard-curry-sauce. Sweet, sticky, and mild.
- 2 pounds chicken wings
- 2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons sriracha sauce
- 1/4 cup bourbon
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Separate the drumette from the wingette, if it hasn't already been done. Use a paper towel to blot as much moisture off of the wings as possible. Place in a large bowl.
- Sprinkle wings with salt and baking powder. Use your hands to mix and ensure that wings are evenly coated.
- Place chicken wings on a large baking sheet, skin side up. Cover and place in the refrigerator for several hours or overnight.
- Bake: Preheat oven to 450F. Place wings on a baking sheet lined with parchment paper. Place in oven and bake for 25 minutes, then flip and continue baking for another 20 to 25 minutes, until browned and crispy. You may need to adjust baking time depending on your oven.
- For sauce: Combine all sauce ingredients in a heavy saucepan. Bring to a simmer and cook for about 10 minutes, until sauce starts to thicken.
- Toss baked wings with sauce and serve with your choice of dressing.