Homemade Chicken Wings Recipe
Crispy homemade chicken wings baked on a wire rack at 400°F until golden, then tossed in a buttery Buffalo-style hot sauce. Ideal for game day, parties, or a casual American appetizer — juicy inside, crackly outside, and easy enough for any weeknight wing craving.
🛒Ingredients
- 2 pounds chicken wings, separated into drumettes and flats
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup unsalted butter
- 1/2 cup hot sauce (such as Frank's RedHot)
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- Celery sticks, for serving
- Ranch or blue cheese dressing, for serving
🔧Kitchen Tools Needed
- Large baking sheet
- Aluminum foil
- Wire rack
- Large bowl
- Small saucepan
- Tongs
📝Instructions
- 1
Pat 2 pounds of chicken wings completely dry with paper towels and separate into drumettes and flats if needed.
- 2
Preheat the oven to 400°F (200°C). Line a large baking sheet with foil and set a wire rack on top; lightly oil the rack.
- 3
In a large bowl, toss wings with 1 tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne until evenly coated.
- 4
Arrange wings in a single layer on the rack without touching. Bake 45–50 minutes, flipping halfway, until deep golden and crispy.
- 5
Confirm doneness with an instant-read thermometer: thickest meat (not touching bone) must reach at least 165°F (74°C).
- 6
Meanwhile, melt 1/2 cup unsalted butter in a small saucepan over medium heat. Stir in 1/2 cup hot sauce, 1 tablespoon honey, 1 tablespoon Worcestershire, and 1 tablespoon apple cider vinegar; simmer 3–4 minutes until smooth.
- 7
Toss hot wings in the sauce until coated. Serve immediately with celery sticks and ranch or blue cheese dressing.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use frozen chicken wings?
Yes — thaw completely in the refrigerator, then pat very dry before seasoning so the skin can crisp.
How can I make the wings spicier?
Add more cayenne to the dry rub or extra hot sauce to the butter sauce. Taste as you go.
Why baking powder instead of flour?
Baking powder helps dry and brown the skin for crispiness without a heavy breading. Use aluminum-free baking powder for best flavor.
Can I make these ahead?
Bake plain wings up to a day ahead; reheat at 400°F for 8–10 minutes, then toss in freshly warmed sauce.
