Can these wings be baked ahead of time and reheated?

Yes, baked wings reheat well. I’d reheat them in a 350° oven and start checking them at 15 minutes to ensure they are heated through.

Many recipes call for baking powder to crisp up chicken wings. Do you recommend using it?

While baking powder is a popular ingredient for achieving crispy skin in baked chicken wings, it's not necessary if you follow my method of parboiling the wings first. Parboiling helps to render the fat from the skin, which leads to even crispier results once baked. In my experience, parboiling followed by baking yields superior crispiness and flavor.

I have drumsticks in the freezer that I’d love to use up. Can I substitute them for the wings?

Sure, drumsticks can be used instead of wings. The boiling time will be the same, but they may take an additional 10 to 15 minutes to bake. Keep a close eye on them so they don’t burn.

Crispy Baked Chicken Wings - Once Upon a Chef

Crispy Baked Chicken Wings

By Jenn Segal

Skip the fryer and discover the secret to super crispy baked chicken wings. With a simple parboil trick and a spice rub that packs a tasty punch, these wings will become your new go-to for game day or casual gatherings.

Servings: 4 to 6 (as an appetizer)

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Total Time: 35 Minutes

Ingredients

For the Chicken Wings

Salt
3 pounds chicken wings, split into drummettes and wings (tips discarded)
3 tablespoons vegetable oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika

For the Buffalo Sauce (optional)

6 tablespoons unsalted butter, melted
6 tablespoons Frank's Red Hot Original Cayenne Pepper Sauce (or similar brand)

Instructions

For the Chicken Wings

Preheat the oven to 450°F and set an oven rack in the middle position.
In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a rapid boil. Add the chicken wings, return to a boil, and boil them for 7 minutes. Drain the wings thoroughly in a colander.
Place the wings on a 13 x 18-inch baking sheet. Using a wad of paper towels, blot the wings as dry as possible (wipe off any moisture from the baking sheet, too). Drizzle the oil over the wings and sprinkle with 1 teaspoon salt, the chili powder, cumin, and smoked paprika. Toss with a rubber spatula until the wings are evenly coated. Bake for 15 minutes, then remove the pan from the oven and, using tongs, flip the wings over. Return to the oven and bake for about 10 minutes more, or until the wings are crispy all over. Transfer the wings to a serving platter and serve with the Buffalo sauce on the side, if desired.

For the Buffalo Sauce

In a small bowl, whisk together the butter and hot sauce. The sauce will solidify as it cools; reheat if necessary.

Pair with

Nutrition Information

Per serving (6 servings)
Calories: 499
Fat: 37 g
Saturated fat: 10 g
Carbohydrates: 1 g
Sugar: 0 g
Fiber: 0 g
Protein: 40 g
Sodium: 546 mg
Cholesterol: 252 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.