Ingredients
Scale
- 3 pounds split chicken wings
- 2 tablespoons baking powder
- 3 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 tablespoons butter (substitute with vegan butter for a dairy-free option, or ghee for Paleo/Whole30)
- ¼ cup Crystals hot sauce
- 1 tablespoon coconut aminos (substitute with soy sauce)
- Freshly chopped parsley (for garnish)
Instructions
- Prepare Your Oven and Baking Setup: Start by adjusting the oven rack to the upper-middle position and preheating the oven to 425°F. Line a baking sheet with aluminum foil to catch any drips and make cleanup easier. Then, place a wire rack on top of the baking sheet and spray it lightly with non-stick cooking spray. This will help the wings cook evenly and become extra crispy.
- Dry the Wings: Using paper towels, pat the chicken wings dry. This step is crucial for getting crispy skin, so make sure the wings are as dry as possible. The drier they are, the crispier they will become in the oven.
- Coat the Wings with Seasoning: Place the dried wings in a large bowl. Add the baking powder, kosher salt, black pepper, smoked paprika, garlic powder, oregano, cayenne pepper, and thyme. Toss the wings in the seasoning mixture until they are evenly coated. The baking powder will help the wings become extra crispy, so don’t skip this step!
- Arrange the Wings on the Rack: Place the seasoned wings in a single layer on the prepared wire rack, skin side up. Make sure the wings are not crowded so that they cook evenly. This step helps the heat circulate around the wings, ensuring they crisp up nicely.
- Bake the Wings: Transfer the wings to the preheated oven and bake for 20 minutes. After 20 minutes, carefully remove the wings from the oven and flip them over. Return the wings to the oven for another 20 minutes. Once the second round of baking is done, flip the wings again so that the skin side is up. Bake for another 5 to 10 minutes, or until the wings are crispy and cooked through.
- Make the Sauce: While the wings are baking, heat the butter in a small saucepan over medium heat. Once the butter is melted, add the Crystal’s hot sauce and coconut aminos (or soy sauce). Stir occasionally and let the sauce simmer for about 5 minutes, allowing the flavors to meld together and the sauce to reduce slightly.
- Toss the Wings in Sauce: When the wings are ready, transfer them to a large bowl. Pour the sauce over the wings and toss gently to coat the wings evenly in the flavorful sauce.
- Serve and Garnish: Garnish the wings with freshly chopped parsley for a burst of color and freshness. Serve the wings immediately while they’re hot and crispy.
Notes
- Getting Crispy Wings: The key to crispy wings is making sure they’re dry before baking. Pat them down with paper towels to absorb any excess moisture. You can even let the wings sit uncovered in the fridge for a few hours to further dry out the skin.
- Don’t Overcrowd the Pan: Give the wings enough space on the wire rack so that the heat can circulate evenly around them. This is essential for achieving that perfectly crispy texture.
- Check for Doneness: To make sure the wings are fully cooked, check that the internal temperature has reached 165°F. If you don’t have a meat thermometer, you can also cut into one of the wings to make sure the meat is no longer pink.
- Prep Time: 10 minutes
- Cook Time: 45 minutes