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5 from 1 vote

Super Crispy Baked Chicken Wings

These chicken wings use a cornflour trick & a secret temperature rule to get the perfect crunch every single time. I can't get over it!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side
Cuisine: American
Servings: 8
Calories: 508kcal
Author: Mimi Harrison

Ingredients

  • 1.5 kg chicken wings
  • 2 tbsp avocado oil/ neutral oil

Dry Mix

  • 3 tbsp cornflour
  • 1 tbsp smoked paprika
  • ½ tsp ground black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt

Wet Mix

  • 50 g butter, melted
  • 4 tbsp Frank's Buffalo Hot Sauce
  • 2 tbsp honey
Metric - US Standard

Instructions

  • Preheat oven to 220°C / 425°F
  • Slice the chicken wings into drumettes and flats. Coat in the dry mix, ensuring every piece is evenly coated.
  • Place on a wire rack on a baking sheet, then coat with oil using a spray or a brush. Pop in the oven for 25 minutes.
  • Rotate the pieces and cook for a further 10 minutes. Depending on the size of your wings, it could be longer; check the internal temperature to be sure. For the crispiest exterior, the temperature may read 190°F/ 88°C.
  • In a large mixing bowl, combine melted butter, buffalo hot sauce and honey. Season with salt and pepper and mix to combine.
  • Pour the crispy baked wings into the bowl and use tongs to toss them in the sauce.
  • Plate up & enjoy! I love to pair these with a yogurt/blue cheese dressing or mayo.

Notes

  • Be sure to pat the chicken wings dry with a paper towel to remove any excess moisture. 
  • Bake on a wire rack over a foil lined baking sheet for the best crispy exterior. 
  • Place your tray in the middle of the oven for optimal roasting.

Nutrition

Calories: 508kcal | Carbohydrates: 10g | Protein: 34g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Fiber: 1g | Sugar: 5g