Extra-Saucy Baked Chicken Wings
1 hour 10 minutes
This recipe for baked chicken wings isn’t just for Super Bowl Sunday; it’s an excellent appetizer for almost any party. It delivers crispy skin with minimal prep time—and without the hassle of making fried chicken. The key is not crowding the wings, so they have plenty of access to high heat, which turns them a glistening golden brown.
Pat the wings dry with paper towels before you start, and remove the wing tips if they’re still attached, saving them for stock. Separate the wingettes (a.k.a. flats) from the drumettes and toss the lot with oil, salt, and pepper—no cornstarch or flour needed (though you could toss them in a little baking soda, if you’re inclined, for a crispier experience). Roasting the wings on a cooling rack that’s set in a sheet pan lets hot air circulate all around, while lining the pan with aluminum foil makes cleanup easy. Use the cook time to make the two wing sauces (or double one if you prefer)—you could also make the sauces in advance and store them in airtight containers in the refrigerator for an ace in the hole (apologies for mixing our gaming metaphors).
Want more chicken wing ideas? How about Thai grilled wings with a chili-laced dipping sauce, a “spice-drawer” recipe with garlic powder and smoked paprika, or classic fried Buffalo wings with blue cheese dressing?
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Makes about 60 wings
Tbsp unsalted butter, melted
tsp. cayenne pepper
tsp. freshly ground black pepper
tsp. kosher salt
cup hot pepper sauce (such as Frank’s Red Hot)
2-inch piece of ginger, peeled, sliced
large garlic cloves, crushed
Tbsp. soy sauce
lb. chicken wings, tips removed, drumettes and flats separated
Tbsp. vegetable oil
Tbsp. kosher salt
tsp. freshly ground black pepper
Mix butter, cayenne pepper, black pepper, and salt in a medium bowl; let stand 5 minutes. Whisk in hot sauce; keep warm.
Do ahead: Sauce can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
Bring ginger, garlic, honey, soy sauce, and ¼ cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to ¼ cup, 7–8 minutes. Strain into a medium bowl. Let sit 15 minutes to thicken slightly.
Do ahead: Glaze can be made 5 days ahead. Cover; chill. Rewarm before using.
Preheat oven to 400°. Line 2 large rimmed baking sheets with foil; top each with a wire rack. Toss chicken wings, vegetable oil, salt, and pepper in a large bowl to coat. Divide wings between prepared racks and spread out in a single layer.
Bake wings until cooked through and skin is crispy, 45–50 minutes.
Add half of wings to bowl with ginger-soy glaze and toss to evenly coat. Return wings to the rack, placing them in a single layer and bake until glaze is glossy and lightly caramelized, 8–10 minutes.
Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake them) with blue cheese dip, if using.
Nutrition Per Serving
1 serving (7 wings) contains: Calories (kcal) 380.1 %Calories from Fat 57.7 Fat (g) 24.4 Saturated Fat (g) 7.0 Cholesterol (mg) 95.4 Carbohydrates (g) 9.1 Dietary Fiber (g) 0.1 Total Sugars (g) 8.5 Net Carbs (g) 9.1 Protein (g) 29.8 Sodium (mg) 871.4
How would you rate Extra-Saucy Baked Chicken Wings?
I never leave reviews, but had to for these ginger soy wings. Delicate and enticing flavors, properly crispy wings, what more could you ask for? Absolutely delicious.
Agree with other reviewers, a complete winner. The ginger soy glaze was great and I was able to use up buffalo sauce I had I. The fridge. Agree, baking is preferable to deep frying.
Made these tonight and had my doubts about them coming out crispy, they were perfect! I did marinate them for a few hours with a spicy dry rub and oil. They came out so tender and crispy, couldn’t believe how crispy, you would swear they were fried. Fantastic recipe, thank you B.A., I trust your recipes and this was a knockout, don’t hesitate to make this for your family, it blows away any restaurant takeout hands down. Will be making this again and again!!
Tried this method for my first time cooking wings and my husband was impressed. The meat literally fell off the bone.
This is my go to method of cooking wings. I like the skin to stay super crisp so I just dunk in sauce as I eat them. SO yummy!
Love the hot wings! I hate cleaning the wire rack though so I put the wings on parchment paper in a baking sheet. Half way through cooking, I move the wings to a fresh baking sheet with fresh parchment paper before finishing baking them. The wings I get weep a lot of liquid as they cook and moving the wings to a fresh sheet (and out of all the liquid) ensures they are crispy.
Excellent! Surprised that we liked the honey/soy better than the Buffalo!
Delicious. No adjustments needed
I made the wings and paired it with my homemade peach bourbon BBQ sauce. The wings were delicious. Nice and crispy
Did the ginger soy glaze only and it was so good! I added some red miso paste for more depth as well as dried chilis. After they were done I covered with sesame seeds and chopped scallions.
Made the wings with the buffalo sauce. Best wings we ever ate.
Came out great! Didn’t try the ginger sauce.
I made these with just the ginger-soy glaze and it was so delicious. That honey really shines through but it’s perfectly balanced by the soy sauce. The wings were perfectly crispy and glazed. I will certainly make these again!