Chicken wings became a staple of American bar and game‑day culture in the 1960s after the Buffalo wing craze. Baking them at high heat with a spice rub is a modern, healthier twist that still delivers the crunchy, flavorful experience people love at gatherings.

In the U.S., wings are often tossed in Buffalo hot sauce, coated in honey‑garlic, or dry‑rubbed with Cajun spices. The baked version with a simple garlic‑paprika rub, as shown by Preppy Kitchen, reflects a Midwest‑style comfort snack.

Traditionally, baked wings are served hot on a platter with celery sticks and a side of ranch or blue‑cheese dressing. They are eaten with the hands, often accompanied by cold beer or soft drinks.

Baked chicken wings are a go‑to snack for Super Bowl parties, tailgate gatherings, birthday celebrations, and casual get‑togethers where finger foods are preferred.

Baking powder raises the pH of the skin, breaking down proteins and allowing moisture to escape, which creates a dry, crunchy exterior. This technique is a secret weapon for achieving restaurant‑level crispness without deep‑frying.

Common errors include not drying the wings, overcrowding the baking sheet, skipping the baking powder, and over‑baking. Each mistake leads to soggy or tough wings rather than the desired crisp texture.

The wings are done when the internal temperature reaches 165°F on a meat thermometer and the skin is golden‑brown and visibly crisp. If you broil, watch for a deep caramelized color without burning.

Yes. Season the raw wings and refrigerate up to 24 hours before baking, or freeze them raw on a tray and transfer to a bag. After baking, store leftovers in an airtight container in the fridge for up to 3 days and reheat in a hot oven to regain crispness.

The YouTube channel Preppy Kitchen focuses on approachable, step‑by‑step home cooking tutorials that blend classic comfort foods with modern twists, often emphasizing technique tips for everyday cooks.

Preppy Kitchen emphasizes clear visual cues, minimal equipment, and budget‑friendly ingredients while still teaching professional‑level tricks—like using baking powder for crisp wings—making the recipes both accessible and elevated compared to many generic cooking channels.