Easy Chicken Wings Recipe
Easy Chicken Wings Recipe is a easy American recipe that serves 6. 200 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 35 min | Cook: 28 min | Total: 1 hr 18 min
Cost: $17.40 total, $2.90 per serving
Ingredients
- 4 pounds Chicken Wings (Separated into flats and drumettes; pat dry before seasoning)
- 2 teaspoons Garlic Powder
- 2 teaspoons Paprika (Smoked or regular)
- 2 teaspoons Ground Black Pepper
- 1 teaspoon Salt (Kosher or table salt)
- 1 tablespoon Baking Powder (Creates a crisp coating)
- 0.25 cup Unsalted Butter (Melted; can use salted butter with less added salt)
Instructions
Preheat Oven and Prepare Sheet
Set the oven to 425°F. Lightly coat a rimmed baking sheet with cooking spray.
Time: PT5M
Temperature: 425°F
Make the Spice Rub
In a large mixing bowl whisk together garlic powder, paprika, ground black pepper, salt, and baking powder until evenly combined.
Time: PT5M
Break Down Whole Wings (If Needed)
Using a sharp knife on a cutting board, snap off the wing tip, then cut between the two drum bones to separate flats and drumettes. Discard or freeze the tips for stock.
Time: PT10M
Pat Wings Dry
Lay the separated wings on paper towels and pat them completely dry.
Time: PT5M
Coat Wings with Spice Rub
Add the dried wings to the bowl with the spice rub. Toss until every piece is evenly coated.
Time: PT5M
Arrange on Baking Sheet
Spread the coated wings in a single layer on the prepared sheet, leaving space between each piece for air circulation.
Time: PT5M
Bake the Wings
Place the sheet in the oven and bake for 20‑25 minutes, turning once halfway through. Wings are done when the internal temperature reaches 165°F and the skin is golden.
Time: PT25M
Temperature: 425°F
Optional Broil for Extra Crisp
At the 20‑minute mark, switch the oven to broil and cook an additional 2‑3 minutes, watching closely to avoid burning.
Time: PT3M
Temperature: Broil
Prepare Butter Glaze
While the wings finish, melt 1/4 cup unsalted butter in a microwave‑safe bowl at half power for about 30 seconds, stirring until smooth.
Time: PT1M
Finish and Serve
Transfer the hot wings to a large bowl, pour the melted butter over them, and toss to coat. Adjust seasoning with a little extra salt if needed, then serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 12g
- Carbohydrates
- 0g
- Fat
- 15g
- Fiber
- 0g
Dietary info: Contains dairy, Gluten‑Free (if using gluten‑free baking powder), High‑Protein, Low‑Carb
Allergens: Dairy
Ingredient Substitutions
- Instead of Garlic Powder: Fresh minced garlic (use 1 clove per tsp)
- Instead of Paprika: Cayenne pepper (use half amount)
- Instead of Salt: Garlic salt (reduce additional salt)
- Instead of Baking Powder: Baking soda (use 1/4 tsp)
- Instead of Unsalted Butter: Olive oil (use 2 tbsp)
Equipment Needed
- Rimmed Baking Sheet
- Cooking Spray
- Large Mixing Bowl
- Whisk
- Sharp Knife
- Cutting Board
- Paper Towels
- Microwave‑Safe Bowl
- Spatula
- Meat Thermometer (optional)
Critical Steps — Do Not Skip
- Patting the wings completely dry before seasoning
- Using baking powder in the rub to create a crisp coating
- Spacing the wings on the baking sheet so air can circulate
- Optional broil at the end for maximum crunch
Chef Tips from the Video
- Use a convection setting if your oven has one; it speeds up crisping.
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the butter glaze.
- If you like extra garlic, mince a clove and mix it into the butter before tossing.
Troubleshooting
Wings are soggy instead of crispy.
Make sure the wings are thoroughly patted dry and that they are spaced apart on the sheet. Adding the baking powder and using the broil step also helps.
Wings are overcooked and dry.
Check the internal temperature at 20 minutes; remove when it reaches 165°F. Reduce oven time for smaller wings.
Seasoning falls off after baking.
Toss the wings in the butter glaze immediately after they come out of the oven; the hot wings will absorb the coating.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a zip‑top bag for up to 2 months; reheat in oven to retain crispness.
Room temperature: Do not leave out at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the wings and refrigerate up to 24 hours before baking for deeper flavor.
- Raw seasoned wings freeze well; freeze on a tray, then transfer to a bag.
Frequently Asked Questions
What is the cultural significance and history of crispy baked chicken wings in American party cuisine?
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.
What are the traditional regional variations of chicken wings in United States cuisine?
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.
How is the authentic traditional way to serve baked chicken wings in American game‑day gatherings?
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.
What occasions or celebrations are crispy baked chicken wings traditionally associated with in American culture?
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.
What makes the use of baking powder in this Preppy Kitchen chicken wing recipe special in American cuisine?
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.
What are the most common mistakes to avoid when making Preppy Kitchen’s crispy baked chicken wings?
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.
How do I know when the chicken wings are done cooking in this recipe?
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.
Can I make Preppy Kitchen’s crispy baked chicken wings ahead of time and how should I store them?
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.
What does the YouTube channel Preppy Kitchen specialize in?
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.
How does the YouTube channel Preppy Kitchen’s approach to American comfort food differ from other cooking channels?
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.
Last updated: August 29, 2026
