Why Make Buffalo Wings?

Even on Wing Wednesday, buffalo wings can still be pricey. The price per wing really adds up, and I knew there must be a better and cheaper way. It turns out that making them at home was the solution to my wing woes! Seasoned with classic spices like paprika, garlic, and onion, these wings already have so much flavor. Once tossed in that creamy, buttery Buffalo Sauce, you’ll be wondering why you never made them at home before!

How to Serve Buffalo Wings

These classic baked buffalo wings are delicious served as an appetizer with Ranch Dressing or blue cheese for dipping and a side of carrot sticks and celery. You can also make them into a meal by adding a side of Garlic Parmesan Oven Fries, Easy Creamy Coleslaw, or Oven Roasted Broccoli.

How To Store Leftovers

Once baked and cooled, store leftover buffalo wings in an air-tight container in the refrigerator for up to 3 days. Freeze them in a single layer on a lined baking sheet until solid, about 1-2 hours, before transferring to an air-tight container to store for up to 3 months. Reheat on a wire rack set in a baking sheet in a 350°F oven for 7-10 minutes if refrigerated or 15-20 minutes if frozen.

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Buffalo Wings

This buffalo wing recipe has all the great flavor of classic fried wings with none of the mess of deep frying.

Course Appetizer

Cuisine American

Total Cost $12.24 recipe / $3.06 serving

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 774kcal

Author Krista – Budget Bytes

Ingredients

Chicken Wings

• 1 Tbsp cornstarch $0.03
• 1/2 tsp paprika $0.05
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp garlic powder $0.05
• 1/4 tsp onion powder $0.03
• 1/8 tsp cayenne pepper $0.03
• 1/4 tsp freshly cracked black pepper $0.02
• 1/2 tsp salt $0.03
• 1 Tbsp cooking oil $0.08
• 2.5 lbs. chicken wings or drumettes $9.98

Buffalo Sauce

• 4 Tbsp butter $0.53
• 1/2 cup Frank’s Redhot Sauce $1.26
• 1 tsp Worcestershire sauce $0.05
• 1/2 tsp garlic powder $0.05

Instructions

• Preheat the oven to 400ºF. In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
• Pat the wings dry, then place them in a bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
• Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
• Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
• While the wings are in the oven, melt the butter in a small saucepot over medium heat, then add the remaining ingredients (hot sauce, Worcestershire, garlic powder).
• Transfer the wings to a large bowl. Pour the sauce over the wings and toss until fully coated.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 774kcal | Carbohydrates: 3g | Protein: 52g | Fat: 60g | Sodium: 1528mg | Fiber: 0.3g

how to make Buffalo Wings – step by step photos

Preheat the oven to 400ºF. In a small bowl, combine 1 Tbsp cornstarch, 1/2 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp cayenne, 1/4 tsp pepper, and 1/2 tsp salt.

Pat 2.5 lbs. of chicken wings dry, then place them in a bowl. Drizzle 1 Tbsp cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.

Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.

Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).

While the wings are in the oven, melt 4 Tbsp butter in a small saucepot over medium heat, then add the remaining ingredients (1/2 cup hot sauce, 1 tsp Worcestershire, 1/2 tsp garlic powder).

Transfer the wings to a large bowl. Pour the sauce over the wings and toss until fully coated.

These buffalo wings are crispy, spicy, and so delicious– everything you want in a wing recipe!

More Buffalo Chicken Recipes

Slow Cooker Buffalo Chicken

$12.65 recipe / $1.58 serving

Easy Buffalo Sauce

$1.73 recipe / $0.29 serving

Easy Buffalo Chicken Dip

$9.35 recipe / $1.17 serving

Buffalo Chicken Pasta

$8.13 recipe / $2.03 serving

The post Buffalo Wings appeared first on Budget Bytes.

What Are BBQ Wings?

If you’ve never had BBQ Chicken Wings, get ready for a treat! In this recipe, chicken wings are seasoned in several spices, coated in BBQ Sauce, and cooked in an oven until the sauce caramelizes. By the end of baking, the sauce’s flavors are concentrated and the crispy skin is lightly sticky to the touch, so you have to lick your fingers clean! (Which some people think is rude, but I consider the highest of praise.)

Ingredients For BBQ Chicken Wings

These wings are fairly simple to make and the results will knock your socks off. (You should probably just make a double batch.) Here’s what you’ll need for my recipe for BBQ Wings:

• Chicken Wings: this recipe works with whole wings, flats, drumsticks, or boneless wings. We’re doing a seasoning and sauce ratio by pound of meat, so it’s easy to scale up or down.
• Seasonings: I’ve created a blend for 2 pounds of wings that includes garlic powder, smoked paprika, onion powder, and black pepper. If you want to double the recipe, just multiply by two. If you want to use your favorite spice rub instead of making your own, use a heaping teaspoon per pound of chicken.
• Baking Powder and Salt: Moisture is the enemy of crispy wings, and both of these ingredients draw out moisture. The salt deeply flavors your chicken while the baking powder breaks down the proteins in the skin, which results in the kind of crunch everyone can hear.
• Cornstarch: absorbs water, the killer of crunch. As you cook the wings and moisture is pushed out, the cornstarch gobbles it up helping to create a super-crispy finish. 
• BBQ Sauce: We’ve got a great recipe for Homemade BBQ Sauce (Have you tried it? It’s amazeballs!) but feel free to use your favorite store-bought sauces. As the wings cook, the sauce reduces and becomes a shiny glaze that’s packed with deep flavor.

What To Serve With BBQ Chicken Wings

BBQ Chicken Wings are a whole vibe! Of course, they pair perfectly with Homemade Mac and Cheese, Easy Creamy Cole Slaw, or Microwave Corn On The Cob. But also try serving them with dishes that aren’t traditional, like Tostones (Fried Green Plantain), Ensalada de Aguacate (Avocado Salad), or Yuca En Escabeche (Pickled Yuca). I prefer serving my wings hot, but you can def serve them cold. Just don’t skip serving them with sauces! My favorites are Ranch Dressing, Comeback Sauce, and Honey Mustard.

How To Store BBQ Chicken Wings

Let the wings cool and then store them in an airtight container. You can keep them in the fridge for up to three days or in the freezer for up to 3 months. To reheat, thaw frozen wings in the fridge overnight, preheat your oven to 350°F, and bake uncovered on a rack until steaming.

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BBQ Wings

These BBQ Wings are super easy to make and are so delicious and tangy, everyone at the table will lick their fingers squeaky-clean.

Course Appetizer, Main Course

Cuisine American

Total Cost ($9.61 recipe / $1.60 serving)

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 6 2-wing servings

Calories 229kcal

Author Monti – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Wire Cooling Racks
• Parchment Paper

Ingredients

• 2 lbs chicken wings $8.58
• 2 tsp salt $0.12
• 2 tsp baking powder $0.04
• 2 tsp cornstarch $0.02
• 1 tsp garlic powder $0.10
• 1 tsp smoked paprika $0.10
• 1/2 tsp onion powder $0.05
• 1/4 tsp black pepper $0.02
• 1/2 cup BBQ Sauce $0.58

Instructions

• Pat the chicken wings dry with a paper towel and place them in a large mixing bowl. Mix the salt and baking powder. Toss the dried chicken wings in this mixture until evenly coated.
• Line a sheet pan with parchment paper, then top it with a sheet pan rack. Place the wings on the sheet pan rack and refrigerate for at least an hour and up to 8 hours.
• Place an oven rack in the center of your oven and preheat the oven to 300°F. Remove the wings from the fridge and pat them dry a second time. Place them in a large mixing bowl. Mix the cornstarch, garlic powder, smoked paprika, onion powder, and black pepper. Toss the wings in this mixture.
• Clean the sheet pan rack and set it over the sheet pan. Arrange the wings in a single layer, ensuring they aren't on top of each other so they cook evenly. Bake the wings for 12 minutes. Flip the wings over and bake for an additional 12 minutes. Remove the wings from the oven and raise the temperature to 450°F.
• Remove the wings from the sheet pan rack and clean the sheet pan rack. Add 1/4 cup of the BBQ Sauce to a large mixing bowl and toss half of the wings in it. Place the sauced wings on the clean sheet pan rack. Toss the remaining 1/4 cup sauce with the last of the wings and place on the rack.
• Place the BBQ Wings in the 450°F oven for 10 to 12 minutes until the sauce has become glossy and dark, with char spots.
• Once the wings have started to develop some charring and have reached an internal temperature of 165°F, pull them from the oven. Serve with your favorite sauces and don't be shy about licking your fingers clean!

See how we calculate recipe costs here.

Nutrition

Serving: 2wings | Calories: 229kcal | Carbohydrates: 11g | Protein: 15g | Fat: 13g | Sodium: 1222mg | Fiber: 0.4g

How to Make BBQ Wings – Step by Step Photos

Pat 2 pounds of chicken wings dry with a paper towel and place them in a large mixing bowl. Mix 2 teaspoons of salt with 2 teaspoons of baking powder. Toss the dried chicken wings in this mixture until evenly coated.

Line a sheet pan with parchment paper and then top it with a sheet pan rack. Place the wings on the sheet pan rack and refrigerate for at least an hour and up to 8 hours.

Place an oven rack in the center of your oven and preheat the oven to 300°F. Remove the wings from the fridge and pat them dry a second time. Place them in a large mixing bowl. Mix 2 teaspoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Toss the wings in this mixture until thoroughly coated.

Clean the sheet pan rack and set it over the sheet pan. Arrange the wings in a single layer, ensuring they aren’t on top of each other so they cook evenly. Bake the wings for 12 minutes. Flip the wings over and bake for an additional 12 minutes. Remove the wings from the oven and raise the temperature of the oven to 450°F.

Remove the wings from the sheet pan rack and clean the sheet pan rack. Add 1/4 cup BBQ Sauce to a large mixing bowl and toss half the wings in it. Place the sauced wings on the sheet pan rack. Repeat with the remaining BBQ sauce and wings.

Place the BBQ Wings in the 450°F oven for 10 minutes until the sauce has become glossy and dark, with char spots.

Once the wings have started to develop some charring, use a meat thermometer to make sure they have an internal temperature of 165°F before pulling them from the oven. Serve with your favorite sauces and don’t be shy about licking your fingers clean!

More Easy Chicken Wing Recipes

Buffalo Wings

$12.24 recipe / $3.06 serving

Honey Mustard Chicken Wings

$8.04 recipe / $4.02 serving

Air Fryer Chicken Wings

$4.53 recipe/ $2.26 serving

Sticky Ginger Chicken Wings

$8.56 recipe / $4.28 serving

The post BBQ Wings appeared first on Budget Bytes.

Why Cook Wings In An Air Fryer?

An air fryer is just a countertop convection oven with a cute name. It doesn’t actually fry food. It circulates hot air all around whatever’s in the basket, creating a crispy outer layer while keeping the inside moist and tender. There’s no splatter all over your stove, no sheet pan to scrub, and you only need a small fraction of the oil used in traditional frying. It’s the perfect vehicle for crispy chicken wings that will absolutely blow your mind.

Can I Use Frozen Chicken Wings?

You can absolutely use frozen chicken wings in an air fryer. Just make sure they are defrosted and patted dry before you begin rubbing them down with spices. Frozen wings can hold loads of water, and you want to remove as much of that as possible before you air fry. Otherwise, you won’t get a crispy result.

Can I Use Boneless Chicken Wings?

You can, of course, use boneless chicken wings in an air fryer. Just take two minutes off each turn in the air fryer, as boneless wings cook a little faster than bone in. They’re also made from white breast meat, which has a much lower fat content than dark wing meat. A longer cook will leave you with dry results. Make sure the internal temperature reads 165°F on a meat thermometer before taking them out of the air fryer.

Why Use Baking Powder For Chicken Wings?

Without getting too sciency, when you’re looking for crispy wings, you want to do two things: break down the proteins in the skin and draw moisture out of the skin. You can achieve this by first drying your wings with paper towels, then rubbing your wings down in salt and baking powder, and resting them for at least an hour. The salt and baking powder both draw out moisture. The salt deeply flavors your chicken while the baking powder breaks down the proteins in the skin, giving you the crispiest wings ever. 

How To Store Leftover Wings

I’m not sure how you end up with leftover wings, but I won’t judge. Obviously, your friends and family have more self-control than mine. You can store leftover wings in an air-tight container in your fridge for up to three days. However, if your wings have been out at room temperature for more than two hours, according to the FDA, it’s best to throw them out, as harmful bacteria could already be growing on them.

How To Reheat Chicken Wings In An Air Fryer

Reheating wings is really easy. You’ll want to bring them to room temperature before putting them in your air-fryer. You’ll also want to preheat your air fryer to 350°. Then cook your leftover wings for 2 minutes, flip, and cook for an additional 2 minutes.

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Crispy Air Fryer Chicken Wings

If you're looking for the best crispy air fryer chicken wing recipe ever, you've found it! These wings are crunchy, juicy, and full of flavor. You're going to eat them all in one sitting!

Course Appetizer

Cuisine American

Total Cost ($4.53 recipe/ $2.26 serving)

Prep Time 1 hour hour 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 2 servings

Calories 282kcal

Author Monti – Budget Bytes

Equipment

• Air Fryer

Ingredients

• 1 lb chicken wings $4.29
• 1 tsp coarse salt* $0.06
• 1 tsp baking powder* $0.02
• 1 tsp cornstarch $0.01
• 1/2 tsp garlic powder $0.05
• 1/2 tsp smoked paprika $0.05
• 1/4 tsp onion powder $0.03
• 1/8 tsp black pepper $0.01
• 1/8 tsp cooking oil for greasing $0.01

Instructions

• Pat the chicken wings dry with a paper towel. Make sure to get as much moisture off the skin as possible.
• Mix 1 teaspoon of salt with 1 teaspoon of baking powder per pound of chicken. Toss the dried chicken wings in this mixture until evenly coated. Place the wings on a rack set over a sheet pan and refrigerate for at least an hour.
• Remove the wings from the fridge and pat them dry a second time. Mix the cornstarch, garlic powder, smoked paprika, onion powder, and black pepper called for in the recipe for every pound of chicken. Toss the wings in this mixture until thoroughly coated.
• Grease your air fryer basket and preheat it to 300°F. Arrange the wings in a single layer, making sure they do not touch. Cook for 15 minutes.
• Flip the wings over, raise the temperature of the air fryer to 450°F, and cook for 10 minutes. Use a meat thermometer to make sure the wings have an internal temperature of 165°F before serving.

See how we calculate recipe costs here.

Notes

*Only use a teaspoon of salt if the salt you’re using is a coarse salt, like coarse sea salt or kosher salt. If using a finer salt, like fine sea salt or table salt, use only 1/2 teaspoon per pound of chicken.

*For best results, use aluminum-free baking powder.  Baking powder with aluminum in it can leave a metallic aftertaste.

Nutrition

Serving: 0.5lb | Calories: 282kcal | Carbohydrates: 3g | Protein: 23g | Fat: 20g | Sodium: 1465mg | Fiber: 0.3g

What To Serve With Chicken Wings?

How to Make Crispy Air Fryer Chicken Wings – Step by Step Photos

Pat the chicken wings dry with a paper towel. Make sure to get as much moisture off the skin as possible.

In a small bowl, mix 1 teaspoon of coarse salt with 1 teaspoon of baking powder per pound of chicken. Place your dried chicken wings in a bowl large enough to hold them and sprinkle them with the salt mixture. Toss them to ensure they are evenly coated, and then place them on a rack set over a sheet pan. Refrigerate, uncovered, for at least an hour and up to a day ahead.

In a small bowl, mix a teaspoon of cornstarch, ½ teaspoon of garlic powder, ½ teaspoon of smoked paprika, ¼ teaspoon of onion powder, and ⅛ teaspoon of black pepper per pound of chicken. Take the chicken wings out of the fridge, and pat them dry with a paper towel again. Place the wings in a bowl large enough to hold them, sprinkle them with the spices and toss them until they are thoroughly covered.

Grease your air fryer basket with a little cooking spray or cooking oil. Preheat it to 300°F. Depending on the size of your air fryer and the number of wings you’re making, you’ll probably need to cook your wings in batches. Place the wings in a single layer in the basket of the air fryer, making sure they are not touching. Cook for 15 minutes.

Use tongs to turn your wings over in the basket. Raise the temperature to 450°F. Cook for 10 minutes. Use a meat thermometer to make sure the wings have an internal temperature of 165°F. Keep them warm on a sheet pan in a 200°F oven while you cook another batch. Or do what I do, and serve them up immediately with some of your favorite sauces while the next batch cooks!

Beth and I devoured about two pounds of chicken wings each when we were testing this recipe. My mouth literally watered as she took pictures of the finished wings. Make this recipe today!

More Chicken Wing Recipes

Raspberry Balsamic Baked Chicken Wings

$6.80 recipe / $2.27 serving

Honey Mustard Chicken Wings

$8.04 recipe / $4.02 serving

Sticky Ginger Chicken Wings

$8.56 recipe / $4.28 serving

Baked Chicken Wings

$10.35 recipe / $3.45 serving

The post Air Fryer Chicken Wings appeared first on Budget Bytes.

How to Make Baked Chicken Wings Crispy

Coating chicken wings with cornstarch helps make them extra crispy when baked. The fat from the chicken wing combines with the cornstarch to create extra-crispy skin. But lately, instead of just doing a dry dusting of cornstarch on the chicken wing, I’ve started adding both cornstarch and a small amount of oil. Adding a little bit of oil helps the chicken wings brown and crisp up a lot more evenly, which is perfect if you plan to serve the chicken wings plain, without a coating of sauce. …And it’s still way less oil and a lot easier than deep frying. ;)

How to Season Chicken Wings

Sauces for Chicken Wings

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Baked Chicken Wings

These delicious and crispy baked chicken wings are easy enough for even inexperienced cooks, and are the perfect snack for game day.

Course Appetizer, Snack

Cuisine American

Total Cost $10.35 recipe / $3.45 serving

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 3 about 4 pieces each

Calories 895kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Parchment Paper
• Wire Cooling Racks

Ingredients

• 1 Tbsp cornstarch $0.03
• 1/2 tsp paprika $0.05
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp garlic powder $0.05
• 1/4 tsp onion powder $0.03
• 1/8 tsp cayenne pepper $0.03
• 1/4 tsp freshly cracked black pepper $0.02
• 1/2 tsp salt $0.03
• 1 Tbsp cooking oil $0.08
• 2.5 lbs. chicken wings or drumettes $9.98

Instructions

• Preheat the oven to 400ºF. In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
• Pat the wings dry, then place them in a bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
• Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
• Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
• Serve hot with your favorite sauce!

See how we calculate recipe costs here.

Video

Nutrition

Serving: 4wings | Calories: 895kcal | Carbohydrates: 3g | Protein: 70g | Fat: 65g | Sodium: 665mg | Fiber: 1g

How to Make Baked Chicken Wings – Step by Step Photos

Preheat the oven to 400ºF. In a small bowl, combine 1 Tbsp cornstarch, ½ tsp paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and ½ tsp salt.

Pat dry 2.5 lbs. chicken wings or drumettes. Place the dried chicken in a bowl, drizzle with 1 Tbsp cooking oil, and toss to coat. Add the cornstarch-seasoning mixture and toss to coat again. Add the cornstarch-seasoning mixture and toss to coat again.

The wings are now coated in a light mixture of oil, cornstarch, and seasoning which will create a flavorful and crispy exterior once baked.

Line a baking sheet with parchment paper for easy cleanup. Place two wire cooling racks on top. Add the seasoned chicken on top of the wire racks with some space between each wing (if they’re too close they won’t get as crispy).

Bake the chicken wings in the preheated 400ºF oven for 30 minutes, then flip each wing over. Bake for another 20-25 minutes, or until they achieve the amount of browning you like.

Serve hot with some fresh vegetables and your favorite sauces for dipping!

MORE CHICKEN WING RECIPES

Air Fryer Chicken Wings

$4.53 recipe/ $2.26 serving

Sticky Ginger Chicken Wings

$8.56 recipe / $4.28 serving

Raspberry Balsamic Baked Chicken Wings

$6.80 recipe / $2.27 serving

Buffalo Wings

$12.24 recipe / $3.06 serving

The post Baked Chicken Wings appeared first on Budget Bytes.

Baked Instead of Fried

Restaurant chicken wings are usually fried, but I have an irrational fear (or maybe it’s a rational fear) of deep-frying, so I make my wings in the oven. Sometimes I’ll bake the wings coated in cornstarch to get a nice crispy skin (see my Honey Mustard Wings), but this time I baked my wings right in the soy ginger sauce so the sauce would reduce and turn into a sticky glaze as the wings baked—no need for a second pot. It’s super easy and there’s no danger of fryer grease splashing or causing third-degree burns (or at least that’s what plays out in my head every time I think about deep-frying). 

What Kind of Baking Dish is Best?

I used an 8″x11″ glass casserole dish to bake my wings. I suggest glass or ceramic because they conduct heat a little more evenly than metal, which may cause the sauce to burn a bit more on the edges. If you want to double the batch, just use a larger dish, like a 9″x13″, or one that allows you to spread the chicken wings in a single layer.

What to Serve with Sticky Ginger Chicken Wings

Since these wings are so sticky sweet, I would suggest adding a vegetable-heavy side, like this Crunchy Cabbage Salad, or Sesame Cucumber Salad. And then if you want to also add a starch, try something simple like Sesame Rice or Garlic Noodles.

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Sticky Ginger Chicken Wings

These sticky ginger chicken wings are sweet, spicy, and salty all in one bite. They're totally addictive and finger-licking delicious!

Course Appetizer, Dinner, Lunch, Main Course

Cuisine American, Asian

Total Cost $8.56 recipe / $4.28 serving

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 2 about 6 pieces each

Calories 1129.25kcal

Author Beth – Budget Bytes

Ingredients

• 2 lbs. chicken wings or drummettes 6.58
• 1 Tbsp cooking oil $0.04
• 1/4 cup honey $0.66
• 2 Tbsp soy sauce $0.12
• 1 Tbsp chili garlic sauce $0.13
• 1 Tbsp toasted sesame oil $0.24
• 1 Tbsp rice vinegar $0.13
• 2 cloves garlic, minced $0.16
• 1 Tbsp grated fresh ginger $0.30
• 2 green onions, sliced $0.20

Instructions

• Preheat the oven to 400ºF. Place the chicken wings in a glass or ceramic baking dish so that they're in a single layer. Drizzle the cooking oil over top, then toss the wings to coat in the oil. Transfer the wings to the oven and bake for 15 minutes.
• While the wings are baking, prepare the sticky ginger sauce. Combine the honey, soy sauce, chili garlic sauce, toasted sesame oil, rice vinegar, minced garlic, and grated ginger in a bowl.
• After the wings have baked for 15 minutes, pour the sauce over the wings, then toss to coat. Return the wings to the oven and bake for an additional 45 minutes, stirring every 15 minutes, or until the sauce has reduced into a sticky glaze and deepened in color. Baking time may vary slightly, so keep an eye on the sauce toward the end of the baking time.
• Top with sliced green onions and serve!

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 1129.25kcal | Carbohydrates: 38.05g | Protein: 81.95g | Fat: 72.05g | Sodium: 1409.5mg | Fiber: 0.75g

How to Make Sticky Ginger Chicken Wings – Step By Step Photos

Preheat the oven to 400ºF. Place 2 lbs. chicken wings and/or drummettes in a casserole dish so they’re in a single layer. Drizzle 1 Tbsp cooking oil over top and then toss to coat in the oil. Place the wings in the preheated oven and cook for 15 minutes.

While the wings are beginning to cook, prepare the sticky ginger sauce. In a bowl, stir together ¼ cup honey, 2 Tbsp soy sauce, 1 Tbsp chili garlic sauce, 1 Tbsp toasted sesame oil, 1 Tbsp rice vinegar, 2 cloves of minced garlic, and 1 Tbsp grated fresh ginger.

After the wings have cooked for 15 minutes, pour the prepared sauce over top and stir to coat. Return the wings to the oven.

Continue to cook the chicken wings for about 45 minutes more, stirring every 15 minutes or so, or until the sauce has reduced into a sticky glaze and turned deep brown in color. Baking time may vary slightly, so keep an eye on the sauce toward the end of the baking time.

Top with sliced green onions, then serve! Enjoy that sticky-sweet-salty-spicy goodness!

The post Sticky Ginger Chicken Wings appeared first on Budget Bytes.

Yes, Baked Chicken Wings CAN be Crispy

If you fear deep frying, like me, then you’re going to love these baked chicken wings. The trick to getting a nice crispy skin on chicken wings in the oven is the light coating of cornstarch. The cornstarch absorbs some of the fat from the skin as it melts and bakes to an incredibly crispy crunch. It’s just SO EASY and there’s no chance of accidentally burning your face off with splashing grease. ;)

Serve Immediately for Best Results

Kind of like their fried counterpart, these baked honey mustard chicken wings are best when they’re served right after they come out of the oven. If you do need to wait a bit before serving, don’t toss them in the honey mustard sauce until just before serving. The longer the sauce sits on the chicken, the softer the skin will become. For that reason, this recipe is not a great candidate for leftovers.

What to Serve with Honey Mustard Wings

My Honey Mustard Sauce is great for dipping vegetables as well as chicken wings, so I made a little extra so I could serve some broccoli florets along with the wings. You could also do some celery and carrot sticks for more variety. A little bit of classic Creamy Coleslaw would also be a nice side, as would a Classic Three Bean Salad, or Loaded Smashed Potatoes.

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Honey Mustard Chicken Wings

These simple oven-baked honey mustard chicken wings are deliciously crispy and are coated in sweet and tangy homemade sauce.

Course Appetizer, Dinner, Snack

Cuisine American

Total Cost $8.04 recipe / $4.02 serving

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 2 5-6 pieces each

Calories 1154.65kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Parchment Paper
• Wire Cooling Racks

Ingredients

Baked Chicken Wings

• 2 lbs. chicken wings or drumettes $6.97
• 1/4 tsp salt $0.02
• 1/4 tsp pepper $0.02
• 1/4 tsp garlic powder $0.02
• 3 Tbsp cornstarch $0.09

Honey Mustard Sauce*

• 1/4 cup mayonnaise $0.40
• 1/2 Tbsp Dijon mustard $0.05
• 1/2 Tbsp yellow mustard $0.04
• 1 1/2 Tbsp Honey $0.18
• 1/2 tsp apple cider vinegar $0.01
• 1/16 tsp garlic powder $0.01
• 1/16 tsp paprika $0.01
• 1/16 tsp salt $0.01
• 1/8 tsp pepper $0.01

Instructions

• Preheat the oven to 400ºF. Line a baking sheet with parchment paper or foil, then place two wire cooling racks over top to elevate the chicken wings.
• In a small bowl, stir together the cornstarch, salt, pepper, and garlic powder. Pat the chicken wings dry, then add them to a bowl with the cornstarch mixture, and stir until the chicken wings are coated.
• Place the cornstarch coated wings on the prepared baking sheet (on the wire racks). Bake in the oven for 50 minutes, give or take 5 minutes depending on the size of the wings, or until they are light golden brown and the skin is crispy.
• While the wings are baking, make the honey mustard sauce. Stir together the mayonnaise, Dijon, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and pepper in a bowl.
• When the chicken wings are finished baking, place them in a clean bowl and pour the honey mustard sauce over top. Stir until the wings are coated. Serve immediately.

See how we calculate recipe costs here.

Video

Notes

*This recipe makes enough honey mustard to coat the chicken wings. If you’d like enough honey mustard sauce to have extra for dipping, like in the photos, I suggest doubling the sauce ingredients.

Nutrition

Serving: 6wings | Calories: 1154.65kcal | Carbohydrates: 25g | Protein: 79.8g | Fat: 78.8g | Sodium: 1225.75mg | Fiber: 0.45g

How to Make Honey Mustard Chicken Wings – Step by Step Photos

Preheat the oven to 400ºF. Line a large baking sheet with parchment paper or foil, then place two wire cooling racks on top (this holds the chicken above the surface of the baking sheet). In a small bowl, stir together 3 Tbsp cornstarch, ¼ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder.

Pat dry 2 lbs. chicken wings or drumettes, or both, with paper towel.

Place the chicken wings in a large bowl, then pour the cornstarch mixture over top. Stir the wings until they are lightly and evenly coated in cornstarch.

Place the chicken wings on the prepared baking sheet, spaced out so they are not touching.

Bake the chicken wings in the preheated 400ºF oven for 50 minutes, or until they are golden brown and crispy (they will not get deeply browned). Total baking time will vary depending on the size of your wings.

While the wings are baking, prepare the honey mustard sauce. In a bowl combine ¼ cup mayonnaise, ½ Tbsp Dijon mustard, ½ Tbsp yellow mustard, 1.5 Tbsp honey, ½ tsp apple cider vinegar, 1/16 tsp garlic powder, 1/16 tsp paprika, 1/16 salt, and ⅛ tsp pepper. This is enough honey mustard to coat the wings. If you want extra for dipping, double the sauce.

Place the baked wings in a clean bowl and pour the honey mustard sauce over top.

Toss the wings until they are coated in the honey mustard sauce and then serve immediately!

The post Honey Mustard Chicken Wings appeared first on Budget Bytes.

Okay, and here’s something else I’ll admit: half the reason I wanted to bake them is because large amounts of hot oil scares me to death. So, whether you make these Raspberry Balsamic Baked Chicken Wings because you want to indulge without being too “indulgey” or you’re just terrified of deep frying like I am, this cornstarch baking method is going to be your salvation.

Balsamic Vinegar Lovers, This One’s For You.

This sweet and tangy raspberry balsamic sauce is really easy to whip up (it only takes about 10 minutes), but you do need to be a fan of balsamic vinegar to like it. So, if you’re not into balsamic vinegar, head over to my Crispy Baked Honey Sriracha Chicken Drumsticks post for an alternative sauce idea. Or, just use your favorite bottled wing sauce, teriyaki sauce (here’s my homemade teriyaki sauce recipe), or whatever type of sauce you like on your wings.

This is a Small Batch Recipe, Scale Up as Needed.

Oh, one more thing. This is a fairly small batch recipe because I am not having a party for the “big game”, so if you’re planning on making these for a gathering, you might want to just double the recipe. There is enough sauce in the recipe below for up to about 2 lbs. of chicken, though.

Ready to see how to make some super killer homemade wings??

Print

Raspberry Balsamic Baked Chicken Wings

These crispy Raspberry Balsamic Baked Chicken Wings are baked, not fried, and slathered in a sweet, tangy, and rich homemade sauce.

Total Cost $6.80 recipe / $2.27 serving

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 3 4 pieces each

Calories 702.53kcal

Author Beth – Budget Bytes

Equipment

• Mixing Bowls
• Baking Sheet
• Wire Cooling Racks

Ingredients

CHICKEN

• 1.5 lbs chicken wings and drumettes $4.75
• Salt and Pepper $0.05
• 2 Tbsp cornstarch $0.08

RASPBERRY BALSAMIC SAUCE

• 1/4 cup balsamic vinegar $0.44
• 1/2 cup raspberry jam $1.01
• 1/4 cup water $0.00
• 1 tsp freshly grated ginger $0.05
• 1/2 Tbsp soy sauce $0.05
• 2 Tbsp butter $0.26
• 1 green onion, thinly sliced* $0.11

Instructions

• Preheat the oven to 400ºF. Line a baking sheet with foil for easy clean up. Lay two wire racks over the foil to elevate the chicken pieces. Spritz the wire racks with oil for easy clean up, if desired.
• Pat the chicken pieces dry with paper towel, then season them with a pinch of salt and pepper. Place the chicken pieces in a bowl and dust with cornstarch. Toss the chicken in the cornstarch until they are fully and evenly coated. Arrange the coated chicken pieces on the prepared baking sheet so they are not touching.
• Bake the chicken in the preheated oven for 45-50 minutes, or until the chicken is golden brown and crispy.
• While the chicken is in the oven, prepare the raspberry balsamic sauce. Place the balsamic vinegar, raspberry jam, water, soy sauce, and ginger in a small sauce pot. Place the pot over medium-low heat and whisk the ingredients together until dissolved. Allow the sauce to come up to a boil, then boil for five minutes, whisking often, or until the mixture is thick an syrupy. Remove the sauce from the heat, then stir in the butter. Allow the sauce to cool (it will thicken further as it cools).
• When the chicken is finished baking, place the pieces in a large clean bowl. Pour the sauce over top, and add the sliced green onion. Toss the chicken until it is fully coated in sauce. Serve warm.

See how we calculate recipe costs here.

Notes

*The green onion serves as more than just a garnish for this recipe. It adds a savory base flavor to help balance the sweet and tangy sauce. I would avoid skipping the onion if possible.

Nutrition

Serving: 4pieces | Calories: 702.53kcal | Carbohydrates: 46.83g | Protein: 39.93g | Fat: 36.37g | Sodium: 674.33mg | Fiber: 0.2g

Scroll down for the step by step photos!

How to Make Baked Chicken Wings – Step by Step Photos

Begin by preheating the oven to 400ºF. Pat 1.5 lbs. of chicken wings and drumettes dry with paper towel. Season the chicken pieces with salt and pepper, then place them in a bowl. Sprinkle 2 Tbsp cornstarch over the chicken and then toss the chicken until the pieces are fully coated in cornstarch.

Line a baking sheet with foil for easy clean up, then place two wire racks over the foil to elevate the chicken pieces (spritzing the wire racks with non-stick spray also makes it easier to clean). Place the cornstarch coated chicken pieces on the racks so that they are not touching each other. If you don’t have wire racks, you can place them directly on the sheet, but the bottoms may not get quite as crispy.

Bake the chicken pieces in the preheated oven for 45-50 minutes, or until they’re golden brown and crispy. They won’t get SUPER brown or dark, so just look for this golden color and for the drippings below to be darkened. 

While the chicken is baking, prepare the Raspberry Balsamic Sauce. Add 1/4 cup balsamic vinegar, 1/2 cup raspberry jam, 1/4 cup water, 1/2 Tbsp soy sauce, and about 1 tsp grated fresh ginger to a small sauce pot. Heat the mixture over medium-low, while whisking, to dissolve the jam. Let it come up to a boil, then let it continue to boil (stirring often) for five minutes. After five minutes the mixture should be slightly thicker and syrupy. Remove the sauce from the heat, then stir in 2 Tbsp butter. Let the sauce cool (it will continue to thicken as it cools).

When the chicken comes out of the oven, place the chicken pieces and one thinly sliced green onion in a large bowl and pour the thickened sauce over top. 

Toss the wings in the glaze until they are fully coated, then serve. You can keep a few slices of green onion to sprinkle on top for effect. The flavor of the fresh green onion perfectly balances the sweet tangy sauce.

Yes, you DID make these incredible Raspberry Balsamic Baked Chicken Wings at home and yes they ARE seriously easy and amazing.

The post Raspberry Balsamic Baked Chicken Wings appeared first on Budget Bytes.