Homemade Chicken Wings

Put down the takeout menu, cancel your reservations, and behold this Food52 recipe for crispy homemade chicken wings. Fear not—you won’t need a fryer. Learn how to bake your wings to perfection. 

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4 Whole chicken wings
4 tbsp Butter (equivalent to a half stick)
1 tsp Baking powder
Salt (a few pinches to taste)

Buy whole chicken wings*, and break each wing into three parts—the drumette, wingette, and tip (the tip is usually, and unnecessarily, discarded in restaurants). To do so, use a knife to cut into one of the two joints.

Towel off moisture from wings (use paper towels).

Toss wings in salt and baking powder. For one pound of wings, toss with 1 teaspoon of baking powder.

Let your wings settle to room temperature. If possible, leave them in the fridge overnight (uncovered, on a plate/baking dish) to dry out.

Heat oven to 450°F. Put the wings in (spaced out on a pan with a baking sheet). Let the wings cook for about 15 minutes, then flip them over and let them cook for another 15 minutes.

While you wait, prepare the sauce (see below). Whichever sauce you decide to prepare, be sure to add a half stick of butter per 1 cup of sauce.

Remove the wings from the oven. Let them sit for 5 to 10 minutes, and then toss them in the sauce you’ve prepared.

Dig in.


Whole chicken wings are less expensive, so allow yourself to indulge in better quality meat. You won’t regret it.


For hot sauce: use a blender (with enough vinegar) to liquefy your choice of hot peppers and dried chili peppers, which should first be reconstituted in warm water.

For sweet sauce: mix honey, molasses, and brown sugar.

For a sauce that will impress your guests: Blend fresh ginger, horseradish root, lemongrass, fresh turmeric, and smoked paprika. Experiment with ingredient quantities until the sauce is just right.