Crispy baked chicken wings

Enjoy your favourite chicken wings without the deep fryer with Claire Tansey's crispy baked chicken wings.


Sriracha wing sauce

Korean sesame-ginger wing sauce

Thai coconut-lime wing sauce


For crispy baked chicken wings:

  • Preheat oven to 400F. Line a large baking sheet with foil and place a rack on top. Spray the rack with cooking spray. Dry wings well with paper towel, then toss with baking powder and salt. Spread out, skin-side-up, on prepared rack. Bake 40 minutes or until golden and crispy. Eat right away or toss with sauce.

For sriracha wing sauce:

  • Stir butter with sriracha and vinegar in a large bowl. Add hot wings and toss to coat.

For Korean sesame-ginger wing sauce

  • Skewer garlic on a fork. Use the garlic fork to stir honey with soy, sesame oil and ginger in a large bowl. Add hot wings and toss to coat.

For Thai coconut-lime wing sauce:

  • Combine coconut milk with brown sugar in a small pot. Bring to a boil then simmer for 5 minutes. Remove from heat and stir in fish sauce, lie zest and juice and sriracha. Add hot wings and toss to coat.

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