Samad: Lina, you know what every Canadian gathering needs? A solid, no-fail appie recipe.
Lina: Ohhh yeah! Nothing beats crispy chicken wings when everyone’s hungry and chatty.
Whether you’re hosting a hockey night, a family BBQ, or just a cozy Friday with friends, these crispy baked wings are the ultimate crowd-pleaser.
Table of Contents
Why You’ll Love This Appie Recipe
Lina: You know what I love about this one, Samad? No deep fryer drama.
Samad: Yup! These wings come out golden and crispy right from the oven less mess, more munching.
Perfect for Canadian families looking for cozy, comforting appies without spending hours in the kitchen. And hey, they’re budget-friendly too!
Ingredients for Crispy Baked Chicken Wings
Samad: You barely need a shopping list for this, honestly.
- 2 lbs chicken wings, split and tips removed
- 1 tbsp baking powder (trust me!)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Your fave wing sauce (Buffalo, Honey Garlic, BBQ, Maple Sriracha we’re in Canada after all!)
- Optional: Fresh parsley or green onions for garnish
Lina: The baking powder’s the trick, eh? That’s what makes them extra crispy without frying.
How to Make the Best Baked Chicken Wings
Step 1: Prep the Wings
Lina: First thing’s first pat those wings dry like you’re drying off after a rainstorm in Vancouver.
Samad: Seriously, no moisture allowed! That’s how you get them crisp.
Lay the wings on paper towels and press them dry. The drier they are, the crispier they’ll bake.
Step 2: Season Smart
Toss the wings in a large bowl with the baking powder, garlic powder, paprika, salt, and pepper. Make sure every wing is coated.
Lina: Don’t skip the baking powder. It’s science! It helps pull out moisture so the skin crisps up beautifully.
Step 3: Bake ‘Em Right
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil, then place a wire rack on top.
Arrange the wings in a single layer on the rack don’t crowd them!
Samad: The rack’s a must. It lets the heat circulate, so the wings crisp up evenly.
Lina: And no soggy bottoms. We’re not about that life.
Bake for 20 minutes, flip the wings, and bake another 20-25 minutes until golden and crispy.
Step 4: Sauce & Serve
Once baked, toss the hot wings in your favourite sauce.
Lina: If you’re feeling patriotic, a Maple Sriracha glaze is chef’s kiss.
Samad: Or classic Buffalo can’t go wrong there.
Garnish with parsley or green onions if you’re feeling fancy.
Kitchen Hacks & Tips for the Perfect Wings
Lina: Wanna know how I make these wings even better?
- Hack #1: Dry the wings overnight in the fridge on a wire rack. Extra crispy!
- Hack #2: Use parchment under your wire rack saves on cleanup.
- Hack #3: Double the recipe. Trust me, they disappear fast.
Samad: Oh, and if you’ve got little ones, skip the hot sauce and serve ‘em plain with ketchup or honey mustard. Family-friendly and fuss-free.
What to Serve with These Baked Wings
Samad: Alright, Lina, you’ve got your crispy wings ready… what else hits the table?
Lina: Ohhh, you gotta have the classics. Here’s what I throw on the table when folks are over:
- Celery and carrot sticks (Balance out the wings, you know?)
- Ranch or Blue Cheese Dip A must!
- Crispy fries or tater tots
- Garlic bread or flatbreads
- A fresh garden salad if you’re feeling fancy
Samad: Basically, you want some crunch, some dip, and something to cool down your mouth after the spicy wings.
Dipping Sauces: Don’t Skip ‘Em!
Lina: Canadians love their dips almost as much as their wings. Here are a few go-to sauces:
- Classic Ranch
- Creamy Blue Cheese Dip
- Maple Dijon Mustard Sauce (Because, well, MapleEats!)
- Honey Garlic Dip
- Spicy Mayo
Samad: And if you’re serving these at a party, just line up a little “dipping bar” makes it fun.
How to Store & Reheat Leftover Wings
Lina: If, by some miracle, you’ve got leftovers…
Samad: Rare, but it happens.
Storage:
Let the wings cool completely. Store them in an airtight container in the fridge for up to 3 days.
Reheating:
The best way is to pop them back in the oven at 375°F for 10-12 minutes. That keeps the crisp without drying them out.
Lina: Avoid the microwave unless you want sad, soggy wings.
Samad: No one wants soggy wings, buddy.
For more recipes: Quick & Cozy
Final Thoughts: Why This Appie Recipe is a Winner
Samad: Honestly, Lina, these baked wings are my go-to for every party. No deep frying, no grease splatter, no stress.
Lina: Yup! And they’re totally Canadian-family-friendly. Great for hockey nights, birthdays, or just because it’s Friday.
Once you master this recipe, you’ll never order takeout wings again.
Crispy Baked Chicken Wings
Equipment
- Baking Sheet
- Wire Rack
Ingredients
Chicken Wings
- 2 lbs chicken wings split and tips removed
Seasoning
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Serving & Garnish
- your favourite wing sauce
- fresh parsley or green onions optional
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Place a wire rack on top.
- Pat chicken wings dry with paper towels.
- In a large bowl, toss wings with baking powder, garlic powder, paprika, salt, and pepper.
- Arrange wings on the wire rack in a single layer.
- Bake for 20 minutes, flip, then bake for another 20-25 minutes until crispy.
- Toss hot wings in your favourite sauce and garnish if desired.
