Name: Extra-Saucy Baked Chicken Wings
Cook time: 20 minutes
Total time: 1 hour 10 minutes
Yield: Makes about 60 wings
Ingredients: 1 Tbsp unsalted butter, melted; ¼ tsp. cayenne pepper; ¼ tsp. freshly ground black pepper; ¼ tsp. kosher salt; ¼ cup hot pepper sauce (such as Frank’s Red Hot); 1 2-inch piece of ginger, peeled, sliced; 3 large garlic cloves, crushed; ¼ cup honey; 2 Tbsp. soy sauce; 5 lb. chicken wings, tips removed, drumettes and flats separated; 2 Tbsp. vegetable oil; 1 Tbsp. kosher salt; ½ tsp. freshly ground black pepper; Buttermilk Blue Cheese Dip (for serving, optional)

Two platters of baked chicken wings one in a gingersoy glaze the other toss in classic Buffalo sauce.

Photograph by Isa Zapata, Prop Styling by Sean Dooley, Food Styling Emilie Fosnocht

This recipe for baked chicken wings isn’t just for Super Bowl Sunday; it’s an excellent appetizer for almost any party. It delivers crispy skin with minimal prep time—and without the hassle of making fried chicken. The key is not crowding the wings, so they have plenty of access to high heat, which turns them a glistening golden brown.

Pat the wings dry with paper towels before you start, and remove the wing tips if they’re still attached, saving them for stock. Separate the wingettes (a.k.a. flats) from the drumettes and toss the lot with oil, salt, and pepper—no baking powder or cornstarch needed. Roasting the wings on a cooling rack set in a sheet pan lets hot air circulate all around, while lining the pan with aluminum foil makes cleanup easy. Use the cook time to make the two wing sauces (or double one if you prefer)—you could also make the sauces in advance and store them in airtight containers in the refrigerator for an ace in the hole (apologies for mixing our gaming metaphors).

Want more chicken wing ideas? How about Thai grilled wings with a chili-laced dipping sauce, a “spice-drawer” recipe with garlic powder and smoked paprika, or classic fried Buffalo wings with blue cheese dressing?