Holidays & Occasions Tailgating Crispy Baked Chicken Wings Recipe Baseball has hot dogs, and football calls for hot wings. Instead of the Buffalo-sauce route, these take a sticky-sweet Southern turn with a pepper jelly glaze. Even though these wings are oven-fried, you'd never know it. I learned about this baking powder trick for making crispy, you'd-swear-they-were-fried chicken wings a few years ago from various sites, most notably Serious Eats. Those versions ask you to dry-brine the chicken overnight and/or cook it on a rack. I didn't do either of those things, hoping for a faster way with less cleanup, and the results were fantastic. Just be sure you reach for baking powder, not baking soda; the latter will give the chicken a strong metallic flavor. Serve up a pile of these wings on game day and you'll have a very happy crowd. They're dreamy with the hearty crunch of kettle chips, carrots, and celery—all ready to take a dive in creamy blue cheese dressing. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on August 9, 2019 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Chelsea Zimmer Active Time: 10 mins Total Time: 1 hrs Yield: 4 serves Ingredients 1 3/4 pounds chicken wings, separated into drumettes and flats 2 teaspoons kosher salt 1 1/2 teaspoons baking powder 1 teaspoon ground coriander 1/2 teaspoon ground ginger 1/2 cup red pepper jelly (such as Braswell's) 1 tablespoon apple cider vinegar 1 tablespoon unsalted butter Directions Preheat oven to 450°F. Pat chicken very dry with paper towels; place in a large bowl. Stir together salt, baking powder, coriander, and ginger in a small bowl. Sprinkle spice mixture over chicken; toss well to coat. Arrange chicken, fatty side down, in a single layer on a rimmed baking sheet lined with parchment paper (or lined with aluminum foil and then parchment paper if you don't want to wash the baking sheet). Bake in preheated oven 25 minutes. Turn chicken over; bake until well browned and crispy, 17 to 20 minutes. Remove baking sheet from oven. Drain chicken on paper towels; let stand 5 minutes. Stir together jelly and vinegar in a large skillet; bring to a boil over high. Cook, stirring occasionally, until jelly melts, about 2 minutes. Add butter, and stir until butter melts, 30 seconds. Add chicken; toss well to coat, and remove from heat. Chef's Notes From kick-off to the Super Bowl, everyone will be asking for these wings all season. Here are a few things to serve along with these crispy baked wings. Suggested AccompanimentsCeleryCarrotsCherry TomatoesBlue Cheese DressingPotato ChipsPickled Pepperoncini Print