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Crispy Baked Wings

Plated crispy baked wings with roasted chips garnished with lemon
Prep Time: 10 min
Cook Time: 40 min
Serve: 4 people


CRISPY without deep frying, using one special ingredient you have in your kitchen pantry!

Chicken Wings

Frozen Kenchic chicken wings 650g pack
A Pack of Kenchic chicken wings
teaspoon salt
teaspoon garlic powder
tablespoon baking powder
Butter (not margarine)
cup flour
teaspoon chili powder
Bottled Cayenne/Tabasco Hot Sauce


  1. Preheat oven to 450 degrees.
  2. Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.
  3. In a large bowl, whisk together flour and seasonings. Add chicken and coat with the flour mixture.
  4. Prepare a large cookie sheet by covering with foil and spraying with cooking spray.
  5. Arrange chicken on the cookie sheet, at least an inch apart.
  6. Bake for 30-35 minutes, turning once after about 20 minutes.
  7. While the chicken is cooking, make the sauce. Add about a 1/2 cup of the bottled Cayenne hot sauce and a stick of butter to a small saucepan.
  8. Heat on low and stir until butter is melted and sauce begins to bubble. Taste. If the sauce needs more heat go ahead and add some in batches, or add a few dashes of Tabasco.
  9. Transfer baked chicken wings into a large bowl. Pour the sauce over the crispy baked chicken wings and toss to coat.
  10. Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping

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