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Crispy Better Than Wingstop Wings Recipe (Easy & Homemade)

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This recipe delivers shatteringly crispy baked chicken wings without a deep fryer, using a dry brine and cornstarch coating. It’s a foolproof, crowd-pleasing alternative to takeout that’s customizable with your favorite sauces.

Ingredients

Scale
  • 2 pounds (about 900g) fresh or fully thawed frozen chicken wings
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder (aluminum-free)
  • 1 teaspoon kosher salt (or ¾ teaspoon table salt)
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ⅓ cup (80ml) hot sauce (e.g., Frank’s RedHot)
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 teaspoon honey or brown sugar
  • Blue cheese or ranch dressing for dipping (optional)
  • Celery and carrot sticks (optional)

Instructions

  1. Pat the chicken wings completely dry with paper towels. If using whole wings, cut through the joint between the drumette and flat; discard or save wing tips for stock.
  2. In a large bowl, whisk together cornstarch, baking powder, kosher salt, garlic powder, and black pepper. Add the dried wings and toss until evenly coated, using your hands to rub the mixture into the skin.
  3. Place the wings in a single layer on a wire rack set over a baking sheet. Refrigerate uncovered for at least 8 hours, up to 24 hours.
  4. When ready to cook, remove wings from fridge and let sit at room temperature for 20 minutes. Preheat oven to 425°F (220°C) with a rack in the upper third.
  5. Bake wings for 25 minutes. Flip each wing with tongs, then bake for another 20-25 minutes until deep golden brown and crispy (internal temperature should reach 165°F/74°C).
  6. While wings bake, make the sauce: In a small saucepan over low heat, combine hot sauce, melted butter, and honey. Whisk until smooth and keep warm.
  7. Let baked wings rest on the rack for 2 minutes. Transfer to a large bowl, pour warm sauce over, and toss vigorously until coated. Serve immediately with dipping sauce and veggie sticks.

Notes

For best results, do not skip the overnight dry brine. Use aluminum-free baking powder to avoid a metallic aftertaste. Toss wings in sauce just before serving to maintain crispiness. For air fryer adaptation, cook at 400°F (200°C) for 20-25 minutes, shaking basket halfway.

Nutrition

Keywords: crispy chicken wings, baked wings, homemade wings, better than wingstop, game day appetizer, buffalo wings

Find it online: https://nadinetable.com/crispy-better-than-wingstop-wings-recipe-easy-and-homemade/