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Chicken Wing Board

Chicken Wing Assortment
Chicken Wing Board

The following recipe and photography for this post were provided by local blogger Abby Thome of The Thome Home.

This method of making extra crispy oven-baked chicken wings is so simple, and the results are absolutely incredible. Say “goodbye” to frying wings and say “hello” to this healthier, and far less complex method for making perfectly crispy chicken wings in the oven! The secret is in the baking powder. Yes, baking powder! It helps pull moisture to the surface of the wings, resulting in extra crispy skin. It is incredible!

For this massive chicken wing board, I used 10 pounds of Heinen’s party chicken wings and drumettes. If you’re a boneless wing type of person, my family recommends Perdue’s Simply Smart Organic Chicken Breast Chunks. I also created special sauces to give my guests a wide variety of flavors to sample! Using the oven method allows you to cook a lot of the wings at once, so all you have to do is divide them up and toss the wings in the decadent sauces prior to serving. This makes serving a large crowd such a breeze. Make this impressive chicken wing board for football season and I promise it will be the hit of the party, you have my word!

Crispy Oven-Baked Chicken Wing Board with Sauces

Crispy Oven-Baked Chicken Wings


  • 5 lbs. party chicken wings (fresh, not frozen)
  • 1 1/2 tbsp. baking powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ground pepper
  • 1 tsp. kosher salt


  1. Preheat oven to 400°F
  2. Line two baking sheets with parchment paper. Place a cooling rack on top of the baking sheets. This is key to ensuring that your chicken wings turn out crispy because the elevation allows the air to circulate around the chicken wings.
  3. Pat chicken wings dry with paper towels.
  4. In a large bowl, toss the chicken wings, baking powder and seasonings until the wings are fully coated.
  5. Generously spray the cooling racks with non-stick spray.
  6. Place wings onto the cooling racks, slightly spaced apart.
  7. Bake at 400°F for 45-50 minutes.
  8. Remove, and toss in wing sauce of choice (see recipes below.)

Note: To make things easier (and far less messy) let the wings cool for 3 minutes,  then place them into a Ziploc bag and pour your choice of sauce over the wings. Shake the bag and pour the wings back onto the baking sheet with the cooling rack and bake for an additional 2-4 minutes to let the sauce adhere.

Click Here to Print the Recipe for Crispy Oven-Baked Chicken Wings.

Crispy Oven-Baked Chicken Wings

What are chicken wings without some sauce? Some like it spicy and some like it mild, so if you need some ideas, here are our favorites! These sauces are intended for 2-3 lbs of wings – double recipe if you are cooking more!

Wing Sauces


Asian Zing

  • 1 cup sweet chili sauce
  • 1/2 tsp. garlic powder
  • 1 tbsp. sriracha
  • 1 tbsp. rice wine vinegar
  • 1 tsp. sesame oil

Garlic Parmesan

  • 1/2 cup melted butter
  • 1/2 cup Heinen’s parmesan cheese
  • 2 tbsp. chopped Parsley
    *Garlic flavoring is already included in the Crispy Oven-Baked Wings recipe (above).

Sweet & Spicy

  • 1 cup ketchup
  • 1/2 cup sriracha
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 2 tbsp. rice wine vinegar
  • 1 tsp garlic powder
  • 1 heaping tsp. Heinen’s Sweet and Smoky Seasoning

Classic Mild

  • 1/2 cup melted butter
  • 1/4 cup Frank’s RedHot Hot Sauce
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika


For the Garlic Parmesan Wings

  1. Add cooked wings to a Ziploc bag.
  2. Pour in melted butter and shake to coat the wings.
  3. Pour Parmesan cheese and parsley into the bag and shake again.

For the Remaining Sauces

  1. Take separate medium-sized bowls, one for each flavor and whisk together the ingredients for each sauce. I like to do this while the wings are in the oven baking so that when they are done, the sauces are ready to go and all I have to do is coat them.
  2. Once the wings are fully cooked, let them cool and then place them into Ziploc bags (one bag per sauce) pour the sauces into the bags, and shake, shake, shake!!
  3. Pour wings back onto the baking sheet + cooling rack combo and place back into the oven at 400° for 3 minutes to allow the sauce to adhere and get extra crispy!
  4. Serve immediately with a multitude of dipping sauces and veggies for pops of color!

Crispy Oven-Baked Chicken Wings Coated in Sauce

Click Here to Print the Recipes for Chicken Wing Sauces.

Now that you’ve coated the wings, in flavor, it’s time to kick things up a notch and start dipping. Our favorite dipping sauces are so incredible, they will quickly become fridge staple for you, too!

Creamy Blue Cheese Dipping Sauce


  • 1 cup mayo
  • 3/4 cup sour cream
  • 1 tbsp. apple cider vinegar
  • 1 1/2 tsp. sugar
  • 1 tbsp. lemon juice
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • 1/2 tsp. ground pepper
  • 4 oz. crumbled blue cheese


  1. Whisk together all of the ingredients listed above, except for the blue cheese. Once all of the other ingredients are fully incorporated, gently stir in the blue cheese. Store in an airtight container in the fridge until you are ready to serve.

Blue Cheese Dipping Sauce

Creamy Green Goddess Dipping Sauce


  • 2 avocados
  • 1 jalapeño, rib and seeds removed
  • 1 cup parsley
  • 1/2 cup cilantro
  • 1/2 cup green onion
  • Juice of 2 large lemons
  • 1/2 cup water
  • 1/2 cup avocado oil
  • 1/2 cup walnuts
  • 2 cloves of garlic
  • 1 heaping tsp. kosher salt
  • 1/2 tsp. ground pepper


  1. In a food processor, blend all ingredients together until the sauce is a nice creamy consistency. Store in an airtight container in the fridge until ready to serve.

Note: This dressing is incredible for dipping. Pairing with fish or chicken. Or placing a huge dollop onto any salad you are enjoying!

Creamy Green Goddess Dripping Sauce

Click Here to Print the Recipes for Chicken Wing Dipping Sauces.

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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