Homemade Wings
Baked wings with cornstarch for extra crisp, tossed in any wing sauce from the Playbook.
EasyPrep: 10 minCook: 45 minServes 4Oven Roast
Ingredients
- ●3-4 lbs chicken wings
- ●2 tbsp cornstarch
- ●Kosher salt
- ●Black pepper
- ●Garlic powder
- ●Onion powder
- ●Smoked paprika
- ●Wing sauce of choice (see Playbook)
Assembly
- 1.Preheat oven to 425°F. Place a wire rack on a sheet pan.
- 2.Pat wings completely dry with paper towels — moisture is the enemy of crispy skin.
- 3.Toss wings with cornstarch and the base five seasoning (salt, pepper, garlic powder, onion powder, smoked paprika).
- 4.Spread wings in a single layer on the wire rack.
- 5.Bake for about 45 minutes, flipping halfway through, until the skin is golden and crispy.
- 6.Remove from oven and toss in your wing sauce of choice from the Playbook.
- 7.For extra crunch: place the sauced wings back on the rack and broil for 1-2 minutes. Watch carefully — the sauce can burn fast.
- 8.Serve immediately.
Photo coming soon
The Story
“These are baked, not deep fried — and the cornstarch is what makes them crispy. Season with the base five plus cornstarch, spread on a wire rack over a sheet pan, and bake at 425°F. The wire rack is key — it lets air circulate so the skin crisps up instead of getting soggy on the bottom. Once they're done, toss in whatever wing sauce you want from the Playbook — buffalo, garlic parmesan, mild, spicy. After tossing in sauce, I put them back under the broiler for a minute or two to get that last bit of crunch on the sauce. Game changer.”
