This easy toaster oven chicken wings recipe, inspired by Alton Brown, gives you crispy, flavorful wings without deep frying! Perfect for a quick snack or game day treat, these wings are seasoned to perfection and tossed in a spicy, buttery hot sauce. With just a few common ingredients, you can enjoy restaurant-quality wings at home!
Recipe Ingredients:
- 2 pounds wings, drumettes and flats separated, tips saved for stock
- 2 teaspoons baking powder
- 2 teaspoons kosher salt, ground fine
- 1/2 teaspoon ground cayenne
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoke powder
AB’s Wing Sauce:
- 8 tablespoons unsalted butter
- 1 tablespoon distilled white vinegar
- 1/4 cup Louisiana Hot Sauce
- 1 teaspoon dark brown sugar
- 1 teaspoon ground cayenne
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon wasabi powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dry mustard
How To Make Toaster Oven Chicken Wings?
- Prepare the Wings: In a small bowl, mix the baking powder, salt, cayenne, garlic powder, and smoked paprika. Pat the wings dry with paper towels and place them in a large mixing bowl. Sprinkle half of the seasoning over the wings and toss well. Add the rest and toss again to coat evenly.
- Chill for Crispiness: Arrange the wings on a wire rack set over a baking tray. Place uncovered in the fridge for at least 8 hours (overnight is best) to help dry out the skin for extra crispiness.
- First Roast (Low & Slow): Preheat your toaster oven to 120°C / 250°F (roast or convection setting). Spray the wire rack with cooking spray, then arrange the wings back on top. Roast for 20 minutes to start rendering the fat.
- High-Heat Roast for Crispiness: Increase the temperature to 230°C / 450°F. Roast for 10 minutes, then rotate the tray and roast for another 10 minutes until golden and crispy.
- Make the Wing Sauce: While the wings are roasting, melt the butter in a small saucepan over low heat. Add the vinegar, hot sauce, brown sugar, cayenne, Worcestershire sauce, wasabi powder, salt, and mustard. Whisk occasionally until fully combined (about 7–8 minutes), then remove from heat.
- Toss & Serve: Once the wings are done, transfer them to a plate lined with paper towels for 3–5 minutes (this prevents sticking). Toss them in the warm wing sauce, then serve immediately!
Recipe Tips:
- Dry the Wings Well : Pat the wings completely dry with paper towels before seasoning. Less moisture means crispier skin when roasting!
- Use Baking Powder (Not Baking Soda!) : Baking powder helps create a golden, crispy crust by drawing out moisture. But don’t use baking soda—it will taste bitter!
- Let Them Rest in the Fridge : Refrigerate the wings uncovered for at least 8 hours (overnight is best). This removes moisture and makes them extra crispy in the oven.
- Cook Low, Then High : Start at 120°C / 250°F to render the fat, then finish at 230°C / 450°F for the perfect crispy texture. Skipping the low temp will make the skin chewy!
- Toss in Sauce at the Right Time : Let the wings rest for 3–5 minutes before tossing in the sauce. This keeps them crispy and prevents the sauce from making them soggy too fast!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chicken wings cool to room temperature. Then, store them in an airtight container in the fridge for up to 4 days.
- Freeze: After cooling, place the wings in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer them to a sealed freezer bag and store for up to 3 months.
- Reheat: Preheat the air fryer to 190°C / 375°F. Arrange the wings in a single layer and air fry for 5–7 minutes, shaking the basket halfway through, until crispy and heated through.
Nutrition Facts
- Calories: 826.6 kcal
- Total Fat: 62.6 g
- Saturated Fat: 20.5 g
- Cholesterol: 277.9 mg
- Sodium: 541.4 mg
- Potassium: 3.3 mg
- Total Carbohydrate: 0.1 g
- Dietary Fiber: 0.0 g
- Sugars: 0.0 g
- Protein: 63.1 g
Check out More Recipes:
Alton Brown Toaster Oven Chicken Wings
Description
This easy toaster oven chicken wings recipe, inspired by Alton Brown, gives you crispy, flavorful wings without deep frying! Perfect for a quick snack or game day treat, these wings are seasoned to perfection and tossed in a spicy, buttery hot sauce. With just a few common ingredients, you can enjoy restaurant-quality wings at home!
Ingredients
AB’s Wing Sauce:
Instructions
- Prepare the Wings: In a small bowl, mix the baking powder, salt, cayenne, garlic powder, and smoked paprika. Pat the wings dry with paper towels and place them in a large mixing bowl. Sprinkle half of the seasoning over the wings and toss well. Add the rest and toss again to coat evenly.
- Chill for Crispiness: Arrange the wings on a wire rack set over a baking tray. Place uncovered in the fridge for at least 8 hours (overnight is best) to help dry out the skin for extra crispiness.
- First Roast (Low & Slow): Preheat your toaster oven to 120°C / 250°F (roast or convection setting). Spray the wire rack with cooking spray, then arrange the wings back on top. Roast for 20 minutes to start rendering the fat.
- High-Heat Roast for Crispiness: Increase the temperature to 230°C / 450°F. Roast for 10 minutes, then rotate the tray and roast for another 10 minutes until golden and crispy.
- Make the Wing Sauce: While the wings are roasting, melt the butter in a small saucepan over low heat. Add the vinegar, hot sauce, brown sugar, cayenne, Worcestershire sauce, wasabi powder, salt, and mustard. Whisk occasionally until fully combined (about 7–8 minutes), then remove from heat.
- Toss & Serve: Once the wings are done, transfer them to a plate lined with paper towels for 3–5 minutes (this prevents sticking). Toss them in the warm wing sauce, then serve immediately!
Notes
- Dry the Wings Well : Pat the wings completely dry with paper towels before seasoning. Less moisture means crispier skin when roasting!
- Use Baking Powder (Not Baking Soda!) : Baking powder helps create a golden, crispy crust by drawing out moisture. But don’t use baking soda—it will taste bitter!
- Let Them Rest in the Fridge : Refrigerate the wings uncovered for at least 8 hours (overnight is best). This removes moisture and makes them extra crispy in the oven.
- Cook Low, Then High : Start at 120°C / 250°F to render the fat, then finish at 230°C / 450°F for the perfect crispy texture. Skipping the low temp will make the skin chewy!
- Toss in Sauce at the Right Time : Let the wings rest for 3–5 minutes before tossing in the sauce. This keeps them crispy and prevents the sauce from making them soggy too fast!
Alton Brown Toaster Oven Chicken Wings
