Baked Chicken Wings

These delicious and crispy baked chicken wings are easy enough for even inexperienced cooks, and are the perfect snack for game day.

The post Baked Chicken Wings appeared first on Budget Bytes.

We’re smack dab in the middle of what I like to call “food season.” First, Thanksgiving, then Christmas, and now New Year’s Eve and FOOTBALL! You’ll no doubt need some tasty appetizers to nibble on while you anxiously watch your team play on game day, so I want to offer you some homemade snacks so you’re not tempted to order in. These Baked Chicken Wings are incredibly simple, delightfully crispy, and they can be enjoyed plain or drenched in your favorite sauce.

Close up of a platter of chicken wings with celery and sauces

How to Make Baked Chicken Wings Crispy

Coating chicken wings with cornstarch helps make them extra crispy when baked. The fat from the chicken wing combines with the cornstarch to create extra-crispy skin. But lately, instead of just doing a dry dusting of cornstarch on the chicken wing, I’ve started adding both cornstarch and a small amount of oil. Adding a little bit of oil helps the chicken wings brown and crips up a lot more evenly, which is perfect if you plan to serve the chicken wings plain, without a coating of sauce. …And it’s still way less oil and a lot easier than deep frying. ;)

How to Season Chicken Wings

For the recipe below, I created a very basic seasoning that isn’t too heavy so that it is flexible enough to match with whatever sauce or dip you decided to serve with the wings. If you plan to serve the wings without a sauce or dip and want to punch up the seasoning a bit, you can double the spices listed in the recipe below. If you’d like to try a different seasoning all together, try using 1-2 Tbsp of any of the following seasonings:

Sauces for Chicken Wings

I don’t know about you, but flavorful sauces are probably my favorite part about eating chicken wings. Whether you plan to coat the wings in the sauce or just serve it on the side for dipping, there are so many great options for wing sauce. Here are some sauces you can use for chicken wings:

What to Serve with Chicken Wings

It’s always nice to have some fresh vegetables alongside your chicken wings because their cold, crunchy, fresh texture is such a nice contrast to the crispy wings. Traditionally that would be fresh celery and carrots, but I think fresh broccoli, cauliflower, or grape tomatoes would also be nice. Plus, vegetables usually taste great dipped in the same sauces as your wings (ranch, honey mustard, etc.).

If you want to fill out your appetizer spread, try adding: Spicy Chex Mix, Hot Corn Dip, Chorizo Cheese Dip, Cowboy Caviar, and Spinach Artichoke Dip.

Side view of a platter of baked chicken wings
A platter full of baked chicken wings, celery, and two dipping sauces

Baked Chicken Wings

These delicious and crispy baked chicken wings are easy enough for even inexperienced cooks, and are the perfect snack for game day.
Course Appetizer, Snack
Cuisine American
Total Cost $10.35 recipe / $3.45 serving
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 3 about 4 pieces each
Calories 895kcal
Author Beth – Budget Bytes

Ingredients

  • 1 Tbsp cornstarch $0.03
  • 1/2 tsp paprika $0.05
  • 1/2 tsp smoked paprika $0.05
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp onion powder $0.03
  • 1/8 tsp cayenne pepper $0.03
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 tsp salt $0.03
  • 1 Tbsp cooking oil $0.08
  • 2.5 lbs. chicken wings or drumettes $9.98

Instructions

  • Preheat the oven to 400ºF. In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
  • Pat the wings dry, then place them in a bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
  • Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
  • Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
  • Serve hot with your favorite sauce!

Nutrition

Serving: 4wings | Calories: 895kcal | Carbohydrates: 3g | Protein: 70g | Fat: 65g | Sodium: 665mg | Fiber: 1g

How to Make Baked Chicken Wings – Step by Step Photos

Cornstarch and spices in a bowl

Preheat the oven to 400ºF. In a small bowl, combine 1 Tbsp cornstarch, ½ tsp paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and ½ tsp salt.

Seasoning being sprinkled over the chicken wings

Pat dry 2.5 lbs. chicken wings or drumettes. Place the dried chicken in a bowl, drizzle with 1 Tbsp cooking oil, and toss to coat. Add the cornstarch-seasoning mixture and toss to coat again. Add the cornstarch-seasoning mixture and toss to coat again.

Seasoned chicken wings in a bowl

The wings are now coated in a light mixture of oil, cornstarch, and seasoning which will create a flavorful and crispy exterior once baked.

Wings on the prepared baking sheet

Line a baking sheet with parchment paper for easy cleanup. Place two wire cooling racks on top. Add the seasoned chicken on top of the wire racks with some space between each wing (if they’re too close they won’t get as crispy).

Baked chicken wings on the baking sheet

Bake the chicken wings in the preheated 400ºF oven for 30 minutes, then flip each wing over. Bake for another 20-25 minutes, or until they achieve the amount of browning you like.

A hand dipping a chicken wing into a bowl of ranch on a platter

Serve hot with some fresh vegetables and your favorite sauces for dipping!

Try These Other Chicken Wing Recipes:

The post Baked Chicken Wings appeared first on Budget Bytes.

Creamy Vegan Cauliflower Gratin (GF)

Cauliflower isn’t winning quite as many popularity contests lately, but we aren’t over it, and we assure you this cauliflower gratin will reignite your inner cauli-lover too! Imagine perfectly tender cauliflower with a rich, salty, cheesy sauce. …

Creamy Vegan Cauliflower Gratin (GF)

Cauliflower isn’t winning quite as many popularity contests lately, but we aren’t over it, and we assure you this cauliflower gratin will reignite your inner cauli-lover too! Imagine perfectly tender cauliflower with a rich, salty, cheesy sauce. It’s worthy of a holiday feast yet wholesome enough for everyday!

Have a head of cauliflower laying around that you just haven’t used yet? (Guilty!) This creamy plant-based and gluten-free side is the solution!

Creamy Vegan Cauliflower Gratin (GF) from Minimalist Baker →

Creamy Vegan Mushroom Stroganoff (GF Optional)

Say hello to your new favorite pasta! This vegan mushroom stroganoff is the ultimate creamy, hearty, comforting dish, and we’re so excited to share it with you! It’s savory and classic, but with a creamy cashew twist to keep it plant-based and options …

Creamy Vegan Mushroom Stroganoff (GF Optional)

Say hello to your new favorite pasta! This vegan mushroom stroganoff is the ultimate creamy, hearty, comforting dish, and we’re so excited to share it with you! It’s savory and classic, but with a creamy cashew twist to keep it plant-based and options to make it gluten-free, too. 

Made with just 10 simple ingredients, it’s an easy entrée for the holidays or to enjoy any time you’re craving comfort on a plate.

Creamy Vegan Mushroom Stroganoff (GF Optional) from Minimalist Baker →

Apple Galette

I am not a huge pie person, but I LOVE a good galette and this Apple Galette recipe is a family favorite. Josh makes it all of the time. Yes, this is Josh’s recipe. I get out of the kitchen, until it is time to eat:) So what is a galette? It&#821…

I am not a huge pie person, but I LOVE a good galette and this Apple Galette recipe is a family favorite. Josh makes it all of the time. Yes, this is Josh’s recipe. I get out of the kitchen, until it is time to eat:) So what is a galette? It’s basically a rustic,…

The post Apple Galette appeared first on Two Peas & Their Pod.

Pumpkin Swirl Cheesecake Bars (Vegan + GF)

 Friends, they’re here! Your new favorite fall dessert has arrived. After the success of our Apple Butter Cheesecake Bars and Strawberry Cheesecake Bars, we knew what we had to do: Pumpkin Cheesecake Bars! All the best parts of creamy cheesecake a…

Pumpkin Swirl Cheesecake Bars (Vegan + GF)

 Friends, they’re here! Your new favorite fall dessert has arrived. After the success of our Apple Butter Cheesecake Bars and Strawberry Cheesecake Bars, we knew what we had to do: Pumpkin Cheesecake Bars! All the best parts of creamy cheesecake and sweet and spicy pumpkin pie combine in a glorious, decadent, and surprisingly easy dessert. Not only that, but they’re gluten-free and plant-based too!

Whether you’re making them for the holiday table or whipping up a batch for yourself when the pumpkin spice craving strikes, we’re sure you’ll love them!

Pumpkin Swirl Cheesecake Bars (Vegan + GF) from Minimalist Baker →

Baked Sweet Potato Fries

Sweet potatoes are in my top 5 favorite foods of all time. I LOVE them and love creating recipes with them. For example, sweet potato tacos, soup, chowder, enchiladas, nachos, and more! I can’t get enough! But my favorite way to eat sweet potatoe…

Sweet potatoes are in my top 5 favorite foods of all time. I LOVE them and love creating recipes with them. For example, sweet potato tacos, soup, chowder, enchiladas, nachos, and more! I can’t get enough! But my favorite way to eat sweet potatoes, Baked Sweet Potato Fries! You can’t go wrong with French fries,…

The post Baked Sweet Potato Fries appeared first on Two Peas & Their Pod.

Baked Chicken Tenders

Do you have a few easy dinner recipes that you make over and over again? We sure do! A few of our favorites include: chicken penne pasta, taco salad, chickpea curry, taquitos and these Baked Chicken Tenders. Our boys request chicken tenders almost ever…

Do you have a few easy dinner recipes that you make over and over again? We sure do! A few of our favorites include: chicken penne pasta, taco salad, chickpea curry, taquitos and these Baked Chicken Tenders. Our boys request chicken tenders almost every single week. They are a staple in our house and I…

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Apple Cobbler

I love all four seasons, but fall is my favorite. I love the crisp, cool air, colorful leaves, football games, cozy sweaters, all things pumpkin and apple. This Apple Cobbler recipe is a MUST make for every fall season. It is made with fresh apples, fa…

I love all four seasons, but fall is my favorite. I love the crisp, cool air, colorful leaves, football games, cozy sweaters, all things pumpkin and apple. This Apple Cobbler recipe is a MUST make for every fall season. It is made with fresh apples, fall spices, and a brown butter-cake like topping that is…

The post Apple Cobbler appeared first on Two Peas & Their Pod.

Honey Sriracha Tofu

This sweet, spicy, and sticky honey sriracha tofu is addictively delicious! Add it to salads, bowl meals, noodles, wraps, and more.

The post Honey Sriracha Tofu appeared first on Budget Bytes.

I haven’t made tofu in a while but I can tell you one thing, I’m going to be making this Honey Sriracha Tofu a lot from here on out. These tasty little tofu cubes are pan-fried until crispy on the outside and then drenched in a sweet and spicy sriracha glaze. It’s simple but so addictive! They’re so good that I sat there eating the tofu right out of the pan, nearly polishing off the entire batch myself. 😬 Realistically, you’ll probably want to stretch this out to about four servings as part of a full meal, and I’ve got some great ideas for that below. 😉

honey sriracha tofu in a bowl with rice and cucumber
Serving suggestion: in a bowl with rice, cucumber, and sesame seeds.

What Kind of Tofu to Use

I suggest using either firm or extra-firm tofu for this recipe so that the tofu cubes hold their shape during frying. Even with firm or extra-firm tofu, you’ll want to stir gently to prevent the cubes from crumbling.

To add even more texture in your tofu, you can freeze the tofu (right in the package) and then thaw before pressing. This makes the tofu a little more dense and texturized, rather than soft and smooth.

Can I Substitute the Sriracha?

Sriracha is the main flavor in this recipe and it provides several flavor elements to the sauce like heat, acidity, garlic, and salt. You could potentially substitute it with another chili sauce, like chili garlic sauce, sambal oelek, or maybe even gochujang. But if you’re looking for a non-spicy option, it will take several ingredients to replace all the flavors contained in the sriracha. I suggest using this recipe for Pan Fried Sesame Tofu as a non-spicy alternative.

Close up of honey sriracha tofu in the skillet

Make it Vegan

To make this honey sriracha tofu vegan you only need to swap one ingredient—honey. Substitute the honey with either brown sugar or agave nectar. Brown sugar is my top choice because I love the deep flavors that the molasses in the brown sugar provides.

Use Non-Stick Cookware for Best Results

Cornstarch helps create a nice crispy coating on the tofu, but cornstarch also likes to stick to cookware. For that reason, I suggest using some type of non-stick cookware, whether that be ceramic, cast iron, or Teflon.

How to Serve Honey Sriracha Tofu

Do as I say and don’t do as I do (almost eat the entire batch straight out of the skillet). Use this honey sriracha tofu to top salads, like Crunchy Cabbage Salad or Cold Peanut Noodle Salad. Make it into a bowl meal with rice and cooling cucumbers (as pictured) and maybe some Peanut Lime Dressing. Or add it to some noodles like these Sesame Noodles with Wilted Greens or Garlic Noodles. You could even stuff it into a big tortilla with Crunchy Cabbage Salad and make it a wrap!

Honey sriracha tofu in the skillet with a spatula, ingredients on the sides
Close up of honey sriracha tofu in the skillet

Honey Sriracha Tofu

This sweet, spicy, and sticky honey sriracha tofu is addictively delicious! Add it to salads, bowl meals, wraps, and more.
Total Cost $2.64 recipe / $0.66 serving
Prep Time 15 minutes
Cook Time 15 minutes
Press Time 30 minutes
Total Time 1 hour
Servings 4
Calories 161kcal
Author Beth – Budget Bytes

Ingredients

  • 14 oz. extra firm tofu $1.79
  • 2 Tbsp sriracha $0.22
  • 2 Tbsp honey $0.24
  • 2 tsp soy sauce, divided $0.04
  • 1/4 tsp crushed red pepper $0.02
  • 2 Tbsp cooking oil $0.08
  • 1 Tbsp cornstarch $0.03
  • 2 green onions, sliced $0.22

Instructions

  • Press the tofu for 30 minutes to remove the excess moisture. You can do this by either using a tofu press, or placing the block of tofu on a rimmed plate or tray, then topping with something flat like a cutting board and placing a heavy object on top (cast iron skillet or pot of water). After pressing for 30 minutes, pour off the extra liquid.
  • While the tofu is pressing, make the honey sriracha sauce. In a small bowl, combine the sriracha, honey, 1 teaspoon soy sauce, and the crushed red pepper. Set the sauce aside.
  • Cut the pressed tofu into ½-inch cubes. Use a paper towel to lightly pat dry the tofu cubes.
  • Add the cooking oil and 1 teaspoon soy sauce to a large bowl. Lightly whisk the soy sauce into the oil. Add the cubed tofu and gently stir until the tofu is coated in oil and soy sauce.
  • Sprinkle 1 teaspoon cornstarch over the cubed tofu and gently stir. Repeat two more times, or until 3 teaspoon (1 Tablespoon) cornstarch has been added to the tofu.
  • Heat a non-stick skillet over medium. When the skillet is hot, add the prepared tofu. The tofu will fry in the oil that is coating the cubes. Cook the tofu, stirring only occasionally, until it is brown and crispy on all sides (about 10 minutes).
  • Pour the honey sriracha sauce over the tofu and continue to stir and cook for 1-2 more minutes, or until the glaze is thick and sticky.
  • Top the honey sriracha tofu with sliced green onions and serve.

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 13g | Protein: 8g | Fat: 9g | Sodium: 405mg | Fiber: 1g
close up of honey sriracha tofu in a bowl with cucumber

How to Make Honey Sriracha Tofu – Step by Step Photos

Homemade tofu press with cutting boards and cast iron skillet

Drain one 14oz. block of firm or extra-firm tofu. Press the tofu for 30 minutes using either a tofu press, or a homemade press like in the photo above. To make the homemade press, place the block of tofu on a plate or rimmed baking sheet, then top with a cutting board and a heavy object, like a cast-iron skillet or pot of water.

honey sriracha sauce

While the tofu is pressing, prepare the honey sriracha sauce. Stir together 2 Tablespoons sriracha, 2 Tablespoons honey, 1 teaspoon soy sauce, and ¼ teaspoon crushed red pepper.

pressed tofu with liquid all around the dish

You can see how much more liquid came out of the block of tofu after pressing for 30 minutes. Pour off the excess liquid.

Cubed tofu on a cutting board

Cut the block of tofu into ½-inch cubes and lightly pat dry with a paper towel.

cooking oil and soy sauce in a large bowl

Add 2 Tablespoons of cooking oil and one teaspoon soy sauce to a large bowl. Whisk until they are somewhat combined, then add the cubed tofu and gently stir until the tofu is coated.

cubed tofu in the bowl with cornstarch

Add one teaspoon cornstarch to the bowl with the tofu and gently stir again. Repeat two more times until you’ve added 3 teaspoons (or one tablespoon) cornstarch and the tofu is coated.

cooked tofu cubes in a skillet

Heat a large non-stick skillet over medium heat. When the skillet is very hot, add the tofu. The tofu is coated in oil, so there is no need to add extra oil to the skillet. Cook the tofu, stirring occasionally, until it is golden brown and crispy on all sides.

honey sriracha sauce being poured over the tofu in the skillet

Pour the prepared honey sriracha sauce over the tofu.

finished honey sriracha tofu in the skillet garnished with sliced green onions

Continue to cook over medium heat, stirring occasionally, for 1-2 minutes more or until the sauce is thick and sticky. Top with sliced green onions and serve!

honey sriracha tofu in a bowl with rice, cucumber, and sesame seeds

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Peach Raspberry Crumb Bars

Utah peaches are finally ripe and ready and that makes our family VERY happy. Utah peaches are the BEST! We look forward to peach season every year. I love making peach butter, peach pie, peach crisp, peach salsa, peach scones, peach oatmeal, and even …

Utah peaches are finally ripe and ready and that makes our family VERY happy. Utah peaches are the BEST! We look forward to peach season every year. I love making peach butter, peach pie, peach crisp, peach salsa, peach scones, peach oatmeal, and even grilled peach salads. I kind of go peach crazy, I have…

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