You know those nights? The ones where work just won’t quit, the fridge looks like a barren wasteland, and the thought of cooking feels like climbing Mount Everest? Yeah, I’ve been there. One particularly crazy evening, staring down takeout menus for the umpteenth time, I remembered a friend’s tip about making amazing chicken wings in what felt like zero time. With a pantry raid and a hopeful spirit, I threw together these Chicken Wings Recipes in 20 Minutes: Weeknight Winner. Suddenly, my chaotic evening transformed into a little victory, complete with the comforting smell of savory wings filling my apartment. It’s moments like these that I, Alexandra Bennet, an Urban Forager & Hyperlocal Ingredient Specialist, truly cherish – turning simple ingredients into something magical, even on the busiest weeknights.
Why You’ll Love These Chicken Wings Recipes in 20 Minutes
Seriously, who has time to slave away in the kitchen on a weeknight? That’s why these wings are my go-to!
- Speedy: They’re genuinely ready in practically no time, making them perfect for those “I need dinner NOW” moments.
- Super Easy: Just a few simple steps and common ingredients – trust me, you’ve probably got most of them already!
- Flavor Packed: Don’t let the speed fool you; these wings are bursting with delicious flavor.
- Perfectly Crispy: The magic in the seasoning and the baking powder means you get that satisfying crunch every single time.
- Weeknight Winner: They totally hit the spot for dinner without all the usual fuss.
Quick & Easy Ingredients for Your Weeknight Winner
The beauty of these wings is that you probably have most of what you need right in your pantry! Here’s what you’ll want to have on hand:
For the Wings
- Melted Butter: 2 tablespoons. This helps everything stick and adds a lovely richness.
- Vegetable Oil: 1 tablespoon. A little oil helps get that skin nice and crispy.
- Chicken Wings: 2 pounds. Make sure they’re cut through the two wing joints, and toss those wing tips – nobody really wants those, right?
- Baking Powder: 1 tablespoon. This is my little secret for super crispy skin! It’s not flour; trust me on this one!
- Salt: 1/2 teaspoon. For basic flavor.
- Onion Powder: 1/4 teaspoon.
- Garlic Powder: 1/4 teaspoon.
- Pepper: 1/4 teaspoon.
- Cayenne Pepper: A dash, or more if you like a little kick!
For the Sauce
- Barbecue Sauce: 1/2 cup. You’ll use about half for the first brush and the rest for the final glaze. Use your favorite!
Step-by-Step Guide to Your 20-Minute Chicken Wings
Alright, let’s get these wings cooking! It’s way easier than you think, and you’ll be gobbling them up before you know it. For more awesome chicken wings recipes, check out some ideas on my favorite recipe hub!
First things first: get that oven screaming hot! Preheat it to 425°F (220°C). Grab a nice big baking pan – I like one that’s about 15×10 inches. Line it with foil or parchment paper; this makes cleanup a breeze. Then, pour your melted butter and vegetable oil right over the lining and give it a good brush to coat the whole thing. This little step helps get the bottom nice and crispy too!
Now for the star of the show: the chicken wings! Grab a sharp knife and carefully cut through those two wing joints to separate the flats and the drumettes. Honestly, ditch the wing tips – they’re mostly useless skin. Toss those beautiful wing pieces into a big bowl. In there, you’re going to mix your baking powder (remember, this is the trick for crispiness!), salt, onion powder, garlic powder, pepper, and that dash of cayenne if you’re feeling brave. Give it all a good toss to make sure every single wing piece is coated evenly. Really shake off any excess seasoning; we don’t want clumps!
Lay those seasoned wings out on your prepared baking sheet in a single layer. Seriously, don’t crowd them! Give them space to breathe and get crispy. Pop them into the hot oven for about 30-35 minutes. You want them to start getting nice and golden brown. Once they’re looking good, pull them out and brush both sides with about half of your barbecue sauce. Get a good coating on there! For more game-changing recipes, you might like these ideas from Taste of Home.
Back into the oven they go for another 8-10 minutes. This is where the magic happens and the sauce caramelizes. You’re looking for them to be beautifully browned and, most importantly, for the juices to run clear. Before you pull them out for good, give them one last brush with the remaining barbecue sauce. Then, serve ’em up hot!
Tips for Achieving Crispy Chicken Wings
Okay, let’s talk CRISPY! Because nobody wants soggy wings, right? It’s all about a few little tricks that make a huge difference. Trust me, these steps are totally worth it for that perfect crunch.
First up, that baking powder I mentioned? It’s not a typo! It works wonders by drying out the skin just enough before baking. It changes the pH, helping it crisp up beautifully. Just make sure you’re using actual baking powder, not baking soda!
Second, give those wings some space! When you lay them out on the baking pan, make sure they’re in a single layer and not touching each other. If they’re all crowded together, they steam instead of roast, and that’s the enemy of crispy skin. Need more ideas for super crispy chicken? I’ve got you covered with these crispy oven-baked chicken drumsticks!
Serving Suggestions for Your Weeknight Winner
So you’ve got these amazing, quick chicken wings ready to go, but what to serve alongside? For a complete weeknight meal that doesn’t take forever, I love keeping it simple. A big, fresh salad is always a winner – maybe a crisp romaine with a tangy vinaigrette? Or, if you’re feeling a bit heartier, some quick-cooking couscous or even some oven-roasted sweet potato fries (though that might push you past the 20-minute mark!). For tons more ideas on easy weeknight dinners, definitely check out my section on quick eats!
Storage and Reheating Instructions
Got leftovers? Lucky you! Store any leftover wings in an airtight container in the fridge for up to 3 days. When you’re ready to reheat them, the oven is your best friend for keeping them from getting soggy. Preheat your oven to 375°F (190°C) and spread the wings on a baking sheet. Heat for about 8-10 minutes, or until they’re warmed through and still have a nice little crunch. Microwaving can make them a bit chewy, so I really recommend the oven method for the best texture!
Frequently Asked Questions about Quick Chicken Wings
Got more questions about these speedy wings? I get it! Sometimes you need a little extra nudge. Here are a few things people often ask:
Can I make these wings spicier?
Absolutely! If you love heat, go for it. You can easily add more cayenne pepper to the seasoning mix, or even a pinch of red pepper flakes. Another fun way is to mix a little hot sauce into your barbecue sauce before you brush it on at the end. Experiment and make them perfectly fiery for you!
What if I don’t have baking powder?
Oh no! The baking powder is truly a secret weapon for getting that super crispy skin, but don’t despair if you’re out. You won’t get quite the same crispiness, but you can still make delicious wings. Just skip the baking powder and proceed with the recipe; they’ll still be tasty, just a little less crunchy. For even more wing inspiration, peek at my chicken wings recipe collection!
How can I make them even crispier?
Besides the baking powder trick, make sure your wings are super dry before seasoning – pat them thoroughly with paper towels! Also, ensure they have plenty of space on the baking sheet so air can circulate. Sometimes, if I really want them extra crispy, I’ll flip them halfway through the first bake, then again after saucing and the second bake. That extra surface exposure helps!
Can I use different sauces?
Of course! Barbecue sauce is just a suggestion, and a delicious one at that. Feel free to get creative! Buffalo sauce, teriyaki, honey garlic – almost any sauce you love will work. Just make sure to brush it on during the last few minutes of cooking so it doesn’t burn.
Nutritional Information (Estimated)
Alright, let’s talk numbers for these tasty wings. Keep in mind these are estimates, and your mileage might vary based on the exact ingredients you use and portion sizes. They’re pretty lean and mean for a weeknight treat! For more ideas on calorie-smart cooking, swing by my calorie-smart recipes section!
Per serving (approx. 1/4 of the recipe):
- Calories: 78
- Protein: 5g
- Carbohydrates: 3g
- Fat: 5g
Share Your Weeknight Winner!
I’d absolutely LOVE to hear how your quick chicken wings turned out! Did they save your weeknight? Did you try a different sauce or add extra spice? Drop a comment below and let me know your experience, or rate this recipe right here! It helps others find these speedy delights. And hey, if you share a pic on social media, tag me – I love seeing your creations! For more ways to connect, feel free to reach out on my contact page!
Chicken Wings Recipes in 20 Minutes: Weeknight Winner
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Line a 15x10x1-inch baking pan with foil or parchment paper. Pour the melted butter and vegetable oil over the lining and brush to coat evenly.
- Prepare the chicken wings: Using a sharp knife, cut through the two wing joints to separate the flats and drumettes. Discard the wing tips. In a large bowl, combine the baking powder, salt, onion powder, garlic powder, pepper, and cayenne pepper. Add the wing pieces to the bowl a few at a time and toss to coat them evenly. Shake off any excess seasoning.
- Arrange the seasoned wings in a single layer on the prepared baking sheet. Bake for 30-35 minutes, or until the wings are golden brown. Remove from the oven and brush both sides with half of the barbecue sauce.
- Return the wings to the oven and cook for an additional 8-10 minutes, or until they are browned and the juices run clear. Brush with the remaining 1/4 cup of barbecue sauce before serving.
Nutrition
Notes
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Urban Forager & Hyperlocal Ingredient Specialist
My Brooklyn apartment balcony tells my story: vertical gardens packed with wild edibles, fermentation crocks bubbling with city-foraged greens, and the constant hum of dehydrators preserving herbs I’ve collected from unexpected urban corners. What started as weekend escapes to my aunt’s upstate farm during my Columbia botany studies turned into something bigger after I earned my Urban Ecology Master’s from The New School.
Instead of following traditional academic paths, I discovered that cities are actually amazing edible ecosystems—rooftop weeds, park-edge wild greens, vacant lot treasures that perfectly complement keto eating. Who knew that some of the best low-carb foods were growing right under our noses in Manhattan?
My recipe collections celebrate city seasons: spring dandelions and plantains, summer purslane from rooftops, autumn rose hips from community gardens, winter wild onions and cress. I’m certified through the New York Mycological Society and trained by Brooklyn Botanic Garden to forage safely and ethically. Over 180 of my recipes feature at least one urban-foraged ingredient—from sidewalk plantains to sumac berries and wild mint thriving in vacant lots.
My “Metropolitan Wild” column went viral after my dandelion coffee substitute hit social media. Now my weekend “Urban Wild Walks” through Central Park and Prospect Park sell out faster than I can schedule them. I teach city dwellers to spot safe, keto-friendly wild foods hiding in plain sight.
Currently, I’m partnering with local chefs to bring urban foraged elements to restaurant menus and developing an app that maps safe foraging spots across all five boroughs. Evenings find me tending my sourdough starters, pressing flowers for natural dyes, or weaving baskets from willow branches I collect during park maintenance.
Cities are wild food sanctuaries hiding in plain sight—keto eating becomes urban rebellion when you realize how much free, perfect nutrition grows right under our feet.