These Jacksonville, North Carolina–inspired chicken wings are oven-baked until crisp, then tossed in a tangy Eastern North Carolina-style vinegar and hot sauce glaze. The simple method skips deep-frying while delivering juicy wings with a peppery, lightly smoky finish; regional barbecue flavors vary, so adjust the heat and tang to taste.
Ingredients
- 3 lb (1.36 kg) chicken wings, separated into flats and drumettes, tips removed
- 1 tbsp (15 ml) neutral oil, such as canola or avocado oil
- 1 tsp (5 g) fine salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (3 g) garlic powder
- 1 tbsp (8 g) aluminum-free baking powder—not baking soda
- ⅓ cup (80 ml) apple cider vinegar
- ¼ cup (60 ml) hot sauce, plus more to taste
- 2 tbsp (28 g) unsalted butter, melted
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (4 g) packed light brown sugar
- ½ tsp (1 g) smoked paprika
Instructions
- Heat the oven to 425°F (220°C). Set a wire rack over a rimmed baking sheet and line the pan beneath with foil for easier cleanup. Pat the wings very dry with paper towels; removing surface moisture is important for crisp skin.
- In a large bowl, mix the baking powder, salt, pepper, and garlic powder. Add the wings and toss to coat evenly. Drizzle in the oil and toss again. Arrange the wings in a single layer on the rack, leaving space between pieces so hot air can circulate. Wash your hands and any surfaces that touched raw poultry.
- Bake for 25 minutes, then turn the wings over with clean tongs. Continue baking for 20 to 25 minutes, until browned and crisp. Cooking time varies with wing size and oven performance. Check the thickest part of several wings with a food thermometer, avoiding the bone: USDA FSIS sets the safe minimum internal temperature for poultry at 165°F (74°C). If any wing is below that temperature, bake a few minutes longer and check again.
- While the wings bake, combine the vinegar, hot sauce, melted butter, Worcestershire sauce, brown sugar, and smoked paprika in a small saucepan. Warm over low heat for 2 to 3 minutes, stirring until combined; do not boil. Taste carefully and add a little more hot sauce for extra heat or vinegar for sharper tang. Keep the sauce warm off the heat.
- Transfer the cooked wings to a clean large bowl. Pour over just enough warm sauce to coat and toss. For the crispiest skin, serve extra sauce on the side rather than soaking the wings. Serve promptly.
Tips
- Dry the wings thoroughly before seasoning. Damp skin steams rather than browns, and crowding the rack also slows crisping; use two pans if needed.
- Use baking powder, not baking soda. Baking soda can leave an unpleasant soapy taste. Aluminum-free baking powder avoids a possible metallic note.
- If you do not have a wire rack, bake directly on a foil-lined sheet and turn the wings once more during cooking. They may brown less evenly where they touch the pan.
- For milder wings, start with 2 tablespoons (30 ml) hot sauce and serve the rest at the table. For a sharper, less buttery glaze, reduce the butter to 1 tablespoon (14 g) and add 1 tablespoon (15 ml) extra vinegar.
Serving Suggestions
Serve these wings hot as a game-day appetizer or a casual main course. Celery and carrot sticks with ranch or blue cheese dressing offer a cool contrast to the peppery vinegar glaze. For a heartier plate, add coleslaw, cornbread, baked beans, or roasted potatoes. Put out napkins and a small bowl for discarded bones, and keep any extra sauce separate so diners can choose how much to use.
Variations
For a sweeter barbecue-style finish, increase the brown sugar to 1 tablespoon (12 g) and add 1 tablespoon (15 ml) ketchup to the sauce. This makes the glaze sweeter and thicker, rather than the clean, sharp vinegar profile. For a smoky version, increase smoked paprika to 1 teaspoon (2 g); a little cayenne can add heat without changing the sauce’s tang. If Worcestershire sauce is unavailable, use soy sauce in the same amount, recognizing that it will make the glaze saltier and less traditionally savory. For a dairy-free batch, replace the butter with 1 tablespoon (15 ml) neutral oil; the sauce will be less rich but still coat the wings.
Storage and Reheating
Refrigerate cooked wings within 2 hours of cooking, in a covered container, for 3 to 4 days. If possible, store the wings and any remaining sauce separately to help the skin stay crisp. Freeze cooled wings in a freezer-safe container for up to 3 months for best quality; thaw them overnight in the refrigerator before reheating.
To reheat, arrange wings on a rack or baking sheet and heat in a 375°F (190°C) oven for about 10 to 15 minutes, turning once, until hot throughout. Check that leftovers reach 165°F (74°C) with a food thermometer. An air fryer also works: heat at 350°F (175°C), checking after 5 minutes and continuing until hot. Microwave reheating is convenient but softens the skin. Reheat sauce separately and toss just before serving.
Frequently Asked Questions
Can I make these wings in an air fryer?
Yes. Arrange dry, seasoned wings in a single layer in the basket, working in batches if necessary. Air-fry at 400°F (205°C), turning or shaking about halfway through, until crisp and at least 165°F (74°C inside). The exact time depends on the appliance and wing size, so use a thermometer rather than relying only on the clock.
Why add baking powder to chicken wings?
A small amount helps the skin brown and crisp in the oven by changing its surface. It is not a substitute for adequate cooking or dry skin. Measure carefully, and make sure the ingredient is baking powder, not baking soda.
Can I prepare the wings ahead?
You can separate and dry the wings, then refrigerate them uncovered on a rack for several hours or overnight, provided they remain refrigerated. Toss with the dry seasoning shortly before baking. Do not leave raw poultry at room temperature, and keep it separate from ready-to-eat foods.
Are these wings very spicy?
They have a noticeable but adjustable kick from the hot sauce. Begin with less sauce in the glaze, taste it, and add more gradually. Serve additional hot sauce at the table for guests who want more heat.
Can I use frozen wings?
Thaw wings safely in the refrigerator before preparing them; allow roughly 24 hours for a typical package, depending on its size. Do not bake them from frozen for this method, because excess ice and moisture interfere with crisping and make even cooking harder to judge. Pat thawed wings dry before seasoning.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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