Chicken Wings St. Paul is a Midwestern American appetizer of breaded, deep-fried chicken wings tossed in a sweet-and-tangy sauce, typically served over a bed of saltine crackers with dill pickle slices. This version delivers the same crispy, saucy, and salty experience but is baked in the oven, making it easier and less messy while still achieving that satisfying crunch. The combination of crunchy crackers, juicy chicken, and a glossy sauce makes it a crowd-pleasing party food.
Ingredients
- 2 lb (900 g) chicken wingettes and drumettes (or whole wings, split)
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 2 large eggs
- 1/2 cup (120 ml) buttermilk (or 1/2 cup milk + 1 tsp lemon juice, left 5 min)
- 2 cups (240 g) crushed saltine crackers (about 50 crackers)
- 1/2 cup (120 ml) vegetable oil, for brushing
- 1/2 cup (120 ml) hot sauce (like Frank’s RedHot)
- 1/4 cup (60 g) unsalted butter, melted
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) white vinegar
- 1/2 tsp (2 g) celery salt (optional)
- Dill pickle slices and extra saltines, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a wire rack on top. Brush the rack lightly with a little oil to prevent sticking.
- Pat the chicken wings dry with paper towels. In a shallow bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a second shallow bowl, whisk the eggs and buttermilk together. Place the crushed saltines in a third shallow bowl.
- Dredge each wing in the flour mixture, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into the crushed saltines until fully coated. Place the coated wings on the prepared rack.
- Once all wings are coated, brush the tops lightly with vegetable oil (this helps them crisp in the oven).
- Bake for 30 minutes, then flip the wings with tongs and brush the other side with a little more oil. Continue baking for 15–20 minutes, until the wings are golden brown and crispy, and the internal temperature reaches 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum for poultry).
- While the wings bake, make the sauce: in a small saucepan over low heat, combine the hot sauce, melted butter, honey, vinegar, and celery salt (if using). Stir until smooth and warm; do not boil. Remove from heat.
- When the wings are done, transfer them to a large bowl. Pour the sauce over the wings and toss gently until every piece is coated.
- Serve immediately over a bed of saltine crackers with dill pickle slices on the side.
Tips
- Crush the crackers finely but not to dust: You want pieces about the size of breadcrumbs. Too coarse and they fall off; too fine and they don’t crunch.
- Don’t skip the wire rack: It lets hot air circulate around the wings, so the bottom stays crispy instead of steaming on the pan.
- Use a thermometer: Ovens vary, so rely on the internal temperature (165°F / 74°C) rather than just time to ensure the wings are safe and juicy.
- Substitute the hot sauce: If you prefer milder wings, use a mild buffalo sauce or mix hot sauce with extra butter. For a spicier kick, add 1/2 tsp cayenne to the sauce.
Serving Suggestions
Serve the wings hot, piled over a layer of saltine crackers, with dill pickle slices and extra sauce on the side. They pair well with celery and carrot sticks, blue cheese or ranch dressing for dipping, and a cold beer or soda. This dish is perfect for game day, parties, or a casual family dinner.
Variations
- Classic Buffalo: Omit the honey and vinegar, and use 1/2 cup hot sauce + 1/3 cup melted butter for a traditional Buffalo wing sauce.
- BBQ Style: Replace the hot sauce with 1/2 cup barbecue sauce, and reduce the honey to 1 tbsp. Skip the vinegar.
- Garlic Parmesan: Skip the hot sauce, honey, and vinegar. Toss the baked wings with 1/4 cup melted butter, 3 minced garlic cloves, and 1/2 cup grated Parmesan cheese.
- Gluten-Free: Use gluten-free flour and gluten-free crackers (like crushed rice crackers or gluten-free panko).
- Air Fryer: Cook the breaded wings in an air fryer at 375°F (190°C) for 20–25 minutes, shaking the basket halfway, until crispy and cooked through.
Storage and Reheating
Refrigerate leftover wings in an airtight container for up to 3–4 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 10–12 minutes, or until heated through and crispy. You can also reheat in an air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it makes the coating soggy. If you have leftover sauce, store it separately in the fridge for up to a week.
Frequently Asked Questions
Can I use whole wings instead of wingettes? Yes, but cut them at the joints into drumettes and wingettes for even cooking. The wing tips can be saved for stock or discarded.
Why are my wings not crispy? The most common reasons are overcrowding the pan (which traps steam), not drying the wings before breading, or skipping the oil brush. Make sure the wings are in a single layer on the rack and that you brush them with oil before baking.
Can I make these ahead of time? You can bread the wings and refrigerate them for up to 24 hours before baking. Let them sit at room temperature for 15 minutes before baking, then add about 5 minutes to the cook time.
What if I don’t have buttermilk? Mix 1/2 cup milk with 1 teaspoon lemon juice or white vinegar, and let it sit for 5 minutes. This is a perfect substitute and works the same in the breading.
Can I deep-fry these instead of baking? Absolutely. Heat 2 inches of oil to 350°F (175°C) and fry the breaded wings in batches for 8–10 minutes, until golden and cooked through. Drain on paper towels, then toss in sauce.
How spicy is the sauce? With 1/2 cup hot sauce, the heat is moderate—similar to classic Buffalo wings. For less heat, use a mild hot sauce or reduce to 1/3 cup and add a splash of water to keep the volume.
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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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