Buttery Baked Chicken Wings
430Calories
31gProtein
34gFat
0gNet Carbs
Per serving. Scale any portion and auto-track it in the app.
Ingredients
- 6 chicken wings
- 1 tbsp butter
- Salt
Method
PREP
- Pat 6 chicken wings completely dry and toss them with salt. For extra-crisp skin, leave them uncovered on a rack in the fridge for an hour.
COOKING
- Roast the wings on a rack at 425F for 40 to 45 minutes, turning once, until the skin is deep golden and crackling.
- Melt 1 tbsp butter and toss the hot wings in it just before serving.
FINISH
- Pile them up and finish with flaky salt. Serves 1 — scale the tray up for a crowd.
💡 Pro-Tip: The rack plus the fridge-dry step is how you get shatter-crisp wings with no breading and no frying — the dry heat renders the skin fat right out. Toss in butter at the very end so it coats instead of soaking in.
Cook it & auto-track the macros in the app →