Nothing beats watching the big game, cheering on your team, with a wing in hand. Sure, ordering out is easy — but making your own crispy wings with sauces you choose? That’s a whole different level. These wings come out hot, crispy, and juicy, paired with a sweet-and-spicy and savory combo that I can’t get enough of. I used to be intimidated by cooking wings at home, so this recipe is me finally tackling them head-on — and honestly, they turned out better than anything I’ve ever ordered.

Why You’ll Love This Recipe:

• Total game-day showstopper
• Minimal-ingredients
• Beginner friendly
• Ready in about an hour
• Mix and match – use any of your favorite sauces!

This recipe is mostly prep — then the oven does the rest. The most important step for crispy wings is making sure they’re completely dry before seasoning. If you notice any stray feather bits, don’t panic — just trim them off with kitchen scissors. Totally normal!

If you’re making fries alongside the wings, start those first. They need time to soak in an ice bath to remove excess starch, which helps them crisp up beautifully. While the fries soak, prep the wings. By the time the wings go in the oven, the fries will be ready to cook. While everything bakes, prep carrot + celery sticks and whip up the sauces. Easy!

The Ultimate Gameday Wings – Two Sauces, One Sheetpan

Crispy baked wings made on one sheet pan and served with two easy homemade sauces — one sweet-and-spicy and one savory. Perfect for game day, parties, or weeknight cravings.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chicken wings
• 3 potatoes medium
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1 tbsp oil neutral

Garlic Parmesan Sauce

• 3 tbsp butter unsalted
• 2 garlic cloves minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan

Hot Honey Mustard Sauce

• 2 tbsp honey
• 1 tbsp dijon mustard
• 1/2 tbsp yellow mustard
• 1/2 tbsp butter unsalted, melted
• 1/2 tbsp apple cider vinegar
• 1 – 2 tbsp hot sauce your favorite
• pinch salt

Equipment

• 1 sheet pan
• 2 Bowl
• 1 sauce bowls
• 1 kitchen knife
• 1 sauce pan
• 1 Cutting Board

Method

 

1. Preheat oven to 450*F
2. While oven is preheating, prep 1 lb chicken wings by patting dry. In a large bowl or Ziploc bag, mix 1 tbsp baking powder, 1 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp paprika. Once mixed, lightly coat the dry wings in the mixture and place on a lined baking sheet.
3. Wash and cut 3 potatoes into your fries and let soak in an ice bath for 20 – 30 minutes. This help creates a crispy fry.
4. Once oven is preheated, cook chicken wings for 40 minutes – flipping them halfway through.
5. After the fries are done soaking, pat them dry and toss them in 1 tbsp oil (I prefer Avocado) and whatever seasonings you would like on your fries.
6. Cook the fries at 400*F for 30 minutes, tossing halfway through. You can use either the oven or the air-fryer.

Garlic Parmesan Sauce

1. melt 3 tbsp butter on low heat in sauce pan.
2. Once butter is melted, add 2 garlic cloves, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Allow garlic to cook for a few minutes until fragarant.
3. Next, add 1/4 cup grated Parmesan to the pan and give a good mix. Toss fresh, hot wings in the sauce and top with a little more parmesan and some parsley flakes, if desired.

Hot Honey Mustard

1. In a bowl, mix 2 tbsp honey, 1 tbsp dijon mustard, 1/2 tbsp yellow mustard, 1/2 tbsp apple cider vinegar, 1 – 2 tbsp hot sauce, and pinch salt. Once mixed, add in 1/2 tbsp butter, melted to bring it together. Toss wings and serve

Notes

• Serves 2 as a generous game-day portion or 4 as an appetizer or lighter option. 
• Fries are optional, but a great way to stretch the portions!
• Mix and match with your favorite wing sauces using the base recipe. 

Maddie’s Small Table Tips

• Pat the wings completely dry.
  • Moisture is the enemy of crispiness — even a little water will make the skin steam instead of brown.
• Don’t skip the baking powder!
  • It raises the pH of the skin, allowing it to get that crackly, fried like texture. (Make sure it’s baking powder. NOT baking soda.)
• Let the wings rest before saucing.
  • Let the wings rest 3 to 5 minutes – this allows the skin to set. Keeps the crispy texture throughout saucing.

Whether you’re cooking for one other person or a full crowd, these wings are sure to be a touchdown. They’re easy to scale up and pair perfectly with any of your favorite game-day sides. Whether you’re watching the Super Bowl or cheering on your college team in a bowl game, I hope you enjoy them with a plate of wings in hand!