Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour | Servings: 6–8
Ingredients
- 3 pounds chicken wings, split into flats and drumettes
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ cup Mrs. Ruth’s Balsamic Onion Chutney
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- Sliced green onions and crumbled blue cheese for serving
Directions
- Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
- Pat wings completely dry with paper towels — this is the key to crispy skin.
- Toss wings with baking powder, salt, pepper, garlic powder, and smoked paprika until evenly coated.
- Arrange wings in a single layer on the rack. Bake for 45–50 minutes, flipping halfway, until deeply golden and crispy.
- Meanwhile, melt butter in a small saucepan over low heat. Stir in Balsamic Onion Chutney, and thyme. Warm until smooth and glossy.
- Transfer hot wings to a large bowl. Pour sauce over and toss to coat.
- Arrange on a platter, scatter green onions and blue cheese over the top, and serve immediately.
Tips & Notes
- Baking powder is the secret: It draws moisture to the surface and creates an incredibly crispy skin without frying.
- Dry wings = crispy wings: Don’t skip patting them dry — any moisture is the enemy of crunch.
- Make ahead for tailgates: Bake the wings ahead, then toss in the warm sauce just before serving.
- Grill option: Finish the baked wings on a hot grill for 3–4 minutes per side for extra char and smokiness.
Flavor Pairings We Love
- Mrs. Ruth's Balsamic Onion Chutney → chicken wings, grilled sausage, sharp cheddar flatbread
- Mrs. Ruth's Kickin’ Pepper Jam → cream cheese dip, pork tenderloin, grilled shrimp
- Mrs. Ruth's Roasted Pineapple Habanero Chutney → chicken thighs, shrimp skewers, pimento cheese
