Oh, baked chicken wings — crispy, juicy, and way easier than frying! Here’s a reliable way to get them golden and flavorful without deep-frying:
Ingredients (serves 3–4)
- 2 lbs (900 g) chicken wings, split into flats and drumettes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or regular)
- Optional: ½ teaspoon cayenne pepper for heat
- Sauce options: buffalo sauce, BBQ sauce, or honey garlic glaze
Instructions
- Prep the wings:
- Preheat oven to 425°F (220°C).
- Pat the wings dry with paper towels (this helps them crisp).
- Toss wings in olive oil, salt, pepper, garlic powder, paprika, and cayenne if using.
- Bake:
- Line a baking sheet with foil and place a wire rack on top (for maximum crispiness).
- Arrange wings in a single layer on the rack.
- Bake for 40–45 minutes, flipping halfway through, until golden brown and cooked through (internal temp should reach 165°F / 74°C).
- Toss in sauce (optional):
- If using a sauce, toss the wings in it immediately after baking while still hot.
- Return to the oven for 5 minutes if you want the sauce to caramelize slightly.
- Serve:
- Serve with celery sticks, carrot sticks, and ranch or blue cheese dressing if desired.
💡 Tips for extra crispy wings:
- Make sure wings are completely dry before seasoning.
- Use a wire rack so air circulates around the wings.
- For even crispier skin, bake uncovered or broil for the last 2–3 minutes.
If you want, I can also give a “super crispy, almost fried texture” baked wings recipe that comes out like restaurant wings without any deep-frying.
Do you want me to do that?
