Here’s a simple and delicious recipe for Oven-Baked Chicken Wings — crispy on the outside, juicy on the inside, without deep-frying.
🍗 Ingredients (serves 4)
- 2 lbs (≈ 900 g) chicken wings, split into flats and drumettes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional, for color and flavor)
- ½ tsp cayenne pepper (optional, for heat)
- Optional: 2 tbsp baking powder (for extra crispiness)
For serving (optional)
- Buffalo sauce, BBQ sauce, or honey garlic sauce
- Ranch or blue cheese dressing
- Celery sticks
👩🍳 Instructions
1. Preheat oven
- Preheat oven to 220 °C (425 °F). Line a baking sheet with foil and place a wire rack on top.
2. Prepare the wings
- Pat chicken wings dry with paper towels — dryness helps them crisp.
- In a large bowl, toss wings with olive oil, salt, pepper, garlic powder, paprika, cayenne, and optional baking powder. Make sure wings are evenly coated.
3. Arrange on the rack
- Place wings on the wire rack in a single layer, making sure they’re not touching.
4. Bake the wings
- Bake for 40–45 minutes, flipping halfway through, until wings are golden brown and crispy.
- Optional: For extra crispiness, broil for 2–3 minutes at the end.
5. Toss in sauce (optional)
- Toss hot wings in your choice of sauce or serve plain with dipping sauces on the side.
🌟 Tips & Variations
- Crispier wings: Pat very dry and use baking powder — it helps create a golden, crunchy skin.
- Flavor variations: Try lemon pepper, garlic parmesan, or chili lime seasoning instead of paprika/cayenne.
- Make ahead: Wings can be prepped and seasoned a few hours ahead of time and stored in the fridge.
- Serving ideas: Serve with celery sticks and blue cheese or ranch dressing for a classic touch.
I can also give a version using Pakistani spices — like marinating wings with garam masala, red chili powder, ginger-garlic paste, and yogurt — for a flavorful, oven-baked twist.
Do you want me to make that version?
