Craving crispy chicken wings without the hassle of deep frying? This oven-baked chicken wings recipe delivers golden, crunchy wings with minimal effort. By using a special ingredient and simple spices, you can achieve that perfect crispiness right in your oven.
Why We Love This Oven Baked Chicken Wings Recipe
This recipe is a game-changer for wing enthusiasts. It offers a healthier alternative to traditional frying methods without compromising on taste or texture. The secret lies in the use of baking powder, which helps render the fat and crisp up the skin, giving you that satisfying crunch with every bite. Plus, it’s straightforward and requires ingredients you likely already have in your kitchen.
Ingredients about Oven Baked Chicken Wings
Chicken wings – Use 3 pounds of drumettes and flats. Avoid whole wings. Drying the wings well helps them turn out extra crispy in the oven.
Olive oil – Helps the seasoning stick and gives the wings a nice golden color. Adds a bit of richness without deep frying.
Baking powder – Key for crispy skin. It helps the fat render and makes the wings light and crunchy. Do not use baking soda—it won’t work the same way.
Smoked paprika – Adds smoky flavor and color. You can use regular paprika if needed, but the taste will be less bold.
Garlic powder – Brings a savory kick. Easier to use than fresh garlic and blends evenly with the dry spices.
Onion powder – Adds depth and enhances flavor. Pairs well with garlic powder in the seasoning mix.
Black pepper – Adds a mild heat and rounds out the flavor. Freshly ground is best.
How to Make Oven Baked Chicken Wings Directions
- Preheat Your Oven: Set your oven to 425°F (218°C) and position the rack in the upper-middle slot.
- Prepare the Baking Sheet: Place an oven-safe wire rack on a rimmed baking sheet. This setup allows air to circulate around the wings, promoting even cooking and crispiness.
- Mix the Seasoning: In a small bowl, combine baking powder, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
- Dry the Wings: Pat the chicken wings dry with paper towels. Removing moisture is crucial for achieving crispy skin.
- Coat with Oil: Place the wings in a large mixing bowl, add olive oil, and toss until they’re evenly coated.
- Season the Wings: Sprinkle the seasoning mixture over the wings and toss again to ensure each piece is well-coated.
- Arrange on Rack: Place the seasoned wings on the wire rack in a single layer, ensuring they don’t touch each other.
- Bake: Bake the wings for 35-40 minutes, flipping them halfway through the cooking time. They’re done when the skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C).
How to Serve Oven Baked Chicken Wings
These crispy wings are versatile and can be served in various ways:
- As an Appetizer: Serve with dipping sauces like ranch or blue cheese dressing.
- Main Course: Pair with sides such as roasted vegetables, coleslaw, or a fresh salad for a complete meal.
- Game Day Snack: Perfect for parties or watching sports, serve them alongside other finger foods and snacks.
Feel free to toss the wings in your favorite sauce after baking, such as buffalo, barbecue, or honey mustard, to add extra flavor.
Expert Tips: Oven Baked Chicken Wings
- Dry Thoroughly: Ensuring the wings are completely dry before seasoning helps achieve maximum crispiness.cjeatsrecipes.com
- Use Baking Powder, Not Baking Soda: Baking powder helps break down proteins in the skin, leading to a crisp texture.cjeatsrecipes.com
- Don’t Overcrowd the Pan: Spacing out the wings allows hot air to circulate, cooking them evenly and making them crispy.
- Flip Halfway Through: Turning the wings ensures both sides become equally crispy.
- Use a Wire Rack: Elevating the wings allows fat to drip away and air to circulate, preventing sogginess.
How to Store Oven Baked Chicken Wings
If you have leftovers, store them properly to maintain their quality:
- Refrigeration: Place cooled wings in an airtight container and refrigerate for up to 4 days.
- Freezing: For longer storage, freeze the wings in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 3 months.
- Reheating: To reheat, bake in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through and crispy.
Variation of Oven Baked Chicken Wings
Customize your wings with these variations
- Spicy Wings: Add cayenne pepper or chili powder to the seasoning mix for an extra kick.
- Herb-Infused Wings: Incorporate dried herbs like thyme, rosemary, or oregano into the seasoning for a different flavor profile.
- Sweet and Savory: After baking, toss the wings in a mixture of honey and soy sauce for a sweet glaze.
- Lemon Pepper Wings: Replace smoked paprika with lemon zest and add extra black pepper for a zesty twist.
Experiment with different spices and sauces to find your favorite combination.
FAQ
Can I use frozen chicken wings?
Yes, but ensure they are fully thawed and patted dry before seasoning and baking to achieve crispiness.
Can I make these wings ahead of time?
Absolutely. You can season the wings and refrigerate them for up to a day before baking. This can also help dry out the skin for extra crispiness.
How do I know when the wings are fully cooked?
Use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
Can I use different cuts of chicken?
While this recipe is designed for wings, you can adapt it for drumsticks or thighs. Adjust cooking times accordingly, as larger pieces will take longer to cook.
chicken wings recipe
Equipment
- Wire Rack
- Baking Sheet
- Mixing Bowl
- Measuring Spoons
Ingredients
Chicken Wings
- 3 lbs chicken wings drums and flats, not whole
Seasoning
- 3 tablespoons olive oil
- 1 tablespoon baking powder not baking soda
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (218°C) and position the rack in the upper-middle slot.
- Place an oven-safe wire rack on a rimmed baking sheet to allow air to circulate around the wings for even cooking.
- In a small bowl, mix baking powder, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
- Pat the chicken wings dry with paper towels to remove moisture, which helps the skin crisp up.
- In a large mixing bowl, toss the wings with olive oil until evenly coated.
- Sprinkle the seasoning mixture over the wings and toss until each piece is well-coated.
- Arrange the wings on the wire rack in a single layer, making sure they don’t touch each other.
- Bake for 35–40 minutes, flipping halfway through. The wings are done when golden brown, crispy, and the internal temperature reaches 165°F (74°C).