Forget the fryer—these baked chicken wings are crispy, juicy, and packed with flavor! Whether you’re prepping for a big game or just craving a delicious snack, this recipe delivers all the satisfaction of classic wings without the extra oil. Toss them in your favorite sauce or enjoy them plain; either way, they’re a winner.
Equipment:
- Baking sheet
- Wire rack
- Large mixing bowl
- Parchment paper or aluminum foil
- Tongs
Ingredients:
- 2 lbs chicken wings, split into flats and drumettes
- 1 tablespoon baking powder (for crispiness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
Optional Sauces:
- Buffalo sauce
- Honey garlic glaze
- BBQ sauce
Instructions:
- Prepare the Chicken Wings:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top. - Dry and Season:
Pat the chicken wings dry with paper towels to remove excess moisture. In a large mixing bowl, toss the wings with baking powder, salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. Drizzle with olive oil and mix until evenly coated. - Bake:
Arrange the wings in a single layer on the wire rack. Bake for 20 minutes, then flip the wings and bake for an additional 20-25 minutes, or until golden brown and crispy. - Optional Sauce Toss:
If desired, transfer the baked wings to a clean mixing bowl and toss with your preferred sauce. - Serve:
Arrange the wings on a platter and garnish with chopped parsley, celery sticks, and a side of ranch or blue cheese dressing.
Presentation Ideas:
- Serve on a rustic wooden board with ramekins of dipping sauces for a casual vibe.
- For parties, place the wings in a large serving bowl surrounded by colorful vegetable sticks.
- Garnish with sesame seeds and scallions if tossing with an Asian-style glaze.
Tips:
- For even crispier wings, let the seasoned chicken sit uncovered in the refrigerator for an hour before baking.
- Use parchment paper or a silicone mat for easy cleanup.
- Keep the wings warm in the oven at a low temperature (200°F) if serving later.
Baked chicken wings are a versatile and healthier alternative to fried wings, with all the crispy, juicy satisfaction you crave. Whether you serve them plain or doused in your favorite sauce, they’re bound to be a hit at your next gathering. Enjoy every finger-licking bite!
Baked Chicken Wings Recipe
Crispy and flavorful baked chicken wings with a golden, caramelized finish. Perfect for game day, parties, or a satisfying appetizer.
Equipment
- Baking sheet
- Wire rack
- Large mixing bowl
- Parchment paper or aluminum foil
- Tongs
Ingredients
- 2 lbs chicken wings split into flats and drumettes
- 1 tablespoon baking powder for crispiness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 2 tablespoons olive oil
- Optional Sauces:
- Buffalo sauce
- Honey garlic glaze
- BBQ sauce
Instructions
- Prepare the Chicken Wings:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top.
- Dry and Season:
- Pat the chicken wings dry with paper towels to remove excess moisture. In a large mixing bowl, toss the wings with baking powder, salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. Drizzle with olive oil and mix until evenly coated.
- Bake:
- Arrange the wings in a single layer on the wire rack. Bake for 20 minutes, then flip the wings and bake for an additional 20-25 minutes, or until golden brown and crispy.
- Optional Sauce Toss:
- If desired, transfer the baked wings to a clean mixing bowl and toss with your preferred sauce.
- Serve:
- Arrange the wings on a platter and garnish with chopped parsley, celery sticks, and a side of ranch or blue cheese dressing.
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