baked chicken wings
Let Me Tell You About My Baked Chicken Wing Fiasco
You ever have one of those days where you just want comfort food without turning your kitchen into a disaster zone? Yeah, that’s me most Wednesdays. Baked chicken wings somehow became my thing—I think it was after a Superbowl where I forgot the takeout and was left with a pack of wings staring me down. Honestly, it started off as a wild experiment (with my old oven that heats like a dragon). But now, these wings are the only thing my cousin requests when she visits—which, if you know her, is honestly kind of a miracle.
Why You’ll Love These (Or Maybe Just Find Yourself Making Them Unintentionally Often)
I make this when I’ve only got a handful of random stuff in the fridge (and I am not going out again just for dip). My family goes bananas for them—no matter if I go classic salt and pepper or mega-spicy, someone’s always sneaking a wing right off the tray. (Though, if you ask me, the skin does get crispier if you cool it on a rack. But does anyone ever actually wait?)
Even when I’ve run out of baking powder or forget to preheat the oven—don’t judge—these still turn out way better than sad freezer wings. Last time, I totally eyeballed the paprika and, you know what, nobody noticed except my brother who likes to complain for the drama.
The Stuff You Need (But Substitutions Are More Than Welcome)
- 1kg (about 2 pounds) chicken wings, sectioned at the joint, tips off (or, just buy the ready-cut ones—less faff unless you secretly like to wield a cleaver like me)
- 2 tablespoons baking powder (not baking soda—trust me, I once tried that and, yikes. If you’re out, I’ve used a bit of cornstarch with okay results)
- 1 heaping teaspoon salt (I use sea salt; my grandmother swears by Kosher, but table salt never ruined anything)
- 1 teaspoon garlic powder (or swap for onion powder; I’ve even gone just pepper and lemon zest on lazy days)
- 1 to 2 teaspoons smoked paprika (regular paprika if you’re out, or leave it out, which, frankly, I do when I can’t find the jar)
- Black pepper, generous grind
- 2 tablespoons olive oil (Vegetable oil works, as does melted butter—if you want to live dangerously)
How I Actually Bake These Wings (With a Little Wing-and-a-Prayer)
- First things first: get the oven going at 220°C (about 425°F) if you remember. No stress if it’s 200; just let them go a touch longer.
- Pat those wings dry like you’re prepping them for a sunbath. Seriously, drier = crispier. (This is where I always lose a paper towel to the wind—why does it stick to the wings?)
- In a big bowl, toss wings with baking powder, salt, garlic powder, paprika, and a good amount of pepper. Not too gentle; some days I shake the bowl with wild abandon, others I just kind of swirl them around.
- Drizzle in the olive oil. Toss again. (And at this point, I sometimes sneak a taste of the seasoning—raw chicken paranoia aside, just a lick of the seasoning mix is good.)
- Arrange the wings skin-side up on a wire rack set over a baking sheet lined with foil. Don’t crowd them; nobody likes a soggy-bottomed wing (though, honestly, if mine touch, I just eat those ones).
- Bake for 20 minutes, then flip all the wings. They’ll look kind of wet and sad. Don’t worry, this is normal. Now, bake another 20–25 minutes until crispy and browned at the edges—sometimes mine go longer because I get distracted. Just peek at ‘em.
- If you like ‘em extra crisp, pop the tray under the broiler for 2-3 minutes at the end. But watch like a hawk; I left them once and got nothing but carbonated sadness.
Notes That Come From Messing Up
- Wings sticking? Spray the rack or sheet with a bit of oil first. Learned that the hard way.
- I think these taste even better the next day, cold and straight from the fridge. No one agrees but me, still, I stand by it.
- Baking powder is weirdly essential for super crunchiness; don’t overdo it or they’ll taste like chalk (been there).
How I’ve Messed with This Recipe (and What’s Actually Good)
- Lemon pepper: Sometimes I skip paprika and sprinkle grated lemon zest and extra black pepper before baking. Good stuff.
- Sweet & spicy: Toss baked wings in a bit of honey and Sriracha right after they’re done. Tastes awesome but, warning, things get sticky. Like, glue-your-fingers-together sticky.
- Tried tossing them in BBQ sauce midway through baking once, but they never crisped up. Mistake I won’t make again.
What If I Don’t Have the Proper Gear?
If you don’t have a rack (story of my uni days), just use a foil-lined tray. They won’t be quite as crispy, but nobody will refuse them. I used to just flip the wings a couple times—does the trick well enough! Need ideas for bakeware? Check out this guide on Serious Eats—way more detailed than anything I could write.
How to Store These—Or Don’t, Because They’re Gone Too Fast
Keep leftovers in an airtight container in the fridge (if you actually have leftovers; in my house, wings have an extremely short shelf-life—sometimes they disappear before dinner). Eat within 2 days for best taste, but honestly, I’ve sometimes found a lonely wing after three, and it’s still edible. Maybe don’t tell a food safety expert I said that.
How We Serve Them (A Slightly Unnecessary Digression)
So, I usually serve these with celery sticks and ranch or blue cheese dip, because that’s how it’s done at our place. But sometimes, I skip the healthy bits and just serve up wings and fries, with nobody complaining.
If you’re feeling fancy, check out this spicy wing recipe from Bon Appétit for a twist (my kids aren’t into spicy food, but if yours are, go wild!).
What I Learned the Hard Way (AKA Don’t Do This)
- Don’t skip the drying step. I rushed once and they ended up floppy. Kind of tragic.
- Use foil under your rack or tray. Cleaning those baked-on bits is a job for your worst enemy, honestly.
- Taste the seasoning before tossing it on. Too little salt? Just add more after baking, but too much? Yikes. (Actually, wait until they’re done… but, up to you.)
Baked Chicken Wing Questions I (Actually) Get Asked
- Can I use frozen wings?
- Yes, but thaw them first if you can—unless you love mystery water in your oven. Though, I admit, I’ve rushed and gone freezer-to-oven. They still cook, just take longer and don’t crisp up as much.
- How do I know when they’re done?
- When the juices run clear and they’re golden brown; or, if you’re fancy, 75°C (165°F) inside. I usually just pick the biggest wing and nip off a bit—chef’s privilege!
- Can I make these spicier/less salty/gluten-free?
- Totally! Swap seasonings around. Want them gluten-free? Just make sure your baking powder’s the proper type—it usually is, though I once got tricked by a weird brand.
- Is there a healthier version?
- Hmm, you could try using less oil or air-fry. But, baked already means you’re halfway there—unless you eat a dozen, in which case, well, join the club.
- Do they freeze well?
- After baking, yes! Reheat in a hot oven, not a microwave unless you like soggy wings. (Don’t tell anyone but I do zap leftovers at work; no judgment!)
So there you have it, mate—my baked chicken wings, with every oddball tip and detour that makes home cooking actually enjoyable. Hope you give these a go—and if you mess up, hey, you’ll probably still have something tasty.
Ingredients
- 2 pounds chicken wings, separated and tips removed
- 2 tablespoons olive oil
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
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2Pat the chicken wings dry with paper towels to remove excess moisture.
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3In a large bowl, toss the chicken wings with olive oil, garlic powder, paprika, salt, black pepper, onion powder, and cayenne pepper until evenly coated.
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4Arrange the seasoned wings in a single layer on the prepared baking sheet, leaving space between each wing.
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5Bake in the preheated oven for 40 minutes, flipping the wings halfway through, until golden brown and crispy.
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6Remove from the oven and serve hot, garnished with chopped parsley or your favorite dipping sauce if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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