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Baked Chicken Wings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 269 reviews
  • Author: Bertha
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

This recipe for baked chicken wings offers a flavorful and crispy alternative to fried wings. Coated in a vibrant spice mix with garlic, onion, paprika, cumin, and a touch of cayenne for heat, these wings are marinated in oil and spices, then baked low and slow to tender perfection with a crispy finish. Perfect as a snack or appetizer, they’re easy to prepare and ideal for gatherings or everyday meals.

Ingredients

Scale

Chicken Wings

  • 2 lb. (900g) split chicken wings

Spice Mix

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon instant chicken stock (optional)

Other

  • 1/2 cup oil (vegetable or olive oil preferred)

Instructions

  1. Prepare the spice mix: In a small bowl or shallow plate, combine the garlic powder, onion powder, paprika, cumin, oregano, cayenne, black pepper, salt, and optional instant chicken stock until well mixed.
  2. Marinate the wings: Place the chicken wings in a large salad bowl. Drizzle with the oil, then sprinkle the prepared spice mix over the wings. Toss thoroughly to ensure each wing is evenly coated with the oil and spice mixture. For best flavor, let the wings rest for 30 minutes at room temperature or refrigerate overnight.
  3. Preheat the oven: Preheat your oven to 450ºF (230ºC) and position the oven rack in the middle to ensure even cooking.
  4. Arrange wings for baking: Line a rimmed baking sheet with foil or parchment paper for easy cleanup. Spread the marinated chicken wings out in a single layer, making sure they don’t touch to ensure crispiness.
  5. Bake the wings: Place the baking sheet in the oven and immediately reduce the temperature to 340ºF (170ºC). Bake for 50 minutes to 1 hour, flipping the wings halfway through cooking to promote even browning and crispness.
  6. Rest and serve: Remove the wings from the oven carefully and transfer the baking sheet onto a cooling rack. Let the wings rest for 5 minutes to help them maintain their crisp texture. Garnish with lemon slices and cilantro if desired, and serve hot.

Notes

  • Marinating overnight intensifies the flavor and tenderizes the wings.
  • Using a rimmed baking sheet helps catch drippings and prevents mess in the oven.
  • Flipping the wings half-way through baking promotes even cooking and crispiness.
  • Adjust cayenne pepper to control spiciness according to your preference.
  • Instant chicken stock powder is optional but adds a subtle savory depth to the seasoning.
  • Allowing wings to rest after baking helps keep them crispy.

Nutrition

  • Serving Size: 3-4 wings (approximately 113g)
  • Calories: 280 kcal
  • Sugar: 0.5 g
  • Sodium: 450 mg
  • Fat: 20 g
  • Saturated Fat: 5.5 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0.5 g
  • Protein: 22 g
  • Cholesterol: 85 mg

Find it online: https://grannyeats.com/baked-chicken-wings-recipe/