Simple Seasoned Baked Chicken Wings
These Simple Seasoned Baked Chicken Wings are perfect for game day or snacking, offering that perfect balance of flavor and simplicity. Tossed with basic pantry spices and baked to crispy perfection, these wings deliver restaurant-quality results without the fuss or deep-frying mess.
Equipment
- Baking Sheet
- Wire Rack
- Mixing Bowl
- Meat thermometer
Ingredients
- 2 pounds chicken wings separated at joints (wing tips discarded)
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon garlic powder
- 1 tablespoon paprika sweet or smoked
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional, for heat
- 1 tablespoon baking powder the secret to crispy skin!
Instructions
- Pat the chicken wings thoroughly dry with paper towels. This crucial step removes excess moisture, allowing the wings to crisp up beautifully during baking.
- In a small bowl, combine garlic powder, paprika, onion powder, salt, black pepper, dried oregano, cayenne pepper (if using), and baking powder. Mix thoroughly to ensure even distribution of all spices.
- Place the dried wings in a large mixing bowl and drizzle with olive oil. Toss until wings are evenly coated. Add your seasoning mix and use your hands to massage the seasoning into every crevice. For best flavor absorption, let the wings marinate for 15-30 minutes at room temperature.
- Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack lightly with cooking spray. Arrange the wings in a single layer on the rack, ensuring they don't touch.
- Bake the wings for 25 minutes, then flip them over and continue baking for another 20-25 minutes until the skin is crispy and golden brown. The internal temperature should reach 165°F (74°C) when tested with a meat thermometer. For extra crispiness, broil for the last 2-3 minutes – but watch carefully to prevent burning!
Notes
For even better results, let the wings air-dry in the refrigerator for 1-2 hours before cooking if time permits. Research shows that properly dried wings crisp up to 40% better than those with residual moisture.
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat without losing crispiness, place wings on a wire rack in a 375°F oven for 10-15 minutes. Avoid microwaving, which makes them soggy.
Nutrition
Calories: 320kcalCarbohydrates: 2gProtein: 27gFat: 23gSodium: 610mgFiber: 0.5g
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