Baked Chicken Wings Recipe

Chicken wings: The main protein for this dish, providing a juicy and tender base.

Olive oil: Helps to coat the wings and ensures they become crispy when baked.

Salt: Enhances the overall flavor of the wings.

Black pepper: Adds a mild heat and depth to the seasoning.

Garlic powder: Infuses the wings with a savory and aromatic flavor.

Paprika: Contributes a subtle smokiness and rich color to the wings.

To achieve extra crispy chicken wings, pat them dry with paper towels before coating them with olive oil and seasonings. Removing excess moisture helps the skin crisp up more effectively during baking.

• Chicken wings - Substitute with chicken drumettes: Drumettes have a similar texture and flavor, making them a great alternative for wings.

• Chicken wings - Substitute with cauliflower florets: For a vegetarian option, cauliflower florets can mimic the texture and hold up well to baking and seasoning.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil.

• Olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and has a high smoke point, making it a good alternative for baking.

• Salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, enhancing the overall taste.

• Salt - Substitute with sea salt: Sea salt can provide a slightly different texture and a more complex flavor profile compared to regular table salt.

• Black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can add a unique twist to the dish.

• Black pepper - Substitute with cayenne pepper: For those who like a bit of heat, cayenne pepper can add a spicy kick in place of black pepper.

• Garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense and aromatic flavor compared to garlic powder.

• Garlic powder - Substitute with onion powder: Onion powder can offer a similar depth of flavor and can be used if garlic powder is unavailable.

• Paprika - Substitute with smoked paprika: Smoked paprika can add a smoky flavor in addition to the mild heat and color of regular paprika.

• Paprika - Substitute with chili powder: Chili powder can provide a bit more heat and complexity, making it a good alternative to paprika.

• Allow the chicken wings to cool completely before storing. This helps prevent condensation, which can make the wings soggy.

• Transfer the cooled wings to an airtight container or a resealable plastic bag. If using a container, ensure it has a tight-fitting lid to maintain freshness.

• For added protection, you can wrap each wing individually in aluminum foil or plastic wrap before placing them in the container or bag.

• Store the wings in the refrigerator for up to 4 days. When ready to enjoy, reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy.

• To freeze the wings, place them on a baking sheet in a single layer and freeze for about 1-2 hours, or until solid. This prevents them from sticking together.

• Once frozen, transfer the wings to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.

• Frozen wings can be stored for up to 3 months. When ready to eat, thaw them in the refrigerator overnight.

• Reheat thawed wings in the oven at 375°F (190°C) for about 20-25 minutes, or until they are heated through and crispy. For extra crispiness, you can broil them for the last 2-3 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the chicken wings on a baking sheet in a single layer.
  3. Cover the wings with aluminum foil to prevent them from drying out.
  4. Heat in the oven for 15-20 minutes, or until they are warmed through and crispy.
  5. Remove the foil for the last 5 minutes if you want extra crispiness.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Place the chicken wings in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if they are heated through and crispy; if not, add a couple more minutes.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the chicken wings in the skillet and cover with a lid.
  4. Heat for 5-8 minutes, turning occasionally, until they are warmed through and crispy.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until warm.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the chicken wings on the toaster oven tray in a single layer.
  3. Heat for 10-15 minutes, flipping halfway through to ensure even heating.
  4. Check for crispiness and warmth before serving.

• Oven: Used to bake the chicken wings at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine the chicken wings with olive oil, salt, black pepper, garlic powder, and paprika.

• Baking sheet: Provides a flat surface to place the chicken wings in a single layer for even cooking.

• Tongs: Useful for flipping the chicken wings halfway through the baking process.

• Measuring spoons: Ensures accurate measurement of the olive oil, salt, black pepper, garlic powder, and paprika.

• Cooling rack: Allows the chicken wings to cool slightly after baking, ensuring they remain crispy.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

Preheat the oven early: Start preheating your oven before you begin prepping the chicken wings to save time.

Use a large mixing bowl: A large bowl makes it easier to toss the wings and ensures even coating with olive oil and spices.

Line the baking sheet: Use parchment paper or aluminum foil to line your baking sheet, making cleanup quicker.

Batch cooking: If you have more than 2 lbs of chicken wings, cook them in batches to ensure they bake evenly and become crispy.

Prep ahead: Mix the spices and chicken wings the night before and store them in the fridge to save time on the day of cooking.