Crispy Oven Baked Chicken Wings
Crispy Oven-Baked Chicken Wings are golden, tender, and full of flavor! The skin is crispy, the meat is juicy, and the recipe requires minimal effort. Choose to bake or broil to make this perfect weeknight dinner or appetizer to share.
Servings: 2
Calories: 520kcal
Equipment
- 1 knife
Ingredients
- 1½ lbs chicken wings (flats and drumettes)
- 1½ tablespoon olive oil
- 1 tablespoon lemon juice
- 1½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ tablespoon Italian flat leaf parsley finely chopped, for garnish
Instructions
Baking Instructions
- Preheat oven to bake - Place the rack in the middle of the oven and heat the oven to 400°F.
- Prepare chicken - Add olive oil, lemon juice, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.1½ tablespoon olive oil, 1 tablespoon lemon juice, 1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, 1½ lbs chicken wings
- Bake chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 40-50 minutes, turning the wings over halfway through. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
- Enjoy or toss in sauce - Remove the chicken wings from the oven and garnish with parsley. Enjoy as is or transfer to a clean mixing bowl and toss with your favorite sauce. We recommend warming up your sauce before tossing the wings so they stay hot. Transfer to a clean serving platter and serve immediately.½ tablespoon Italian flat leaf parsley
Broiling Instructions
- Preheat oven to boil - Place the rack in the middle of the oven and heat the oven to broil on high.
- Prepare chicken - Add olive oil, lemon juice, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.1½ tablespoon olive oil, 1 tablespoon lemon juice, 1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, 1½ lbs chicken wings
- Broil chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 10-14 minutes, turning halfway through. Make sure to quickly remove the baking sheet and close the oven door when you turn the wings over to avoid the hot air from escaping. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
- Enjoy or toss in sauce - Remove the chicken wings from the oven and garnish with parsley. Enjoy as is or transfer to a clean mixing bowl and toss with your favorite sauce. We recommend warming up your sauce before tossing the wings so they stay hot. Transfer to a clean serving platter and serve immediately.½ tablespoon Italian flat leaf parsley
Video
Notes
Storage
- Refrigerate leftover chicken wings in an air-tight container for up to 3 days. In order to reheat the wings, reheat them in the oven at 300°F until warm. You can also freeze the wings in a freezer safe bag for up to 2 months.
- Pat the chicken wings dry with a paper towel to remove excess moisture and increase crispiness.
- To ensure the wings are fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- Everybody has a different oven. If you like crispier skin, cook the chicken in the broiler for a couple extra minutes until the skin reaches your desired crispiness.
Nutrition
Calories: 520kcal | Carbohydrates: 5g | Protein: 34g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 1618mg | Potassium: 373mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 853IU | Vitamin C: 6mg | Calcium: 210mg | Iron: 3mg