Crispy, flavorful baked chicken wings, fresh out of the oven – doesn’t that sound delicious right about now? Sure does to me!
Well, if you don’t feel like cooking at the moment, there’s always later. Like before sitting down to binge watch Tiger King, or as a party appetizer … when hosting in-person events are no longer taboo. (For now, virtual dinner parties will have to do.)
Last week, I baked up some wings to snack on while we watched Onward. Disney/Pixar always tugs at the heartstrings.
Here’s the recipe I’ve used and continued to refine these past few years. Save it for later!
SERVINGS: 2-3 (0.5-1 lb per person)
- 2 lb whole chicken wings
- Cooking spray (PAM does the trick)
- 1/3 cup flour (I use Bob’s Red Mill almond flour)
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp kosher salt
- 2 tsp dried oregano
- 2 tsp ground black pepper
- 2 tsp chili powder
- 2 tsp cayenne pepper
- 1 tsp cumin
Preheat oven to 400°F. Prepare baking sheet with a layer of aluminum foil (if preferred) and by spraying it down with cooking spray.
Prepare chicken wings by cutting whole pieces into wing tip, wingette, and drummette. (Great instructions can be found here.) If they were purchased pre-cut, skip this step. Pat dry the wings thoroughly with paper towels.
Mix all dry ingredients in a gallon-sized storage bag. Once mixed, add chicken wings to the bag, seal it, and shake well so that the breading sticks to all sides of the wing parts. (It’s like Shake ‘n Bake, but tastier!)
Place wing parts top side down on the baking sheet.
Make sure the spacing between each wing is as even as possible, and bake for 20 minutes. Flip and bake for another 15 minutes to crisp up the skin.
Remove the wings from the baking sheet and serve with your choice of dipping sauce. I use a blend of Daisy Sour Cream and Crystal Hot Sauce.
Is there anything you do differently with your wings? Let me know in the comments!