Crispy and Juicy Oven-Baked Chicken Wings
These are some great baked wings.
Servings 4
Calories 513kcal
Equipment
- Aluminum Foil or silicone mat
Ingredients
For the wings
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- kosher salt to taste
- freshly ground black pepper to taste
- Your favorite wing sauce to taste
Instructions
For the wings
- Preheat your oven to 425 F.
- Line a large baking sheet with foil.
- Lightly spray the foil with non-stick spray.
- Place into a large bowl and drizzle with the oil. Toss or turn to coat well.
- Combine the garlic powder, paprika, salt and pepper and sprinkle over the wings. Toss or turn to coat.
- Transfer the wings to the baking sheet.
- Bake in the oven for 45 minutes, turning once.
- If desired, place the wings under the broiler for 2-3 minutes to brown slightly. NOTE: This only applies if you are using aluminum foil. DO NOT put silicone mats under the broiler.
- Remove wings and transfer to a large bowl. Drizzle with the sauce and toss to coat. Click here for our guide on how to sauce your wings.
- Serve.
Notes
Serve with your favorite dipping sauce on the side, if desired.
Substitute smoked paprika for a smoky flavor.
Add cayenne (a teaspoon or so) for a little heat.
If you'd rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.
Nutrition
Calories: 513kcal | Carbohydrates: 1g | Protein: 42g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 229mg | Potassium: 376mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 595IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg