Baked Chicken Wings

Baked Chicken Wings Recipe

This recipe yields approximately 2-4 servings, depending on appetite (about 2-3 pounds of wings).

Prep time: 15 minutes

Cook time: 40-50 minutes

Ingredients:

• 2-3 pounds chicken wings (whole, or separated into drumettes and wingettes)

• 1-2 tablespoons olive oil or other cooking oil

• 1-2 teaspoons salt (or to taste)

• 1 teaspoon black pepper (or to taste)

• Optional seasonings (choose one or a combination):

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tablespoon paprika (smoked or sweet)

  • 1 tsp of baking powder

  • 1 tsp corn starch

  • 1 teaspoon cayenne pepper (for heat)

• Optional sauce (for tossing after baking):

  • Buffalo sauce

  • BBQ sauce

  • Honey mustard sauce

  • Teriyaki sauce

  • Garlic Parmesan

Equipment:

• Large mixing bowl

• Large baking sheet

• Parchment paper or aluminum foil (optional, for easier cleanup)

• Meat thermometer

• Wire rack

Instructions:

1. Preheat oven: Preheat your oven to 425°F

2. Prepare the wings: Rinse the chicken wings under cold water and pat them thoroughly dry with paper towels. This step is crucial for crispy skin.

3. Season the wings: In the large mixing bowl, toss the dried chicken wings with the olive oil, salt, and pepper. If using, add your chosen optional seasonings and toss to coat evenly.

4. Arrange on baking sheet: Line the baking sheet with parchment paper or aluminum foil for easier cleanup, if desired. Arrange the chicken wings in a single layer on the baking sheet, ensuring they are not overcrowded. This allows for even cooking and crisping.

5. Bake: Place the baking sheet in the preheated oven and bake for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the wing, avoiding the bone. For crispier skin, you can broil them for the last 2-3 minutes, watching carefully to prevent burning.

6. Sauce (optional): If you want saucy wings, remove them from the oven and place them in a clean bowl. Pour your desired sauce over the wings and toss to coat evenly.

7. Serve: Serve the baked chicken wings immediately with your favorite dipping sauces (ranch, blue cheese, etc.) and side dishes like celery and carrot sticks.

8. Dry the wings thoroughly: This is the most important step for achieving crispy skin.

9. Use baking powder (optional): Toss the wings with 1 tablespoon of baking powder (not baking soda) along with the seasonings. This helps to draw out moisture and promotes crispiness.

10. Bake at a higher temperature: 425°F helps to crisp the skin.

11. Use a wire rack: Place a wire rack on top of the baking sheet. This allows air to circulate around the wings, resulting in crispier skin on all sides.

12. Don't overcrowd the pan: Overcrowding will steam the wings instead of baking them. Use two baking sheets if necessary.

13. Broil for the last few minutes: Keep a close eye on the wings while broiling to prevent burning.

Enjoy your delicious homemade baked chicken wings!