Oven-Baked Chicken Wings are a crispy, juicy, and flavourful snack or meal option that can rival any deep-fried version. Perfect for parties, game nights, or family dinners, these wings come out golden and crunchy from the oven without all the excess oil. With a simple seasoning blend and the right baking technique, you’ll achieve that irresistible crispy skin and tender meat every time!
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken wings (split into flats and drumettes) | 2 lbs (about 900g) |
| Olive oil or melted butter | 2 tbsp |
| Baking powder (aluminum-free) | 1 tbsp |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Garlic powder | 1 tsp |
| Paprika | 1 tsp |
| Onion powder | ½ tsp |
| Chili flakes or cayenne pepper (optional for heat) | ½ tsp |
Instructions
- Preheat the Oven:
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top.
Season the Wings:
In a large bowl, mix the wings with olive oil. Combine baking powder, salt, pepper, garlic powder, paprika, onion powder, and chili flakes in a small bowl. Sprinkle the mixture over the wings and toss until evenly coated.
Arrange for Baking:
Place the wings in a single layer on the rack, making sure they’re not touching each other.
Bake the Wings:
Bake for 40–45 minutes, turning halfway through, until golden brown and crispy.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 2 g |
| Sodium | 450 mg |
| Cholesterol |
(Values may vary based on portion size and sauce choice.)
Variations
- Spicy Asian Wings: Toss baked wings in soy sauce, sesame oil, and sriracha.
- Garlic Parmesan Wings: Coat with butter, minced garlic, and grated Parmesan.
- Sweet Chili Wings: Combine sweet chili sauce with a touch of lime juice.
- Storage & Reheating
- Store: In an airtight container for up to 3 days in the refrigerator.
- Reheat: In the oven at 375°F (190°C) for 10–12 minutes to regain crispiness.
