Baked Chicken Wings Recipe

Chicken wings: The main protein for this dish, providing a juicy and tender base for the seasonings.

Olive oil: Helps to crisp up the skin and adds a rich, fruity flavor.

Salt: Enhances the overall taste of the wings.

Black pepper: Adds a touch of heat and complexity.

Garlic powder: Infuses the wings with a savory, aromatic flavor.

Paprika: Contributes a mild smokiness and vibrant color.

To achieve extra crispy chicken wings, pat them dry with paper towels before tossing them in olive oil and seasonings. Removing excess moisture helps the skin crisp up better during baking.

• chicken wings - Substitute with chicken drumettes: Drumettes have a similar texture and flavor profile, making them a suitable alternative for baked recipes.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, which works well for baking.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor that can enhance the dish.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and a similar smoky flavor, making it a good alternative.

• Allow the chicken wings to cool completely at room temperature before storing. This helps to prevent condensation, which can make the wings soggy.
• Transfer the cooled wings to an airtight container or a resealable plastic bag. If using a container, place a sheet of parchment paper between layers to prevent sticking.
• Store the wings in the refrigerator for up to 4 days. For longer storage, freezing is recommended.
• To freeze, arrange the wings in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about 1-2 hours, or until the wings are solid.
• Once frozen, transfer the wings to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.
• For best quality, consume frozen wings within 3 months. When ready to enjoy, thaw the wings in the refrigerator overnight.
• Reheat the wings in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy. You can also use an air fryer for a quicker reheating option.
• If you prefer a saucy finish, toss the reheated wings in your favorite barbecue sauce, buffalo sauce, or honey garlic glaze before serving.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the chicken wings on a baking sheet lined with parchment paper.
  3. Cover the wings with aluminum foil to prevent them from drying out.
  4. Heat for 15-20 minutes, flipping halfway through, until the wings are hot and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the chicken wings in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through, until the wings are heated through and crispy.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Microwave on high for 2-3 minutes, checking halfway through, until the wings are hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the chicken wings in the skillet and cover with a lid.
  4. Heat for 5-7 minutes, turning occasionally, until the wings are hot and crispy.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the chicken wings on the grill.
  3. Grill for 5-10 minutes, turning occasionally, until the wings are heated through and have a nice char.

• Oven: Used to bake the chicken wings at 400°F (200°C) to ensure they are cooked through and crispy.

• Baking sheet: A flat sheet used to hold the chicken wings while they bake in the oven.

• Parchment paper: Lining the baking sheet with this prevents the wings from sticking and makes for easy cleanup.

• Mixing bowl: Used to toss the chicken wings with olive oil and seasonings to ensure even coating.

• Tongs: Handy for flipping the chicken wings halfway through the baking process without burning your hands.

• Measuring spoons: Essential for accurately measuring the olive oil, salt, pepper, garlic powder, and paprika.

• Cooling rack: Optional but useful for letting the wings rest and maintain their crispiness after baking.

Preheat while prepping: Save time by preheating your oven as you prepare the chicken wings and mix the seasonings.

Use a large bowl: Toss the wings in a large bowl to ensure even coating with olive oil and spices, reducing the need for extra mixing time.

Line the baking sheet: Lining the baking sheet with parchment paper makes cleanup quicker and prevents sticking.

Batch cooking: If making a large quantity, consider using multiple baking sheets to cook all the wings at once, saving overall cooking time.