I love chicken! And this crispy baked chicken wings recipe is so awesome. The wings come out so flavorful and it is so hard to just eat a couple of them.
You can never go wrong serving a plate of crispy baked chicken wings for a game day party, board game get-together, family event, etc. Count on them going fast, so you may want to make lots of them.
Chicken is something I have always enjoyed eating, ever since I was little. While deep-fried seems to be more popular, oven-baked chicken is more and more popular because it is healthier. Either way, chicken is awesome. These crispy baked chicken wings are super easy to make with just a handful of ingredients and easy cleanup. If I can do it, you can do it. Let’s get started!
Ingredients
- 10 to 12 wings thawed, and dried
- 1/3 cup of all-purpose flour 40g
- 1 tsp. of salt 5g
- 1 tsp. of garlic powder 5g
- 1 tsp. of ground black pepper 5g
- 1 Tbsp. of paprika 15g
- 1/2 tsp. of cayenne pepper or chili powder for some heat, I leave it out, I am a wimp (2g)
- 3 Tbsp. of butter 45g
Instructions
Preheat the oven to 425 F/218 C. Take thawed chicken wings and pat them dry with paper towels. Leave the skin on, or you can remove it if you like.
Mix together all the dry ingredients, the flour, salt, garlic powder, paprika, pepper, etc. in a large bag or bowl. You can just shake the bag to mix them.
Use tongs to place the chicken wings in the bag and then shake the bag to coat them evenly with the dry mixture. Or place them in the large bowl with a lid and shake the bowl. Or just stir them in the bowl.
Melt the butter and pour half of it on a sheet pan lined with parchment paper or a silicone baking mat. Then place the chicken about an inch apart from each other on the pan. Bake on the middle rack for 30 minutes. Turn them over and bake for an additional 15 minutes until nice and crispy.
Optionally, you can baste the wings with a sauce like a barbecue sauce, and then bake them.
Remove the wings from the oven and allow them to cool for 5 to 10 minutes before serving them. Enjoy!
Print the FULL recipe here on my website.
Watch the video tutorial here: 