Description
This recipe for baked chicken wings offers a flavorful and crispy alternative to traditional fried wings. Marinated in a blend of aromatic spices and baked to perfection, these wings are juicy inside with a wonderfully crisp skin. Ideal as a snack or appetizer, they are easy to prepare and perfect for gatherings or a tasty weeknight treat.
Ingredients
Scale
Chicken Wings
- 2 lb. (900g) split chicken wings
Spice Mix
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 teaspoon instant chicken stock (optional)
Other
- 1/2 cup oil
Instructions
- Prepare the Spice Mix: In a small bowl or shallow plate, combine garlic powder, onion powder, paprika, cumin, oregano, cayenne, black pepper, salt, and instant chicken stock if using. Mix well to create a uniform spice blend.
- Coat the Chicken Wings: Place the chicken wings in a large salad bowl. Drizzle with the oil, then sprinkle the prepared spice mix over the wings. Toss thoroughly to ensure every wing is evenly coated with the oil and spices. Allow the wings to rest for 30 minutes at room temperature, or for best flavor, refrigerate and marinate overnight.
- Preheat the Oven: While the wings are marinating, preheat your oven to 450ºF (230ºC) and position the rack in the middle of the oven.
- Arrange Wings for Baking: When ready to bake, line a rimmed baking sheet with foil or parchment paper for easy cleanup. Spread the wings out in a single layer on the baking sheet, ensuring they are not overcrowded to promote even cooking and crispiness.
- Bake the Wings: Place the baking sheet with wings into the preheated oven. Immediately reduce the temperature to 340ºF (170ºC) and bake for 50 minutes to 1 hour. For even cooking and browning, you may flip the wings halfway through the baking time.
- Rest and Serve: Carefully remove the baking sheet from the oven and transfer it to a cooling rack. Let the wings rest for 5 minutes; this step helps the skin firm up and retain crispiness. Garnish with lemon slices and fresh cilantro if desired, then serve hot and enjoy!
Notes
- Marinating the wings overnight enhances the flavor and tenderness significantly.
- You can line the baking sheet with foil or parchment paper for easier cleanup.
- Flipping the wings halfway through baking promotes even cooking and browning.
- If you prefer spicier wings, increase the cayenne pepper slightly.
- Serve with dipping sauces like ranch, blue cheese, or a spicy buffalo sauce for variety.
Nutrition
- Serving Size: 3-4 wings
- Calories: 280
- Sugar: 0.3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 22g
- Cholesterol: 85mg
