Baked Chicken Wings Recipe

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

Olive oil: Helps to coat the wings and ensures they become crispy when baked.

Salt: Enhances the natural flavors of the chicken and other ingredients.

Black pepper: Adds a mild heat and depth of flavor to the wings.

Garlic powder: Provides a savory, aromatic element that complements the chicken.

Paprika: Adds a smoky, slightly sweet flavor and a beautiful color to the wings.

For extra crispy chicken wings, pat them dry with paper towels before coating them in olive oil and seasonings. Removing excess moisture helps the wings achieve a better crisp in the oven.

• chicken wings - Substitute with chicken drumettes: Drumettes have a similar texture and flavor, 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, making it a good replacement for olive oil in baking.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can enhance the flavor of the wings similarly to regular salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different color, which can be useful for aesthetic purposes.

• garlic powder - Substitute with onion powder: Onion powder offers a similar depth of flavor and can be used in the same quantity as garlic powder.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat but can provide a similar smoky flavor to paprika. Adjust the quantity to taste.

• Allow the chicken wings to cool completely before storing. This helps maintain their texture and prevents condensation, which can make them soggy.

• Place the cooled wings in an airtight container or a resealable plastic bag. If using a container, ensure it has a tight-fitting lid to keep out air and moisture.

• For added protection, you can wrap each wing individually in aluminum foil or plastic wrap before placing them in the container or bag. This is especially useful if you plan to store them for an extended period.

• Label the container or bag with the date so you can keep track of how long they’ve been stored. Properly stored baked chicken wings can last in the refrigerator for up to 4 days.

• To freeze, arrange the cooled wings in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the wings are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the wings to a resealable freezer bag or an airtight container. Remove as much air as possible from the bag before sealing to prevent freezer burn.

• Label the bag or container with the date. Frozen chicken wings can be stored for up to 3 months for the best quality.

• When ready to reheat, thaw the wings in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave.

• To reheat, preheat your oven to 375°F (190°C). Arrange the wings on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until they are heated through and crispy. You can also use an air fryer for a quicker reheating option, setting it to 375°F (190°C) for about 10 minutes.

• For an extra burst of flavor, consider brushing the wings with a bit of olive oil or your favorite sauce before reheating. This can help revive their crispy texture and add a fresh layer of taste.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange 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, or until the wings are heated through and crispy.
  5. Remove the foil for the last 5 minutes if you want extra crispiness.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Place the chicken wings in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and heat for an additional 2-3 minutes if necessary.

• 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 5-8 minutes, turning occasionally to ensure even heating.
  5. Remove the lid for the last 2 minutes to allow the wings to crisp up.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Check the wings and heat in 30-second intervals until they are heated through.
  5. Note: This method may not retain the crispiness as well as other methods.

• Oven: Used to bake the chicken wings at a consistent temperature of 400°F (200°C).

• Baking sheet: A flat surface to arrange the chicken wings in a single layer for even cooking.

• Parchment paper: Lining the baking sheet to prevent the wings from sticking and to make cleanup easier.

• Mixing bowl: A large bowl to combine and toss the chicken wings with the olive oil and seasonings.

• Tongs: Useful for turning the chicken wings halfway through the baking process to ensure they cook evenly.

• Measuring spoons: To accurately measure the olive oil, salt, black pepper, garlic powder, and paprika.

• Cooling rack: Optional but helpful for letting the wings cool slightly after baking, ensuring they stay crispy.

Preheat the oven early: Start preheating your oven while you prepare the chicken wings to save time.

Use pre-cut parchment paper: Having pre-cut parchment paper ready will speed up the process.

Mix spices in advance: Combine salt, black pepper, garlic powder, and paprika ahead of time to streamline seasoning.

Use a large mixing bowl: A larger bowl makes it easier to toss the wings evenly with the olive oil and spices.

Line up the wings efficiently: Arrange the wings on the baking sheet in a single layer quickly to ensure even cooking.