Oven Baked Chicken Wings Recipe

Chicken wings: The main protein of the dish, providing a juicy and tender texture when baked.

Olive oil: Helps to coat the wings and ensures they become crispy in the oven.

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

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

Garlic powder: Infuses the wings with a rich, savory taste.

Paprika: Contributes a smoky flavor and vibrant color to the wings.

For 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, making them a great alternative for wings.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable 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 but with a slightly different flavor profile, which can be interesting.

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

• paprika - Substitute with chili powder: Chili powder adds a bit more heat and complexity, making it a good alternative to paprika.

• Allow the chicken wings to cool completely before storing. This helps prevent condensation, which can make the wings 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 maintain freshness.
• For added protection, wrap the wings in aluminum foil or plastic wrap before placing them in the container or bag.
• Store the wings in the refrigerator for up to 4 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispy texture.
• To freeze, arrange the cooled wings on a baking sheet in a single layer and place them in the freezer for about 1-2 hours. This prevents them from sticking together.
• 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 their freshness.
• Frozen wings can be stored for up to 3 months. When ready to eat, thaw them in the refrigerator overnight.
• Reheat the thawed wings in the oven at 375°F (190°C) for about 20-25 minutes, or until they are heated through and crispy.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover chicken wings on a baking sheet lined with parchment paper.
  3. Cover the wings with aluminum foil to prevent them from drying out.
  4. Bake for 15-20 minutes, or until the wings are heated through 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 to ensure even reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the chicken wings in the skillet and cover with a lid.
  3. Cook for 5-8 minutes, turning occasionally, 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 retain moisture.
  3. Microwave on high for 2-3 minutes, checking halfway through to ensure even heating.

• Oven: Used for baking 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 olive oil and seasonings.

• Tongs: Useful for flipping the chicken wings halfway through the baking process.

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

• Serving platter: A dish to serve the hot and crispy chicken wings once they are done baking.

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

Use pre-cut parchment paper: Buy pre-cut parchment paper to quickly line your baking sheet.

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

Batch preparation: Prepare multiple batches of chicken wings at once and freeze them for future use.

Use a large mixing bowl: A larger bowl makes it easier to toss the wings and coat them evenly, speeding up the process.