Description
Crispy Baked Chicken Wings are a perfect appetizer or snack, featuring tender and juicy wings coated in a flavorful blend of butter, garlic, paprika, and kosher salt, then baked to golden perfection for a satisfying crunch without deep frying.
Ingredients
Scale
Chicken Wings
- 3 pounds chicken wings, split, tips removed
Seasoning
- 2 tablespoons butter, melted
- 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon of any other salt)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (or smoked paprika)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (204°C). Line two rimmed baking sheets with foil and place wire racks on top to allow air circulation around the wings for even cooking.
- Coat Wings: In a large bowl, toss the chicken wings with melted butter until well coated. Arrange the wings evenly on the wire racks placed on the baking sheets. Sprinkle the wings with kosher salt, black pepper, garlic powder, and paprika to season thoroughly.
- Bake: Bake the wings in the preheated oven for about 40 minutes or until they are nicely browned and crispy on the outside. For extra crispiness, reduce the oven temperature to 170°F (77°C) after initial baking and continue baking for a longer time to dry out the skin further.
- Serve: Remove the wings from the oven and serve hot. They pair wonderfully with blue cheese or ranch dressing for dipping.
Notes
- You can substitute butter with olive oil spray for a lighter option.
- This recipe works well with whole wings if preferred.
- Adjust cooking time depending on your oven’s temperature accuracy.
- Store leftovers in the fridge for 3-4 days, and reheat in a 350°F oven for best results.
- Cooked wings can be frozen in bags for up to three months. Thaw in the fridge before reheating.
