Simply bake them in a 400°F oven for 40 minutes. If you want them extra-crispy, leave them in a warm oven for 30-60 more minutes. Wings are my favorite part of the chicken. The ratio of juicy meat to crispy skin is perfect, more so than any other chicken part, including chicken drumsticks and crispy baked chicken thighs. I prefer to bake wings in the oven instead of frying them because baking is a hands-off approach, much easier than frying, and the wings are just as good as fried ones. They have wonderfully crispy skin and delightfully juicy meat.
Ingredients
Instructions
More Chicken Wing Recipes
Recipe Card
Fresh chicken wings: I usually buy them in trays labeled as “party wings.” As discussed below, using whole wings in this recipe is fine. Butter: I use salted butter in this recipe. Unsalted butter works, too. To season: Kosher salt, black pepper, garlic powder, and paprika. Toss the wings in melted butter (or liberally spray them with oil) and sprinkle them with spices. Arrange them on a rimmed baking sheet fitted with a wire rack, or skip the rack and use parchment paper. If you want them extra-crispy, lower the oven temperature to 170°F and keep the wings in the oven for 30-60 more minutes. Here’s what they look like after 30 extra minutes in a warm oven: Serve them immediately, on their own, or with ranch dressing or blue cheese dressing. But if you lower the oven to 170°F and keep them in the oven for 30 more minutes, they will become browned and crispy:
Roasted asparagus Roasted carrots Broccoli tots Cauliflower tots Roasted mini peppers Roasted cabbage Jicama fries
They also pair well with salads, including cucumber salad, tomato salad, and coleslaw - as shown in the photo below: You can also freeze the leftovers. Place the cooked wings in freezer bags and freeze them for up to three months. Thaw them overnight in the fridge, then reheat them.
