Description
This classic Chicken Wings recipe delivers crispy, flavorful wings baked to perfection. Coated in a blend of spices and tossed in buffalo or barbecue sauce, these wings make a perfect appetizer or main dish that’s sure to impress.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings, split at joints and tips removed
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
Sauce
- 1/2 cup buffalo sauce, barbecue sauce, or sauce of choice (for tossing)
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment paper. Place a wire rack on top if available to help crisp the wings evenly.
- Dry and Season Wings: Pat the chicken wings dry with paper towels to remove excess moisture. In a large bowl, toss the wings with vegetable oil, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper if using, ensuring each piece is evenly coated.
- Arrange and Bake: Lay the wings out in a single layer on the prepared baking sheet or on the wire rack. Bake for 40 to 45 minutes, flipping the wings halfway through cooking, until they are golden brown and crispy.
- Warm the Sauce: While the wings are baking, gently warm your preferred sauce in a small saucepan over low heat or in the microwave to prepare for tossing.
- Toss and Serve: When the wings are done, transfer them to a large bowl and toss thoroughly with the warmed sauce until each wing is fully coated. Serve hot with ranch or blue cheese dressing, celery sticks, and extra sauce if desired.
Notes
- For extra crispy wings, refrigerate seasoned wings uncovered for 1–2 hours before baking.
- Air fryer and grill methods also work well—adjust cooking times accordingly.
- Use a wire rack during baking for better air circulation and crispiness.
