Baked Chicken Wings Recipe

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

Olive oil: Helps to crisp up the wings and adds a subtle richness.

Salt: Enhances the overall flavor of the wings.

Black pepper: Adds a touch of heat and depth to the seasoning.

Garlic powder: Infuses the wings with a savory, aromatic flavor.

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

To achieve 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 are similar in size and texture to wings, making them a suitable alternative.

• 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 soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• garlic powder - Substitute with onion powder: Onion powder can offer a similar depth of flavor, though it will have a slightly different taste.

• paprika - Substitute with chili powder: Chili powder can provide a similar color and a bit of heat, adding a different but complementary flavor to the dish.

• Allow the chicken wings to cool completely at room temperature 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. Ensure you remove as much air as possible to maintain freshness.
• Store the container or bag in the refrigerator if you plan to consume the wings within 3-4 days. For longer storage, place them in the freezer.
• If freezing, arrange the wings in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the wings to a freezer-safe container or resealable plastic bag. Label with the date to keep track of storage time.
• To reheat refrigerated wings, preheat your oven to 375°F (190°C). Place the wings on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• For frozen wings, preheat your oven to 400°F (200°C). Bake the wings directly from the freezer for 25-30 minutes, turning halfway through, until they are hot and crispy.
• Alternatively, you can reheat the wings in an air fryer. Set the air fryer to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.
• Avoid microwaving the wings, as this can result in a rubbery texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°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. Heat for about 15-20 minutes, or until they are warmed through and the skin is crispy again.
  5. Remove the foil for the last 5 minutes if you want extra crispy wings.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°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.
  4. Check to make sure the wings are heated through and enjoy the extra crispy texture.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking halfway through.
  4. If they are not heated through, continue microwaving in 30-second intervals until warm.

• 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. Cook for about 5-7 minutes, turning occasionally, until they are heated through and the skin is crispy.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the chicken wings on the grill grates.
  3. Grill for about 5-10 minutes, turning occasionally to ensure even heating.
  4. Remove from the grill once they are heated through and have a nice char.

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

• Baking sheet: Provides a flat surface to spread out the chicken wings in a single layer for even cooking.

• Parchment paper: Prevents the chicken wings from sticking to the baking sheet and makes for easy cleanup.

• Mixing bowl: Used to toss the chicken wings with olive oil and seasonings to ensure they are evenly coated.

• Tongs: Handy for turning the chicken wings halfway through the baking process without burning your fingers.

• Measuring spoons: Ensures accurate measurement of the olive oil, salt, pepper, garlic powder, and paprika.

• Cooling rack: Allows the chicken wings to rest and cool slightly before serving, ensuring they remain crispy.

• Oven mitts: Protects your hands when handling the hot baking sheet.

Preheat while prepping: Save time by preheating your oven while you prepare the chicken wings and seasonings.

Use a large bowl: Toss the wings in a large bowl to ensure even coating with olive oil and spices.

Line the baking sheet: Use parchment paper to line your baking sheet for easy cleanup.

Turn all at once: Use tongs to turn all the wings at the halfway mark to ensure even cooking.

Rest before serving: Let the wings rest for a few minutes to lock in the juices and enhance flavor.