Classic Baked Chicken Wings (Printable version)

Tender, golden-baked chicken wings seasoned with smoky spices and a touch of cayenne for extra heat.

# What you need:

→ Chicken

01 - 2.2 pounds chicken wings, separated into flats and drumettes

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 ½ teaspoons garlic powder
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon cayenne pepper (optional)

→ Garnish (optional)

08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 lemon, cut into wedges

# How To:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil and place an oven-safe wire rack on top.
02 - Thoroughly pat the chicken wings dry with paper towels to ensure crispiness.
03 - In a large mixing bowl, toss the wings with olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and cayenne pepper until evenly coated.
04 - Place the wings in a single layer on the prepared wire rack.
05 - Bake for 40 minutes, flipping the wings halfway through, until they are golden-brown and crispy.
06 - Remove from the oven and garnish with fresh parsley. Serve with lemon wedges as desired.

# Expert Advice:

01 -
  • No messy deep frying means your kitchen stays clean and you avoid the oil-splatter cleanup nightmare.
  • These wings get genuinely crispy outside while staying juicy inside, which sounds impossible until you try it.
  • Minimal hands-on time lets you prep and then relax while the oven does the work.
  • The spice blend is bold enough to satisfy, but flexible enough to dial up or down based on who's eating.
02 -
  • Drying the wings before seasoning is the difference between crispy and soft—I learned this by making them twice and wondering why the second batch failed until I realized I'd skipped the paper towels that time.
  • Flipping halfway through ensures even browning and prevents the bottom side from steaming against the pan.
  • The wire rack is worth hunting down; it's the reason these don't end up with a soggy bottom.
03 -
  • If you have time, let the seasoned wings air-dry in the fridge for an hour before baking—the extra dryness cranks up the crispiness another level.
  • Separate the flats and drumettes with sharp kitchen shears or a knife before cooking; they cook more evenly when they're not stuck together.

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