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Baked crispy chicken wings perfect for holidays, game days, or any day.
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Baked Crispy Chicken Wings

Ridiculously crispy on the outside, tender and juicy on the inside, and oh-so-flavorful! And the best part? Guilt-free indulgence. Plus, you now have another finger-licking good chicken wings recipe for your collection.
Course Appetizer, Main
Cuisine Caribbean
Diet Gluten Free
Prep Time 5 minutes
Cook Time 50 minutes
Chill time 3 hours
Total Time 3 hours 55 minutes
Servings 6
Calories 285kcal
Author Imma

Ingredients

  • 3 pounds chicken wings
  • 1 tablespoon thyme
  • 1 teaspoon salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon white pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon bouillon powder (or replace with salt)
  • Vegetable oil

Instructions

  • Wash chicken wings and place them on a cookie sheet in a single layer, then let them sit in the fridge for at least 3 hours or, preferably, overnight. Don't cover them because you want them to dry well.
  • When ready to bake, preheat the oven to 425°F/218℃.
  • Place the chicken wings in a large bowl with all the spices, then drizzle with vegetable oil. Mix until the wings are well coated.
  • Line a baking pan with foil, and top with a wire rack. Arrange chicken wings in a single layer. (While the chicken wings are baking, the oil will slowly drip to the bottom of the baking pan.)
  • Bake wings until cooked through and the skin is crispy (45-50 minutes), rotating them halfway through (right around 20 minutes in).
  • Take them out of the oven and serve them with your favorite chicken wing sauce.

Notes

  • Add ⅛-¼ teaspoon of baking powder to your spice mix before seasoning your wings. It helps the wings brown beautifully and get crispy.
  • For extra crispiness, broil your baked chicken wings until the skin is golden brown. (Keep an eye out so they don't burn.)
  • Flip the wings at least once while baking to keep them crispy.
  • The whole chicken is cheaper, so sometimes I buy 3-4 whole chickens when they're on sale. Then I cut them up and freeze them in freezer baggies. Legs and thighs in one, boneless-skinless breasts in another, and chicken wings in another. Then I make a rich, nutritious chicken broth with the rest. Yum!
  • Please keep in mind that nutritional information is a rough estimate and can vary significantly based on

Nutrition

Serving: 4wings | Calories: 285kcal | Carbohydrates: 3g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 566mg | Potassium: 238mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 469IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg