Baked Chicken Wings

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Chicken wings are a real classic. Hard to eat just one, and so satisfying to dip in a variety of sauces. We definitely can’t resist ordering them when we’re out, because who can say no to a plate of deep-fried chicken wings? But once we discovered that they’re so easy (and much better for you than deep frying!) to bake up a batch at home, we make them often for weeknight dinners because they’re not just an appetizer. So whether it’s a Game Day or a Tuesday, there’s no better time to make a big batch of quick bake chicken wings!


2½ teaspoons kosher salt

½ teaspoon pepper freshly cracked black

1½ teaspoons garlic powder

1½ teaspoons paprika (or smoked paprika)

¼ teaspoon cayenne

3 pounds chicken wings or drumettes

3 tablespoons butter, melted


Preheat the oven to 425°F with a rack in the center position. Line a rimmed sheet pan with foil and set a cooling rack on top.

In a large bowl, mix together the salt, pepper, garlic powder, paprika, and cayenne. Add the chicken and toss until they’re fully coated.

Arrange the chicken wings, skin-sides down, on the cooling rack. Using a pastry brush, brush the wings with half of the melted butter. Flip the wings over and brush with the remaining butter. Bake for 45-50 minutes, or until the chicken is a deep golden-brown and the skin is crispy.


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