Description
This recipe for Baked Chicken Wings offers a flavorful, crispy, and healthy alternative to fried wings. Coated in a blend of aromatic herbs and spices, the wings are baked to perfection, delivering crispy skin and tender meat. Perfect as a delicious appetizer or game-day snack, these wings are easy to prepare and bursting with zesty, smoky flavors.
Ingredients
Scale
Chicken Wings
- 2 pounds of chicken wings
Marinade and Seasoning
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it is hot enough to crisp the wings while cooking through.
- Prepare Wings: In a large bowl, combine the chicken wings with olive oil and lemon juice, tossing them thoroughly to coat each piece evenly.
- Mix Seasonings: In a separate small bowl, mix together kosher salt, black pepper, chili powder, garlic powder, ground mustard, cumin, smoked paprika, onion powder, dried basil, dried oregano, dried thyme, and dried rosemary until well combined.
- Season Wings: Sprinkle the seasoning mixture over the coated chicken wings. Toss the wings thoroughly to evenly distribute the spice blend over each wing.
- Arrange on Rack: Place the seasoned wings on a wire rack set atop a baking sheet lined with aluminum foil or parchment paper. This setup allows heat circulation for crispier wings and easier cleanup.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until the wing tips are crispy and an instant-read thermometer inserted into the thickest part of the wing reads 165°F (74°C).
Notes
- Using a wire rack allows air circulation around the wings, which helps achieve crispy skin without frying.
- Adjust the chili powder according to your preferred spice level.
- Ensure wings are patted dry before coating with oil for best crispiness.
- Rest wings for 5 minutes after baking to allow juices to redistribute for juicier meat.
- Check internal temperature with an instant-read thermometer to ensure food safety.
