Baked Crispy Chicken Wings
Who doesn’t love Chicken Wings? But who loves to fry anything! UGH… I have finally found a very tasty way to bake chicken wings and boy do they fly off the plate.
The following has taken a few different times to perfect, but well worth it.
Ingredients
- 3-4 pounds chicken wings (I have 2 teenagers…so they go fast)
- 1.5 Tablespoon thyme
- 1.5 tablespoon onion powder
- 1.5 tablespoon garlic powder
- 1.5 teaspoon smoked paprika
- 1.5 teaspoon salt
- 1.5 teaspoon white pepper
Instructions
- Wash chicken wings and place them on a cookie sheet in a single layer , then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them, let the air dry them out. (If you are in a rush, or don’t have space…you can skip the 3 hours wait time.)
- When ready to bake , preheat oven to 425°.
- Place the chicken in a large bowl, with all the spices , then drizzle with vegetable oil .
- Line a baking pan with foil; top with a wire rack. Arrange chicken wings out in a single layer . While the chicken wings are baking oil will slowly drip to the bottom of the baking pan. The wire rack is the key as this allows for a crispy wing…
- Bake wings until cooked through and skin is crispy, about 45-50 minutes-rotate wings half way through-roughly 20 minutes .
- Remove and serve with your favorite chicken wing sauce. (No sauce needed as they taste amazing as is.)
