Baked Chicken Wings
Baked Chicken Wings are seasoned with oil, salt, and pepper and baked with a simple method that yields crispy results without the hassle of deep-frying!
Servings: 24 wings
Hot Honey Lemon Pepper Sauce
Preheat the oven to 300°F. Open the package of wings and use paper towels2 to pat dry and pull as much water out of the wings as possible.
Then, add the wings to a large bowl (I LOVE these ones the lid makes it easy to toss and coat!) with vegetable oil, salt, and pepper and toss until fully coated.
Line a large lipped baking sheet with aluminum foil3 and then insert a wire rack4 on top of the foil.
Spray the wire rack with cooking spray5 and arrange the wings in a single layer on the rack.
Bake at 300° for 30 minutes and then increase the oven temperature to 425°F and bake for another 30 minutes.6
While the wings are cooking, prepare your sauce of choice. For either of the recipes listed above, the ingredients just need to be heated in a small saucepan until slightly reduced and hot.7
Remove wings from the oven and place them in a clean bowl with the sauce and toss to coat. Enjoy immediately for the best results.8
- It is best to use fresh wings for this recipe because there’s less initial moisture to worry about.
- You want to remove as much moisture from the chicken as possible before baking. Excess water in the chicken will create steam and prevent the skin from crisping up. We take care of this by patting down the wings with paper towels before prepping.
- This doesn’t really have anything to do with the chicken itself and is more for easy cleanup! but lining your pan before adding the wire rack will save you from some scrubbing.
- You don’t want to bake chicken wings directly on the pan because the bottoms will remain soggy or potentially stick to the pan. Baking them on a wire rack similar to how you would bake bacon allows the air to circulate around the wings to create a crispy skin. This is the baking sheet and wire rack combo I use.
- It’s super important that you spray down your wire rack with cooking spray before adding the chicken so that it doesn’t stick. Yes, the chicken is already coating in oil, but better safe than sorry, amirite?
- It’s very important that you start baking the chicken at a low heat so that the fat can render and drip off of the chicken (thanks to the wire rack setup) and that you turn the heat up for the last half of baking to get that crispy skin!
- Nutritional information is an estimate that does not include sauce. The Hot Honey Sauce will add about 16 calories per wing and the Hot Sauce will add about 5 calories per wing.
- To Reheat Wings: Preheat your oven to 350 degrees F and place cold wings on a parchment-lined baking sheet and allow them to sit at room temperature for 15 minutes. Bake for 5 to 6 minutes in the oven, then flip the wings and bake for another 5 to 6 minutes.
Calories: 124kcal | Carbohydrates: 1g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 183mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg