$10.35 RECIPE / $3.45 SERVING
We’re in the thick of “food season,” as I refer to it.
Thanksgiving came first, followed by Christmas, and now it’s time for New Year’s Eve and FOOTBALL! These Baked Chicken Wings are easy to make, deliciously crispy, and can be eaten plain or with your favorite sauce.
I want to provide you with some homemade snacks so you don’t feel tempted to order in while watching your team play on game day.
HOW TO MAKE CRISPY BAKED CHICKEN WINGS
Cornstarch-coated chicken wings bake up extra crispy. Chicken wing fat combines with cornstarch to generate extra-crispy skin.
Instead of only using cornstarch to coat the chicken wing, I’ve started using both cornstarch and a small amount of oil.
When you add a little oil to the chicken wings, they brown and crisp up much more evenly, which is excellent if you’re serving them plain. It’s also much less oily and time-consuming than deep-frying.
CHICKEN WINGS SEASONING
For the recipe below, I made a simple spice that isn’t too heavy, therefore it can go with whatever sauce or dip you serve with the wings.
If you want to make the wings even more flavorful, double the spices specified in the recipe below. If you want to try a different seasoning, use 1-2 tablespoons of any of the following seasonings:
- Ranch seasoning
- Old bay seasoning
- Cajun seasoning
- Italian seasoning (with or without Parmesan)
- Steak seasoning
- Lemon pepper seasoning
- Jerk seasoning
I don’t know about you, but my favorite part about eating chicken wings is the wonderful sauces.
There are so many fantastic alternatives for wing sauce, whether you plan to coat the wings in it or just serve it on the side for dipping. Sauces for chicken wings include the following:
- Buffalo sauce
- Teriyaki sauce
- Honey mustard sauce
- Sweet chili sauce
- Jerk sauce
- BBQ sauce
- Peanut sauce
CHICKEN WINGS: WHAT TO SERVE
Fresh vegetables make a lovely contrast to the crispy chicken wings. Fresh celery and carrots are often used, however, I also believe fresh broccoli, cauliflower, or grape tomatoes would be delicious.
Plus, dipped in the same sauces as your wings, vegetables are usually delicious (ranch, honey mustard, etc.).
Spicy Chex Mix, Hot Corn Dip, Chorizo Cheese Dip, Cowboy Caviar, and Spinach Artichoke Dip are all great additions to your appetizer platter.
BAKED CHICKEN WINGS
- 1 Tbsp. cornstarch ($0.03)
- 1/2 tsp paprika ($0.05)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp garlic powder ($0.05)
- 1/4 tsp onion powder ($0.03)
- 1/8 tsp cayenne pepper ($0.03)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1/2 tsp salt ($0.03)
- 1 Tbsp. cooking oil ($0.08)
- 2.5 lbs. chicken wings or drumettes ($9.98)
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Combine cornstarch, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt in a small mixing bowl.
- Place the wings in a basin after they have been well dried. Drizzle the cooking oil over the wings and toss to coat. Toss again with the cornstarch-seasoning combination.
- Place wire cooling racks on top of a baking sheet lined with parchment paper for easy cleanup. Place the seasoned chicken wings on the wire racks, leaving enough space between them.
- Bake the wings for 30 minutes, after that rotate them and bake for another 20-25 minutes, or until the desired browning is obtained (this will depend on the size of your wings).
- Serve immediately with a dipping sauce of your choice!
- Serving: 4 wings
- Calories: 895 kcal
- Carbohydrates: 3 g
- Protein: 70 g
- Fat: 65 g
- Sodium: 665 mg
- Fiber: 1 g
STEP-BY-STEP INSTRUCTIONS FOR BAKED CHICKEN WINGS
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). 1 tablespoon cornstarch, 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon cayenne pepper, 1/4 teaspoon freshly cracked pepper, and 1/2 teaspoon salt in a small bowl
- Chicken drumettes or wings, 2.5 lbs. Toss the fried chicken with 1 tablespoon of cooking oil in a mixing bowl. Toss again with the cornstarch-seasoning combination. Toss again with the cornstarch-seasoning combination.
The wings are now coated in a light combination of oil, cornstarch, and spice that will bake into a tasty and crispy coating.
- To make cleanup easier, cover a baking sheet in parchment paper. On top of that, put two wire cooling racks.
- Place the seasoned chicken on top of the wire racks, leaving room between each wing (if they’re too close together, they won’t get as crispy).
- Preheat the oven to 400 degrees F and roast the chicken wings for 30 minutes before flipping. Cook for 20-25 minutes more, or until desired browning is attained.
- Serve with fresh vegetables and dipping sauces.