Description
This baked chicken wings recipe delivers crispy, flavorful wings with a perfect blend of garlic, smoked paprika, and herbs. Easy to prepare and oven-baked to golden perfection, these wings make a tasty appetizer or main dish with optional chili flakes for a spicy kick and fresh parsley garnish.
Ingredients
Scale
Chicken Wings
- 10 chicken wings
Seasoning Mixture
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 teaspoon chili flakes (optional for heat)
Garnish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it for easy cleanup and to prevent sticking.
- Dry the Wings: Use paper towels to pat the chicken wings dry completely to ensure they crisp up well during baking.
- Prepare Seasoning: In a large bowl, mix olive oil with garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, salt, pepper, and optional chili flakes to create a flavorful coating.
- Coat the Wings: Add the dried wings to the seasoning bowl and toss thoroughly until each wing is evenly coated with the spice mixture.
- Arrange on Sheet: Place the seasoned wings in a single layer on the prepared baking sheet, ensuring they are not crowded to promote even cooking and crispiness.
- Bake: Bake the wings in the preheated oven for 25-30 minutes, flipping them halfway through the cooking time to ensure both sides crisp up perfectly.
- Check Doneness: Check that the wings have reached an internal temperature of 165°F (75°C) and have a crispy exterior.
- Garnish and Serve: Sprinkle chopped fresh parsley over the wings for a fresh finish before serving, if desired.
Notes
- Make sure to pat the wings dry; moisture will prevent crispiness.
- Use a meat thermometer to check for safe internal temperature to avoid undercooking.
- For extra crispy wings, broil for the last 2-3 minutes but watch carefully to prevent burning.
- Adjust chili flakes amount to control the heat level.
- Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days.
