Crispy Baked Chicken Wings with a Flavorful Spice Mix Recipe
These baked chicken wings are crispy, flavorful, and easy to make without frying. Perfect for game day, weeknight dinners, or any time you crave delicious wings with a touch of smoky and sweet seasoning.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Chicken Wings
- 2 pounds chicken wingettes or a combination of wingettes and drumettes, defrosted if frozen
- 3 tablespoons vegetable oil
Seasoning Mix
- 2 tablespoons light brown sugar
- 1 tablespoon ground paprika
- 1 teaspoon smoked paprika (optional; substitute with more ground paprika if omitted)
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ⅛ teaspoon ground cumin (optional)
- 1 pinch cayenne pepper (optional)
Other
- Cooking spray
Instructions
- Prep: Preheat your oven to 400°F (200°C). Line a large sheet pan with aluminum foil and place an oven-safe wire rack on top of the foil. Coat the rack thoroughly with cooking spray to prevent sticking.
- Prepare chicken: Pat the 2 pounds of chicken wingettes dry very well using paper towels. Removing excess moisture helps the wings get crispy in the oven.
- Oil chicken: Place the dried chicken wings into a large bowl and add 3 tablespoons of vegetable oil. Toss well to coat each wing evenly with the oil, which helps the seasoning stick and promotes crispiness.
- Season: In a small bowl, mix together 2 tablespoons light brown sugar, 1 tablespoon ground paprika, 1 teaspoon smoked paprika, ¾ teaspoon salt, ¾ teaspoon garlic powder, ¾ teaspoon onion powder, ⅛ teaspoon ground cumin, and a pinch of cayenne pepper if using. Sprinkle this seasoning blend evenly over the chicken wings and toss gently to coat every piece thoroughly.
- Bake: Arrange the seasoned chicken wings in a single layer on the prepared wire rack. Bake in the preheated oven for 40 to 45 minutes until the wings are crispy, golden brown, and cooked through. Remove from the oven and serve immediately for the best texture and flavor.
Notes
- Patting the chicken wings dry is key to achieving crispy skin.
- Use cooking spray liberally on the rack to prevent wings from sticking.
- Adjust cayenne pepper to your desired spice level or omit if you want a milder flavor.
- If smoked paprika is not available, increase the amount of regular ground paprika to substitute.
- Serving immediately after baking ensures they stay crispy.
- Leftovers can be refrigerated and reheated in the oven for best results.
