These Baked Chicken Wings are simple to make and full of flavor. They are seasoned to work perfectly with any dip or sauce you enjoy, we even like eating them as is. What sauce will you add to your wings?
Baked Chicken Wings
I love these Baked Chicken Wings! My husband and I usually disagree on the types of wings to make. I love the spice and buffalo is my favorite, the hotter the better. On the other hand, my husband is more of a mild BBQ kinda guy. I decided to make basic wings that taste amazing as is but can be paired with whatever sauce you want. It’s a great basic for those of you who can’t decide on a flavor.
Baked Chicken Wings Marinate:
For this recipe, I wanted to keep the marinate simple and classic. They taste amazing and can be served plain, with a sauce after cooking, or with dipping sauce. I started with an oil base and added in Worcestershire sauce. For seasonings I used;
- Garlic powder
- Onion powder
- Chili powder
- Brown sugar
Making Baked Chicken Wings:
One: Rinse and pat dry thawed chicken wings.
Two: Add chicken wings into a large freezer bag or large mixing bowl
Three: Place oil and Worcestershire sauce in a mixing bowl. Whisk in all remaining ingredients. Pour this over your chicken wings. Marinate overnight for best results or cook immediately.
Baking Chicken Wings:
To get a crispy wing you want to cook your wings at a high temp. I cooked mint at 400 degrees F for 40-45 minutes or until fully cooked. Time will vary deepening on the size of your chicken. Make sure to check the temperature of your larger wings before serving.
- Thawed Chicken: You want to start with thawed chicken. Cooking frozen chicken will end up in very soggy chicken and a lot of water at the bottom of your pan. I usually put mine in the fridge at least 24 hours before cooking to give them time to thaw.
- Rinse and Dry: When you are ready to bake your chicken rinse them with cold water and then pat dry using a paper towel.
- Baking Rack: I always find that my chicken wings bake the best when on a baking rack. This way they don’t get soggy or sit in any water. If you do not have a baking rack I would suggest you just turn your wings at least twice to make sure all sides cook evenly.
- Foil: This tip is just based on clean up. I always line mine in foil so I can roll it up and throw it away.
What can I serve with these wings?
- Roasted Red Potatoes
- Bacon Ranch Pasta Salad
- Cheesy Corn Casserole
- Roasted Brussel Sprouts
- Slow Cooker Green Beans
- 3 pounds chicken wings
- 1/4 cup vegetable oil
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Start with thawed chicken wings. Rinse and pat dry. Add chicken wings into a large freezer bag.
Place oil and Worcestershire sauce in a mixing bowl. Whisk in all remaining ingredients. Pour this over your chicken wings. Marinate overnight for best results or cook immediately.
Preheat oven to 400 degrees. Prepare a dish with aluminum foil. Pour chicken into the dish and bake for 40-45 minutes or until fully cooked. Time will vary deepening on the size of your chicken.