Description
Crispy and flavorful baked chicken wings seasoned with a fragrant blend of spices and herbs, perfect for a snack or appetizer. These wings are oven-baked to golden perfection, making them a healthier alternative to fried wings without sacrificing taste.
Ingredients
Scale
Chicken Wings
- 2 pounds of chicken wings
Marinade
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Seasoning Mix
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the chicken wings to achieve a crispy skin.
- Prepare Wings: In a large bowl, combine the chicken wings with olive oil and lemon juice. Toss the wings thoroughly so each piece is evenly coated with the marinade.
- Mix Seasonings: In a separate small bowl, combine kosher salt, ground black pepper, chili powder, garlic powder, ground mustard, cumin, smoked paprika, onion powder, dried basil, dried oregano, dried thyme, and dried rosemary. Stir to blend all the spices evenly.
- Season Wings: Sprinkle the seasoning mixture over the marinated chicken wings. Toss once again to ensure every wing is fully coated with the flavorful spice blend.
- Prepare for Baking: Arrange the seasoned chicken wings on a wire rack placed over a baking sheet lined with aluminum foil or parchment paper. This setup allows heat to circulate around the wings, promoting even cooking and crispy skin, while also simplifying cleanup.
- Bake Wings: Bake the wings in the preheated oven for 40 to 45 minutes. Check that the tips are crispy and verify the internal temperature reaches 165 degrees Fahrenheit using an instant-read thermometer to ensure they are fully cooked and safe to eat.
Notes
- For extra crispiness, you can flip the wings halfway through baking.
- Use a wire rack to elevate the wings for even heat circulation and crisper skin.
- Adjust chili powder to taste if you prefer less or more heat.
- Let wings rest for 5 minutes after baking before serving for juicier results.
- This recipe can be doubled easily for larger gatherings.
