Description
Delicious and crispy baked chicken wings seasoned with a flavorful blend of spices including garlic powder, paprika, cumin, and cayenne. These wings are coated in oil and baked to perfection, making them a perfect appetizer or snack for gatherings and weeknight dinners.
Ingredients
Scale
Chicken Wings
- 2 lb. (900g) split chicken wings
Seasoning and Marinade
- 1/2 cup oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 teaspoon instant chicken stock (optional)
Instructions
- Prepare the Spice Mix: In a small bowl or shallow plate, combine garlic powder, onion powder, paprika, cumin, oregano, cayenne pepper, black pepper, salt, and instant chicken stock if using. Mix well to create a uniform spice blend.
- Coat the Chicken Wings: Place the chicken wings in a large salad bowl. Drizzle with 1/2 cup oil and sprinkle the prepared spice mix evenly over the wings. Toss thoroughly to ensure each wing is fully coated with oil and spices. For best flavor, allow the wings to rest for 30 minutes at room temperature or refrigerate overnight.
- Preheat the Oven: Preheat your oven to 450ºF (230ºC) and position the rack in the middle of the oven. This initial high heat will help start the crisping process.
- Arrange Wings on Baking Sheet: Line a rimmed baking sheet with foil or parchment paper for easy cleanup. Spread the coated chicken wings out in a single layer without overlapping to ensure even cooking.
- Bake the Wings: Place the baking sheet in the oven and immediately reduce the temperature to 340ºF (170ºC). Bake the wings for 50 minutes to 1 hour, flipping them halfway through the cooking time to promote even browning and crispiness.
- Rest and Serve: Once baked, carefully remove the wings from the oven and transfer the baking sheet to a cooling rack. Let the wings rest for 5 minutes; this step helps maintain their crisp texture. Garnish with lemon slices and cilantro if desired, then serve hot and enjoy!
Notes
- For extra crispy wings, flip the wings halfway through the baking time.
- Marinating overnight enhances the flavor but is optional.
- You can substitute the instant chicken stock with chicken bouillon powder or omit it completely.
- Line the baking sheet with foil or parchment for easier cleanup and to prevent sticking.
- This recipe is customizable with different spices to suit your taste preferences.
Nutrition
- Serving Size: 1 serving (approx. 4 wings)
- Calories: 320 kcal
- Sugar: 0.5 g
- Sodium: 350 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 90 mg
