Baked chicken wings

Ingredients

• 1.36–1.81 kg (3–4 lb)chicken wings
• 45–60 ml (3–4 tablespoons)dry spice rub (ingredients below)
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon)baking powder
• as neededcooking spray
• to tastechopped fresh parsley (optional, for garnish)
• 45 ml (3 tablespoons), packedlight brown sugar
• 7.5 ml (½ tablespoon)smoked paprika
• 7.5 ml (½ tablespoon)onion powder
• 7.5 ml (½ tablespoon)garlic powder
• 7.5 ml (½ tablespoon)kosher salt
• 5 ml (1 teaspoon)black pepper
• 5 ml (1 teaspoon)paprika
• 3.75 ml (¾ teaspoon)cumin
• 2.5 ml (½ teaspoon)mustard powder
• 2.5 ml (½ teaspoon)chilli powder
• 1.25 ml (¼ teaspoon)cayenne pepper

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C (400°F). Line a baking sheet with foil and set an oven-safe rack on top. Coat the rack with cooking spray.

2. 2

   Mix the rub

   Combine all the dry spice rub ingredients in a small bowl.

3. 3

   Dry the wings

   Pat the chicken wings dry with kitchen paper, then put them in a large bowl with the olive oil. Toss to coat them evenly.

4. 4

   Coat the wings

   Add the spice rub and baking powder to the bowl. Toss until the wings are coated.

5. 5

   Arrange on rack

   Place the wings on the rack in a single layer.

6. 6

   Bake until crisp

   Bake for 45 minutes, or until the wings are crisp, golden brown and cooked through. Sprinkle with parsley, then serve.

What are baked chicken wings?

Chicken wings are a familiar American party food, often served with a coating or seasoning and eaten by hand. This oven-baked version uses a sweet, smoky dry rub rather than a wet sauce.

The rack lets hot air move around the wings while they cook, helping the skin brown. Baking powder is included with the rub to support a crisp finish without deep-frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 522 calories, 34g protein, 12g carbs, 37g fat.

The wings provide most of the protein and fat, while the brown sugar contributes most of the carbohydrate; the olive oil adds further fat. For a more balanced plate, serve a portion with vegetables or salad alongside.

The sweet, smoky rub

Brown sugar: this brings sweetness and helps the spice mixture cling to the oiled wings. Keep it packed when measuring, as specified.

Smoked paprika and spices: smoked paprika gives the rub its smoky character, while garlic, onion, cumin and mustard powders add savoury depth. Cayenne and chilli powder provide the heat.

Why dry the wings?

Surface moisture can hinder browning, so pat the wings thoroughly with kitchen paper before adding the oil. The oil helps the dry seasoning adhere and coats the skin for baking.

Add the baking powder along with the rub and toss well so it is distributed over the wings rather than left in clumps.

Use a rack for even baking

Rack setup: place the oven-safe rack over a foil-lined baking sheet and spray it before arranging the wings. The foil catches drips, while the rack keeps the wings raised.

Spacing: arrange the pieces in one layer with a little room between them. If they are crowded, they are more likely to steam than brown.

Check colour and doneness

The recipe gives a baking time of 45 minutes at 200°C (400°F). Look for crisp skin and a golden-brown colour, as well as wings that are cooked through.

Ovens and wing sizes vary, so use the visual cues alongside the stated time. Add the parsley just before serving for a fresh finish.

Serving ideas

Serve the wings straight from the oven as a game-day snack or as the centre of a casual meal. Crunchy salad, coleslaw or vegetable sticks make a fresh contrast to the rich, seasoned skin.

For a more substantial plate, add potatoes, rice or another simple side. Keep any extra sauce on the side so the baked coating stays crisp.

Recipe notes & tips

• Pat the wings thoroughly dry before coating them.
• Measure the brown sugar packed into the spoon.
• Mix the rub evenly before adding it to the wings.
• Use an oven-safe rack and coat it with cooking spray.
• Leave space between wings so they brown rather than steam.
• Add parsley after baking, just before serving.

Variations

• More heat: increase the cayenne or chilli powder to taste.
• Milder rub: reduce or omit the cayenne pepper.
• Extra smoky flavour: increase the smoked paprika slightly.
• Herb finish: add another sprinkle of chopped parsley before serving.
• Serve with dip: offer a favourite dipping sauce on the side.

Common mistakes to avoid

• Wet wings: pat them dry before adding oil so the skin can brown.
• Uneven seasoning: toss thoroughly to distribute the rub and baking powder.
• Crowded rack: spread the wings out in one layer to avoid steaming.
• Unprepared rack: line the tray and spray the rack before adding the wings.
• Relying only on the timer: check that the wings are golden, crisp and cooked through.

How to store

Refrigerate leftover wings in a covered container for up to 3–4 days. Reheat in an oven until hot throughout; this helps the skin regain some crispness.

Frequently asked questions