Baked Chicken Wings

Ingredients

• 80 ml (1/3 cup)soy sauce
• 30 ml (2 tablespoons)lime juice
• 30 ml (2 tablespoons)white wine vinegar
• 5 clovesgarlic, minced
• 15 ml (1 tablespoon)olive oil
• 10 ml (2 teaspoons)ground cumin
• 10 ml (2 teaspoons)sugar
• 5 ml (1 teaspoon)paprika
• 5 ml (1 teaspoon)chilli powder
• 2.5 ml (1/2 teaspoon)oregano
• 1.36 kg (3 pounds)chicken wings

Instructions

1. 1

   Mix the marinade

   Put all the marinade ingredients, except the chicken, in a large bowl. Whisk until combined.

2. 2

   Coat the wings

   Add the chicken and stir to coat it thoroughly. Cover and refrigerate for 4–24 hours.

3. 3

   Heat the oven

   Preheat the oven to 230°C (450°F).

4. 4

   Arrange the wings

   Line a baking sheet with foil and set a wire rack on top. Place the wings on the rack in a single layer.

5. 5

   Bake until golden

   Bake for 35–40 minutes, until the wings are golden brown. If you are not using a wire rack, turn them halfway through the cooking time.

6. 6

   Check and serve

   Once the wings are browned and cooked through, with an internal temperature of 74°C (165°F), take them out of the oven. Serve immediately with your favourite dipping sauce.

What are baked chicken wings?

Chicken wings are a familiar fixture of American casual dining and game-day food, often served with a dip. This version skips deep-frying and cooks the wings on a rack in a hot oven.

The marinade brings together savoury soy sauce, sharp citrus and vinegar, garlic, and earthy spices. Baking on a rack lets hot air reach the wings from below as well as above.

Nutrition and macros by portion

The nutrition label shows one serving as written: 316 calories, 24g protein, 4g carbs, 22g fat.

The chicken supplies most of the protein, while the olive oil contributes fat; the small amount of sugar and the marinade account for some of the carbohydrates. Pair a serving with vegetables and a modest portion of potatoes or another grain for a more rounded plate.

Why this marinade works

Soy sauce: It gives the marinade its savoury, salty base, so no extra salt is listed.

Lime and vinegar: Their acidity adds a bright counterpoint to the soy and spices.

Spices and garlic: Cumin, paprika, chilli powder, oregano and minced garlic build flavour across the wings.

Give the wings time to marinate

Marinating for 4–24 hours gives the chicken time to take on the mixture’s flavour. Keep the bowl covered in the fridge throughout.

Before baking, arrange the wings in one layer rather than piling them up. This helps them cook more evenly and brown instead of steaming against one another.

The rack and the bake

Rack: Set the wire rack securely over the foil-lined baking sheet, leaving a little space between the wings. The foil catches drips and makes the tray easier to clean.

No rack: Put the wings directly on the lined sheet and turn them halfway through baking, as directed. They may brown differently, so use the recipe’s colour and temperature cues to check for doneness.

Check for doneness

The recipe gives a baking time of 35–40 minutes at 230°C (450°F), but wing size and oven performance can affect the timing. Look for golden-brown skin and check that the thickest part of the chicken reaches 74°C (165°F).

Take care to keep the thermometer away from bone for a useful reading. Serve the wings as soon as they are cooked through.

Serving ideas

Serve the wings hot with your favourite dipping sauce, as the recipe suggests. A crisp salad or crunchy vegetables can add freshness alongside their savoury, spiced flavour.

For a fuller meal, pair them with a simple grain or potatoes. Put extra napkins on the table if serving them as finger food.

Recipe notes & tips

• Allow at least 4 hours for marinating, or prepare the wings the day before.
• Use a large bowl so you can coat the wings evenly without splashing the marinade.
• Arrange the wings in a single layer on the rack, with space between them.
• Line the baking sheet with foil to make tidying up easier.
• Check the thickest part of a wing with a thermometer and look for 74°C (165°F).

Variations

• Adjust the heat: Use less chilli powder for a milder batch.
• Add more lime: Serve with extra lime wedges for a brighter finish.
• Try a different dip: Offer a cooling dip alongside the hot wings.
• Make them a meal: Serve with potatoes and a crisp green salad.

Common mistakes to avoid

• Skipping the chill: Marinate for at least 4 hours so the wings have time to take on flavour.
• Crowding the rack: Spread the wings in one layer to help them brown evenly.
• Forgetting to turn them: If baking without a wire rack, turn the wings halfway through.
• Relying on colour alone: Check that the chicken reaches 74°C (165°F) as well as looking golden.
• Serving them later: The recipe calls for serving the wings immediately after baking.

How to store

Refrigerate leftover wings in a covered container and eat within 3–4 days. Reheat in an oven until piping hot; the skin may be less crisp after storage.

Frequently asked questions