Crispy Baked Chicken Wings

Ingredients

• 907–1,361 g (2–3 lb)chicken wings
• as neededolive oil
• to tastekosher salt and freshly ground black pepper
• to tastesauce of choice

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Prepare the tray

   Cover a rimmed baking sheet with foil and set a baking rack on top, ideally one that extends over the edges.

3. 3

   Trim the wings

   Separate each drummette from its flat wingette and discard the wing tips.

4. 4

   Season the chicken

   Put the wings in a large bowl and coat them with a generous drizzle of olive oil. Arrange them on the prepared rack, then season with kosher salt and freshly ground black pepper.

5. 5

   Bake and sauce

   Bake for 40–50 minutes, until golden and crisp. Toss the cooked wings with your favourite sauce.

What are baked chicken wings?

Chicken wings are a familiar American appetiser, often served with sauces and dips for sharing. This version uses the oven rather than deep-frying, with a rack that lets hot air circulate around the pieces.

The simple seasoning leaves room for different sauces, so you can make one batch and finish it in several ways.

Nutrition and macros by portion

The nutrition label shows one serving as written: 44 calories, 4g protein, 0g carbs, 3g fat.

The provided per-serving figures list 4 g of protein and 3 g of fat, with no carbohydrates; most of the protein comes from the chicken and the fat from the chicken and olive oil. Pair a portion with vegetables or another side to make the plate more substantial.

Why use a rack?

Airflow: setting the wings above the foil-lined tray helps expose more of their surface to the oven heat. A rack that sits securely over the rim is especially convenient.

Preparing the wings

Separate the pieces: cut at the joint between the drummette and the flat wingette. The recipe discards the tips, which are not needed for this platter.

Dry surface: if the wings are wet, pat them dry before adding oil; this helps avoid excess moisture on the rack.

Getting the texture right

Give the wings space: arrange them on the rack rather than piling them up, so the heat can reach the pieces evenly.

Check for crispness: bake for the stated 40–50 minutes, looking for golden colour and crisp skin. Oven performance and wing size can affect how quickly they reach that point.

Choosing a sauce

Sauce after baking: tossing the wings once they are cooked keeps the sauce from coating the rack throughout the bake. Use one favourite sauce or divide the batch among several choices.

For a platter: set out dips alongside the sauced wings so everyone can choose how much extra flavour to add.

Serving the platter

Serve the wings soon after tossing, while their skin is at its crispest. Add a selection of dips and sauces to make the platter easy to share.

Recipe notes & tips

• Use a large bowl so you can coat the wings evenly with the oil.
• Arrange the pieces in a single layer on the rack.
• Season the wings before baking so the salt and pepper coat them directly.
• Start checking for golden, crisp skin at the lower end of the stated baking time.
• Toss the wings with sauce after baking, just before serving.

Variations

• Several sauces: divide the cooked wings and toss each portion with a different sauce.
• Sauce on the side: leave the wings plain and let everyone dip them at the table.
• Pepper-forward seasoning: add extra freshly ground black pepper before baking.
• Milder platter: choose a mild sauce and offer stronger sauces separately.
• Crisp finish: serve the wings straight from the oven before tossing them with sauce.

Common mistakes to avoid

• Crowding the rack: stacked wings can cook unevenly; spread them out in a single layer.
• Saucing before baking: the sauce can coat the rack and affect the wings’ finish; toss the wings after they bake.
• Skipping the rack: wings sitting in the tray may not crisp as evenly; use the rack over the foil-lined sheet.
• Guessing by time alone: ovens and wing sizes vary; check for golden colour and crisp skin within the 40–50-minute range.
• Keeping the wing tips: the method calls for discarding them; remove them while separating the drummettes and flats.

How to store

Refrigerate leftover wings in a covered container within 2 hours and use within 3–4 days. Reheat in an oven until hot throughout; the skin may be less crisp after storage.

Frequently asked questions