Crispy Chicken Wings are baked, not fried and are full of flavor! The perfect chicken wings for game day! Toss them in your favorite sauce for the perfect crispy chicken wings!
3lbs.chicken wings (I like a mix of wings and drums)see notes
2 to 3tbspcanola oil, vegetable oil (or olive oil)*use enough to make sure the wings are covered evenly in oil
1tbspkosher/coarse salt*if you want the wings seasoned more double the amount
1tbspblack pepper*if you want the wings seasoned more double the amount
Instructions
Preheat oven to 400 degrees. Place an oven safe wire rack on the baking sheet. *you can line your baking sheet with foil for easier clean up if you like.* adjust your oven rack as needed so the wings will cook in the center of the oven on the middle rack.
Using a paper towel, pat the wings to get them as dry as possible. Place them in a bowl.
Drizzle canola oil over the wings and toss to make sure they are evenly covered.
Mix your kosher salt and pepper together. Sprinkle the salt and pepper over the wings with oil and toss gently. Try and get the wings as evenly covered with the salt and pepper as you can.*you can sprinkle each wing individually with the salt and pepper blend to get them more evenly covered if desired.
Line the wings up on the wire rack, trying to make sure they are not too close together on the pan for even cooking and so the hot air can circulate around each wing. *You can also bake the wings in batches if you don't have enough room all at once on the wire rack.
Place the wings in the oven. Bake for 25 to 30 minutes. Flip the wings and bake for another 25 to 30 minutes.
After the 50 to 60 minutes of baking, keep the wings in the oven and turn the oven to broil. Let the wings broil for about 1 to 2 minutes, then flip them over and let them broil for another 1 to 2 minutes or until they get crispy and browned to your liking. Watch them closely… they could be done much faster on broil than you think!Remove from the oven when done.
After the wings have baked and broiled, toss the wings in your favorite sauce, or enjoy them without sauce!
We love our wings dipped in ranch or bleu cheese dressing.
Notes
This recipe calls for 3 lbs. of wings. The amount of wings you get in 3 lbs. will vary. I usually get about 20-25 wings, this is a mix of wings and drums.You need an oven safe wire rack to ensure the wings get crispy. The rack lifts them off the pan to let the heat cook them evenly on all sides. You don't have to use a wire rack, but I recommend it. If not using a wire rack, use parchment paper on your pan or spray your pan with cooking spray so your wings do not stick to the pan. The wings will stay good in your fridge for up to 3 days and can be reheated in the microwave or in the oven. To reheat in your oven, bake them at 400 degrees just until heated through.
Nutrition information is automatically calculated and should only be used as an approximation.