Description
Crispy and flavorful oven-baked chicken wings coated in a delicious blend of spices and a hint of sweetness from brown sugar. This easy recipe delivers juicy wings with a perfectly seasoned crust, ideal for a satisfying appetizer or main dish.
Ingredients
Scale
Chicken Wings
- 1 pound chicken wing portions
Seasoning Mix
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon chili powder
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to crisp the wings during baking.
- Prepare the Wings: Pat the chicken wing portions dry with paper towels to remove excess moisture, which helps achieve a crispy texture when baked.
- Mix the Seasoning: In a large mixing bowl, combine olive oil, brown sugar, garlic powder, onion powder, ground mustard, paprika, salt, chili powder, and red pepper flakes (if using). Stir well to create a uniform spice mix.
- Coat the Wings: Add the chicken wings into the seasoning mixture and toss thoroughly to ensure each piece is evenly coated with the spice blend.
- Arrange for Baking: Place the coated wings in a single layer on a baking sheet lined with parchment paper or a baking rack to allow air circulation around the wings for even cooking.
- Bake the Wings: Bake in the preheated oven for 35-40 minutes, turning the wings halfway through to promote even browning and crispiness.
- Check Doneness: Confirm that the internal temperature of the wings reaches at least 165°F (74°C) for safe consumption. The skin should be golden brown and crispy.
- Serve and Enjoy: Remove wings from the oven, let them cool slightly, then serve as an appetizer or main dish with your favorite dipping sauces.
Notes
- For extra crispiness, place the wings on a wire rack over the baking sheet so air can circulate underneath.
- You can adjust the chili powder and red pepper flakes based on your preferred spice level.
- Patting the wings dry before seasoning is important for achieving crispy skin.
- Leftover wings can be reheated in the oven to retain crispiness rather than microwaving.
