Roasted Chicken Wings (Printable version)

Crispy, golden chicken wings seasoned with spices and roasted for a flavorful snack or meal.

# What You'll Need:

→ Chicken

01 - 2.6 lbs chicken wings, separated at joints, tips removed

→ Marinade

02 - 2 tbsp olive oil
03 - 1 ½ tsp salt
04 - 1 tsp freshly ground black pepper
05 - 1 ½ tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - ½ tsp cayenne pepper (optional)
09 - 2 tbsp lemon juice

→ Garnish

10 - 2 tbsp chopped fresh parsley
11 - Lemon wedges

# How to Prepare:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top if available for crispier wings.
02 - Combine olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and lemon juice in a large mixing bowl.
03 - Add chicken wings to the marinade and toss thoroughly until evenly coated.
04 - Place wings in a single layer on the wire rack or directly on the prepared baking sheet, ensuring they do not touch.
05 - Roast in the oven for 35 to 40 minutes, turning the wings halfway through until golden brown and crispy.
06 - Remove wings from the oven and let rest for 5 minutes.
07 - Garnish with chopped parsley and serve with lemon wedges as desired.

# Expert advice:

01 -
  • The marinade does all the work while you catch up on laundry or scroll through your phone.
  • Every bite has that satisfying crunch without a single drop of frying oil splattered on your stove.
  • You can dial the heat up or down depending on whos eating, so everyone stays happy.
02 -
  • Drying the wings with paper towels before you marinate them is the difference between crispy skin and rubbery disappointment.
  • Crowding the pan traps moisture, so give each wing its own space even if it means using two trays.
  • Flipping them halfway through isnt optional, it keeps the bottoms from getting soggy while the tops brown.
03 -
  • A wire rack is worth the extra dish to wash because it lets heat hit the wings from all angles.
  • If youre making a double batch, use two separate trays instead of stacking the wings, or theyll steam instead of roast.
  • Taste a wing before you serve them all, and if you want more salt or heat, you can always sprinkle a little extra on the finished batch.

Go Back