An easy step by step guide on how to make crispy chicken wings in the oven, simply baked, without frying them, the kind that are moist on the inside with extra crispy skin on the outside.
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
15Chicken Wingsorganic (tips discarded)
1/2tbspSpanish paprika (sweet or smoked)
1tspsea saltto taste
freshly cracked black pepper to taste
Pat the chicken wings dry very well with paper towels. Arrange them on a tray, preferably in a single layer and place them in the refrigerator to air dry overnight, or at least for a few hours. (This step is crucial to get rid of the extra moisture and obtain that crispy wings exterior we are after.)
Preheat your oven to 450”F for at least 20 minutes. Makes sure the oven temperature actually reached 450”F before baking the wings.
Bring the wings to room temperature and let them rest on the kitchen counter while your oven is heating up, for at least 20 minutes. Pat the wings dry again with paper towels to remove any extra moisture.
Line your largest roasting pan with aluminum foil. Place an oven proof cooling rack on top.
In a mixing bowl combine the olive oil, black pepper, sea salt and paprika. Toss the wings to coat well in the oil and spice mix, then place them skin side down on the cooling rack without touching each other.
Bake the wings for 15 minutes at 450”F then flip them over without letting the heat escape from the oven. Bake them an additional 15 minutes until crispy golden brown all over. Serve hot with your favorite dipping sauces.
If you are making lots of wings, make sure to split them between two or more trays in the oven as to not overcrowd them.