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This crispy whole chicken wings dish is perfect when you want bold flavor with little effort. It uses simple pantry spices and a no-fuss method that yields juicy meat and a golden skin. Great for gatherings or just a weeknight craving.
I made this for a last-minute game night and everyone devoured them straight off the tray. Now I always keep whole wings stocked in the freezer.
Ingredients
- Whole chicken wings: provide tender meat and crispy edges when baked whole
- Olive oil: helps the skin crisp and carries flavor across the surface
- Sea salt and black pepper: create a strong base layer for seasoning
- Garlic and onion powder: add deep savory notes and classic aroma
- Dried basil and oregano: bring a touch of herbal flavor that complements poultry
- Smoked paprika: adds subtle smokiness that mimics grilled wings
- Cayenne pepper: gives a mild kick but can be adjusted to taste
- Brown sugar: offers a hint of sweetness to balance the spice mix
Step-by-Step Instructions
- Make the Spice Rub:
- In a bowl combine salt pepper garlic powder onion powder basil oregano paprika cayenne and optional brown sugar until evenly mixed
- Dry the Chicken:
- Pat the chicken wings thoroughly with paper towels to remove moisture which helps the skin crisp up during baking
- Oil the Wings:
- Brush both sides of each wing with olive oil ensuring full coverage for even crisping and seasoning adherence
- Season Generously:
- Sprinkle the spice mixture over the wings on all sides pressing lightly to help it stick
- Arrange on Pan:
- Place wings in a single layer on a large baking sheet making sure they do not touch or overlap
- Bake Until Crisp:
- Cook in a preheated oven at 400 degrees Fahrenheit for 35 to 40 minutes flipping once halfway through until wings are golden and cooked to 165 degrees internal temperature
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You Must Know
I love using smoked paprika in this because it gives the illusion of grilling without needing to fire anything up. One time my nephew walked into the kitchen thinking I had barbecued these outdoors.
Storage Tips
Cool wings completely then store in an airtight container in the fridge for three to five days. Reheat covered in foil at 350 degrees for 10 minutes or uncovered for extra crispiness. Freeze in a single layer then transfer to bags for up to three months.
Ingredient Substitutions
Avocado oil can be swapped for olive oil with equally crispy results. If avoiding sugar use a sugar-free sweetener or skip it altogether. Regular paprika works if smoked isn’t available but you’ll lose a little depth.
Serving Suggestions
Serve as is with ranch buffalo or blue cheese dipping sauces. Add a side of raw vegetables like celery or bell peppers or make it a full meal with a creamy cucumber salad or roasted air fryer vegetables.
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Cultural Context
Whole wings often get overlooked for their smaller separated parts but keeping them whole creates less waste and more juicy texture. Baked wings have become a healthier alternative to fried versions often found in American sports bar fare.
Frequently Asked Questions About Recipes
- → Can I use separated wings instead of whole?
Yes, you can use wingettes and drumettes. Just follow the same seasoning and method.
- → How do I get the skin extra crispy?
Dry the wings thoroughly and consider adding 1 tsp baking powder per pound to the seasoning mix.
- → Can I make these in an air fryer?
Yes, bake at 400°F for about 20 minutes, flipping halfway through for even crispiness.
- → How should I store leftovers?
Cool completely and store in the fridge up to 5 days or freeze for 3 months.
- → What sauces go well with these wings?
Try them with blue cheese, ranch, or buffalo sauce for extra flavor and dipping fun.
- → Is the brown sugar necessary?
No, it's optional. You can skip it or use a sugar-free sweetener for a low-carb option.