Crispy Baked Chicken Wings
Oven-baked chicken wings seasoned with a paprika and brown sugar rub for crispy, flavorful results.
Servings: 4 servings
Ingredients
- 3 pounds chicken wings
- 3 tablespoons paprika
- 2 tablespoons light brown sugar
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper optional
Instructions
- Preheat the oven to 200°F (95°C). Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top.
- Pat the 3 pounds of chicken wings dry with paper towels and place them in a large bowl.
- In a small bowl, combine 3 tablespoons paprika, 2 tablespoons light brown sugar, 1 tablespoon salt, 1/2 tablespoon black pepper, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and 1/4 teaspoon cayenne (if using).
- Sprinkle the seasoning mixture evenly over the wings and rub thoroughly so each piece is coated. Arrange the wings in a single layer on the wire rack.
- Bake at 200°F for 1 hour and 15 minutes.
- Turn the wings, increase the oven temperature to 250°F, and bake for another 1 hour and 15 minutes.
- Turn the wings again, raise the oven to 300°F, and bake for an additional 30 minutes until the skin is crisp and browned.
- Remove from the oven and serve warm or at room temperature.
Equipment
- rimmed baking sheet
- wire cooling rack
- Aluminum Foil
- Large Bowl
- small bowl
- Measuring spoons
- Tongs
Notes
- You can bake wings whole or separate into drumettes and wingettes.
- Try a simple salt-and-pepper seasoning and toss in sauce during the last 30 minutes for different flavors.
- Dry wings thoroughly before seasoning to help them crisp.
- Store extra wings in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover wings in a 350°F oven for about 12 minutes, flipping once.
- Cooked wings can be frozen up to 3 months; thaw overnight in the fridge before reheating.