Enjoy perfectly crispy oven-baked chicken wings without deep frying. These flavorful wings come out golden, crunchy on the outside, and tender inside—making them a top choice for game day, family dinners, or party snacks. With simple pantry spices and a hot oven, you can create restaurant-style wings that are packed with bold flavor and satisfying crunch.
DIRECTIONS
Cut chicken wings at the joints and remove tips if needed. Preheat oven to 425°F. Make sure wings are fully thawed and pat them completely dry using paper towels for extra crispiness. In a large plastic bag, combine flour, paprika, garlic salt, black pepper, and cayenne pepper. Shake well to mix, then add wings and toss until evenly coated. Line a large baking sheet with foil and melt butter on the surface for easy cleanup. Place wings on the pan and turn to coat in butter. Bake for 30 minutes, flip the wings, then bake for another 15 minutes or until crispy, golden, and fully cooked.
INGREDIENTS (US UNITS)
1/3 cup flour
1 tablespoon paprika
1 teaspoon garlic salt
1 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper
3 tablespoons butter
10 chicken wings (tips removed)
READY IN
1 hour 5 minutes
INGREDIENTS COUNT
7
SERVES
4
The Source of this recipe is food.com