Description
These baked chicken wings are crispy, flavorful, and perfectly seasoned with a blend of garlic, onion, paprika, cumin, and other spices. Marinated in oil and a spice mix, then baked at a moderate temperature to achieve juiciness inside and crispiness outside. Ideal for a tasty appetizer or main dish, garnished optionally with lemon slices and cilantro for an extra fresh touch.
Ingredients
Scale
Chicken Wings
- 2 lb. (900g) split chicken wings
Spice Mix
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 teaspoon instant chicken stock (optional)
Other Ingredients
- 1/2 cup oil
Instructions
- Prepare the spice mix: In a small bowl or shallow plate, combine garlic powder, onion powder, paprika, cumin, oregano, cayenne, black pepper, salt, and instant chicken stock if using. Mix thoroughly to create your seasoning blend.
- Marinate the chicken wings: Arrange the split chicken wings in a large salad bowl. Drizzle with the 1/2 cup oil, then sprinkle the prepared spice mix evenly over the wings. Toss or mix thoroughly ensuring every wing is well coated with the oil and spices. Allow to rest for 30 minutes at room temperature or preferably overnight in the refrigerator to maximize flavor absorption.
- Preheat the oven: While the wings marinate, preheat your oven to 450ºF (230ºC) and position the oven rack in the middle slot to promote even cooking.
- Arrange the wings for baking: When ready, spread the marinated chicken wings out in a single layer on a rimmed baking sheet. Lining the sheet with foil or parchment paper simplifies cleanup and prevents sticking.
- Bake the wings: Place the baking sheet in the preheated oven, then immediately reduce the temperature to 340ºF (170ºC). Bake for 50 minutes to 1 hour. Midway through the cooking time, flip the wings to ensure even browning and crispiness on all sides.
- Rest and serve: Carefully remove the wings from the oven and transfer the baking sheet onto a cooling rack. Let the wings rest for 5 minutes to help them retain their crisp texture. Optionally garnish with lemon slices and fresh cilantro before serving. Enjoy your perfectly baked chicken wings!
Notes
- Marinating the wings overnight enhances the depth of flavor and tenderness.
- Lining the baking sheet with foil or parchment paper ensures easier cleanup and prevents sticking.
- Flipping the wings halfway through baking helps achieve evenly crispy skin.
- Resting after baking allows the wings to maintain their crispiness rather than becoming soggy.
- Optional garnish like lemon slices or cilantro adds a bright, fresh contrast.
Nutrition
- Serving Size: 3-4 wings (approx. 140g)
- Calories: 320
- Sugar: 0.5g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 105mg
