If you are craving chicken wings without the mess of deep frying, these Oven Baked Chicken Wings are your new go to recipe! They come out perfectly golden, all straight from your oven.
One of the best parts about this recipe is that the wings can be marinated overnight, allowing the flavors to fully soak in for an extra punch of taste. Then they bake in the oven making it mess free and easy.
My Approach
Prepare the wings
Pat the wings completely dry to help them crisp up in the oven.
Add marinade ingredients
Toss the wings with the seasonings, making sure every piece is well coated. Let them marinade overnight or at least for a couple of hours.
Arrange on a kebab rack set over a baking tray.
I use this kebab tray to arrange the wings. It allows hot air to circulate all around for even cooking. Bake until golden and cooked through, then finish with a quick broil to achieve that irresistible crispy skin.
Easy and Delicious Oven Baked Chicken Wings (No Frying Needed)
Description
These oven baked chicken wings are crispy on the outside, juicy on the inside, and full of flavor. No frying required! With just a few simple ingredients and your favorite seasonings, they bake up golden and irresistible. Perfect for game day, parties, or an easy weeknight dinner.
Ingredients
Instructions
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Pat the wings dry
Use paper towels to remove any excess moisture from the chicken wings. This helps them crisp up better in the oven.
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Add the ingredients
In a large bowl, combine all the ingredients. Mix until each wing is evenly coated.
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Marinate overnight
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to fully penetrate and the yogurt to tenderize the meat.
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Arrange on a kebab rack
Preheat your oven to 425 degree F. Place the wings on a kebab rack set over a baking sheet. This lets air circulate and prevents steaming.
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Bake the wings
Bake in the preheated oven for 35-45 minutes, flipping the wings halfway through the cooking time for even browning.
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Optional broil for extra crispiness
If desired, broil the wings for 1-2 minutes at the end, keeping a close eye to avoid burning.
Note
Do not skip patting the wings dry. Moisture is the enemy of crispy wings. Patting the chicken wings completely dry removes excess surface moisture, allowing the skin to roast instead of steam in the oven.
Do not overcrowd the pan. Give the wings space. Overcrowding traps steam, which prevents the skin from crisping properly.
