Extra crispy baked chicken wings with garlic and paprika, absolutely delicious without a single drop of oil added. These beauties are the best oven baked chicken wings I have ever had!
No, I am not trying to blow my own trumpet, or ok, maybe only a little bit, but seriously, these wings are baked to perfection! Oh, my! If I could even impress my husband, they must be really good! Well, not sure about impressed, but I took his” oh, yeah, they are really good” like the biggest compliment ever. A big round of applause for me!!!
If it funny actually how I rarely bake chicken wings, although they are not only cheap, but also finger-licking good. I did try a few times in restaurant some good chicken wings, but at home I am usually a chicken breast or thighs girl. Now, things have changed, someone is going to be baking loads of chicken wings from now on.
Do you know what, once again it was proved that the best flavours come from simple ingredients. A few ugly-looking chicken wings, a bit of salt, a bit of pepper, some garlic powder, a tiny bit of paprika, and ta-daahh: the best appetizer in the world!!! Game day, party, picnic, family gathering, you name it! Chicken wings to the rescue, they are great for every occasion. Even fussy little pants would gladly have a few, and I decided not to use any spicy sauce so that they can be enjoyed by little people too. These are the best easy chicken appetizers. Oh, talking about appetizers, how about having these as your New Year’s Eve party appetizers?
Wait, I have not told you about the secret ingredient to get these beauties extra crispy. It’s the plain and boring baking powder. It does sound weird, I know, but trust me, you must use it!!! Chicken wings can be so fatty, I could not believe my eyes that they could release fat taking into account that no oil whatsoever was used to toss them in. So, while the meat itself stays nice and tender, the skin crisps up and becomes so yummy.
How to bake the perfect extra crispy chicken wings
The secret ingredient, baking powder is not quite enough to get that crispiness we are after. The oven temperature is also essential. After you coat the chicken wings with the baking powder and seasoning, set the oven at a lower temperature, 150 degrees Celsius (300 degrees Fahrenheit) and bake them first for 30 minutes. The lower temperature will allow the fat to break, and after the 30 minutes, increase the temperature to 220 degrees Celsius (430 degrees Fahrenheit) and bake for a further 45 minutes until they are beautifully golden and crispy.
You do have to turn them on the other side before you increase the temperature, just to make sure they are baked nicely on both sides. Another good idea is to line a baking tray with nonstick paper and place the chicken wings on a rack that goes on top of the tray. Trust me, you will thank me for that, you really don’t want the oven all messy and smokey from that fat dripping from the wings.
Baking is healthier
While in most cases I agree that fried food is tasty, these wings actually taste a lot nicer baked. I can’t possibly image them being drenched in a lot of oil, they would be way too greasy and oily. Baking is the right way, it so is! I know, it does take longer, but in the end you will realise the wait was so worth it! So if you want healthy and easy baked chicken wings, you are in the right place.
Another recipe that I loved was my Homemade chicken nuggets recipe, where the nuggets had been baked rather than fried. Again, a smashing success! Healthier options are not always boring! Not at all, healthy recipes can be so delicious and easy to make.
Any sauce goes well with these wings, I know many people go for the Buffalo sauce, but I am a simple girl, I prefer the good old ketchup. Don’t get me wrong, they are tasty too without any sauce whatsoever, but you know, just in case. The garlic and paprika can also be left out, just salt and pepper work here too, but I love the kick they get if you do use them. Now, let’s have some extra crispy baked chicken wings with garlic and paprika, they are calling my name!
Extra crispy baked chicken wings with garlic and paprika
Extra crispy baked chicken wings with garlic and paprika, deliciously golden without a single drop of oil. The perfect appetizer!
- 10 chicken wings
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit).
Stretch out the chicken wings and cut out the wing tips, then separate the drumette and the vingette.
Discard of the tips, then place the other pieces into a sealable bag,
Add the baking powder, salt, pepper, garlic and paprika, seal the bag and give it a good shake so that the chicken pieces can be coated evenly.
Line a baking tray with nonstick paper, place a rack on top of the tray, then arrange the chicken wings on the rack.
Bake for 30 minutes, then remove from the oven and flip the wings on the other side.
Increase the temperature to 220 degrees Celsius (430 degrees Fahrenheit) and bake for a further 45 minutes or until the wings are golden and crispy.
Remove from the oven and serve warm.