Roasted Crispy Chicken Wings (Printable)

Golden, crispy chicken wings seasoned with spices and oven-roasted for a flavorful bite.

# What You'll Need:

→ Chicken

01 - 2.6 lbs chicken wings, jointed and tips removed

→ Marinade

02 - 2 tbsp olive oil
03 - 1 ½ tsp salt
04 - 1 tsp freshly ground black pepper
05 - 1 ½ tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - ½ tsp cayenne pepper (optional)
09 - 2 tbsp lemon juice

→ Garnish

10 - 2 tbsp chopped fresh parsley
11 - Lemon wedges

# How To Make:

01 - Set oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack atop for optimal crispiness if available.
02 - In a large bowl, whisk together olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and lemon juice until fully integrated.
03 - Add chicken wings to marinade and toss thoroughly to ensure even coverage.
04 - Place wings in a single layer on the prepared rack or baking sheet, ensuring pieces do not touch.
05 - Cook in the preheated oven for 35 to 40 minutes, flipping wings halfway through, until surface is golden brown and crisp.
06 - Remove wings from oven, let rest for 5 minutes, then garnish with parsley and serve with lemon wedges as desired.

# Expert Tips:

01 -
  • You get that deep-fried crunch without standing over bubbling oil or cleaning up a mess afterward.
  • The marinade is so simple you can mix it in under two minutes, and it works every single time.
  • These wings disappear fast at parties, and people always ask if you have a secret recipe.
02 -
  • Pat the wings completely dry with paper towels before you season them, or the moisture will steam the skin instead of crisping it.
  • Don't crowd the pan or stack the wings on top of each other, because they need space for the hot air to work its magic.
  • If your wings aren't browning enough after 40 minutes, switch on the broiler for the last two or three minutes and watch them closely so they don't burn.
03 -
  • Use a wire rack if you have one, because it lets the fat drip away and the skin crisp up on all sides without flipping.
  • Don't skip the resting time after roasting, it keeps the wings juicy inside and makes them easier to handle without burning your fingers.
  • If you're cooking for a crowd, double the batch and use two trays on separate oven racks, rotating them halfway through for even browning.

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