Ingredients:
- 2 pounds chicken wings, tips removed and wings separated into drumettes and flats
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Cooking spray
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil. Place a wire rack on top of the lined baking sheet. This will help the wings cook evenly and get crispy.
- In a large bowl, combine the vegetable oil, salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Mix well to create a marinade.
- Add the chicken wings to the bowl and toss them in the marinade until each wing is well coated. Let the wings marinate for at least 30 minutes, or refrigerate them for up to 24 hours for more flavor.
- Place the marinated wings on the wire rack on the baking sheet, spacing them out to allow for even cooking. Reserve any remaining marinade for basting.
- Bake the wings in the preheated oven for 40-45 minutes, or until they are golden brown and crispy. Halfway through the cooking time, flip the wings and brush them with the reserved marinade for extra flavor and moisture.
- Once the wings are cooked, remove them from the oven and let them rest for a few minutes. This will help them become even crispier.
- For an extra crispy finish, you can broil the wings for 1-2 minutes under the broiler. Watch them carefully to prevent burning.
- Serve the crispy baked chicken wings hot as an appetizer or main dish. They are delicious on their own or with your favorite dipping sauces, such as barbecue sauce, ranch dressing, or hot sauce. You can also serve them alongside classic soul food sides like collard greens, macaroni and cheese, or cornbread.
Enjoy!
