BEST BAKED CHICKEN WINGS RECIPE

We are smack dab in the middle of what I like to call "food season". First, Thanksgiving, then Christmas, and now New Year's Eve and football! You'll no doubt need some delicious appetizers to munch on while you're anxiously watching your team play on game day, so I wanted to offer you some homemade snacks so you won't be tempted to order out. These baked chicken wings are incredibly easy, deliciously crispy, and can be enjoyed plain or drenched in your favorite sauce.

HOW TO MAKE CRISPY BAKED CHICKEN WINGS

Coating chicken wings with cornstarch helps make them extra crispy when cooked. Chicken wing fat combines with cornstarch to create an extra crispy skin. But recently, instead of dry cornstarch on chicken wings, I've started adding cornstarch and a small amount of oil. Adding a little oil helps the chicken wings to brown and crisp more evenly, which is perfect if you plan to serve the chicken wings plain, without a coating of sauce. …and it's still much less oily and much easier than deep frying. ;)

HOW TO SEASON CHICKEN WINGS

For the recipe below, I've created a very basic seasoning that's not too heavy so that it's flexible enough to go with whatever sauce or dip you decide to serve the wings with. can be found If you plan to serve the wings without a sauce or dip and want to kick up the spice a bit, you can double the spices listed in the recipe below. If you want to try different spices together, try using 1-2 tbsp of the following.

Ranch seasoning

Old bay seasoning

Cajun seasoning

Italian seasoning (with or without Parmesan)

Steak seasoning

Lemon pepper seasoning

Jerk seasoning

SAUCES FOR CHICKEN WINGS

I don't know about you, but the flavorful sauce is probably my favorite part of eating chicken wings. Whether you plan to coat the wings in sauce or serve them on the side for dipping, there are plenty of great options for wing sauce. Here are some sauces you can use for chicken wings:

Buffalo sauce

Teriyaki sauce

Honey mustard sauce

Sweet chili sauce

Jerk sauce

BBQ sauce

Peanut sauce

WHAT TO SERVE WITH CHICKEN WINGS

It's always nice to have some fresh vegetables with your chicken wings because their cool, crunchy, fresh texture is so much better than crispy wings. Traditionally this would be fresh celery and carrots, but I think fresh broccoli, cauliflower, or grape tomatoes would also be good. Also, vegetables are usually very flavorful dipped in the same sauces as your wings (sheep, honey mustard, etc.).

If you want to fill your appetizer spread, try adding: Spicy Chex Mix, Hot Corn Dip, Chorizo ??Cheese Dip, Cowboy Caviar, and Spinach Artichoke Dip.

BAKED CHICKEN WINGS

These delicious and crispy baked chicken wings are easy enough for even inexperienced cooks, and are the perfect game day snack.

 Prep Time: 10 mins

 Cook Time: 55 mins

 Total Time: 1 hr 5 mins

INGREDIENTS:

1 Tbsp cornstarch ($0.03)

1/2 tsp paprika ($0.05)

1/2 tsp smoked paprika ($0.05)

1/2 tsp garlic powder ($0.05)

1/4 tsp onion powder ($0.03)

1/8 tsp cayenne pepper ($0.03)

1/4 tsp freshly cracked black pepper ($0.02)

1/2 tsp salt ($0.03)

1 Tbsp cooking oil ($0.08)

2.5 lbs. chicken wings or drumettes ($9.98)

INSTRUCTIONS:

Preheat oven to 400ºF. In a small bowl, combine cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, black pepper, and salt.

Pat the wings dry, then place them in a bowl. Drizzle cooking oil over top, then toss until wings are coated in oil. Add the cornstarch seasoning mixture, then toss to coat again.

Line a baking sheet with parchment paper for easy cleanup, then place a wire cooling rack on top. Place the seasoned chicken wings on a wire rack, leaving space between each wing.

Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the desired browning (this will depend on the size of your wings).

Serve hot with your favorite sauce!

HOW TO MAKE BAKED CHICKEN WINGS - STEP BY STEP GUIDE

Preheat oven to 400ºF. In a small bowl, combine 1 teaspoon cornstarch, ½ teaspoon paprika, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ? cayenne pepper, ¼ teaspoon freshly cracked black pepper, and ½ teaspoon salt.

Dry 2.5 lbs. Chicken wings or dermets. Place dry chicken in a bowl, drizzle with 1 tablespoon cooking oil, and toss to coat. Add the cornstarch seasoning mixture and toss to coat again. Add the cornstarch seasoning mixture and toss to coat again.

The wings are now coated in a light mixture of oil, cornstarch and spices that will create a flavorful and crispy exterior once cooked.

Line a baking sheet with parchment paper for easy cleanup. Place two wire cooling racks on top. Add the seasoned chicken on top of a wire rack with some space between each wing (they won't be as crispy if they're too close together).

Bake the chicken wings in a preheated 400ºF oven for 30 minutes, then flip each wing. Bake for another 20-25 minutes, or until they reach your desired browning.

Serve hot with some fresh veggies for dipping and your favorite sauces!