Description
Delicious and crispy chicken wings baked to perfection.
Ingredients
Scale
- 2 pounds chicken wings (I use split party wings.)
- 1/3 cup all-purpose flour (Use enough to fully coat the wings.)
- 2 teaspoons brown sugar or brown sweetener
- 2 teaspoons smoked paprika (Adjust to taste. Use enough to fully coat the wings.)
- 2 teaspoons chili powder (Adjust to taste. Use enough to fully coat the wings.)
- 1 teaspoon garlic powder (Adjust to taste. Use enough to fully coat the wings.)
- 1 teaspoon onion powder (Adjust to taste. Use enough to fully coat the wings.)
- salt and pepper to taste
- cooking oil spray (I use olive oil.)
Instructions
- Preheat the oven to 375 degrees.
- Pat the chicken dry and place it in a large bowl or plastic bag.
- Add all of the spices to the chicken. Rub the spices into the meat to ensure the chicken isn’t bland. Look for ‘bald spots’ in the chicken, areas where the meat isn’t seasoned and add more spices to fully coat the wings.
- Rub the chicken to ensure the flour adheres. Ensure the chicken is fully coated with spices to avoid bland chicken. Add more spices if necessary.
- Allow the chicken to rest for 10 minutes. This will allow the flour to absorb and adhere to the chicken.
- Line a sheet pan with a baking rack or parchment paper and add the wings. A baking rack works best for crispy wings because it allows airflow. When the wings sit directly on a sheet pan or parchment paper, the bottoms steam in their own juice. That creates soggy wings. If there are any white spots from the flour, be sure to spritz them with oil.
- Bake the wings for 20 minutes and then open and flip the wings. Spritz with cooking oil. Bake for an additional 10 minutes or until the chicken is crisp and cooked through. Ensure the chicken reaches a minimum internal temperature of 165 degrees.
- Pat the chicken dry and place it in a large bowl or plastic bag again.
- Add all of the spices to the chicken once more. Rub the spices into the meat again to ensure the chicken isn’t bland. Look for ‘bald spots’ in the chicken and add more spices if necessary.
- Allow the chicken to rest for another 10 minutes.
- Place the chicken in the air fryer basket. Spritz the chicken with cooking oil. If there are any white spots from the flour, be sure to spritz them with oil.
- Air fry for 12-15 minutes on 400 degrees until one side of the chicken is crispy.
- Open the air fryer and flip the chicken. Spritz the chicken with cooking oil. Cook for an additional 5 minutes or until the chicken is crispy and cooked through. Ensure the chicken reaches a minimum internal temperature of 165 degrees.
Notes
- This method ensures crispy wings every time.
- Adjust spices according to your personal preference.
- If using an air fryer, watch the cooking time closely to avoid overcooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking and Air Frying
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg