Crispy Baked Chicken Wings with Garlic and Herbs

These crispy baked chicken wings are seasoned with a savory blend of garlic, herbs, and spices, then oven-roasted to golden perfection. They deliver the flavor and crunch of fried wings—without the grease.

Why You’ll Love This Recipe

• Baked, not fried—healthier but still crispy.

• Packed with garlic and fresh herb flavor.

• Perfect for game days, parties, or weeknight meals.

• No need for fancy equipment or deep frying.

• Easily customizable with your favorite seasonings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken wings (whole or split into flats and drumettes)

• Olive oil

• Fresh garlic (minced)

• Paprika

• Dried oregano

• Dried thyme or rosemary

• Salt and black pepper

• Baking powder (for extra crispiness)

• Fresh parsley or cilantro (for garnish)

• Optional: lemon wedges, chili flakes, or a dipping sauce

Directions

1. Preheat your oven to 220 °C (425 °F). Line a baking tray with foil or parchment and place a wire rack on top.

2. Pat the wings dry with paper towels to remove moisture—this step is key to crispiness.

3. In a large bowl, toss the wings with olive oil, baking powder, minced garlic, paprika, oregano, thyme, salt, and pepper.

4. Arrange the wings on the rack in a single layer, spaced apart for even cooking.

5. Bake for 40–45 minutes, flipping halfway, until golden brown and crispy.

6. Garnish with chopped parsley or cilantro before serving. Optional: squeeze lemon juice over the top.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: ~55 minutes

Variations

• Add chili powder or cayenne pepper for a spicy version.

• Toss with buffalo, BBQ, or honey garlic sauce after baking.

• Use lemon zest and fresh rosemary for a Mediterranean twist.

• Swap olive oil with butter for a richer flavor.

Storage / Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat: place on a wire rack in a hot oven (190 °C / 375 °F) for 10–12 minutes to maintain crispiness. Avoid microwaving if possible, as it can make the wings soggy.

FAQs

How do I make wings crispy in the oven?

Drying the wings well and using baking powder are key steps. A hot oven (220 °C / 425 °F) also helps.

Why use baking powder?

It raises the pH level and helps create tiny air bubbles on the skin, which crisp up during baking.

Can I use frozen wings?

Yes, but make sure they are fully thawed and patted dry before seasoning and baking.

Can I make these ahead of time?

You can season and refrigerate the wings up to 24 hours ahead. Bake just before serving for the best texture.

Are these wings gluten-free?

Yes, as long as your baking powder and other ingredients are certified gluten-free.

Do I need a wire rack?

A wire rack helps hot air circulate and keeps wings from sitting in grease. If you don’t have one, flip the wings more frequently while baking.

Can I air fry these wings?

Yes. Cook in a preheated air fryer at 200 °C (390 °F) for 20–25 minutes, shaking halfway.

What dips go best with these wings?

Ranch, blue cheese, garlic aioli, or spicy ketchup all pair well.

Can I grill these instead of baking?

Yes, grill over medium-high heat for 20–25 minutes, turning regularly until cooked through and crisp.

What sides pair well with these wings?

Try with coleslaw, roasted veggies, mac and cheese, or a simple salad.

Conclusion

These crispy baked chicken wings are flavorful, easy, and ideal for any occasion. With a golden, crunchy finish and robust garlic-herb seasoning, they’re sure to become a go-to recipe in your kitchen.

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