Chicken Wings Recipe
This Chicken Wings Recipe is your go-to for crispy, oven-baked wings that balance honey-glazed sweetness and a hint of heat—easy enough for weeknight dinners, special enough for game day gatherings.
Full Recipe Introduction
Let me explain how these chicken wings became a staple in our house. I’m a 50-year-old mom from Indiana who’s spent decades perfecting everything from pies to poultry—and these wings? They’re something special. By baking instead of frying, you get that coveted crisp without all the oil splatter (and extra calories). A simple marinade—olive oil, honey, a dash of apple cider vinegar, garlic and smoked paprika—pumps up flavor, while popping them onto a wire rack ensures they roast to a golden, crispy finish. Whether it’s Sunday football or a cozy movie night, these wings shine as an appetizer, finger food, or the main event. You know what? My grandkids gobble them up before I even get a chance to taste one.
Why You’ll Love This Recipe
– Effortless prep: toss wings in a bowl and let the oven work its magic.
– Healthier twist: oven-baked for crispy skin with less oil.
– Dual flavor: sweet honey glaze meets a spicy kick.
– Crowd-pleaser: ideal appetizer for game day, parties, or family dinners.
– Make-ahead friendly: marinade can sit overnight to boost taste.
– Versatile: serve as finger food, with a side salad, or atop nachos.
– Minimal clean-up: one baking sheet and a wire rack.
– Budget-friendly: simple ingredients you likely have in the pantry.
Ingredients
– 2 lb chicken wings, jointed into flats and drumettes (about 18–20 pieces)
– ¼ cup extra-virgin olive oil (or avocado oil)
– 2 tbsp honey (local raw honey adds depth)
– 1 tbsp apple cider vinegar (or rice vinegar)
– 2 tbsp soy sauce (regular or low-sodium)
– 1 tsp garlic powder
– 1 tsp smoked paprika (sub regular paprika if needed)
– ½ tsp chili powder (or cayenne for extra heat)
– ½ tsp onion powder
– ½ tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 tbsp melted butter (unsalted; for tossing post-bake)
– Optional garnish: finely chopped parsley, a drizzle of hot sauce (Frank’s RedHot is my go-to)
Tip: Pat wings dry with paper towels—this simple step makes them even crispier.
Directions
1. Preheat your oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top—this little trick helps air circulate, giving you that perfect crunch.
2. In a large mixing bowl (I love my 5-quart KitchenAid bowl), whisk together olive oil, honey, apple cider vinegar, soy sauce, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper until smooth.
3. Add the chicken wings, then toss—really get in there with your hands or a pair of tongs so every piece is coated in that marinade. (Pro tip: wear food-safe gloves if you like to avoid sticky fingers.)
4. Let the wings sit for at least 30 minutes at room temperature or refrigerate up to overnight—if you’ve got the time, go overnight for deeper flavor.
5. Arrange wings in a single layer on the wire rack. Give each wing a little space; crowding means steam, not crisp.
6. Bake for 20 minutes, then flip each wing with tongs. Brush gently with any leftover marinade pooled in the bowl. Return to the oven.
7. Bake an additional 20–25 minutes, until the chicken is golden-brown and the skin is visibly crisp. (Check one in the thickest part to ensure it reads 165°F on an instant-read thermometer from ThermoWorks.)
8. Remove wings from oven and transfer to a serving platter. Toss with melted butter and a drizzle of hot sauce, if you like—this seals the deal on that honey-glazed, spicy finish.
9. Garnish with chopped parsley and serve hot, alongside celery sticks and blue cheese or ranch dressing.
Servings & Timing
– Yield: Makes 18–20 wings (serves 4–6 as an appetizer)
– Prep Time: 15 minutes (plus 30 minutes to overnight marinating)
– Cook Time: 45 minutes
– Total Time: Approximately 1 hour (or up to overnight if you chill the wings before baking)
Variations
– Honey BBQ Twist: Swap honey for your favorite BBQ sauce and skip the soy sauce for a sticky, barbecue flair.
– Fiery Hot Sauce: Double the chili powder and toss with extra Frank’s RedHot for a serious heat wave.
– Lemon Pepper Zing: Ditch the marinade, coat wings in melted butter, lemon zest, and cracked black pepper.
– Asian Glaze: Mix hoisin sauce, sesame oil, and a sprinkle of toasted sesame seeds in place of honey and vinegar.
– Garlic Parmesan: After baking, toss wings in butter, minced garlic, and grated Parmesan cheese.
– Cauliflower “Wings” (Vegetarian): Follow the same steps using cauliflower florets coated in batter, then bake for a plant-based spin on finger food.
Storage & Reheating
Store cooled wings in an airtight container in the refrigerator for up to 3 days. For longer stash, freeze on a sheet pan, then transfer to a freezer-safe bag for up to 2 months. To reheat, pop wings in a 375°F oven or air fryer for 10–12 minutes—this revives the crisp without drying them out.
Make-ahead hack: prep the marinade and wings separately; toss together just before baking.
Notes
– Pat drying the wings is a small step that pays off in extra crunch.
– Marinating overnight amps up flavor, but even 30 minutes works wonders.
– If you’re short on time, skip the flip at 20 minutes—just rotate the pan to keep things even.
– Convection ovens can shave off a few minutes; watch wings closely after the 35-minute mark.
– Leftover marinade shouldn’t touch raw chicken unless you’re cooking it; always reserve a fresh portion if you plan to glaze after baking.
FAQs
Q: Can I use drumsticks instead of wings?
A: Absolutely—just increase bake time by 5–10 minutes until they reach 165°F internally.
Q: My wings aren’t crispy—what went wrong?
A: They might have been overcrowded. Give each wing space and make sure they’re patted dry before marinating.
Q: Is it safe to reuse the marinade to baste?
A: Reserve a separate batch of marinade for basting or bring the used mix to a boil for 2 minutes to kill any bacteria.
Q: Can I grill these wings instead?
A: Sure—cook over medium heat, flipping often, and watch for flare-ups; glaze in the last 5 minutes.
Q: How do I make these wings less spicy for picky eaters?
A: Cut the chili powder in half and skip any hot sauce; the honey and smoked paprika still pack plenty of flavor.
Q: What side dishes pair well with these wings?
A: Celery sticks, carrot sticks, coleslaw, or a crisp green salad balance the richness nicely.
Q: Can I use a slow cooker?
A: You can, but you won’t get crispy skin—consider finishing under the broiler for a few minutes.
Conclusion
These oven-baked chicken wings blend sweet honey glaze, savory marinade, and a touch of heat—an easy, crowd-pleasing appetizer or main that’s perfect for game day or any gathering. Give this Chicken Wings Recipe a try, and don’t be shy about tweaking the spices to suit your taste. If you loved this post, leave a comment below, rate the recipe, or explore my collection of delicious appetizers for more finger-licking ideas.
Chicken Wings Recipe
Ingredients
- 2 lb chicken wings jointed into flats and drumettes (about 18–20 pieces)
- 1/4 cup extra-virgin olive oil (or avocado oil)
- 2 tbsp honey (local raw honey adds depth)
- 1 tbsp apple cider vinegar (or rice vinegar)
- 2 tbsp soy sauce (regular or low-sodium)
- 1 tsp garlic powder
- 1 tsp smoked paprika (sub regular paprika if needed)
- 1/2 tsp chili powder (or cayenne for extra heat)
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp melted butter (unsalted; for tossing post-bake)
- Optional garnish finely chopped parsley, a drizzle of hot sauce (Frank’s RedHot is my go-to)
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with foil, placing a wire rack on top.
- In a large mixing bowl, whisk together olive oil, honey, apple cider vinegar, soy sauce, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper until smooth.
- Add chicken wings to the marinade and toss well to ensure every piece is coated.
- Let the wings sit for at least 30 minutes at room temperature or refrigerate overnight for enhanced flavor.
- Arrange marinated wings on the wire rack and bake for 40-45 minutes, flipping halfway through, until golden-brown and crispy.
- Remove wings from oven, toss with melted butter and hot sauce if desired, garnish with parsley, and serve hot.
