Crispy Baked Chicken Wings with Garlic and Paprika

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There’s nothing quite like the satisfaction of perfectly crispy chicken wings coming out of your oven, especially when you can skip the deep fryer and all that oil. I’ve been making wings this way for years, and it never fails to impress at Shabbat dinners or casual weeknight meals. The key is getting that skin really crispy while keeping the meat juicy inside.

The Secret to Oven-Crispy Wings

What makes these wings special is the combination of high heat and a simple but flavorful spice blend. I use plenty of garlic powder and sweet paprika, which gives the wings a beautiful color and rich taste without overwhelming the chicken. The technique here matters more than you might think. Patting the wings completely dry and letting them sit uncovered in the fridge for a few hours (or even overnight) makes all the difference for crispy skin.

I love serving these wings alongside roasted vegetables or a simple salad. They’re perfect for entertaining because you can prep them ahead and just pop them in the oven when guests arrive. Kids love them too, though you might want to go easy on the black pepper if you’re feeding little ones. The best part is cleanup is minimal compared to frying, and your kitchen won’t smell like oil for days.

Perfect for Shabbat and Weeknight Dinners

Crispy Baked Chicken Wings with Garlic and Paprika - American recipe
There's nothing quite like the satisfaction of perfectly crispy chicken wings coming out of your oven, especially when you can skip the deep fryer and all that oil. I've been making wings this way for years, and it never fails to impress at Shabbat dinners or casual weeknight meals. The key is getting that skin really crispy while keeping the meat juicy inside. What makes these wings special is the combination of high heat and a simple but flavorful spice blend. I use plenty of garlic powder and sweet paprika, which gives the wings a beautiful color and rich taste without overwhelming the chicken. The technique here matters more than you might think. Patting the wings completely dry and letting them sit uncovered in the fridge for a few hours (or even overnight) makes all the difference for crispy skin. I love serving these wings alongside roasted vegetables or a simple salad. They're perfect for entertaining because you can prep them ahead and just pop them in the oven when guests arrive. Kids love them too, though you might want to go easy on the black pepper if you're feeding little ones. The best part is cleanup is minimal compared to frying, and your kitchen won't smell like oil for days.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 lbs chicken wings split into flats and drumettes
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons sweet paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon cayenne pepper optional, for heat

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with oil.
  2. Pat the chicken wings completely dry with paper towels. This is crucial for getting crispy skin, so don't skip this step.
  3. In a large bowl, combine the kosher salt, garlic powder, paprika, onion powder, black pepper, and cayenne pepper if using. Mix well.
  4. Add the dried wings to the bowl and drizzle with olive oil. Toss everything together until the wings are evenly coated with oil and spices.
  5. Arrange the wings in a single layer on the prepared baking sheet, making sure they're not touching each other. This helps them crisp up properly.
  6. Bake for 45-50 minutes, flipping the wings halfway through cooking time. The wings are done when the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
  7. Remove from oven and let rest for 5 minutes before serving. The skin will continue to crisp up as they cool slightly.

Notes

For extra crispy wings, place them on a wire rack set over the baking sheet instead of directly on parchment. You can prep these wings up to 24 hours ahead by seasoning them and storing covered in the refrigerator. Store leftover wings in the fridge for up to 3 days and reheat in a 400°F oven for 8-10 minutes to recrisp the skin.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 320
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 580mg 25%
Dietary Fiber 0g
Total Sugars 1g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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