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Crispy Baked Chicken Wings with Garlic and Paprika

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✓ Pesach-friendly. Look for a Pesach hechsher on: garlic powder, paprika, onion powder. Pesach recipes and menu planner

Meat (Fleishig)

Crispy baked chicken wings with garlic and paprika need no deep fryer. They’re tossed in olive oil, salt, garlic powder, sweet paprika and onion powder and roasted at high heat.

The Secret to Oven-Crispy Wings

Pat the wings completely dry and season them; you can do this up to 24 hours ahead. Roast on a wire rack set over a sheet pan so air circulates underneath and the fat drips away. High heat crisps the skin while the meat stays juicy. Add cayenne for a little heat.

Kosher Notes

This is a meat (fleishig) recipe. Kosher chicken is salted during koshering, so you may want to reduce the salt in the seasoning.

Leftovers

Leftovers keep for 3 days and re-crisp at 400°F in 8 to 10 minutes.

Crispy Baked Chicken Wings with Garlic and Paprika
Skip the deep fryer and make perfectly crispy chicken wings in your oven with this simple technique using garlic, paprika, and high heat.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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