Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with oil.
- Pat the chicken wings completely dry with paper towels. This is crucial for getting crispy skin, so don't skip this step.
- In a large bowl, combine the kosher salt, garlic powder, paprika, onion powder, black pepper, and cayenne pepper if using. Mix well.
- 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.
- 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.
- 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).
- 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.