Crispy baked chicken wings seasoned with garlic, onion, and chili powder, cooked low and slow in the oven.
Baked Crispy Chicken Wings
by Jessie Daye
Baked Crispy Chicken Wings
Ingredients
- 20 chicken wings or drummets
- ⅓ cup olive oil
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp chili powder
- 6 cloves garlic, pressed
- 1 tbs Kosher salt
- 1 tsp ground pepper
- 2 tbs Louisiana Crystal Hot Sauce optional
Method
- Preheat your oven to 375 degrees and line a baking sheet with foil.
- Place all your wings or drummets in a large Ziplock bag and coat with 1/3 cup olive oil.
- Add garlic powder, onion powder, chili powder, pressed garlic cloves, kosher salt, and ground black pepper and shake everything around in the bag until evenly coated.
- Add hot sauce to the bag if desired and give one more shake.
- Place the coated chicken on your foil lined baking sheet and make sure none of the wings are touching. Cook in preheated oven on the middle rack for one hour or until crispy. No need to turn them half way through.
- Remove from oven and immediately splash with a tiny bit more hot sauce and sprinkle with an extra pinch of kosher salt so it adheres to the hot sauce. Serve with celery and ranch.
Notes
These chicken wings are not fried but achieve a crispy texture when baked at low temperature. No need to turn the wings halfway through cooking. Serve with celery and ranch.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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