Crispy Baked Chicken Wings

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5 from 1 review

Crispy Baked Chicken Wings are so easy – and so delicious! Serve with your favorite dipping sauce or eat them plain if you prefer.

Scale

6 pounds whole fresh chicken wings

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 teaspoons paprika

1/4 cup canola oil

1/4 cup olive oil

4 tablespoons butter, melted

(Optional) Dipping Sauce - see our Sweet Chili Dipping Sauce recipe

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Prepare the dipping sauce.
Preheat oven to 475 degrees F with oven racks in the top two positions.
Line two sheet trays with foil, place a rack over each one, and spray the rack with kitchen pan spray.
Hold each wing by the drumette straight up with the wing in a V. Run a sharp knife straight down, letting the back of the knife slide against the drumette. If you keep the knife vertical, the blade will cut right through the joint as you press down. Cut the wing tip off the same way and freeze for a future chicken stock.
Place half of the chicken pieces in a large bowl and sprinkle on half the salt and half the pepper and half the paprika as you toss the bowl. (Hold the bowl sides and flip the back up so the contents fall forward with each flip.) Repeat with the rest of the chicken, salt, pepper, and paprika.
Blend the canola and olive oil in a cup measure and pour half over the chicken. Toss and pour on the other half and toss again.
Lay out the pieces between the two racks and bake for 20 minutes.
Remove, flip each piece over and brush with half the butter. Return to the oven and bake for 15 additional minutes.
Remove, flip each piece again and brush with the remaining butter and bake five more minutes.
Depending on your oven, you may also need to broil to brown.
Serve hot with dipping sauce.

Nutritional information below does not include Dipping Sauce.

Find it online: https://www.afamilyfeast.com/crispy-baked-chicken-wings/