Ingredients
- 2 pounds chicken wings, separated at the joint
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for a kick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley for garnish
Feel free to substitute the smoked paprika with regular paprika if you prefer a milder smoky flavor. You can also swap out cayenne pepper for chili powder if that’s more to your liking. The key is to make this recipe your own, much like how I learned to adapt recipes to our family’s preferences growing up.
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a wire rack on top. This allows the wings to crisp up nicely without sitting in their juices.
- In a large mixing bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to create a marinade.
- Add the chicken wings to the bowl and toss them in the marinade until they’re evenly coated. This step always reminds me of how my siblings and I would eagerly help mix spices, each of us taking turns.
- Arrange the wings in a single layer on the prepared wire rack. Make sure they’re not touching, as this helps them cook evenly and become perfectly crispy.
- Bake in the preheated oven for 40-45 minutes, flipping them halfway through to ensure even cooking. You’ll know they’re done when they’re golden brown and the skin is crispy.
- Once cooked, remove the wings from the oven and allow them to rest for a few minutes. Sprinkle with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International