Baked Chicken Wings Recipe

Baked Chicken Wings Recipe is what you need to enjoy a low-carb crispy chicken wings recipe. It’s not fried and has only 4 ingredients. Also, it’s whole30, paleo and gluten-free.

Course Appetizer, dinner, Lunch, Main Course

Cuisine American

Keyword baked chicken wings, chicken wings, easy chicken wings, tasty chicken wings

Prep Time 5

Cook Time 45

Total Time 50

Servings people

Calories 440kcal

Author Olivia Ribas

Ingredients

2 lb chicken wings
2 tbsp olive oil
1 tsp black pepper freshly ground
1 1/2 tsp teaspoons sea salt
1 1/2 tsp paprika (add more or less as desired)
1 tbsp green onions chopped for garnish

US Customary - Metric

Instructions

Preheat oven to 425 F degrees. Line a baking sheet with aluminum foil and on top of it with parchment paper. Set aside.
In a large bowl, add all chicken wings, olive oil and all the spices (except the green onions). Mix everything very well to combine.
Place the wings in a single layer on the prepared baking sheet.
Bake for about 30 minutes, remove from the oven, flip them and bake for more 15 to 20 minutes or until they're golden crisp. Time will depend on the power of your oven.
Before serving, sprinkle with more salt and pepper if necessary and garnish with chopped green onions.

Video

Notes

Make sure to fully thaw frozen chicken wings before using them for the best results.
Pat dry the wings as the moisture will make it difficult for the wings to crisp up.
Don't forget to flip the wings as it'll help both sides crisp up evenly.
To store: You can store cooked chicken wings in the fridge for up to 4 days.
To reheat: Reheat the wings in the oven or microwave until they're warmed through.
To freeze: Freeze cooked chicken wings once they're cooled in an airtight freezer-safe bag for up to 3 months.

Nutrition