When I originally thought of this simple recipe I baked the wings in the oven. Since then, the air fryer has come out, and I’ve switched to air frying them. You could still use the oven, but it’s faster air frying-only about 17-20 min or less in the air fryer.
I shared my recipe with Just A Pinch, a recipe site, and here’s what they said about these crispy baked wings when they tested them ~
We loved these guilt-free baked chicken wings! They’re nice and crispy on the outside, but juicy on the inside. These wings aren’t too spicy, but pack a great punch of flavor. The added spices give the wings a hint of garlic and onion. If you like your wings with a bit of heat, then just add more hot sauce. These are a must-make for your next tailgate. The Test Kitchen
Now, THAT’S a compliment, thank you, test kitchen! You can review the recipe on the JAP site HERE.
Crispy Chicken Wings
- 1 pkg chicken wings 20 whole wings before cutting
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp seasoned salt
- dash red pepper flakes
- 1/4 c Louisiana hot sauce
- 1/4 c butter
Heat the oven to 425 degrees. Line a large baking sheet with foil and spray with non-stick spray, or simply spray a large baking sheet with non-stick spray for easy cleanup. Omit this step if using an air fryer.
Trim the wings by cutting off and discarding the tips. Cut the wings in half at the joint. Place all on baking sheet and season. (You can add any seasonings you'd like. I change it up every time.) Bake for 45 minutes. If air frying, go by manufacturer's directions-mine is 17 minutes on 400.
During the last 5 minutes of cooking, combine the hot sauce and butter in a small pan and heat on medium until butter melts. Remove chicken from oven and brush sauce over tops of wings. Return them to the oven for an additional 5 minutes. Omit if air frying, just turn wings over halfway through cooking.
Serve with blue cheese dressing and cut celery.