Roasted Crispy Chicken Wings

Roasted Crispy Chicken Wings

I had never been a fan of chicken wings, primarily because they did not treat my sensitive stomach kindly. Between the spicy buffalo sauce and being deep-fried and often breaded, my digestive system could not handle the basket of drumettes and flats that so many people coveted, especially during game day.

It wasn't until a Super Bowl party that I was hosting that led me to discover the deliciousness of roasted chicken wings that were just as crispy and flavorful as the bar favorite everyone loves. The true test was on my husband, a devoted wing fan who is neither sensitive to spice nor gluten, so I knew if it passed the test with him, it was sure to be a crowd-pleaser. So, here is my go-to recipe for delicious, crispy, and flavorful wings that is kind to your belly (and waistline if that is important to you)!

Serves 7
4 wings per serving

Ingredients for roasted crispy chicken wings

  • 3 lb. chicken wings, split, tips removed
  • 2 tbsp. butter, melted
  • 2 tsp. coarse sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika

Directions for roasted crispy chicken wings

  1.  Preheat your oven to 400ºF. Line 2 11x13 rimmed baking sheets with aluminum foil and fit the baking sheets with wire racks. (If your chicken wings are whole, cut the tips off and separate the drumettes and the flats.)
  2. In a large bowl, toss the chicken wings with the melted butter.
  3. Arrange the coated chicken wings in a single layer on the wire racks, not touching each other. Sprinkle them with salt, pepper, garlic powder, and paprika on both sides.
  4. Bake the wings until the skin is browned and crispy, about 40 minutes.

Note: For extra crispy wings, bake the wings for 30 minutes, then leave them in the oven, lower the oven temperature to the "keep warm" setting (170ºF), and keep the wings in the oven for 30-60 more minutes.

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