How To Make Crispy Baked Chicken Wings
Made healthier through baking, treat yourself with crispy chicken wings that are parboiled for a juicy bite. They’re seasoned with smoked paprika and cumin.
Serves:
Ingredients
- salt,as needed
- 3lbschicken wings,split into drummettes and wings
- 3tbspvegetable oil
- 1tspchili powder
- 1tspground cumin
- 1tsppaprika,smoked
For Buffalo Sauce (Optional):
- 6tbspunsalted butter,melted
- 6tbspfrank’s red hot original cayenne pepper sauce,or similar brand
Instructions
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Preheat the oven to 450 degrees F and set an oven rack in the middle position.
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In a large pot, bring 8 cups of water and 1 tablespoon of salt to a rapid boil. Add the chicken wings, return to a boil, and boil them for 7 minutes. Drain the wings thoroughly in a colander.
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Place the wings on a 13×18-inch baking sheet. Using a wad of paper towels, blot the wings as dry as possible and wipe off any moisture from the baking sheet.
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Drizzle the oil over the wings and sprinkle with 1 teaspoon salt, chili powder, cumin, and smoked paprika. Toss with a rubber spatula until the wings are evenly coated.
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Bake for 15 minutes, then remove the pan from the oven and, using tongs, flip the wings over. Return to the oven and bake for about 10 minutes more, or until the wings are crispy all over.
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Transfer the wings to a serving platter and serve with the Buffalo sauce on the side, if desired.
Buffalo Sauce (Optional):
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Combine buffalo sauce ingredients in one bowl. Serve with wings.
Nutrition
- Calories: 602.09kcal
- Fat: 48.61g
- Saturated Fat: 16.99g
- Trans Fat: 0.68g
- Monounsaturated Fat: 22.22g
- Polyunsaturated Fat: 8.24g
- Carbohydrates: 0.84g
- Fiber: 0.37g
- Sugar: 0.27g
- Protein: 40.10g
- Cholesterol: 282.27mg
- Sodium: 612.25mg
- Calcium: 35.13mg
- Potassium: 471.60mg
- Iron: 1.51mg
- Vitamin A: 135.01µg
- Vitamin C: 10.58mg
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