Although personally I prefer meaty, juicy chicken thighs or chicken legs, my family loves chicken wings (“it’s the perfect ratio of skin to meat,” they tell me), so I make them quite often.
Chicken wings are easy to bake in the oven, and they come out crisp and delicious. You can toss them in Buffalo sauce after baking (4 tablespoons melted butter mixed with 4 tablespoons hot pepper sauce), but that’s purely optional – they are perfect straight out of the oven.
- 3.25 lb. whole chicken wings (3 lb. without the tips; 150g per person cooked)
- 2 tablespoons butter, melted
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Preheat oven to 425 degrees F. Line two rimmed baking sheets with foil and fit the baking sheets with wire racks.
- Cut the tips off the chicken wings, and separate the drumettes and the flats (here’s a good video that shows how to do that).
- In a large bowl, toss the chicken wings with the melted butter, salt, pepper, garlic powder and paprika.
- Arrange the coated chicken wings in a single layer on the wire racks, not touching each other. Bake until the skin is browned and crisp, about 35 minutes. Serve immediately.