Baked Chicken Wings

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. Crispy Cajun Baked Chicken Wings

Ingredients:

2 pounds chicken wings (flats and drumettes)
1 tablespoon baking powder (for crispiness)
2 tablespoons Cajun seasoning (store-bought or homemade)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon chili flakes
1 tablespoon olive oil

Optional Homemade Cajun Seasoning Mix:
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon black pepper
½ teaspoon salt

Cajun Aioli dipping sauce:
½ cup mayonnaise
1 tablespoon Cajun seasoning
1–2 cloves garlic, minced or grated
1 teaspoon lemon juice (or more to taste)
½ teaspoon smoked paprika
A pinch of salt (if needed)

Instructions:

Pat wings completely dry with paper towels.
In a big bowl, toss wings with baking powder, Cajun seasoning, garlic powder, paprika, chili flakes and oil until well coated.
Place wings skin side up on a wire rack over a baking sheet (or directly on a greased baking sheet if you don’t have a rack).
Bake at 250°F for 30 minutes (slow dry).
Increase the heat to 425°F and bake for 40–50 minutes until crispy and golden brown.
(Flip halfway if no rack.)
Toss with extra Cajun seasoning right after baking if you want even more flavor!

2. Honey Garlic Chicken Wings

Ingredients (for 2–3 servings):
2 lbs chicken wings (split, tips removed)
1 tablespoon baking powder (for crispy baked wings)
½ teaspoon salt
½ teaspoon pepper
pinch of paprika or garlic powder

For the honey garlic sauce:
4 cloves garlic, finely minced
½ cup honey
¼ cup soy sauce
1 tablespoon rice vinegar or lemon juice
1 teaspoon cornstarch + 1 tablespoon water (for thickening, optional)

Instructions:

Prep the Wings:
Pat wings dry with paper towels. Toss with baking powder, salt, and pepper.

Cook the Wings:
Preheat oven to 425°F (220°C). Place wings on a wire rack over a baking sheet. Bake 45–50 min, flipping halfway, until crispy and browned.

Make the Honey Garlic Sauce:
In a small saucepan, heat a little oil and sauté garlic for 1–2 minutes until fragrant (don’t burn).
Add honey, soy sauce, and vinegar. Simmer 3–4 minutes.
Optional: Stir in cornstarch slurry and simmer until thickened.

Toss and Glaze:
Toss hot wings in the warm sauce until evenly coated. For stickier wings: return coated wings to oven or air fryer for 2–3 minutes to caramelize slightly.

Serving Ideas:
Garnish with chopped green onions or sesame seeds.
Serve with steamed rice, slaw, or roasted veggies.
Dip in ranch or eat as-is!

3. Lemon Pepper Wings

Ingredients (for 2–3 servings):
2 lbs chicken wings, separated into flats and drumettes
1 tablespoon baking powder (for extra crispiness)
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon oil (optional, if baking)

Lemon Pepper Sauce:
3 tablespoons unsalted butter, melted
1½–2 teaspoons lemon pepper seasoning (store-bought or homemade)
Zest of ½ fresh lemon (optional, for extra zing)
1 teaspoon honey or hot sauce (optional)

Instructions:

1. Prep the Wings:
Pat wings very dry with paper towels. In a bowl, toss wings with baking powder, salt, garlic powder, and a bit of oil (if baking).

2. Cook:
Preheat oven to 425°F (220°C). Place wings on a wire rack over a baking sheet. Bake 45–50 minutes, flipping halfway, until golden and crispy.

3. Toss in Lemon Pepper Sauce:
Mix melted butter with lemon pepper seasoning and lemon zest.
Toss hot wings in the sauce until evenly coated.