This easy and delicious baked chicken wings recipe, inspired by Martha Stewart, is perfect for game nights, parties, or a simple family dinner. With just a few ingredients, these wings turn out crispy, golden, and full of flavor—no frying needed! You can enjoy them plain or toss them in your favorite sauce for an extra kick.
Recipe Ingredients:
- 3 pounds chicken wings, cut in half at joints, wing tips removed
- Coarse salt
How To Make Baked Chicken Wings?
- Preheat the oven: Set your oven to 230°C / 450°F and allow it to fully preheat.
- Prepare the wings: Pat the chicken wings dry with paper towels to remove excess moisture. This helps them crisp up in the oven.
- Season and arrange: Sprinkle the wings evenly with salt, then spread them out in a single layer on a rimmed baking sheet. For extra crispiness, place a wire rack on the baking sheet and arrange the wings on top.
- Bake to perfection: Roast the wings for 45 minutes, or until they are golden brown and fully cooked, flipping them halfway through for even crisping.
- Toss and serve: Use a thin metal spatula to transfer the wings to a large bowl. Toss with your favorite sauce (Buffalo, BBQ, Garlic Parmesan, or Honey Sriracha) and serve immediately.
Recipe Tips
- Pat the wings dry for extra crispiness: Moisture prevents wings from crisping up in the oven. Use a paper towel to remove excess water before seasoning.
- Use a wire rack for even cooking: Placing the wings on a wire rack over a baking sheet allows air to circulate, making them crispy all over.
- Don’t overcrowd the baking tray: Spread the wings out in a single layer with space between them. If they’re too close, they’ll steam instead of crisp up.
- Flip halfway for even browning: Turn the wings after 25 minutes to ensure they cook evenly on both sides and get that perfect golden color.
- Toss in sauce after baking, not before: Adding sauce too early makes the wings soggy. Bake them plain, then toss them in your favorite sauce just before serving.
How To Store Leftovers?
- Refrigerate: Let the leftover baked chicken wings cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 4 days.
- Freeze: Once cooled, arrange the wings in a single layer on a baking sheet and freeze for 1 hour. Then, transfer them to a freezer-safe bag or container and store for up to 3 months.
- Reheat: Set the air fryer to 180°C / 360°F. Arrange the wings in a single layer and heat for 5–7 minutes, shaking the basket halfway through, until crispy and hot.
Nutrition Facts
- Calories: 333
- Total Fat: 26g
- Saturated Fat: 6g
- Cholesterol: 136mg
- Sodium: 180mg
- Potassium: 273mg
- Total Carbohydrate: 2g
- Dietary Fiber: 1g
- Sugars: 0.1g
- Protein: 22g
Check out More Recipes:
Martha Stewart Baked Chicken Wings
Description
This easy and delicious baked chicken wings recipe, inspired by Martha Stewart, is perfect for game nights, parties, or a simple family dinner. With just a few ingredients, these wings turn out crispy, golden, and full of flavor—no frying needed! You can enjoy them plain or toss them in your favorite sauce for an extra kick.
Ingredients
Instructions
- Preheat the oven: Set your oven to 230°C / 450°F and allow it to fully preheat.
- Prepare the wings: Pat the chicken wings dry with paper towels to remove excess moisture. This helps them crisp up in the oven.
- Season and arrange: Sprinkle the wings evenly with salt, then spread them out in a single layer on a rimmed baking sheet. For extra crispiness, place a wire rack on the baking sheet and arrange the wings on top.
- Bake to perfection: Roast the wings for 45 minutes, or until they are golden brown and fully cooked, flipping them halfway through for even crisping.
- Toss and serve: Use a thin metal spatula to transfer the wings to a large bowl. Toss with your favorite sauce (Buffalo, BBQ, Garlic Parmesan, or Honey Sriracha) and serve immediately.
Notes
- Pat the wings dry for extra crispiness: Moisture prevents wings from crisping up in the oven. Use a paper towel to remove excess water before seasoning.
- Use a wire rack for even cooking: Placing the wings on a wire rack over a baking sheet allows air to circulate, making them crispy all over.
- Don’t overcrowd the baking tray: Spread the wings out in a single layer with space between them. If they’re too close, they’ll steam instead of crisp up.
- Flip halfway for even browning: Turn the wings after 25 minutes to ensure they cook evenly on both sides and get that perfect golden color.
- Toss in sauce after baking, not before: Adding sauce too early makes the wings soggy. Bake them plain, then toss them in your favorite sauce just before serving.
Martha Stewart Baked Chicken Wings