Crispy Baked Salt and Pepper Chicken Wings – these will probably be the simplest and most amazing wings you’ll ever make. Generously seasoned with salt and pepper and baked to a crisp perfection!
I can never make enough chicken wings, they go way too fast. Between hubs and the dog, I’m lucky if I get a couple chicken wings. Not to mention salt and pepper wings are both our favorites.
There’s a pub in our neighbourhood we frequent often, and on Tuesday nights they have wings for .29 cents and we always always get the salt and pepper wings.
But I’ll be honest with you now and tell you that mine are better. Not because of the ingredients, I mean let’s face it, we’re talking salt and pepper, but simply because my wings are baked.
BAKED CHICKEN WINGS
I always bake my chicken wings, and they are so much better than the fried ones. They turn out super crispy and not to mention a lot less calories.
Salt and pepper wings, make this your project this weekend and enjoy them, guilt free! I did use smoked sea salt on my wings and let me tell you that if you’ve never had smoked sea salt before, you are missing out, it will give your wings a nice smokey flavor.
I’d love to hear how you like it, if you’ve tried it! Hubs and I went wild and bought a bunch of smoked sea salt, we put that shit on everything now. It’s about as wild as we go!
HOW LONG DO YOU BAKE CHICKEN WINGS FOR
Chicken wings take about 40 minutes to bake until they’re nice and crispy at 425 F degrees. However, each oven is different, so start looking in on them after 30 minutes.
CRAVING MORE CHICKEN WINGS? TRY THESE:
Crispy Baked Salt and Pepper Chicken Wings
Ingredients
- 2 lb chicken wings
- 2 tbsp olive oil
- 1 tsp black pepper freshly ground
- 2 tsp sea salt
- 1 tbsp parsley fresh, chopped for garnish
Instructions
- Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
- Place all wings in a medium sized bowl. Drizzle the wings with the olive oil and toss well, making sure each wing is coated with a bit of olive oil.
- Sprinkle the chicken wings with the pepper and salt, and toss well.
- Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they're golden crisp.
- Sprinkle with more salt and pepper if preferred and garnish with some chopped parsley.
- Serve while warm.
Notes
- My wings already came pre-cut into wingettes and drumettes, but if they are not, remove the wing tip then cut them vertically through the joint. Discard the wing tip.
- If your wings aren't golden and crispy after 45 minutes, turn the broiler on and broil them for about 3 more minutes, watching them carefully as they could burn quickly.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
I bought the smoked salt and made it exactly as you said. It was so good. So simple. Will make again and again.
OMG! We just made these. They are perfect with so little mess. We did put them under the broiler for the additional 3 minutes. They are so crispy and delicious. I didn’t have parsley so didn’t use it. We had delicious barbecue sauce that we brought back from Tennessee. Finished the sauce tonight so I’ll have to find a new barbecue sauce. Any suggestions?
Trying this as I type! Wish me luck…Here’s hoping for a “5” star, gave it a 4 just for luck. lol
Good luck! Hope they turn out for you. 🙂
I also make mine similar to this and have never tried to deep fry them. I’d get burned knowing me! Don’t throw out the wing tips though. Keep them in the freezer for stock! Same with the bones after eating them. Save veggie scraps as well then when you have enough throw it all in a pot or even better a pressure cooker with some herbs, white vinegar and peppercorns. Pop it all in the fridge after straining and next day take the hardened fat off the top. Free stock other than the gas or electricity and so good for you. I do this will all bones now.
I haven’t tried these yet. Hubby will not eat wings – do you think this recipe would work for thighs?
Yes for sure! Increase the time to one hour if you’re using bone-in thighs.
Love this recipe! Quick. Easy. Delicious. I’m going to make these up at weekend. Thanks for sharing the recipe.
Loved it, easy to make and my kids ate them!
This is my go to recipe, always perfect and crispy
I par boil the wings first until not quite cooked and omit the olive oil. This gets rid of the grease and eliminates the smoke. I turn them half way through 🙂
Make them all the time… love the simplicity
Very easy recipe and the results were perfect. It’s been added to our family favourites!!
These wings are FABULOUS! Friends and family rave about them. My first go to finger food to make!
Wonderful!!!!! Thank you for sharing.
Thank you for taking the time to share your recipe. It is great. I kept the wingtips on because they are my guilty secret.
Thank you for sharing this recipe! I started using it repetitively after I discovered it. The wings turned out really crispy and definitely better than frying 🙂
So much faster, cleaner, and tastier hey? The only way I’ll make ’em now 🙂
These have become a favorite on our home!
So happy to hear this!