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Crispy Baked Salt and Pepper Chicken Wings
Generously seasoned with simple salt and pepper and then baked to crisp perfection, this Crispy Baked Salt and Pepper Chicken Wings recipe is going to rock your world! It’s an easy crowd pleaser that’s perfect for your next potluck or Sunday football feast!
Calories: 335 kcal
2 pounds chicken wings 2 tablespoons olive oil 1 teaspoon black pepper freshly ground 2 teaspoon sea salt 1 tablespoon baking powder optional 1 tablespoon parsley fresh, chopped for garnish
Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
Pat chicken wings dry with paper towels the place them in a large 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. If using baking powder, sprinkle it all over the wings then 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.
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.
Use sea salt. For the most refined taste, use sea salt. Table salt will work, but it won’t add the same depth in flavor.
Line the baking sheet. Do not forget to line your baking sheet. The skin of the chicken wings will stick to the pan. Serving: 1 serving | Calories: 335 kcal | Protein: 22 g | Fat: 26 g | Saturated Fat: 6 g | Cholesterol: 94 mg | Sodium: 1252 mg | Potassium: 191 mg | Vitamin A: 260 IU | Vitamin C: 2.1 mg | Calcium: 15 mg | Iron: 1.3 mg