If you're anything like me, you appreciate a delicious meal that doesn't require hours of fuss. That's exactly what you'll get with today's featured recipe: Oven Baked Whole Chicken Wings. This method delivers wings that are incredibly juicy on the inside and wonderfully crispy on the outside, all with minimal effort. Forget the deep fryer – we're achieving maximum flavour and a satisfying crunch with the convenience of your oven. Let's dive in!
While chicken wings are a universal crowd-pleaser any time of year, I find myself making these Oven Baked Whole Chicken Wings particularly often for casual gatherings. They’re a huge hit during football season and perfect for summer barbecues (even if they're baked indoors!). They also make a fantastic appetizer for New Year's Eve or any festive occasion where you want something delicious but relatively hands-off.
This recipe was actually inspired by the amazing feedback I received on my roasted chicken legs in the oven recipe. I wanted to adapt that same simple, high-impact flavour profile to wings, and the result is truly something special. And if you're wondering what to serve alongside them, these wings pair absolutely perfectly with my quick and easy homemade coleslaw – the fresh tang cuts through the richness of the wings beautifully!
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Ingredients
The secret to these incredibly flavorful Oven Baked Whole Chicken Wings lies in a simple yet powerful marinade. Each ingredient plays a vital role in building layers of taste and ensuring every bite is bursting with deliciousness. The beauty of this recipe is that it uses common pantry staples, so you likely have most of these on hand already. Let's gather what we need to create this fantastic flavour bomb!
Here's what you'll need:
- 1 kg whole chicken wings: The star of our show! Whole wings are fantastic because they cook up juicy and tender, and the skin gets wonderfully crispy. You can often find them pre-packaged this way, or you can buy drums and flats separately if you prefer.
- 1 teaspoon salt: Essential for seasoning, salt not only enhances the natural flavour of the chicken but also helps to draw out moisture, contributing to that desired crispy skin.
- 1 teaspoon ground pepper: A classic pairing with salt, ground pepper adds a gentle warmth and a subtle peppery kick that complements the other spices without overpowering them.
- 1 teaspoon caraway powder: This might be a less common spice for some, but it's a game-changer here! Caraway adds a warm, slightly nutty, and subtly anisy flavour that gives these wings a unique and addictive quality.
- 1 teaspoon onion granules: A concentrated form of onion flavour, these granules provide a sweet and savory depth that permeates the chicken, ensuring a rich base flavour.
- 1 teaspoon coriander powder: Earthy, citrusy, and slightly sweet, coriander powder is a fantastic aromatic spice that ties all the other flavours together beautifully and adds a lovely fragrant note.
- 1 teaspoon turmeric: Beyond its vibrant golden color, turmeric offers a warm, slightly bitter, and earthy flavour. It’s also known for its health benefits!
Wet Ingredients:
- 1 teaspoon paprika paste: This provides a rich, sweet pepper flavour with a touch of smokiness. Unlike dried paprika, the paste form helps distribute the flavour more evenly and adds a beautiful deep color to the wings. If you can't find paste, you can substitute with a good quality smoked paprika powder mixed with a tiny bit of water or olive oil.
- 3 tablespoon olive oil: Our flavour carrier and moisture protector! Olive oil helps the spices adhere to the chicken, keeps the wings moist during baking, and contributes to that beautiful golden-brown crisp.
- Half a lemon, juiced: Fresh lemon juice adds a bright, tangy acidity that cuts through the richness of the chicken and spices, tenderizing the meat slightly and waking up all the other flavours.
- 2 grated garlic cloves: Fresh garlic is non-negotiable for flavour! Grating it ensures maximum garlic distribution and a pungent, aromatic punch that is simply irresistible.
- Sesame seeds for garnish (optional, but highly recommended!): Sprinkled on at the end, sesame seeds add a delightful crunch and a subtle nutty flavour, elevating the visual appeal and texture of the finished wings.
While these wings are fantastic on their own, I absolutely love serving them with a simple, punchy homemade garlic sauce. It's incredibly easy to whip up and adds a fresh, zesty kick that perfectly complements the rich flavours of the wings.
For the Garlic Dipping Sauce
- 6 garlic cloves: The star of the show! Fresh garlic provides a pungent, aromatic base that's essential for this sauce.
- 1 teaspoon sea salt: Crucial for both seasoning and helping to break down the garlic cloves in the mortar, creating a smooth paste.
- Half a bunch of fresh parsley, chopped: Adds a vibrant freshness, herbaceous note, and beautiful colour that brightens up the rich garlic flavour.
- 1 tablespoon sunflower oil: Helps to emulsify the sauce, lending a smooth texture and a subtle richness.
- 2 tablespoon water: Thins the paste to a saucy consistency, making it perfect for dipping.
How to Make the Oven Baked Whole Chicken Wings?
Getting these incredibly flavourful wings from your kitchen to your plate is surprisingly simple. The key steps involve marinating to infuse maximum flavour, followed by strategic baking to achieve that perfect crispy skin and tender interior. If you're a visual learner, I've also put together a complete step-by-step video guide which you can watch here:
Otherwise, let's walk through the process together!
Prepare the Wings for Marinating
Take your 1 kg of whole chicken wings and place them into a large, sturdy mixing bowl. Make sure the bowl is big enough to allow you to mix everything thoroughly without spilling.
Over the chicken wings, sprinkle and drizzle all of your marinade ingredients: salt, ground pepper, caraway powder, onion granules, coriander powder, turmeric, paprika paste, olive oil, the juice from half a lemon, and your grated garlic cloves.
Mix and Marinate for Maximum Flavour
Now comes the fun part! Using your hands, mix the chicken wings thoroughly with all the marinade ingredients. Really get in there and ensure every single wing is completely coated with the flavourful mixture. This hands-on approach guarantees an even distribution of spices and herbs.
Once mixed, cover the bowl tightly (with plastic wrap or a lid) and place it in the refrigerator. Let the wings marinate for at least one hour. This crucial step allows all those wonderful flavours to really penetrate the chicken, resulting in incredibly tender and aromatic wings. If you have more time, feel free to marinate them for up to 4 hours or even overnight for an even deeper flavour!
Prepare for Baking
While your wings are marinating or just before you're ready to bake, preheat your oven to 190°C (375°F). Getting the oven to the correct temperature is key for even cooking and crispy skin.
Grab a large baking tray and place an oven-safe wire rack directly on it. This setup is crucial for achieving crispy wings, as it allows air to circulate all around the chicken, preventing a soggy bottom.
Carefully take your marinated chicken wings out of the bowl and arrange them in a single layer on the wire rack. Make sure none of the wings are overlapping. Giving them space ensures they bake evenly and get that fantastic crispy texture.
The First Bake & Flip
Place the baking tray with the arranged wings into your preheated oven. Bake at 190°C (375°F) for 20 minutes. This initial bake starts the cooking process and renders some of the fat.
After 20 minutes, carefully pull out the baking tray. Using tongs, turn each wing over to the other side to ensure even cooking and browning. At this point, give the flipped side a light spray with olive oil. This helps with crispiness on the second side.
Return the tray to the oven and continue baking for another 25 minutes. This second phase of baking will further cook the wings through and build up that beautiful golden crisp on both sides.
Final Crispy Touch
After the second baking period, pull the tray out one last time. Give the wings another light spray of olive oil, then generously sprinkle them with sesame seeds.
Return the tray to the oven for a final 5 minutes at the same 190°C (375°F) temperature. This last blast will toast the sesame seeds and give your wings that ultimate golden-brown, crispy exterior. Your Oven Baked Whole Chicken Wings are now ready to be devoured!
How to Make the Homemade Garlic Dipping Sauce
While these wings are fantastic on their own, I absolutely love serving them with a simple, punchy homemade garlic sauce. It's incredibly easy to whip up and adds a fresh, zesty kick that perfectly complements the rich flavours of the wings. This sauce is a testament to how a few simple ingredients can create something truly spectacular.
Place the garlic cloves and sea salt into your mortar. Begin crushing the garlic and salt vigorously with your pestle. Keep going until you get a relatively smooth paste. The salt helps to abrade the garlic, making it easier to break down and release its potent flavour.
Add the chopped parsley to the garlic paste in the mortar. Now, begin to slowly drizzle in the 1 tablespoon of sunflower oil, a little bit at a time, while continuing to crush and mix with your pestle. Keep working it until the mixture emulsifies and you obtain a smooth, uniform paste that resembles a thick mayonnaise. This slow addition of oil helps create that creamy consistency.
Finally, add the water to the paste. Continue to mix and stir until the mixture thins out and you obtain a beautiful, soft, and dippable sauce. Taste and adjust seasoning if needed.
Garlic Dip Substitutions
Instead of the garlic dip, here are several delicious substitution ideas that would pair wonderfully with your Oven Baked Whole Chicken Wings:
- Ranch Dressing: A classic and very popular choice for wings, offering a creamy, tangy, and herb-filled counterpoint.
- Blue Cheese Dressing: For those who love a stronger, pungent flavor, blue cheese dressing is another highly traditional and well-loved pairing with chicken wings.
- BBQ Sauce: A sweet, smoky, and tangy BBQ sauce (whether homemade or store-bought) can add a completely different but equally delicious dimension to the wings.
- Honey Mustard: This sweet and savory dip provides a lovely balance that complements the richness of the chicken.
- Sriracha Mayonnaise (Spicy Mayo): For a creamy and spicy kick, mix mayonnaise with sriracha to your desired heat level.
- Sweet Chili Sauce: A bright, sweet, and slightly spicy sauce that works beautifully with crispy chicken.
Variations
My Oven Baked Whole Chicken Wings recipe is fantastic, but there are tons of ways to play with the flavors! Here are some variations you can make:
- Add Cayenne Pepper: Increase the heat by adding ½ to 1 teaspoon of cayenne pepper to the marinade.
- Honey Garlic: Reduce the caraway and turmeric, and instead add 2-3 tablespoons of honey and 1-2 tablespoons of soy sauce (or tamari for gluten-free) to the marinade.
- Lemon Pepper: Instead of the caraway and turmeric, use 1-2 tablespoons of a good quality lemon pepper seasoning. You can also add lemon zest along with the juice.
- Smoked Paprika: If your paprika paste isn't already smoked, use smoked paprika powder (or a smoked paprika paste) for a more pronounced smoky flavor.
- Soy Ginger: Replace lemon juice with rice vinegar, and add 2 tablespoon soy sauce, 1 tablespoon grated fresh ginger, and an extra clove of garlic.
See this honey and garlic chicken wings recipe on my website!
Serving the Chicken Winks
This Oven Baked Whole Chicken Wings are versatile and can be served in many ways, depending on the occasion and whether they're the main event or part of a larger spread. Here are some ideas:
- Platter Style: Arrange the wings neatly on a large serving platter. This makes them easy for guests to grab.
- Dipping Station: Set out your delicious homemade garlic dip, and offer a few other dipping sauces for variety (like ranch, blue cheese, BBQ sauce, or hot sauce). Small bowls or ramekins for individual servings of sauce can be helpful to prevent cross-contamination.
- Veggie Sticks: Always a classic! Offer crisp celery and carrot sticks alongside the wings. They provide a refreshing crunch and are excellent for dipping.
- With Fries/Wedges: A timeless combination! Serve your wings alongside a generous portion of crispy French fries, sweet potato fries, or seasoned potato wedges.
How to Store the Baked Chicken Wings
These Oven Baked Whole Chicken Wings are best enjoyed fresh out of the oven for maximum crispiness and flavour, but sometimes you'll have leftovers (if you're lucky!). Proper storage is key to keeping them safe and delicious for later.
It's important to cool cooked chicken wings down to room temperature within two hours of cooking. Leaving them out longer can allow harmful bacteria to multiply. Once cooled, transfer the wings to a clean, airtight container. This prevents them from drying out and protects them from other food odors in the fridge.
Cooked chicken wings can be safely stored in the refrigerator (at or below 4°C / 40°F) for 3 to 4 days. Place them on the top shelf of your fridge to prevent any potential drips from raw foods contaminating them.
There you have it! These Oven Baked Whole Chicken Wings are truly a kitchen MVP – simple to make, incredibly flavorful, and guaranteed to disappear fast. Whether you're making them for a party, a casual dinner, or just a delicious snack, I hope they bring as much joy to your table as they do to mine. Don't forget to try them with that amazing homemade garlic dipping sauce!
If you loved this recipe, be sure to follow us for more delicious ideas and kitchen adventures. You can find us on Facebook, Instagram, Pinterest and YouTube! Happy cooking, and I'd love to hear your thoughts in the comments below!
Related
Looking for other chicken recipes like this? Try these:
Pairing
These are my favorite dishes to serve with oven baked whole chicken wings:
Easy Oven Baked Whole Chicken Wings + Garlic Dip
Equipment
- 1 bowl
- 1 baking tray with rack
Ingredients
For Chicken Wings
- 1 kg chicken wings whole
- 1 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon caraway powder
- 1 teaspoon onion granules
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 1 teaspoon paprika paste mild
- 3 tablespoon olive oil extra virgin
- ½ pcs lemon juice freshlu squeezed
- 2 pcs garlic cloves grated
- 2 teaspoon sesame seeds optional
For Garlic Dip
- 6 pcs garlic cloves
- 1 teaspoon sea salt kosher
- ½ bunch parsley chopped
- 1 tablespoon sunflower oil
- 2 tablespoon water cold
Instructions
- Take your chicken wings and place them into a large, sturdy mixing bowl.
- Over the chicken wings, sprinkle and drizzle all of your marinade ingredients: salt, ground pepper, caraway powder, onion granules, coriander powder, turmeric, paprika paste, olive oil, the juice from half a lemon, and your grated garlic cloves.
- Using your hands, mix the chicken wings thoroughly with all the marinade ingredients. Once mixed, cover the bowl tightly and place it in the refrigerator. Let the wings marinate for at least one hour.
- Grab a large baking tray and place an oven-safe wire rack directly on it. Take your marinated chicken wings out of the bowl and arrange them in a single layer on the wire rack.
- Place the baking tray with the arranged wings into your preheated oven. Bake at 190°C (375°F) for 20 minutes.
- Using tongs, turn each wing over to the other side to ensure even cooking and browning. Return the tray to the oven and continue baking for another 25 minutes.
- Give the wings a light spray of olive oil, then generously sprinkle them with sesame seeds. Return the tray to the oven for a final 5 minutes at the same 190°C (375°F) temperature.
For Garlic Dip
- Place the garlic cloves and sea salt into your mortar. Begin crushing the garlic and salt vigorously with your pestle.
- Add the chopped parsley to the garlic paste in the mortar. Begin to slowly drizzle in the sunflower oil, a little bit at a time, while continuing to crush and mix with your pestle.
- Add the water to the paste. Continue to mix and stir until the mixture thins out and you obtain a beautiful, soft, and dippable sauce.
Laci says
Easy to make and so delicious!
Vasile says
Perfect dinner...