Ingredients
Spices
- 2½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 1½ teaspoons garlic powder
- 1½ teaspoons paprika (or smoked paprika)
- ¼ teaspoon cayenne
Chicken
- 3 pounds chicken wings or drumettes
Other
- 3 tablespoons salted butter, melted
Instructions
- Preheat Oven: Preheat the oven to 425°F with a rack positioned in the center. Prepare a rimmed sheet pan by lining it with foil and placing a cooling rack on top to ensure even cooking and crispy skin.
- Prepare Seasoning: In a large bowl, combine kosher salt, freshly cracked black pepper, garlic powder, paprika, and cayenne powder. Mix thoroughly to create the seasoning blend.
- Coat Chicken: Add the chicken wings or drumettes to the bowl and toss them until they are fully coated with the seasoning mixture, ensuring each piece is evenly seasoned.
- Arrange Wings: Place the seasoned chicken wings skin-side down on the cooling rack set over the prepared sheet pan to allow air circulation around the wings during baking.
- Brush with Butter: Using a pastry brush, brush the wings with half of the melted salted butter. Flip the wings over and brush the other side with the remaining butter for added moisture and flavor.
- Bake Wings: Bake the wings in the preheated oven for 45-50 minutes. Bake until the wings turn a deep golden-brown color and the skin is crispy, checking occasionally for desired crispness.
Notes
- For extra crispiness, pat the chicken wings dry with paper towels before seasoning.
- You can substitute smoked paprika for regular paprika for a smokier flavor.
- Use a cooling rack on the baking sheet to allow air circulation for crispier skin.
- If you prefer spicy wings, increase the cayenne pepper to taste.
- Let the wings rest for a few minutes after baking to allow juices to redistribute.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
