My son, Sam, absolutely adores chicken wings, but I don’t want to serve him deep-fried food all the time. So I ditched the deep-frying and found that cooking wings in the oven still resulted in a fantastic crispy texture and the flavor is out of this world! If you are making these for a group of teenage guys, like I usually am, I recommend making extras. You’ll thank me!
- Yield: 8 Servings
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 2 garlic cloves, minced
- 3 tablespoons chopped onion
- ½ cup apple cider vinegar
- 6 pounds chicken wings, tips trimmed if preferred
- Oil mister or cooking spray
- In a medium bowl, whisk together the olive oil, salt, black pepper, paprika, cumin, and cayenne. Add the garlic, onion, and vinegar and whisk to combine.
- Place the chicken wings in a large plastic sealable bag. Pour the marinade over the chicken. Remove as much air as possible from the bag as you seal. Turn the bag from side to side to make sure the chicken is evenly coated. Place the bag flat on a small rimmed sheet pan (to catch any spills) and marinate in the refrigerator for 1 hour, or overnight for best results.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and lightly spray with oil.
- Remove the chicken wings from the marinade and transfer them to the prepared baking sheet. Discard the marinade.
- Bake until the chicken wings are cooked through and the skin is crispy, 50 to 55 minutes. Serve hot.