Cut apart chicken wings at the joint; pat-dry with paper towels, and place in a large bowl.
Add the oil and spice blend, then toss the wings until evenly coated with the mix. Place on a greased baking sheet and bake for 35-40 minutes or until golden-brown and crisp, turning once after 20 minutes.
Finish with a sprinkle of lemon pepper seasoning if you desire.
If you're using frozen, make sure to thaw them completely and bring them to room temperature.
Use paper towels to dry them well. The less moisture in the skin, the crispier the wings!
You can season them ahead of time and keep them in the refrigerator overnight or for hours. For maximum flavor, let the wings rest in the rub for at least an hour. Just make sure to bring them to room temperature before baking.
Don't crowd the pan. Space them far enough apart so they aren't touching and the air can circulate for even cooking.
The trick to crispy skin is to bake them at a high temperature. If your oven doesn't heat to 550F, set it to the highest available (no less than 425F) and bake for a few minutes longer or until crispy. You could also preheat your baking sheet and then carefully place the wings on it.
To avoid sticking to your pan, line the pan with parchment paper or bake them on a wire cooling rack greased with non-stick cooking spray placed inside the sheet pan (lined with aluminum foil for easy cleaning).
I prefer homemade spice blends, but if you're looking for a shortcut, replace the listed spices with two small packages of store-bought Sazon seasoning.
If you want more heat, increase the cayenne or black pepper. Just know your heat tolerance level.
Chicken wings are done when the juices run clear, or they reach an internal temperature of a minimum of 165F.
Double or triple the recipe – these epic crispy baked chicken wings go fast!
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.
Check out additional information and reviews in the post above.