🍗 Chicken wings
Baked chicken wings are wing pieces tossed with garlic and spices, roasted until the skin is crisp and golden, then glossed with melted butter. They are juicy inside, crunchy outside and very savoury. Wings are a classic sharing snack for game nights and parties, eaten by hand with carrot and cucumber sticks.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg chicken wings, split into flats and drumettes
- 2 tsp paprika, 1 tsp garlic powder, ½ tsp cayenne, salt and pepper
- 1 tbsp oil
- 30 g butter, melted
- 2 garlic cloves, crushed
- Carrot and cucumber sticks to serve
Method
- Heat the oven to 220 °C and pat the wings very dry.
- Toss with oil, paprika, garlic powder, cayenne, salt and pepper.
- Spread on a rack over a tray and bake for 40–45 minutes, turning once, until crisp.
- Mix the melted butter with crushed garlic, toss the hot wings in it and serve with the vegetables.
How to make it lighter
- Skip the butter coating; the dry-spiced wings are already crisp and full of flavour.
- Count your wings: decide on a number before you start eating.
- Fill up on carrot and cucumber sticks alongside.
History
Spiced chicken wings became an American bar staple after the 1960s, when Buffalo, New York, popularised wings tossed in butter and hot sauce; the exact first restaurant is disputed. Baked and grilled versions with many flavours are now eaten worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →