AuthoradminThese chicken wings are a classic and a keeper. What I really love is that they are baked, not fried. Makes me feel a lot better about feeding them to my family. They crisp up perfectly in the oven. Serve with your favorite dipping sauces.
In a medium bowl, whisk together the oil, salt, black pepper, paprika, cumin and cayenne. Add the garlic, onion and vinegar. Whisk to combine.
Place the chicken wings in a large sealable bag. Pour the marinade over the chicken and combine well. Remove as much air as possible from the bag. Place the bag in a bowl to catch any spills. Marinate in the refrigerator for at least 1 hour to overnight.
Pre heat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or foil. Lightly spray with cooking spray.
Remove the wings from the bag and place on the prepared baking sheet in a single layer. Discard the rest of the marinade.
Bake until the chicken wings are cooked through and the skin is crispy, 50-55 minutes. Serve hot with your favorite sauces.
Ingredients
Directions
In a medium bowl, whisk together the oil, salt, black pepper, paprika, cumin and cayenne. Add the garlic, onion and vinegar. Whisk to combine.
Place the chicken wings in a large sealable bag. Pour the marinade over the chicken and combine well. Remove as much air as possible from the bag. Place the bag in a bowl to catch any spills. Marinate in the refrigerator for at least 1 hour to overnight.
Pre heat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or foil. Lightly spray with cooking spray.
Remove the wings from the bag and place on the prepared baking sheet in a single layer. Discard the rest of the marinade.
Bake until the chicken wings are cooked through and the skin is crispy, 50-55 minutes. Serve hot with your favorite sauces.
