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So, I was working on a recipe for chicken wings when not long after I started, my husband basically took over. Just for the record my husband CAN cook, and I love it when he does – it just doesn’t happen all that often anymore! So I did not argue and said, “Yes, I’d love for you to take a shot at developing this wing recipe” (i.e. make dinner tonight – wink wink). And I must say they turned out to be the best oven baked chicken wings I’ve had and definitely rival the smoked chicken wings we recently fell in love with at one of our favorite Charlotte restaurants, Rooster’s.
Baking this knock-off version at home by emulating the flavor of their wood burning fire with smoked salt makes our house smell almost as good as their amazing restaurant, and it only takes 45 minutes to bake (instead of hours to smoke…not to mention you don’t have to tend a fire!). So, just in time for the Super Bowl – enjoy!
The Best Oven Baked Chicken Wings!
Ingredients
- 3 pounds chicken wings about 3 dozen wings total
- 1 tablespoon pure maple syrup or honey
- 2 1/2 teaspoons pepper
- 1 1/2 teaspoons sea salt smoked (this recipe would not be the same without the SMOKED version versus regular salt...I found it at our grocery store and it's worth the extra effort if you don't already own some)
- 1 teaspoon thyme dried
- 1 teaspoon paprika
- 1/2 teaspoon oregano dried
- 1/2 teaspoon bell pepper red
Optional Accompaniments
- celery
- ranch dressing homemade (see link in notes)
Instructions
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Place the cooling rack on top of a baking sheet lined with aluminum foil and set aside. Pre-heat oven to 425 degrees F.
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Pour the maple syrup into a large mixing bowl. Add the wings and mix with your hands to evenly coat the wings. (Note: If your wings are fairly wet, pat dry with a paper towel first, otherwise don't waste your time.) Arrange the coated chicken wings on top of the rack, thick-skinned side down.
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Mix remaining ingredients in a small bowl and with a dry hand, evenly spread about half of the spice mixture on top of the wings. With your other "wet" hand, press the spice rub into the wings and then flip them over (we want the thick-skinned side up during baking for extra crispiness). Evenly spread the remaining spice mixture on top with your dry hand.
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Bake for 45 minutes on the middle oven rack. Serve warm and enjoy!
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These are by far the best wings I’ve had. My guests thought so too. THANK YOU!!!
Thy are very good but the instructions are silly. Mix your spices into the maple syrup in a large bowl and then stir the wings in with a spatula. No need to sprinkle spices on wings and then turn them to repeat.
Super yummy! The only problem I had was my smoke alarm kept going off because the fat and spices dripping onto the foil underneath the chicken kept burning and smoke was pouring out of my oven! Wondering if anyone else had this trouble and, if so, did they find a solution?
Readers?
I’ve never had this problem. I’ve made them several times.
I have made these several time and love them but for some reason tonight they are burning up! No clue!
Put parchment paper on the bottom of the pan so drippings land on the paper instead of the hot metal.
I only baked them for 40 minutes instead of 45 and they’re all nonedible. They’re too burnt! Dinner wasted
Check your oven temp. Most ovens are off by at least 25 degrees.
I made these wings as part of an appetizer buffet, and they were great! For anyone who would assume this dish would be gluten-free (like I did), please check your smoked sea salt. I found the smoked salt in my regular grocery store but didn’t notice it had wheat in the ingredients until I was preparing the wings. Smoked paprika worked great along with kosher salt and the other ingredients. Will definitely make these wings again – thank you!
I’ve made these a few times and they are absolutely delicious. I always have one question though what do you mean by the ingredient red pepper? I never can find that except crushed red pepper is that what the ingredient is supposed to be?
It is Cayenne pepper.
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What is “bell pepper red”? I cannot find this in the stores and don’t remember it being in this recipe the last time I made it. Where can I find it? Thanks!
Hi. That is just red pepper/cayenne.