Ingredients
- cooking spray
- ½ cup all-purpose flour
- ¼ teaspoon ground paprika
- ¼ teaspoon salt
- 12 chicken wings, thawed if frozen
Why This Recipe Is So Delicious
These wings are packed with bold flavors and a perfect balance of spicy and tangy. They have a crispy outside and juicy inside that makes every bite satisfying. It’s an easy way to bring excitement to any meal or party.
Expert Cooking Tips
- Pat the wings dry before cooking to get extra crispiness.
- Use a meat thermometer to ensure the wings are fully cooked, around 165°F (74°C).
- Toss the wings in sauce while they are still hot for better flavor absorption.
- Use a meat thermometer to ensure the wings are fully cooked, around 165°F (74°C).
- Toss the wings in sauce while they are still hot for better flavor absorption.
Directions
Heat your oven to 375°F (190°C). Line a baking sheet with foil and give it a quick spritz of cooking spray. In a bowl, mix together the flour, paprika, salt, and cayenne pepper. Pat the chicken wings dry with paper towels, then toss them in the flour mixture until they’re fully coated. Arrange the wings on the baking sheet and spray them lightly with cooking spray. Pop them in the oven and bake for about 48 minutes—no need to flip—until they’re nicely browned. Once baked, switch your oven to the broiler and broil the wings for around 5 minutes, just until they get extra crispy and golden. Finally, toss the hot wings in your favorite hot sauce until they’re evenly coated and ready to enjoy.
Serving Inspiration
Serve with cool celery sticks and crunchy carrot sticks to balance the heat. A side of creamy ranch or blue cheese dressing complements the spice well. These wings work great alongside fries or a fresh green salad.
Storage Tips
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to keep the skin crispy. Avoid microwaving, as it can make the wings soggy.
