Ingredients
Scale
- 20 split chicken wings (drumettes and flat)
- 1 Tbsp. olive oil (or use spray oil)
- 1 tsp. salt
Instructions
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 On a parchment-lined baking sheet, arrange wings in a single layer. Brush wings with oil; sprinkle with salt.
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Set oven temperature to 425°F. Immediately place pan in oven, do not wait for oven to preheat.
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Bake for 50 minutes or until an instant read thermometer registers 160°F. when inserted into the thickest part of the wing.Â
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Remove pan from oven; let stand 5 minutes.
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Toss wings in barbecue or buffalo sauce and serve.
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Notes
- It’s important to let the wings rest after removing the pan from the oven; carryover cooking will bring the wings to the proper temperature, without overcooking them.
- If wings are stuck together in a package, microwave for 1-2 minutes, which will be just enough to pry them apart and place in a single layer on sheet pan.
- If wings are not already cut into flats and drums, add 10 minutes to cook time.
- Do not open the oven door until the 50 minutes are up. Use the oven light to check the wings.