Ingredients
Units
Scale
- 10 chicken wings*
- 1 cup plain breadcrumbs
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/4 tsp. cayenne pepper (optional)
- 1/4 cup cooking oil**
Instructions
- Preheat oven to 425°F. Line a large baking sheet with aluminum foil. Top with an oven-safe rack. Oil rack lightly to help prevent sticking.
- Cut the wings into drums, flats, and wing tips. Discard the wing tips or save them for a future use.
- In a large bowl, mix together the bread crumbs, onion powder, garlic, smoked paprika, salt, and cayenne, if using. Add the oil and stir well until it is thoroughly mixed and looks like wet sand.
- Put 3-4 wings into the bowl. Spoon some bread crumb mixture over them and press down to help bread crumbs adhere to the wings. Flip and repeat so they are fully covered in a light coating. Transfer coated wings to prepared rack. Repeat with all wings.
- Bake on rack set over pan until cooked through and well-browned, 40-45 minutes.
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Notes
*This recipe makes enough breading for exactly 20 medium-sized wing pieces (drums and flats). If your wings are large or if you are also breading the wing tips, you should make an extra half batch of breading. To do so, add an extra 1/2 cup bread crumbs and then halve the amount of the seasonings and add that in also.
**It is best to use something with a neutral flavor like grapeseed oil or vegetable oil rather than something with more pronounced flavor like olive oil.