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Prep 10 mins
Cook 45 mins
I cook these for a main dish or as an appetizer when I am entertaining. My measurements can be adjusted because I don't usually measure the ingredients. These tend to stick to the pan, so be careful when flipping.
- Preheat oven to 425 degrees.
- In a bowl, mix thawed wing dings with the above ingredients.
- Line a baking sheet with foil and spray thoroughly with a non-stick cooking spray.
- Align the wing dings on the baking sheet and bake for 45 minutes or until done, flipping half-way through. (I cook my wings this long or longer because I like the skin to be crispy instead of gummy).
- Note: When flipping and removing, use tongs and pick them up carefully. The wings will stick and you don't want half of your meat stuck to the foil.
I love these. I use two lbs of chicken wings to make this recipe... I chop the tips off and cut the wings in half... Perfect portion every time. It's a bit of work chopping the wings up, but it is worth the time. I always make this to go with baked mac and cheese and some greens/broccoli/corn. Whichever veggies I feel like eating at the time :)
Thank you so much for sharing and I am surprised there aren't a lot of reviews on this. Next time I make it, I will take a picture and post it!
These wings are easy, simple, and tasty. I never baked wings before in my life and my kids ate it up.