These Blackened Wings are packed with bold flavor, perfectly crispy on the outside, and juicy on the inside. They make the perfect appetizer or game-day snack!

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Overhead image of blackened wings with celery and carrot sticks, paired with ranch dressing.

Chicken wings are a game-day staple! My Sticky BBQ Chicken Wings are always a hit! They’re crispy, saucy, smoky, sweet, and delicious.

If you like more traditional flavored chicken wings, try my Air Fryer Garlic Parmesan Wings. Made with a flavor-packed cheesy, garlicky, and fiery sauce. 

In a pinch for time? My Frozen Chicken Wings in Air Fryer recipe is perfect for you! They require absolutely no thawing or breading and come out crispy on the outside and juicy on the inside.

Why You’ll Love This Recipe

  • Bold and Spicy: These wings are coated in a flavorful blend of spices with just the right amount of heat.
  • Crispy Texture: The baking powder helps create a crispy exterior without frying.
  • Easy to Make: Simple steps and pantry-friendly ingredients make this a go-to recipe.

Ingredients & Substitutions

Overhead image of ingredients needed to make blackened wings recipe.
  • Chicken Wings: Bone-in wings provide the best texture and flavor.
  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • Hot Sauce: Use your favorite brand for flavor, or swap it with buffalo sauce for a tangier option.
  • Avocado Oil: Provides a high smoke point; olive oil or melted butter can be used as alternatives.
  • Black Pepper: Fresh cracked black pepper adds a bold kick, but ground black pepper works in a pinch.
  • Baking Powder: This helps create a crispy texture by drawing moisture to the surface of the wings, promoting browning and crisping during baking. Do not substitute with baking soda, which has a much stronger alkaline effect and can taste bitter.
  • Smoked Paprika: Adds a smoky depth; regular paprika or chipotle powder can be used instead.
  • Garlic Powder: Provides a rich flavor. Please note that fresh garlic will burn. It is important to use garlic powder or granulated garlic.
  • Onion Powder: Adds a subtle sweetness. It is important to use onion powder, as fresh onion can burn.
  • Dried Thyme: Enhances the herbaceous flavor. I would not suggest using fresh thyme as it can burn.
  • Dried Oregano: Offers earthy notes. Fresh oregano would burn, so I encourage you to use dried oregano. 
  • Cayenne Pepper: Brings the heat; adjust to taste or replace with red pepper flakes for a milder spice.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Blackened Wings

Quick Overview

  • Prep wings.
  • Toss in sauce.
  • Season wings.
  • Prep for baking.
  • Bake wings.

Quick Tip From Bri

Let the wings rest for a few minutes after baking to allow the juices to redistribute, keeping them moist inside.

  1. Salt and Dry the Wings: Preheat your oven to 425°F (218°C). Sprinkle the chicken wings with the salt and let them sit at room temperature for 10-15 minutes. Pat them completely dry with paper towels to remove excess moisture.
  2. Toss with Hot Sauce and Oil: In a large mixing bowl, toss the wings with hot sauce and avocado oil until evenly coated.
  3. Season the Wings: In a separate small bowl, mix together the baking powder, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, and a few cracks of fresh black pepper. Add this seasoning mixture to the wings and toss until the wings are evenly coated.
  4. Prepare for Baking: Line a large baking sheet with parchment paper. Arrange the wings in a single layer, spacing them out so they are not touching.
  5. Bake the Wings: Place the baking sheet on the upper rack of the oven. Bake for 35-45  minutes, until the wings are golden brown, crispy, and cooked through.

Recipe Serving Suggestions

I would serve these wings alongside a Veggie Tray or Smashed Potatoes. If you’re hosting, you may want to consider these other appetizers:

Expert Tips

  • Pat Dry Thoroughly: Removing excess moisture is key to achieving crispy wings.
  • Don’t Overcrowd: Arrange wings in a single layer with space in between to ensure even cooking.
  • Adjust the Heat: Increase the cayenne pepper if you prefer spicier wings.
  • Reheating: Reheat in a 375°F oven for 10-15 minutes to maintain crispiness.

Most Common Mistakes

  • Skipping the Baking Powder: This ingredient is crucial for achieving a crispy exterior.
  • Using the Wrong Oven Temperature: Too low of a temperature can result in soggy wings; make sure to bake at 425°F.
  • Underseasoning: Make sure to coat the wings evenly with the spice blend for the best flavor.

Additions & Variations

  • Buffalo Style: Toss the baked wings in additional hot sauce and melted butter for a classic buffalo wing experience.
  • Grilled Option: Instead of baking, grill the wings over medium heat for a smoky flavor.
  • Air Fryer Method: Cook in an air fryer at 400°F for 20-25 minutes, shaking halfway through for even crispiness.

The 10 Best Substitutes for Avocado Oil

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Up close overhead image of blackened wings.

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Blackened Wings Recipe

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These Blackened Wings are packed with bold flavor, perfectly crispy on the outside, and juicy on the inside. They make the perfect appetizer or game-day snack!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people

Ingredients

  • 2 pounds bone-in chicken wings
  • 2 teaspoons Morton kosher salt
  • 1 Tablespoon hot sauce
  • 1 Tablespoon avocado oil
  • fresh cracked black pepper
  • 1 Tablespoon baking powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper, more to taste

Instructions 

  • Salt and Dry the Wings: Preheat your oven to 425°F (218°C). Sprinkle the chicken wings with the salt and let them sit at room temperature for 10-15 minutes. Pat them completely dry with paper towels to remove excess moisture.
    2 pounds bone-in chicken wings, 2 teaspoons Morton kosher salt
  • Toss with Hot Sauce and Oil: In a large mixing bowl, toss the wings with hot sauce and avocado oil until evenly coated.
    1 Tablespoon hot sauce, 1 Tablespoon avocado oil
  • Season the Wings: In a separate small bowl, mix together the baking powder, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, and a few cracks of fresh black pepper. Add this seasoning mixture to the wings and toss until the wings are evenly coated.
    fresh cracked black pepper, 1 Tablespoon baking powder, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, more to taste
  • Prepare for Baking: Line a large baking sheet with parchment paper. Arrange the wings in a single layer, spacing them out so they are not touching.
  • Bake the Wings: Place the baking sheet on the upper rack of the oven. Bake for 35-45 minutes, until the wings are golden brown, crispy, and cooked through.
Did you make this recipe? Leave a comment below!

Notes

  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • Pat Dry Thoroughly: Removing excess moisture is key to achieving crispy wings.
  • Don’t Overcrowd: Arrange wings in a single layer with space in between to ensure even cooking.
  • Adjust the Heat: Increase the cayenne pepper if you prefer spicier wings.
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