Blackened Wings Recipe
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!
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.
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.