Crispy Baked Salt and Pepper Chicken Wings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
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Yield: 5
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Cuisine: American
Category: Appetizers
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Recipe by Scrambled Chefs
Nutritional Information
Calories: 579kcal
Fat: 25.9g
Saturated Fat: 6.4g
Trans Fat: 1g
Unsaturated Fat: 6g
Cholesterol: 242mg
Sodium: 3033mg
Carbohydrates: 4.3g
Net Carbohydrates: 3.50g
Fiber: .8g
Sugar: .8g
Protein: 7.91g
Ingredients and Instructions
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2 tbsp freshly ground black pepper
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1 ½ tbsp garam masala
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2 tbsp salt
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4 tsp baking powder
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1 tsp sugar
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1.5 kg (3 pounds) chicken wings
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2 tbsp olive oil
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Optional: lime and diced green onions for garnish
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Pat chicken wings dry using paper towels. Make sure that they are as dry as possible. If you have any extra time, leave wings to dry out in the fridge for around an hour, uncovered.
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Preheat the oven to 210C/410F. Line baking sheet with foil, or use parchment.
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Mix salt, garam masala, baking powder and sugar in a large bowl. Add chicken wings into a bowl, drizzle olive oil on top and mix everything, making sure to cover the wings evenly.
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Layer wings on a baking sheet, making sure they are not touching.
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Bake for 30 minutes, flipping halfway through.
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Serve with lime wedges, topped with chopped scallions.
Notes
This recipe also works in an air fryer if preferred. Just add the wings in a single layer and cook on the highest heat setting for 15 minutes before flipping, and again for another 10- 15 minutes to finish cooking.
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TIPS:
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Chicken wings are tons of fun to eat, but that is best done when they have been cut into sections before cooking. Cut at the joint to create a drumette and wingette. I also recommend removing the tip as it is nothing more than cartilage and usually just gets in the way. Take the wingtips and place them in a bag to freeze, then you can add them to water and vegetables to help create chicken broth later.