Baked Chicken Wings are a crowd-pleasing classic that never goes out of style. This recipe takes juicy wings and coats them in a mouthwatering mixture of garlic, onions, and aromatic herbs like rosemary, sage, and oregano. A splash of white wine and tomato sauce adds depth and tang.
About the Recipe
If you’re a wing lover like me, you’ll want to give this baked version a try. The blend of herbs and aromatics creates an incredible depth of flavor that’s hard to resist. And the best part? It’s so simple to whip up for a tasty appetizer or casual meal.
Why You’ll Love This Recipe
These baked wings have it all – incredible flavor from the garlic, onions, and fresh herbs; a little acidity from the wine; richness from the tomato sauce; and best of all, they’re baked instead of fried. You get that irresistible crispiness without excess oil. Plus, they’re fun finger food for sharing.
Baked Chicken Wings
Cooking Tips
For best results, pat the wings very dry before seasoning to help them get nice and crispy. Don’t overcrowd the baking dish so the air can circulate. And keep an eye on them towards the end to prevent burning. Let them rest briefly before serving for juicier wings.
Serving and Storing Suggestions
These wings are perfect for parties, movie nights, or game days. I’d suggest 3-4 wings per person as an appetizer. For dinner, plan on 6-8 wings paired with some veggie sides. Leftovers keep well in the fridge for 3-4 days. Just reheat at 350°F until heated through.
Similar Recipes
- Lemon Pepper Wings
- Buffalo Cauliflower Wings
- Honey Garlic Wings
- Teriyaki Wings
Nutrient Benefits
Chicken is an excellent source of lean protein to keep you feeling satisfied. The herbs provide antioxidants, while garlic and onions offer anti-inflammatory benefits. You’ll get a nutritious punch in each tasty bite.
Baked Chicken Wings
Ingredients
- 8 to 10 pcs Chicken Wings (wing tips removed)
- 2 tbsp Olive Oil
- 3 cloves Garlic (halved)
- Sambar Onion (Shallots - 1 tblsp, chopped)
- 1 Onion (small, quartered and separated)
- 1 sprig Rosemary
- 2 Sage Leaves
- 1/2 tsp Thyme (dried)
- 1/2 tsp Oregano (dried)
- 1/4 cup Dry White Wine
- 1/4 cup Tomato Sauce
- Salt as per taste
- Black Pepper Powder as per taste
Instructions
- Rinse and pat dry the chicken wings.
- Split them into two pieces and place them in a large baking dish.
- Drizzle olive oil on top and sprinkle salt and pepper powder.
- Add the garlic, sambar onions, rosemary, onions, sage, thyme and oregano.
- Toss well until the wings are evenly coated.
- Place it in a preheated oven at 350F for 10 to 15 minutes or until lightly browned, stirring once or twice.
- Add the white wine and cook for another 3 to 5 minutes.
- Add the tomato sauce and stir well.
- Bake for another 10 minutes or until the chicken wings are browned and cooked.
- Remove, cool and serve warm.
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Frequently Asked Questions
Can I use chicken drumsticks instead?
Surely. Drumsticks work beautifully in this recipe too. Just adjust the cooking time as needed until they reach an internal temperature of 165°F.
What can I use instead of white wine?
If you don’t have wine on hand, you can substitute chicken or vegetable broth. The flavor will be slightly different but still delicious.
Do I need to flip the wings during baking?
Yes, it’s a good idea to flip or toss the wings halfway through baking. This ensures even browning and crisping on all sides.
Can these be made ahead of time?
You can prepare the seasoned wings a day in advance and refrigerate until ready to bake. The flavors will meld together nicely. Just bake them off right before serving.
Any dipping sauce recommendations?
These wings are phenomenal with blue cheese or ranch dressing for dipping. You could also try a garlic aioli or spicy buffalo sauce for an extra kick.
