These Baked Chicken Wings are a healthier version of everyone's favorite comfort food! They're coated in a flavorful spice rub and baked until juicy and tender in the middle and perfectly crispy on the outside!
Preheat oven to 425 and place a rack onto a rimmed baking sheet (optional but helps the wings to crisp on all sides). Spray the rack with non stick spray.
Place wings in a medium bowl and toss with oil.
In a small bowl, combine corn starch, seasoning salt, garlic powder, paprika and pepper. Add to wings and toss to coat.
Place wings on rack, leaving space in between each one.
Bake for 20 minutes, flip, and baking for 20 minutes more until crispy on both sides (the internal temperature will reach safe eating before they are crispy, so if you don't need them crispy, you can remove from the oven as soon as the internal temperature is 165 degrees F.) If desired, flip again and bake 10 minutes or until as crispy as you desire them.
Enjoy as is or toss with your favorite sauce.
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Notes
Tips:
Dry the wings. Before you add oil and seasonings to the wings, gently pat them dry with a paper towel to get rid of excess moisture. This results in a crispier texture.
Use a wire rack. This isn't totally necessary, but it does help the wings get crispy all the way around.
If you don't have a wire rack, you can lay the wings directly on a greased baking sheet and they will be just fine.
Leave space. Make sure you leave space between the wings as they bake. This ensures that they cook evenly and can crisp up all over!
Storage:Leftover baked chicken wings will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw in the fridge overnight if frozen, then warm at 350ºF in the oven for 10-20 minutes or until heated through.