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Whole Wings
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Crispy and Flavorful Whole Wings

This recipe delivers perfectly crispy, juicy, and flavorful whole wings that are ideal for any occasion. Coated in a savory spice blend and cooked to golden perfection, these wings can be oven-baked or fried, depending on your preference. Pair them with a tangy dipping sauce for an irresistible treat.
Course Appetizer, Main Course, Snack
Cuisine American
Keyword Crispy Wings, Whole Wings
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 4
Calories 350kcal
Cost $12–15

Equipment

  • Large mixing bowl
  • Baking sheet or deep fryer
  • Tongs
  • Meat thermometer
  • Cooling rack (optional)

Ingredients

  • 2 pounds Whole chicken wings
  • 1 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Smoked paprika
  • ½ tsp Cayenne pepper (adjust to taste)
  • 1 tsp Black pepper
  • 1 tsp Salt
  • ½ tsp Dried thyme
  • ½ tsp Dried oregano
  • 2 tbsp Baking powder (if baking for extra crispiness)
  • 1 cup All-purpose flour (for frying option)

Optional Garnishes

  • Fresh parsley chopped
  • Lemon wedges

Dipping Sauce Suggestions

  • Ranch dressing
  • Blue cheese dressing
  • Honey mustard

Instructions

1. Prepare the Wings

  • Rinse the whole wings under cold water and pat them dry thoroughly with paper towels. Removing excess moisture is crucial for achieving crispy skin.

2. Season the Wings

  • In a large mixing bowl, combine garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, salt, thyme, and oregano.
  • Toss the wings in olive oil to coat evenly, then sprinkle the spice mixture over the wings. Massage the seasonings into the wings to ensure an even coating.

3. Choose Your Cooking Method

    For Oven-Baked Wings:

    • Preheat the oven to 425°F (220°C).
    • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. (The rack allows air to circulate around the wings for extra crispiness.)
    • If desired, toss the wings with baking powder before arranging them on the rack. This helps create a crunchier texture.
    • Bake the wings for 35–40 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).

    For Fried Wings

    • Heat oil in a deep fryer or large skillet to 375°F (190°C).
    • Coat the wings lightly in all-purpose flour, shaking off the excess.
    • Fry the wings in batches, 6–8 minutes per batch, until they are crispy and fully cooked. Drain on paper towels or a cooling rack.

    4. Rest and Serve

    • Let the wings rest for 5 minutes to redistribute the juices.
    • Garnish with fresh parsley and serve hot with your favorite dipping sauces and lemon wedges on the side.

    Notes

    1. Ingredient Substitutions:
      • Substitute olive oil with avocado oil for a higher smoke point.
      • Replace smoked paprika with regular paprika for a milder flavor.
    2. Cooking Tip:
      • Avoid overcrowding the baking sheet or frying pan to ensure even cooking.
    3. Make Ahead:
      • Season the wings and store them in the refrigerator for up to 24 hours before cooking to enhance the flavor.
    4. Variations:
      • For a tangy twist, toss the cooked wings in buffalo sauce or BBQ sauce.
    Enjoy these crispy whole wings at game nights, family gatherings, or as a satisfying snack!