Ingredients:

  • 2.5 lbs (1.13 kg) Chicken Wings, separated at the joints (wingette and drumette)
  • 2 tablespoons (30 ml) Olive Oil
  • 1 teaspoon (5 ml) Garlic Powder
  • 1 teaspoon (5 ml) Onion Powder
  • 1 teaspoon (5 ml) Smoked Paprika
  • 1/2 teaspoon (2.5 ml) Dried Oregano
  • 1/2 teaspoon (2.5 ml) Black Pepper
  • 1 teaspoon (5 ml) Salt
  • 1/4 teaspoon (1.25 ml) Cayenne Pepper (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). If using, place a wire rack on top of your baking sheet and give it a quick spray with cooking spray.
  2. Pat the chicken wings dry with paper towels. This is crucial for crispy skin!
  3. In the large mixing bowl, toss the wings with olive oil until evenly coated.
  4. Sprinkle the garlic powder, onion powder, smoked paprika, oregano, black pepper, salt, and cayenne pepper (if using) over the wings. Toss well to ensure they are evenly coated with the spice mixture.
  5. Arrange the wings in a single layer on the prepared baking sheet (or wire rack on baking sheet). Avoid overcrowding the pan – this will steam the wings instead of roasting them.
  6. Bake for 20 minutes. Flip the wings with tongs and continue baking for another 20-30 minutes, or until the skin is crispy and golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check!
  7. Remove from the oven and serve immediately with your favourite dipping sauces.