I feel a bit guilty to admitting this, but I often use food to make my family feel better. I believe that when someone has a cold, a good cup of tea will make them feel better. If you’re having a bad day, a slice of coffee cake or a home-baked cookie and a coffee or a hot chocolate will make you smile. Emotional eating at its’ finest!
So when my daughter came down with an ear infection this week, I immediately thought to make her a bowl of chicken soup – her favourite! But she had different ideas – she wanted chicken wings!
Dieting and chicken wings don’t usually go together, and my usual chicken wing recipe involves battered chicken wings being drowned in a deep fryer and coated with buffalo sauce or homemade honey garlic sauce. They are what delicious pub dreams are made of.
So instead, I tried to make a healthier version – baking, instead of deep-frying. And using spices and olive oil for flavour instead of battering them and dousing them in sauces. I still wanted to have a crispy chicken wing, and this recipe delivers just that.
Prepping this recipe takes no time – toss the chicken wings with tamari or soy sauce and spices, let them sit in the fridge for about 30 minutes, or even overnight to marinade. Then throw into a baking dish, toss with (a lot) of olive oil, and bake at 425°F for up to 40 mins on one side, then another 20 or so on the other.
My cooking time was a bit less, because my oven is smaller and newer. I baked for about 30 minutes on one side and 12 on the other for the optimal crispiness. Definitely check on your wings the first time you make them!
Your chicken wings should be crispy, but not hard or crunchy. You know they are done and not overcooked when the chicken is nice and moist, and easily comes off of the bone!
My daughter added honey garlic bbq sauce to her chicken wings, but my husband loved them plain with a bit of hot sauce. They are very flavorful, crispy, and the chicken is very moist.
I served these with rice and roasted broccoli, my daughter’s favourite sides. She’s now convinced that the chicken wings made her ears feel better – nevermind the antibiotics! Try this recipe next time you’re looking for a yummy homemade oven-baked chicken wing – you won’t be disappointed!
- Approx. 25 Split Chicken Wings
- ¼ cup Soy or Tamari Sauce
- 1.5 tbsp. No Salt Seasoning
- 1 tbsp. Cracked Black Pepper
- 1 tbsp. Poultry Seasoning
- 1.5 tbsp. Garlic Powder
- ½ tsp. Cayenne Pepper
- ½ cup Extra Virgin Olive Oil
- Place chicken wings in a bowl, add soy sauce and seasonings. Allow to marinate for 30 minutes and up to one night in fridge.
- Preheat oven to 425°F.
- Add chicken wings to baking dish and toss/drizzle with copious amounts of olive oil (about half a cup!).
- Bake in oven for 30 - 40 minutes until browned, keeping an eye on it.
- Take dish out of oven, flip chicken wings over, and bake for another 10 - 20 minutes so each side is equally crispy.
- They should be crispy on the outside, but not burnt or hard, and moist on the inside when they are done.
- Allow to cool before eating!
In a toaster oven, this recipe takes less time to cook, about 25-30 minutes on one side, 15 minutes on the other.
After the chicken wings are done, you can add bbq or hot sauce to them if you wish!