If you love crispy chicken wings but want to avoid deep frying, this oven-baked method is a game changer. Inspired by a technique used in high-end restaurants, these baked chicken wings turn out perfectly golden, crispy on the outside, and juicy on the inside. Paired with roasted leeks and carrots, this recipe delivers restaurant-quality results right from your home oven.
Ingredients
For the Chicken Wings
- 1 kg / 2.2 lb chicken wings
- Water, for soaking
- 1 tablespoon baking soda
- 1 tablespoon apple cider vinegar
- Salt, to taste
- Black pepper, to taste
- 3 garlic cloves, finely minced
- 2 tablespoons olive oil (or any vegetable oil of choice)
- 1 teaspoon paprika
- 2 teaspoons dried oregano
For the Roasted Vegetables
- 2 leeks, sliced
- 6–7 carrots, peeled and sliced
- 1 tablespoon olive oil
- Salt, to taste
- 1 tablespoon honey
Step-by-Step Instructions
- Place the chicken wings in a large bowl and cover them completely with water.
- Add the baking soda and apple cider vinegar. Let the wings soak for a few minutes.
- Drain and rinse the wings thoroughly under running water to remove all residue.
- Pat the wings completely dry using paper towels. This step is essential for crispiness.
- Transfer the wings to a clean bowl and season with salt and black pepper.
- Add the minced garlic, olive oil, paprika, and oregano. Mix well until all wings are evenly coated.
- Arrange the chicken wings on a baking tray, preferably on a rack placed over the tray for even browning.
- In a separate bowl, combine the leeks and carrots with olive oil, salt, and honey. Mix well.
- Spread the vegetables on a baking tray and place them in the oven.
- Bake both the chicken wings and vegetables at 200°C / 392°F.
- Chicken wings: 35 minutes
- Vegetables: 30 minutes
- If baking together, place the chicken wings on the top rack so they brown nicely.
- Remove from the oven once golden brown and serve hot.
Time, Servings, and Nutrition
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
Nutrition (per serving, approximate):
Calories: 420 | Protein: 30 g | Fat: 28 g | Carbohydrates: 12 g
Why This Recipe Is a Great Choice
This recipe delivers crispy chicken wings without deep frying, using minimal oil and simple ingredients. Baking reduces excess fat while still providing a satisfying crunch, and the roasted vegetables add natural sweetness and balance to the meal. It’s an easy, flavorful, and lighter alternative to traditional fried wings.
Crispy Oven-Baked Chicken Wings
Enjoy perfectly golden and crispy chicken wings baked in the oven, paired with sweet roasted leeks and carrots for a delicious and healthy meal.
For the Chicken Wings
- 1 kg 1 kg / 2.2 lb chicken wings
- Water, for soaking
- 1 tablespoon 1 tablespoon baking soda
- 1 tablespoon 1 tablespoon apple cider vinegar
- Salt, to taste
- Black pepper, to taste
- 3 cloves 3 garlic cloves, finely minced
- 2 tablespoons 2 tablespoons olive oil (or any vegetable oil of choice)
- 1 teaspoon 1 teaspoon paprika
- 2 teaspoons 2 teaspoons dried oregano
For the Roasted Vegetables
- 2 pieces 2 leeks, sliced
- 6–7 pieces 6–7 carrots, peeled and sliced
- 1 tablespoon 1 tablespoon olive oil
- Salt, to taste
- 1 tablespoon 1 tablespoon honey
Preparation
- Place the chicken wings in a large bowl and cover them completely with water.
- Add the baking soda and apple cider vinegar. Let the wings soak for a few minutes.
- Drain and rinse the wings thoroughly under running water to remove all residue.
- Pat the wings completely dry using paper towels. This step is essential for crispiness.
- Transfer the wings to a clean bowl and season with salt and black pepper.
- Add the minced garlic, olive oil, paprika, and oregano. Mix well until all wings are evenly coated.
- Arrange the chicken wings on a baking tray, preferably on a rack placed over the tray for even browning.
Roasting Vegetables
- In a separate bowl, combine the leeks and carrots with olive oil, salt, and honey. Mix well.
- Spread the vegetables on a baking tray and place them in the oven.
Baking
- Preheat the oven to 200°C / 392°F.
- Bake the chicken wings for 35 minutes and the vegetables for 30 minutes.
- If baking together, place the chicken wings on the top rack so they brown nicely.
- Remove from the oven once golden brown and serve hot.
This recipe delivers crispy chicken wings without deep frying, using minimal oil and simple ingredients. Baking reduces excess fat while still providing a satisfying crunch, and the roasted vegetables add natural sweetness and balance to the meal. It’s an easy, flavorful, and lighter alternative to traditional fried wings.
