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Baked Chicken Wings How-To

Blogger Gerry Speirs has your back for game-day snacks.


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Gerry Speirs
I’m very picky about my wings. I like them really crispy. Until recently I thought the only way to get them like this was to deep-fry the chicken. Everything changed once I realized you can get a much tastier version and keep the crisp just by baking them in the oven. Plus, it’s better for you and far less messy. The key is to lay the wings on a wire rack and let the fat collect on a baking tray below. These wings are so simple – I guarantee you’ll love them. Tossing in some Old El Paso Zesty Sour Cream Seasoning Mix® and then brushing with a hot-sauce glaze right before they’re done makes this recipe a surefire game-day winner. Or, really, any day. Serve with a tasty chipotle sour cream dip for a Southwestern flavor. 

Rinse the wings under cold water and pat dry with paper towels. In a bowl combine the wings, canola oil, and Old El Paso seasoning. Toss well making sure the wings are well coated.

chicken wings in bowl
Place the coated wings skin-side-up on a wire rack which is placed on a 13x9-inch baking tray. You may need two trays. chicken wings on pan
Bake in the oven, turning the wings over halfway through cooking and glazing with the hot sauce about 10 minutes before the baking time ends. baked chicken wings with sour cream seasoning
Gerry Speirs

About Gerry Speirs of Foodness Gracious

As a stay-at-home dad, Gerry is an expert at making meals for his ever-busy family. He plans dinners and desserts that are delicious and stress-free. A three-bites-of-every-meal rule helps his sometimes choosy-kiddos try new flavors (as long as they’re not too spicy).

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