Baked Salt and Pepper Chicken wings are baked until crispy and tossed in a mixture of sesame oil, jalapeños, garlic and green onions.
We are big fans of chicken wings in our home. For this reason, you’ll find several recipes for them on the blog. I’ve made cajun fried chicken wings that are, as you can guess by the title, fried. More often than not though, when I make chicken wings, I chose to make baked chicken wings instead of frying them.
I have been choosing to bake my chicken wings for a while now. I’ve make harissa chicken wings, garlic pepper chicken wings, sriracha chicken wings and these Baked Salt and Pepper Chicken Wings. I find that baked chicken wings are just as crispy, if not crispier than their fried counterparts. And the mess factor is a lot less too. I bake chicken wings at 450 degrees for 25 to 30 minutes making sure to flip them in between. It may seem like a long time for a small cut of chicken, however, you want to make sure the baked chicken wings are crispy.
For these Baked Salt and Pepper Chicken Wings, I always think of my favorite salt and pepper calamari. The pepper adds just the right amount of kick and it is just salty enough. That is exactly what I had in mind when I thought of making salt and pepper chicken wings. And it worked really well with them.
Crispy chicken wings perfectly seasoned with salt and pepper are good. But because, I tend to like a little bit of spice and sauce with my wings, I also toss these Baked Salt and Pepper Chicken Wings in a mixture of sesame oil, green onions, garlic and jalapeños. It may not be your traditional chicken wing sauce but boy is it finger lickin’ good.
Servings
Ingredients
- 2 pounds party wings
- 1 teaspoon salt
- 2 teaspoons crushed black pepper
- 2 teaspoons sesame oil
- 3 cloves garlic (chopped)
- 2 green onions (diced)
- 1 jalapeno (seeded, diced)
Instructions
- Preheat oven to 450 degrees.
- Combine salt and pepper together in a bowl. Place chicken wings on a baking sheet. Sprinkle with salt and pepper. Toss to coat completely. Bake for 15 minutes. Turn and bake for another 15 minutes or until crispy and cooked through.
- During the last 2 minutes of cooking time, heat sesame oil in a skillet over medium heat. Add garlic, onions and jalapeno. Cook just until jalapeno is softened. Reduce heat to low.
- Remove chicken wings from oven. Toss in garlic/jalapeno mixture. Transfer to a serving platter. Spoon any left over garlic/jalapeno mixture over the top. Serve.
So happy you liked them Steve! I just tossed them all together on the baking sheet but using a large bowl would work just as well!
I made them up last night and there were GREAT! This is definitely going in the chicken wing recipe go-to list for me.
One observation for you – in step 2, I think you have the details out of order? Should it not read something like –
Combine salt and pepper together in a bowl. **Place wings in a large bowl**. 1Sprinkle with salt and pepper. Toss to coat completely. **Place chicken wings on a baking sheet.** …
then carry on from there? That’s what I did and it worked very well for me.
I hope you enjoy them as much as us! I use the middle rack :)
Love this recipe! I’m going to make these up for supper tomorrow. Do you have advice for which rack level in the oven to use?
I can’t believe how crispy these get!
These would be so good for gameday!
Such a great chicken wing flavor!!
These are sooo awesome and tasty!
I love that these are baked! So easy without losing any of the crispy skin!
I love the idea of these. Our family is always up for a new wing recipe!
These look wonderful and so flavorful! Would be perfect for grilling too!
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I just had these tonight at my local Chinese restaurant and had to find the recipe! O. M. G. Thanks for posting this.
OOh these would be so good with a beer! Me want some now!
Thanks Jae! I don’t see why not. The cooking time would probably be just a bit longer. I would also use the thighs that have skin since the crispy chicken skin is the best part :)
Another reason I love your blog. You have a love for heat, as do I, and a love for dill – My favorite herb ever.
I already know this recipe is a keeper. Do you think it would work well with chicken thighs?