Hands down, chicken wings are always the most popular food at any game day gathering at my house. These Baked Chicken Wings are perfect when serving a crowd.

I’m always stuffing my face with pigs in a blanket and chips and dip but it’s like the only thing anyone else sees are the chicken wings.

When hosting a gathering, everyone’s tastes will be different. I prefer to serve my wings naked along with a few dipping sauces, such as traditional buffalo and teriyaki.

Serve the wings alongside carrot and celery sticks with plenty of blue cheese dressing, or ranch if you prefer. Bonus points if you add blue cheese crumbles to the top of your dressing. My people love that!

Due to how popular chicken wings are on game day, I’ve seriously come to the conclusion that I should just make the wings and save myself preparing anything else. I don’t think anyone would notice the rest of the food not being there.

Chicken wings, in fact, are the number one food during Super Bowl. Chicken wings are relatively inexpensive so it’s not a bad option to serve when you’re hosting the game day gathering.

When baking chicken wings, you want them crispy and lightly seasoned. You also want to make sure you prepare enough. I figure most grown men will easily eat a dozen wings.

I buy fresh chicken wings myself and cut them up. I’ll be sharing how to do that too. Sometimes you can find fresh wings packaged that have already been cut up but they can be a bit pricier.

Baked Chicken Wings

Find the full printable recipe at the end of this post

Preheat your oven to 400°F (204°C)

Step 1: Prepare the wings: Use a knife to slice down the skin between the drumstick and flat part of the wing. Guide your knife through the joint (as seen above) to separate the pieces.

Fresh chicken wings will also have a tip on the flat piece. You’ll want to find the joint on this section and remove the tip. The tip portion can be discarded or frozen to use when making stock at another time. Add the separated drumette and flat pieces to a large mixing bowl.

One package of whole wings typically contains 10 pieces. When divided you get 20 game day wings. I prepared two packages so had 40 wings. Plan accordingly for the number of guests you’ll be sharing with.

Step 2: Add the vegetable oil to the chicken wings in the mixing bowl. Toss a few times to coat all of the wings with oil. Lay each piece on a lined baking sheet. Season with salt and pepper. Completely optional – I add a little paprika also just to give the wings a nice color as they bake.

If you have a wire rack to place in the baking sheet, it helps ensure crispier wings. No big deal if you don’t. My wire racks were occupied with desserts so I simply removed the wings near the end of cooking and drained the fat and juices that cooked off the chicken from the bottom of the baking sheet.

I then returned the wings to the oven and finished off baking. It’s an extra step without using the wire rack but either way works just fine.

Step 3: Bake for 45 to 75 minutes until desired crispness.

If you plan to take your wings tailgating, they can be prepared the day before. Just reheat the next day in the oven and place in an aluminum pan and cover with foil.

See this recipe at: The Weekend Potluck and Meal Plan Monday

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