Appetizers

Baked Chicken Wings

Baked Chicken Wings in a white platter for game day - Naked crispy baked wings served with buffalo, teriyaki and blue cheese dipping options along with celery and carrot sticks

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.

Naked chicken wings for game day gatherings

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 400Β°F (204Β°C)

How to cut up fresh chicken wings

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.

Cutting up chicken wings to separate the drumette and flat pieces

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.

Coat chicken wings with vegetable oil

How to bake chicken wings at 400

Baking chicken wings for football gatherings and tailgating

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.

Game Day Appetizers and Party Food - Chicken Wings - Baked at 400

Baked Chicken Wings

Print Recipe

Ingredients

  • 6 lbs Fresh Chicken Wings, or enough to accommodate your number of guests. (This was 2 packages containing 10 whole wings each that I cut up for a total of 40 wing pieces)
  • 1/4 c Vegetable Oil
  • Salt, to taste
  • Black Pepper, to taste
  • Paprika (optional, to add extra color to the chicken skin)

Instructions

1

Preheat oven to 400Β°F

2

Begin by preparing the wings by using a knife to slice down the skin between the drumstick and flat part of the wing. Guide your knife through the joint to separate the drumette and flat portion. Remove the tip.

3

Add the separated drumette and flat pieces to a large mixing bowl and add the vegetable oil. Toss to coat all of the wings pieces.

4

Next, arrange the chicken wings on a lined baking sheet (or on a wire rack placed in a baking sheet).

5

Bake for 45-75 minutes or until the skin is crisp as desired.

6

Serve wings at game day gatherings along with sauce options, such as buffalo or teriyaki.

7

Chicken wings are also traditionally served with carrot and celery sticks with blue cheese or ranch dressing.

Naked Baked Chicken Wings for game day served with dipping sauce options of traditional buffalo, teriyaki alongside blue cheese dressing, carrot and celery sticks. #Chicken #ChickenRecipe #GameDay #PartyFood

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

 

 

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7 Comments

  • Reply
    Carlee
    August 17, 2018 at 12:47 pm

    We love wings too, but I don’t make them very often. Our game day menu tends to revolve around chili, but my husband would be really excited if I surprised him with these instead one weekend!

    • Reply
      Julia Jordan
      August 17, 2018 at 1:09 pm

      My husband is thrilled anytime he gets to eat wings. LOL!

  • Reply
    Michele
    August 20, 2018 at 12:11 pm

    These wings look delish! So happy you included how to cut them. Thanks so much for sharing with us at the Whimsical Wednesdays Link Party!

  • Reply
    Miz Helen
    August 20, 2018 at 6:20 pm

    We will love your Baked Chicken Wings, great recipe! Hope you are having a great day and thanks so much for sharing your post with us at Full Plate Thursday!
    Miz Helen

  • Reply
    Barbara Howarter
    October 3, 2018 at 8:12 pm

    Do you turn the wings over in the oven or if you use wire rack does it crisp both sides? Also is the meat still juicy?

    • Reply
      Julia Jordan
      October 3, 2018 at 10:06 pm

      Barbara,
      Even if I use a wire rack I usually do turn them at least once. They do stay juicy.

  • Reply
    Barbara Howarter
    October 3, 2018 at 10:12 pm

    Thx!😊

  • Leave a Reply