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These EXTRA crispy chicken wings are made without flour, baking powder or cornstarch! Crispy baked chicken wings can be yours with just a bit of olive oil, some seasoning and an oven!
*Please note* this post was originally published in 2019 but I have since updated the post text. The recipe remains the same!
Hi guys. Like my new surface? I am loving the blue. I felt like I needed more colour in my life! Now I’m going to have to hold back from using it for ALL of my photos.
Did you have a good weekend? We had a bit of snow and cold weather last week but thankfully it warmed up again! We’ve been pretty lucky this winter and I’m LOVING it. My only real form of exercise is outdoor walks, so with the warmer weather I can at least get my body moving a bit.
This past Saturday Etienne and I went to a dinner party at a friends’ house. Good food, good times! Nights like that make winter a little more bearable….but I AM already so excited for spring.
Until then, Super Bowl and Oscars, am I right?
How do you make extra crispy chicken wings?
These crispy baked chicken wings are SOOO easy, you guys. SO easy. I can’t overstate that enough. I’ve seen a lot of recipes floating around for baked chicken wings that require you to shake them in either baking powder or cornstarch, but honestly, you don’t need any of that. You just need really high heat and a bit of olive oil! Keeping the starches and powders out of the equation keeps these babies keto, paleo, and gluten-free! If you’re into that sort of thing.
So, what makes these so easy? Pop the wings out of the package, rub some olive oil on them, put them into a baking dish and sprinkle them with the secret ingredient, and bake them! That’s it. Seriously! We make these SO often, since they’re always a hit with the whole family.
Oh wait, did I forget something? Ah yes, the secret ingredient. Montreal steak spice! Please tell me you’ve used this on meat other than steak? I put it on so many things it’s not even funny – but it’s REALLY good on these chicken wings!
It’s also a great base for any other sauce you might want to put on your wings. We sometimes bake up a batch, then cover the wings with either Nandos hot sauce or some teriyaki. You choose your poison!
How long do you bake chicken wings for?
The wings will take about 45 minutes in total, but you’ll need to give them a stir a couple of times. You might find that they stick to the bottom of the pan at first, so use a metal scraper to scrape up the crispy bits that are stuck while stirring the wings around.
You’ll know the wings are done when they’re nicely browned and crispy and the whole pan is sizzling!
Can you use frozen chicken wings?
If you plan to use frozen chicken wings, be sure to thaw them overnight in the fridge prior to baking. I usually pick up a pack of chicken wings from Superstore or Costco when I go do a big grocery run, and we either eat the wings that night or a couple of days later.
These crispy little guys are perfect as a game day appetizer, or as the whole dinner. Once you’ve tried my method, you won’t go back!
Some other easy side dishes and appetizers to munch on:
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Crispy Baked Chicken Wings
- Total Time: 50 minutes
- Yield: 2 lbs 1x
Description
These EXTRA crispy chicken wings are made without flour, baking powder or cornstarch! Crispy baked chicken wings can be yours with just a bit of olive oil, some seasoning and an oven!
Ingredients
- 2 lbs chicken wings*
- 2 tsp olive oil
- 1 tsp Montreal steak spice*
- Optional: flavoured sauce (try teriyaki or Nandos hot sauce)
Instructions
- Preheat the oven to 465 F and lightly grease a 9×13 baking dish. For less grease and easier clean-up, you can also place a wire rack over a cookie sheet that has been covered in foil and place the wings on top of the wire rack (spray the wire rack first).
- Use a couple of paper towels to pat the chicken wings dry. Drizzle the olive oil over the wings and rub it all over, then place the wings in the baking dish. Sprinkle the steak spice (or other seasonings) over the wings. Bake the wings for 40-45 minutes, turning halfway through. When you turn the wings, you might notice a lot of liquid pooling, so be sure to drain some of this off before putting them back in the oven. The wings are done when they’re crispy and browned!
- Optional: When the wings are done cooking, cover them in a flavoured sauce of choice and put them back in the oven for a few minutes to heat the sauce up.
Leftover wings keep in the fridge, in an airtight container, for 2-3 days
Notes
- Buy “drumettes”, or split-wing chicken wings, not actual “wings”
- Montreal steak spice might be a Canadian thing, but you will get equally delicious results with a blend of salt and pepper with a pinch of garlic, cayenne pepper and coriander.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: dinner
- Method: oven bake
- Cuisine: american
You can’t have a Super Bowl party without wings! I love that these are so easy–that leaves more time for eating :). And I’m without you; I’m ready for winter to be over. Have a great week, Katherine!
SO easy – it’s barely a recipe! I know what you mean Kelsie, I will celebrate spring!!
Love chicken wings for SuperBowl – I’m not even that big a football fan, but I’m a half-time fan! And appetizers, of course! These wings look and sound amazing and simple – the best combination!
Hah I am definitely a half-time fan too! Thanks Laura – they’re seriously so simple. I make them all the time!!
I love making wings for game day parties — they’re always a hit! I’ve never tried Montreal seasoning…isn’t that crazy?? These look so perfectly crispy Katherine!
That is crazy! If you can’t get it where you are, I’ll ship you some 😉 It’s so good on everything! Thanks Marcie. They’re a favourite!
Heck yessssssss to the Super Bowl!!! Pats are in it (AGAIN) and I’ll be eating a bucket load of chicken wings watching the game. I’m going to try your recipe on Sunday and can’t wait cos easy clean up with the baking! And I’m coating mine with Nando’s hot sauce (love dat stuff). WOOOHOOOOOO!!!
Yaay I hope you love them, Karrie! I could seriously eat a pound just to myself. And YES to the Nandos hot sauce. The best!!! Enjoy! XO
Nothing like a good crispy chicken wing! And baked? All the better!! I have wings hanging out in my freezer – these will be happening!!
Woo! Get those babies out of the freezer and bake them up! 🙂 They’re so good!!
Do I ever love your new surface! What a great colour! So fun and vibrant! Also loving these chicken wings. If I’m going to eat wings, they need to be crispy. Love that you kept these simple, and yes, I always have Montreal steak spice in my cupboard!
Thanks Leanne! I love the blue too!! I’m glad you’re a fellow Montreal steak spice lover – maybe it is a Canadian thing? Have a great week my friend!
These wings are simple but perfect, Katherine!! Simple can be incredible! My husband throws wings on the grill, season them with black pepper and Kosher salt, and everybody goes crazy over them!
That sounds SO good – right up my alley! All this talk of grilling is making me look forward to summer BBQs!
yum! honestly i could use montreal seasoning on every kind of meat and be perfectly happy.
Haha I DO use it on every kind of meat!! No one in my family complains though 😉
So simple! What a fabulous recipe for the Super Bowl!! Love that you got these crispy without cornstarch 🙂
Totally unnecessary!! I eat them ALL the time!! Haha – hope you enjoy your Super Bowl weekend!
Me and my family loves to eat chicken wings during our movie nights. This recipe is simple and easy to make. Will surely make this on our next movie night. Thank you for sharing this delicious chicken wings recipe.