My mom used to make chicken wings in seven minutes, from raw to thoroughly cooked.
Yep, you hear me right. Seven minutes.
What?! How? Why?
I hear you.
Have you ever heard of Microwaved Chicken Wings? You season the chicken wings and cook them in a microwave on high for seven minutes. Done and done.
Since the oven is absolutely not an essential appliance in a Chinese kitchen, Microwave Chicken Wings was invented when people wanted to be a little lazy but still have homemade food. I have to admit that it is probably the fastest way to cook chicken wings with the least amount of hassle. If you don’t feel like firing up the grill or waiting 30 minutes for your chicken wings to be done in the oven, keep in mind that you can always throw them in your microwave.
I tested this method twice. It works.
We want our chicken wings crisp outside and tender inside, right? No matter how top-notch your microwave is, I found that the texture of microwaved chicken wings is just somewhat off, even though it cooks really fast and the wings are tasty.
However, we have the oven as an option that’s just too good to ignore. If you are reading this post, my guess is that you don’t mind waiting for 25-30 minutes (completely hands off) for an oven baked chicken wing recipe. 🙂 That’s how long to bake chicken wings at 450°F, by the way.
So, let’s talk about today’s recipe. This easy baked chicken wing recipe only takes 10 minutes of your hands-on time. That’s not bad at all, isn’t it?
It calls for a few savory dried spices emphasizing a smoky cumin flavor. YUM! Rubbing the spices on the wings and brushing with melted butter is basically all you need to do. Your oven will finish off the cooking job nicely for ya! Not a big fan of cumin? Substitute with thyme or rosemary. They’ll still be fantastic. I promise.
One thing to note is that you want to make sure the chicken wings are arranged in a single layer prior to baking. This is an important step for making the skin crisp. Otherwise, your wings would be steamed instead of baked, just like microwaved ones.
Bake for 25 to 30 minutes, the chicken wings will turn out extremely tender inside with a savory crispy skin that locks in all the flavor. Serve these healthy baked chicken wings with any greens such as Zesty Almond Green Beans. You have a nutrition-balanced hearty homemade dinner!
Hope you enjoy this recipe! If you do get a chance to make these wings, rate it, leave a comment, or take a photo and tag #streetsmartkitchen on Instagram. I would love to see what you cook up. Happy cooking as always!Print
Mouthwatering baked chicken wings with savory crispy skin that locks in a smoky cumin flavor and much more. It only takes 10 minutes of hands-on time.
- 3 pounds chicken wings (whole wings, wingettes, drumettes, or a mix of them)
- 1 1/2 teaspoons sea salt
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds (or ground cumin)
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 3 tablespoons butter, melted
- Preheat oven to 450°F.
- Rinse chicken wings and pat dry with paper towels. Line a large baking sheet or two 9X13” baking pans with foil.
- Combine all spices in a small bowl and rub onto wings.
- Arrange prepared wings in the baking pans in a single layer. Gently brush melted butter on the seasoned wings.
- Bake for 25-30 minutes or until the temperature of the wings reaches 165°F.
- Serving Size: 1
- Calories: 215
- Sugar: 0.8g
- Sodium: 452mg
- Fat: 16.2g
- Saturated Fat: 6.8g
- Carbohydrates: 4.6g
- Fiber: 0.8g
- Protein: 13.6g
- Cholesterol: 64mg