These Baked Salt and Pepper Wings are simple and delicious! The straightforward seasoning allows the true flavor of the wings to take center stage.
These wings are baked, not fried, yet they boast the perfect, deliciously crispy skin that you typically seek in wings.
Baked chicken wings
For chicken wing enthusiasts like me, the sauce often steals the spotlight, but there are times when all I crave is the pure essence of the wings without the overpowering sauce. Enter these salt and pepper wings, where the chicken takes center stage! If you're a devoted fan of the authentic taste of chicken, these wings are tailor-made for you.
Seasoned with a flawless blend of salt and pepper, these wings offer a great taste. The classic seasoning, coupled with a guilt-free baking method, makes them a perfect choice for any occasion.
These wings stand out because they're crispy and have simple, tasty flavors. Perfect for those who love well-cooked chicken without any fuss.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Chicken Wings - I use party wings, which means the wings are already separated into little drumettes and flats. These are the ideal size for baking. If you have full-size wings, you can separate them into two pieces or just use the whole wing.
- Olive Oil - The wings benefit from a very light coating of oil. Use olive oil or your favorite type of oil. The oil helps crisp the skin and helps the seasoning stick to the wings.
- Seasoning - These wings are as simple as they can get and are only seasoned with salt and pepper. Use coarse salt, like kosher salt and freshly ground pepper. Of course, if you'd like a bit more flavor you can add a sprinkle of garlic powder and onion powder.
How to make salt & pepper wings
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Pat chicken wings dry with a paper towel.
- Place in a bowl and drizzle olive oil over the top. Toss to coat so all surfaces of the wings are coated with the oil.
- Place wings on a parchment-lined baking sheet.
- Sprinkle salt and pepper over the top of each wing.
- Bake in a preheated 400°F oven for 40-45 minutes until the wings are crispy and lightly browned and are fully cooked through.
- Serve with a bit of freshly chopped parsley.
Recipe tips
- Be certain to pat your wings dry before beginning. This removes any excess moisture and helps the wings crisp in the oven.
- Use parchment paper or a silicone liner to help prevent the chicken from sticking.
- Use coarse salt like kosher salt or flaked sea salt, rather than table salt.
- Use freshly ground pepper.
- Actual cooking time will vary depending on your oven, the size of your wings, and how many wings you are cooking.
- Leave a bit of space between the wings on the baking sheet. If too crowded, they will not become crispy.
Frequently asked questions
Yes, if you don't want to cut your wings into two pieces, you can use the whole wing.
Leftovers are best reheated in a 350°F oven for about 10 minutes or until heated through.
Yes, just thaw the wings completely before using them in the recipe.
More tasty appetizers
More delicious baked wings
- Honey BBQ Wings
- BBQ Wings - Grilled
- Teriyaki Wings
- Honey Garlic Wings
- Dry Rubbed Wings
- Garlic Parmesan Wings
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious appetizer recipes!
Salt and Pepper Wings
Equipment
- Cookie Sheet
- Parchment paper
Ingredients
- 1½-2 pounds chicken wings (cut into drumettes and flats)
- 1 tablespoon olive oil
- ¾ teaspoon coarse salt
- ½ teaspoon black pepper
- ½ teaspoon fresh parsley (garnish, optional)
Instructions
- Pat chicken wings dry with a paper towel.1½-2 pounds chicken wings
- Place in a bowl and drizzle olive oil over the top. Toss to coat so all surfaces of the wings are coated with the oil.1 tablespoon olive oil
- Place wings on a parchment-lined baking sheet.
- Sprinkle salt and pepper over the top of each wing.¾ teaspoon coarse salt, ½ teaspoon black pepper
- Bake in a preheated 400°F oven for 40-45 minutes until the wings are crispy and lightly browned and are fully cooked through and the internal temperature reaches 165°F.
- Serve with a bit of freshly chopped parsley.
Notes
- Be certain to pat your wings dry before beginning. This removes any excess moisture and helps the wings crisp in the oven.
- Use parchment paper or a silicone liner to help prevent the chicken from sticking.
- Use coarse salt like kosher salt or flaked sea salt, rather than table salt.
- Use freshly ground pepper.
- Actual cooking time will vary depending on your oven, the size of your wings, and how many wings you are cooking.
- Leave a bit of space between the wings on the baking sheet. If too crowded, they will not become crispy.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Cynthia says
Exactly what I needed for a quick meal!
Kathy says
Great! Glad you enjoyed it! 🙂