Salt and Pepper Wings
Baked chicken wings seasoned with just salt and pepper.
Servings 6 people
Calories 157kcal
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.
Nutrition
Serving: 3wings | Calories: 157kcal | Carbohydrates: 0.1g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 335mg | Potassium: 98mg | Fiber: 0.04g | Sugar: 0.002g | Vitamin A: 91IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 1mg