Crispy Oven Fried Chicken Wings Recipe

5 from 1 vote

A quick and clever way to enjoy crispy chicken wings without deep-frying.

Prep Time7

Cook Time23

Total Time30

Course: Chicken

Cuisine: American

Keyword: chicken wings

Servings:

Calories: 980kcal

Author: Daisy Merano

Combine the rub ingredients in a bowl. Mix well.
2 teaspoons garlic salt, 1 tablespoon smoked paprika, ½ teaspoon ground black pepper
Rub the chicken wings with the rub mixture.
1 ½ lb. chicken wings
Pre-heat oven to 370F
Start to heat the oil in a small pan.
¾ cup cooking oil
Arrange ½ cup all-purpose flour in a wide bowl. On a separate bowl, combine the remaining flour with bread crumbs. Mix well. Arrange both bowls side and place the bowl with beaten egg nearby.
1 cup all-purpose flour, ¾ cup regular bread crumbs
Dredge the chicken wings in the bowl with flour. Dip it into the beaten egg, and then roll into the bowl with flour and breadcrumb mixture.
2 eggs
Pan fry each side in medium heat for 1 minute or until it starts to get light brown.
Arranged each pan fried chicken wings over a baking tray lined with greased aluminum foil.
Bake for 17 to 20 minutes.
Remove from the oven. Let it cool down.
Serve with your favorite sides such as couscous salad or even Spam fried rice.

Pan-frying before baking helps the crust stick. A short fry on both sides gives the breading a head start. The hot oil sets the outer coating so it doesn’t fall apart during baking. It also locks in color and stops the flour from staying pale. If you skip this, the texture may turn soft or uneven.
Use foil, but grease it well. Coated wings will stick to foil if you don’t apply oil first. Greasing creates a thin layer that helps with both browning and clean release. I usually use neutral oil and rub it directly on the foil with a paper towel. That way, the underside turns out just as crisp.
Don’t crowd the tray. Space between wings allows hot air to circulate and cook them evenly. Overcrowding will trap steam and soften the coating. If your tray feels packed, split the batch into two. It’s worth the extra space for a better finish.
Room-temperature eggs coat better. Cold eggs can clump or firm up the coating. When the eggs sit out for even 10 minutes, they flow better over the flour layer. That small step gives you a smoother, even breading every time.