Spicy Roasted Chicken Wings


Spicy Roasted Chicken Wings


While experimenting with some new seasoning mixes that I’m developing at the restaurant, I marinated and roasted chicken wings, as well as other meats and tofu, to test several of the mixes. The outcome was positive according to the kitchen staff and, subsequently, my grand kids. Better yet, in the course of those trials I came up with a simple non-fry way of preparing chicken wings as snacks.


Here is the method, using easily obtained seasonings.


The recipe uses two pounds of chicken wings, which will feed 4-6 people as a substantial snack. They should be eaten warm, soon after roasting or reheated briefly in a toaster oven. Provide napkins!


A good, easy dipping sauce can be found on this blog, posted 7/6/2020. A Louisiana type of hot sauce works too.


2 pounds chicken wings, thawed if frozen

1 teaspoon salt

1 teaspoon paprika

1/4 teaspoon garlic salt

1/4 teaspoon celery salt (or 1/4 tsp salt plus a pinch of ground celery seed)

1/4 teaspoon black pepper

1/4 teaspoon cayenne

1 teaspoon vinegar or lemon juice


With chef’s knife, cut each wing at the joints to produce three pieces. Place the meaty pieces in a bowl. (Cook the wing tips in water for half an hour for chicken broth for another use.)


Mix the dry seasonings and toss with the wings to coat them evenly. Add the vinegar or lemon juice and mix well again. After ten minutes, mix again. Cover bowl, or transfer wings to a zip lock plastic bag. Refrigerate at least six hours, mixing occasionally or if wings are in plastic bag squeezed to mix.


Heat oven to 375 degrees. Lightly oil a baking (cookie) sheet and distribute wing pieces so they do not touch each other.


Roast on top shelf of the oven for ten minutes. Turn the pieces over with tongs (plus spatula if stuck to the pan). Roast another ten minutes, and turn the wing pieces again. Roast another ten minutes and turn wings once more. After a final five minutes of roasting (35 minutes total) the wings should be well cooked.


Serve hot on a platter. If desired, provide hot pepper sauce or a dip such as the one posted in this recipe blog on 7/6/20.

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