Crispy, golden chicken wings without deep-frying or baking powder. We roast them at high heat, finish under the grill for extra-crisp skin, then toss them with garlic and smoked paprika. Our Kitchen Co-op method gives two home cooks clear responsibilities and coordinated timing for an easy dinner together.
Your Kitchen Co-op
Wings & Oven
Dry the wings, coat with oil and seasoning, arrange on the tray, manage the oven, flip the wings and finish under the grill.
Seasoning & Finishing
Measure the post-bake garlic and smoked paprika seasoning, coordinate the timer, prepare the serving plates and help toss the finished wings.
Equipment
Oven with fan and grill settings, large baking tray, mixing bowl, paper towels, tongs, measuring spoons, instant-read thermometer and two serving plates.
Ingredients
Check off ingredients as you prepare them.
Chicken Wings
After-Baking Seasoning
Mise en Place
Preheat & Dry — 5 min
Preheat the oven to 220°C fan. Pat the chicken wings thoroughly dry with paper towels. Removing surface moisture is essential for crispy skin.
Season & Arrange — 5 min
Toss the wings with 1 tbsp olive oil, 1 tsp salt and ½ tsp black pepper. Arrange them in a single layer on the baking tray, leaving space between pieces.
Prepare Finishing Spices — 5 min
Measure 1 tsp garlic powder and 1 tsp smoked paprika into a small bowl. Add the optional ½ tsp onion powder if using. Keep the mixture aside until the wings are completely cooked.
Prepare the serving plates and have tongs and the thermometer ready.
Ready to Cook?
Start the cooking timer when the wings enter the oven.
Coordinated Cooking Timer
Tap any cooking stage to jump to its starting timestamp and automatically start the stopwatch.
Ready to cook.
The 42–44 minute cook time includes 40 minutes of roasting plus 2–4 minutes under the grill. The timeline uses the full 4-minute grill window. Watch the wings continuously during grilling. Remove them once crisp and safely cooked to 74°C. Clicking ahead does not mean earlier cooking stages are complete.
Let's Cook Together
First Roast — 20 min
Place the prepared wings in the preheated 220°C fan oven. Roast for 20 minutes.
Chef 2: Keep the finishing seasoning ready and monitor the timer.
Flip & Continue Roasting — 20 min
At the 20-minute mark, use tongs to flip every wing. Return the tray to the oven and roast for another 20 minutes at 220°C fan.
Chef 2: Prepare the serving plates and keep the thermometer accessible.
Grill for Crispy Skin — 2–4 min
At 40 minutes, turn the wings skin-side up. Switch the oven to 250°C grill. Position the tray in the upper third of the oven.
Grill for 2–4 minutes, watching continuously. Remove when the skin is deeply golden and crisp. Avoid burning the wings.
Check Doneness
Use an instant-read thermometer to confirm the thickest part of the chicken reaches at least 74°C, without touching bone.
If the wings need additional cooking, continue cooking and recheck before proceeding. Turn the oven off when finished.
Add Finishing Seasoning
While the wings are still hot, toss gently with the prepared garlic powder and smoked paprika, plus optional onion powder.
Coat evenly without damaging the crispy skin.
Rest Uncovered — 5 min
Let the seasoned wings rest uncovered for 5 minutes. Do not cover with foil, as trapped steam can soften the skin.
Plate & Serve
Divide the wings into two portions, with approximately 55% for the larger plate and 45% for the smaller plate.
Serve immediately while the skin remains crisp.
Michelin-Inspired Plating
- Choose the plates: Use two warm, matte ceramic plates with enough room to showcase the wings without crowding.
- Build the arrangement: Stack the wings in a loose, slightly overlapping arrangement, keeping the crispiest golden surfaces visible.
- Create balance: Keep the larger portion slightly fuller and the smaller portion more compact, leaving intentional negative space.
- Finish cleanly: Keep the plate rims clean and serve without additional garnishes or sauces. Let the golden skin and smoked paprika seasoning provide the visual contrast.
Nutrition & MyFitnessPal
Estimated nutrition for 1 kg raw bone-in chicken wings, 1 tbsp olive oil and the approved seasonings. Larger portion 55%; smaller portion 45%. Estimates assume approximately 550 g total edible chicken including skin, with oil retained. Actual calories and macros vary with bone weight, skin, rendered fat and the amount of oil remaining on the tray.
| Nutrition | Larger | Smaller |
|---|---|---|
| Calories | ~670 kcal | ~550 kcal |
| Protein | ~53 g | ~43 g |
| Carbs | ~2 g | ~2 g |
| Fat | ~49 g | ~40 g |
MyFitnessPal — Larger Portion
TwoFoodies Crispy Oven-Baked Chicken Wings — Large (55%) | 670 kcal | Protein 53 g | Carbs 2 g | Fat 49 g
MyFitnessPal — Smaller Portion
TwoFoodies Crispy Oven-Baked Chicken Wings — Small (45%) | 550 kcal | Protein 43 g | Carbs 2 g | Fat 40 g
