Spicy Chicken Wings are packed with flavor, thanks to the combination of seven spices used in the gluten-free coating – cumin, garlic salt, paprika, onion powder, lemon-pepper, oregano and a touch (or more, to taste) of cayenne pepper. Not only are they delicious, these wings are super easy to make, and can be prepared up to 3 days ahead. Instead of the traditional wings side of blue cheese dressing, serve with guacamole. It provides a nice balance to the spicy-savory flavor of the wings, adding a creamy texture and a touch of freshness. All in all, the perfect appetizer or game day snack!
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You Will Love these Spicy Wings
Here are a few of the reasons why, once you make these spicy wings, they’ll quickly become a favorite:
- Unique flavor. These aren’t your classic somewhat sweet, spicy Buffalo chicken wings. Instead, these Spicy Wings have a subtle yet flavorful coating, with a just a bit of heat. No hot sauce, no breadcrumbs, no flour – just oil and a mix of everyday spices that give these wings their deep, satisfying flavor profile. They’re not very sweet, definitely savory, somewhat smoky with a hint of herb (from dried oregano).
- Controllable level of spice. The spiciness in this wings recipe comes from cayenne pepper, which means you control the degree of heat.
- Easy to make. These wings take just 5 minutes to prep before baking. Just mix together olive oil and the spices, then toss with the wings. Place on a broiler pan and and bake. How easy is that?
- Can be made ahead. These wings can be made up to 3 days ahead, covered, refrigerated and then reheated.
- Very shareable. These chicken wings are great finger food, making them easy to eat and share. Plus, they have broad appeal – everyone from kids to grandparents eats them up.
- Versatile. While I tend to serve these wings as an appetizer or snack, I’ve also served them as a main dish, with Dorothy’s Potato Salad, Lemon-Mayonnaise Coleslaw, Orzo Pasta Greek Salad, and/or French fries together with Lemon-Dijon Baby Spinach Salad.
Oven Chicken Wings Ingredients – a quick overview
Here’s all you need to make these crowd-pleasing spicy wings (details, including quantities, are in the recipe card below):
- Chicken wings – wingettes (also called “wing flats”), drumettes (also called “drums”) or a mixture. Drumettes – the piece that looks like a baby chicken leg – are a bit easier to eat, but a mixture of shapes adds visual appeal to the platter.
- Olive oil – can use regular, EVOO, avocado or vegetable oil
- Ground cumin
- Garlic salt – can also use garlic powder or garlic granules
- Onion powder
- Paprika – can use regular, hot or smoked
- Lemon-pepper seasoning
- Dried oregano
- Cayenne pepper
- Prepared guacamole and lime wedges, for serving
How to Bake Chicken Wings in the Oven
You only need 5 minutes to prep these wings before popping them in the oven! Here’s all you have to do:
- Prep oven and baking pan.
Preheat oven to 425 degrees. Spray rack of a broiler pan – or wire rack inserted in rimmed baking sheet – with cooking spray.
- Prep wings.
Pat chicken wings dry with paper towels; place in a large bowl.
- Mix coating ingredients.
In a small bowl, whisk together olive oil, cumin, onion powder, paprika, lemon-pepper, garlic salt, oregano and cayenne pepper.
- Toss wings with coating; bake.
Pour coating over chicken and toss to coat well (I use my hands). Arrange wings in a single layer on prepared pan. Bake for 30 minutes or until wings are tender, browned and 165 degrees on an instant read thermometer.
How to Serve Spicy Chicken Wings
- As an appetizer. My favorite way to serve these delectable wings is as an appetizer. I place the wings on a large serving platter with a large bowl of guacamole on the side (on or off the dish). I then place a bowl of tortilla chips on the other side of the guacamole – making two appetizers out of one!
- As a casual main dish. To turn these wings into a meal, add bowls of one or more of the following side dishes and serve buffet-style:
How to Store Oven Chicken Wings
If making ahead, I recommend leaving them on the baking dish, cover with aluminum foil or plastic wrap and refrigerate. That way they’re ready to reheat – just bring to room temperature and then place in a 350 degree oven to warm. For leftovers, I toss them in a zip top baggie and refrigerate.
How long will spicy wings last in the fridge?
Refrigerated cooked wings will last up to 4 days but I think they taste best if served within 3 days of baking.
How to reheat chicken wings
To reheat, place in a 350 degree oven just until warmed through, around 10 to 15 minutes.
Spicy Wings FAQs
For this recipe there are around 250 calories per serving (2 to 3 wings).
Yes, you can make these wings in an air fryer. I would cook them at 400 degrees. While they will cook faster, it may actually take longer. Because they need to bake in a single layer, you’ll need to cook the wings in batches.
For this recipe, the wings are baked at a high temperature (425 degrees), so they only take around 30 minutes. Oven temperatures vary, so start checking them after around 25 minutes.
- Vegetable cooking spray
- 3 pounds chicken wings – drumettes, wingettes or a mixture
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons lemon-pepper seasoning
- 1 1/2 teaspoons garlic salt
- 1/2 teaspoon dried oregano
- 1/4 to 1/2 teaspoon cayenne pepper (or more if you like it hot!)
- 2 cups prepared guacamole, for serving
- Lime wedges, for serving (optional)
- Preheat the oven to 425 degrees.
- Spray rack of a broiler pan – or wire rack inserted in rimmed baking sheet – with cooking spray. Set aside.
- Pat chicken wings dry with paper towels; place in a large bowl.
- In a small bowl, whisk together olive oil, cumin, onion powder, paprika, lemon-pepper, garlic salt, oregano and cayenne pepper.
- Pour over the chicken and toss to coat with clean hands.
- Arrange wings in a single layer on prepared broiler pan.
- Bake for 30 minutes or until wings are tender, browned and 165 degrees on an instant read thermometer.
- Serve hot or at room temperature with guacamole on the side.
Make ahead: The wings can be made up to 3 days ahead, covered and refrigerated. Bring to room temperature or warm in a 350 degree oven before serving.
- Category: quick and easy, make ahead, appetizers, snacks
- Method: Bake
- Cuisine: American
- Serving Size: (2 to 3 wings, excluding guacamole)
- Calories: 253
- Sugar: 0.1 g
- Sodium: 365.1 mg
- Fat: 9.8 g
- Saturated Fat: 2.1 g
- Carbohydrates: 1.6 g
- Fiber: 0.6 g
- Protein: 37.7 g
- Cholesterol: 97 mg
Keywords: chicken wings, snacks, game day appetizers