We love this recipe for chicken wings as it is just the right amount of spice – not too hot, not too bland. We also like serving these wings with guacamole instead of blue cheese dressing, a trick we picked up at a neighborhood cocktail party. You could also serve them with Ranch salad dressing. As a main dish, serve with homemade French fries and a tossed salad – oh, and beer!
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Spicy Chicken Wings

  • Yield: 8 to 10 as an appetizer, or 4 to 6 as a main dish 1x


(From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper)


  • Vegetable cooking spray
  • 3 pounds chicken wings or drumettes
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons garlic salt
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons lemon-pepper seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 cups prepared guacamole


  1. Preheat the oven to 425 degrees.
  2. Spray rack of a broiler pan or wire cooling rack inserted in rimmed baking sheet with cooking spray. Set aside.
  3. Pat chicken wings dry with paper towels and place in a large bowl.
  4. In a small bowl, whisk together olive oil, cumin, garlic salt, onion powder, paprika, lemon-pepper, oregano, and cayenne pepper.
  5. Pour over the chicken, tossing to coat with your hands.
  6. Arrange wings in a single layer on prepared broiler pan.
  7. Bake for 30 minutes or until wings are tender, browned and cooked through.
  8. Serve hot or at room temperature with the guacamole on the side.


Make ahead: The wings can be made earlier in the day, covered and refrigerated. Bring to room temperature or warm in a 350 degree oven before serving.


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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