If necessary, divide wings into drumette and flat (sometimes called the wingette) with a very sharp knife. Discard the wing tip (or save to make chicken stock!)
Place wings on a parchment or silpat lined baking sheet (they can be close together or even touching, but not on top of one another). If you are making plain wings, go ahead and dust with salt and pepper, to your liking.
Bake at 425F for about 15 minutes* on each side, until wings are browning and cooked through.
If you are serving plain, you can go an additional 3 - 5 minutes on each side to make sure they’re nice and crispy. If your oven has a convection setting, turn it on at this point and it will help with the crispy skin!
If you are flavoring your wings, remove them from the oven and place them in a bowl with your sauce/seasoning. Put a lid or plat over the bowl and shake vigorously until wings are coated evenly.
Use tongs to place wings back on a lined baking sheet and return the tray to the oven for an additional 5 minutes, until crispy and perfect. If your oven has a convection setting, use it now for best results.
*If your wings are larger, or you’re finding the wings aren’t browned yet, you can add additional time. You may need to add time if you are baking more than 3 pounds of wings at once.COOKING FROM FROZEN:
If cooking wings from frozen, you will need to drain off discharge every 10 - 15 minutes or so until wings stop releasing liquid.
Cook time will increase by about double or more (depending on how frozen, how large, and how much liquid they were frozen in).
Wings will eventually cook through and brown!
Calories are automatically generated. For best results calculate based on your exact ingredients.