Hello, summer! It was hot, hot, hot in NC and now that I am up in Massachusetts, it’s definitely cooler but I Â still try to keep my time cooking in the kitchen to a minimum. We will eat a lot of greens and salads for the next few months but I usually like to pair some cooked protein with our meal whenever possible. These crispy baked marinated chicken wings are perfect with a cool, crunchy salad.
The beauty of baked marinated chicken wings is that you can prep these early in the day or even the day before, keep the marinated chicken wings in your fridge until you are ready to cook them and just pop them in the oven about 90 minutes before you want to eat dinner or even toss them on the grill. So simple. These wings are also delicious (maybe better!) the next day so don’t be afraid to cook more than you need.
For this recipe, I prepped about 6 pounds of chicken wings. I find that prepping most meat is a lot easier if the meat is still slightly frozen when you are cutting it. If you have never seen a chicken wing cut into its respective three pieces, watch this quick Instagram video to see what I mean… I usually discard the wingtip but you can leave it on and cook it if you prefer.
The recipe for Baked Marinated Chicken Wings is pretty straightforward – in a gallon size plastic storage bag, combine 1/3 cup oil, 1/3 cup water, 3 tablespoons red wine or white wine vinegar, and 3 to 5 tablespoons of your favorite seasoning blend. Seal the bag, blend the ingredients together by squishing everything around and then add the chicken wings. Seal the bag and squish the marinade around so that the chicken wings are evenly coated. Because I don’t trust any plastic bag to not leak, I store my bag of wings in a bowl in the fridge until I am ready to cook them.
When you are ready to cook the wings, simply spread a piece of aluminum foil in the bottom of a cookie pan and dump the wings out. Spread the wings evenly, using a second cookie sheet if necessary. I find that 3 pounds of baked marinated chicken wings fits nicely on one cookie sheet – more than that and you probably need a second tray. Cook at 350 degrees, close to the heat source if you like your wings crispy. They will probably be cooked after 60 to 70 minutes but I prefer mine extra crispy and keep them in until 90 minutes.
Serve with a salad, crunchy veggies, and your favorite dip. Enjoy!
I’m with you, the less time I have to be in a hot kitchen right now, the better. What a great way of making chicken wings. I’ll have to try your tip about the slightly frozen meat, thanks!
Thanks, Nancy! Even better if one cooking session lasts more than one meal… 😉
I LOVE chicken wings, my kids are loving them too these days so this looks like the perfect dinner!
I have had to seriously up my chicken wing purchase now that my kids have jumped on the chicken wing bandwagon. 😉 But they are so easy to make and pretty economical, I can’t complain!
Chicken wings are a perfect appetizer of meal. I love your tutorial!
Thanks, Melissa! You are right – appetizer or meal. Perfect.
What delicious looking wings! I would happily eat a plate of these 🙂
Thanks! I think chicken wings could be their own food group. 😉
I love easy and simple recipes that pack a lot of flavor and this marinated chicken dish of yours is certainly one of them! I always use vinegar in marinating meat so I know this is tasty and tender, too! Yum!
These look delicious, and like you, I always make lots. They disappear so fast. 🙂
I used to buy just 2 or 3 pounds… silly. 😉