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Baked Chicken Drumettes and Wings
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5 from 6 votes

Baked Chicken Drumettes and Wings

Here's a healthier way to cook Chicken Wings/Drumettes... in the oven!
Prep Time10 minutes
Cook Time1 hour
Passive Time10 minutes
Total Time1 hour 20 minutes
Servings: 4
Author: Francine Lizotte
Course: Appetizers, Lunch, Main Course
Cuisine: Fusion, North American
Keyword Chicken, Dairy Free, Finger Food, Kids Recipes, Light Meal, Low Sodium, Party Food, Poultry, Tailgating

Ingredients

  • 2 lbs. chicken drumettes or wings (about 20 pieces)
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 3-4 tbsp. grapeseed oil, or as needed tips & tricks
  • 3/4 cup unbleached all-purpose flour, or as needed
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder

Directions

  • Preheat oven to 400ºF.
  • Coat a foil lined baking sheet with cooking spray; set aside
  • Place chicken pieces in a large bowl; season with freshly ground black pepper. Pour in grapeseed oil and toss the chicken until evenly coated.
  • In a large re-sealable plastic bag, add flour, smoked paprika and garlic powder; shake well to combine. Add chicken to the bag and shake until well coated. Shake off any extra flour and place drumettes/wings on the prepared baking sheet.
  • Coat floured chicken generously with cooking spray.
  • Transfer to the preheated oven and cook for 30 minutes.
  • Remove from the heat, flip them over and return to the oven; cook for an additional 30 minutes.
  • Remove from the oven and turn off heat.
  • Transfer them to a large bowl and pour on half of your favorite sauce; flip well to coat.
  • Return the drumettes or wings back to the oven (heat off) and let them sit for 10 minutes.
  • Remove them from the oven and pour on the remaining sauce, tossing them to coat evenly. Serve immediately with carrot, celery and pepper strips with Ranch or Blue Cheese dressing.

Notes

Footnote: You can substitute grapeseed oil for any other flavorless oil such as canola, safflower/sunflower, vegetable, peanut or corn.