When I need something quick and with readily available ingredients, I often make these baked chicken wings. I prepare them especially when I don’t have much time to spend in the kitchen but want something filling and easy to serve alongside a simple side dish. I love how quickly they come together and how the flavors meld beautifully.
Quick Info
Total Time: about 45-50 minutes
Preparation Time: 10 minutes
Cooking Time: 35-40 minutes
Servings: 2-3 (from 5 wings)
Difficulty: Easy
Recipe Type: Lunch or Dinner, Quick Recipe
Ingredients
5 chicken wings
1 head of garlic
Salt (to taste)
Pepper (to taste)
Seasoning (or another type of universal spice, to taste)
Sweet paprika (to taste)
5 tablespoons of oil
About 100 ml of water (a small cup)
A few sprigs of green garlic
Instructions
1. Rinse the chicken wings under cold running water and let them drain well. There's no need to dry them completely, but make sure there's no excess water on them.
2. In a large bowl, combine 5 tablespoons of oil with salt, pepper, seasoning, and paprika to taste. I usually add a teaspoon of salt, ground pepper, about half a teaspoon of seasoning, and enough paprika to color the mixture.
3. Peel the entire head of garlic and crush the cloves. Add the crushed garlic to the spice and oil mixture. Mix well until you achieve a moist paste.
4. Place the wings in the bowl and mix them by hand or with a spoon, ensuring they’re well coated with the spices and garlic on all sides.
5. Arrange the wings in a single layer in a baking dish. Pour the remaining mixture from the bowl over them.
6. Cut the green garlic into a few-centimeter pieces and sprinkle it over the wings on top.
7. Add a small cup of water (about 100 ml) directly into the dish alongside the wings.
8. Cover the dish with aluminum foil and place it in the preheated oven at 180°C (350°F).
9. Bake the wings covered for 20 minutes.
10. After 20 minutes, remove the aluminum foil and leave the dish in the oven until the wings are nicely browned. Depending on your oven, this may take an additional 15-20 minutes. I check them towards the end to ensure they are browned but do not flip them over.
11. Serve immediately while they are warm, with your favorite side dish.
Why I Make This Recipe Often
It helps me when I need a quick meal with minimal hassle. The ingredients are simple, I always have the spices at home, and the flavor is clean without anything too fancy. I can easily adjust it based on how much garlic or spices I feel like using. The wings are tender and don’t require much supervision.
Tips and Variations
Tips
Don’t let the wings drain for too long; just make sure there’s no visible water on them. I always add the green garlic at the end so it doesn’t burn too much. If you don’t want them very salty, adjust the seasoning or salt to your preference.
Substitutions
If you don’t have sweet paprika, you can skip it, but it adds a nice color. The seasoning can be replaced with another universal spice mix or even omitted if you want to keep the flavor simpler.
Variations
You can also use other chicken pieces, like drumsticks, but the cooking time may be slightly longer. If you have more green garlic, you can add it fresh when serving.
Serving Ideas
I most often serve them with mashed potatoes or plain rice. They also pair well with a green salad or sautéed vegetables. They are also good cold, alongside fresh bread.
Frequently Asked Questions
Can I use frozen wings?
Yes, but you need to thaw them and drain them well beforehand to avoid excess water in the dish.
Can I add more garlic?
Absolutely, if you love the strong garlic flavor, you can add a head and a half or even two small ones.
What if I don’t have aluminum foil?
You can cover the dish with an oven-safe lid, but the final result may differ slightly in browning. Without a cover, the wings may dry out more quickly.
How far in advance can I prepare the wings for marinating?
There's no need for marinating time, but if you want, you can leave the wings in the spice mixture in the fridge for 30 minutes.
How salty will the recipe turn out?
It depends on how much salt and seasoning you use. It’s best to start with less salt and adjust to taste next time.
Nutritional Values
Estimated per serving (from 5 wings, without side dish):
Approximately 300-350 kcal
Protein: 22-25 g
Fat: 22-25 g
Carbohydrates: 2-3 g (mostly from garlic and seasoning)
Values are approximate and depend on the size of the wings and the exact amount of oil and spices used.
Storage and Reheating
Leftover wings can be stored in the refrigerator in a covered container for up to 2 days. To reheat, I place them in the oven for a few minutes, covered, so they don’t dry out. They can be microwaved, but the skin will become soft.
This recipe isn’t designed for long-term storage; it’s best enjoyed on the day it’s made.
Quick Info
Total Time: about 45-50 minutes
Preparation Time: 10 minutes
Cooking Time: 35-40 minutes
Servings: 2-3 (from 5 wings)
Difficulty: Easy
Recipe Type: Lunch or Dinner, Quick Recipe
Ingredients
5 chicken wings
1 head of garlic
Salt (to taste)
Pepper (to taste)
Seasoning (or another type of universal spice, to taste)
Sweet paprika (to taste)
5 tablespoons of oil
About 100 ml of water (a small cup)
A few sprigs of green garlic
Instructions
1. Rinse the chicken wings under cold running water and let them drain well. There's no need to dry them completely, but make sure there's no excess water on them.
2. In a large bowl, combine 5 tablespoons of oil with salt, pepper, seasoning, and paprika to taste. I usually add a teaspoon of salt, ground pepper, about half a teaspoon of seasoning, and enough paprika to color the mixture.
3. Peel the entire head of garlic and crush the cloves. Add the crushed garlic to the spice and oil mixture. Mix well until you achieve a moist paste.
4. Place the wings in the bowl and mix them by hand or with a spoon, ensuring they’re well coated with the spices and garlic on all sides.
5. Arrange the wings in a single layer in a baking dish. Pour the remaining mixture from the bowl over them.
6. Cut the green garlic into a few-centimeter pieces and sprinkle it over the wings on top.
7. Add a small cup of water (about 100 ml) directly into the dish alongside the wings.
8. Cover the dish with aluminum foil and place it in the preheated oven at 180°C (350°F).
9. Bake the wings covered for 20 minutes.
10. After 20 minutes, remove the aluminum foil and leave the dish in the oven until the wings are nicely browned. Depending on your oven, this may take an additional 15-20 minutes. I check them towards the end to ensure they are browned but do not flip them over.
11. Serve immediately while they are warm, with your favorite side dish.
Why I Make This Recipe Often
It helps me when I need a quick meal with minimal hassle. The ingredients are simple, I always have the spices at home, and the flavor is clean without anything too fancy. I can easily adjust it based on how much garlic or spices I feel like using. The wings are tender and don’t require much supervision.
Tips and Variations
Tips
Don’t let the wings drain for too long; just make sure there’s no visible water on them. I always add the green garlic at the end so it doesn’t burn too much. If you don’t want them very salty, adjust the seasoning or salt to your preference.
Substitutions
If you don’t have sweet paprika, you can skip it, but it adds a nice color. The seasoning can be replaced with another universal spice mix or even omitted if you want to keep the flavor simpler.
Variations
You can also use other chicken pieces, like drumsticks, but the cooking time may be slightly longer. If you have more green garlic, you can add it fresh when serving.
Serving Ideas
I most often serve them with mashed potatoes or plain rice. They also pair well with a green salad or sautéed vegetables. They are also good cold, alongside fresh bread.
Frequently Asked Questions
Can I use frozen wings?
Yes, but you need to thaw them and drain them well beforehand to avoid excess water in the dish.
Can I add more garlic?
Absolutely, if you love the strong garlic flavor, you can add a head and a half or even two small ones.
What if I don’t have aluminum foil?
You can cover the dish with an oven-safe lid, but the final result may differ slightly in browning. Without a cover, the wings may dry out more quickly.
How far in advance can I prepare the wings for marinating?
There's no need for marinating time, but if you want, you can leave the wings in the spice mixture in the fridge for 30 minutes.
How salty will the recipe turn out?
It depends on how much salt and seasoning you use. It’s best to start with less salt and adjust to taste next time.
Nutritional Values
Estimated per serving (from 5 wings, without side dish):
Approximately 300-350 kcal
Protein: 22-25 g
Fat: 22-25 g
Carbohydrates: 2-3 g (mostly from garlic and seasoning)
Values are approximate and depend on the size of the wings and the exact amount of oil and spices used.
Storage and Reheating
Leftover wings can be stored in the refrigerator in a covered container for up to 2 days. To reheat, I place them in the oven for a few minutes, covered, so they don’t dry out. They can be microwaved, but the skin will become soft.
This recipe isn’t designed for long-term storage; it’s best enjoyed on the day it’s made.