My four year old LOVES chicken wings. I mean, LOVES them far more than most adults. As long as they’re not “too spicy on my tongue”, she is all over them. What’s not to love? Handheld and just her size.
I like to keep things healthy over here as often as possible, so I never fry my wings. You can totally get a crispy, delicious wing without all the fat that traditional cooking methods bring and without any fancy gadgets.
Every few weeks our supermarket has a sale on chicken and that is when I stock up. This time I tried to save some extra cash and got the full wings and wound up having to break them down to smaller wingettes and totally regretted it. Time is of the essence around here. Unless you have an extra minimum 20 min (depending on your experience and speed here), I’d spend a few extra dollars and get the package that is already separated, it would read “wingettes and drumettes”, not “wings”.
Anyway, on to the recipe. (Skip to recipe)
Preheat your oven to 400 degrees. Start by lining a sheet pan with foil and place a wire rack on top. While the oven preheats, make your spice mixture. This is a great stage to get your kids involved if they’re around and interested. If my daughter catches me making a spice mix without her she gets pretty insulted. Good problem to have! Truth is, if kids are involved in the cooking process, they’re far more likely to be adventurous in trying the foods they create.
In a small bowl, combine the smoked sweet paprika, onion powder, garlic powder, salt, pepper, cayenne pepper (optional!), dried parsley, and cumin. For now in our house, I omit the cayenne as neither kiddo is into spicy food at the moment. Put your wings into a large bowl, drizzle 1/2 to 1 tsp of olive oil onto the wings, and toss to coat. Now sprinkle that spice mixture all over, tossing as you go to evenly coat each piece.
Place each piece on the prepared rack, being careful not to overcrowd them. It’s a bit of a jigsaw puzzle, so if they seem over crowded to you, feel free to use a second sheet. Bake the wings 45 minutes. There is no need to turn them if you use the wire rack as that lets the air get under them. It’s also the secret to keeping them from becoming soggy.
While the wings are baking, make the simple honey mustard dipping sauce. Mix the mayonnaise (I use the lighter type with olive oil.), honey, and mustard in a small bowl and set aside. When the wings are about 5 minutes out from being done, you have the option to brush the sauce on them and return to the oven. It will become a sticky glaze and is delicious! It totally depends on your preference. I like a crispy wing but more importantly, one of the diners is under 1 year old and thus cannot have honey, so a separate dipping sauce it is!
Pull the wings out, serve, and enjoy! I served these with pre-cut steamed veggies, lightly sautéed in a drizzle of olive oil combined with a tablespoon of butter, salt, and pepper. Steaming the vegetables ahead of time allows me to use less fat without sacrificing the flavor the oils add.
Let me know if you try them and tell me what you think! Enjoy!
- 1 large package of chicken wingettes and drummettes (about 2 pounds)
- 1/2 to 1 Tbsp (eyeball it!) extra virgin olive oil
- 2 tsp smoked sweet paprika
- 1.5 tsp onion powder
- 1.5 tsp garlic powder
- 1.5 tsp kosher salt
- 1.5 tsp black pepper
- 1.5 tsp dried parsley
- 1.5 tsp cumin
- 1.5 tsp cayenne pepper (optional)
- 1/3 cup mayonnaise (I use the type with olive oil)
- 1/3 cup honey
- 1/3 cup mustard (I prefer dijon, but yellow works great too!)
- Preheat oven to 400 degrees.
- Prepare your pan by lining a sheet pan with aluminum foil (shiny side up!) and place a wire rack on top.
- In a small bowl, combine the smoked sweet paprika, onion powder, garlic powder, salt, pepper, cayenne pepper (optional!), dried parsley, and cumin.
- Place the wings in a large bowl, drizzle 1/2 to 1 tsp of olive oil onto the wings, and toss to coat. Add seasoning mix and toss to ensure even distribution.
- Arrange the wings on prepared pan, placing strategically to ensure an even layer. Bake for 45 min or until juices run clear and internal temperature is 165 degrees.