Easy Baked Chicken Wings – Juicy, Flavor-Packed & Foolproof!

These tender, fall-off-the-bone chicken wings are baked to perfection with bold seasonings, a savory onion-pepper marinade, and a rich, gravy-like sauce that soaks into every bite. No frying required—just juicy wings with deep flavor, thanks to a slow roast method that locks in moisture and builds taste. Perfect for game day, weeknight dinners, or impressing guests without the stress.

Why You’ll Love This Recipe

This isn’t just another wing recipe—it’s flavor layered from the inside out. With a powerful blend of dry rubs, marinated veggies, and a homemade gravy bath, these wings bake low and slow until they’re meltingly tender. The result? Crisp edges, juicy meat, and a bold, smoky-savory crust that clings beautifully. And since they’re oven-baked, cleanup is a breeze.

Perfect for:

• Game day or movie night
• Meal prep (they reheat beautifully)
• Holiday appetizers or main dishes
• Anyone who loves bold seasoning without heat overload

Ingredients

For the Wings

• 2–3 lbs whole chicken wings (cut into flats, drumettes, and tips removed)
• 1 tsp No Salt Tony’s Seasoning (or similar herb blend)
• 1 tsp Badia Complete Seasoning (a Latin-inspired all-purpose spice mix)
• 1 tbsp smoked paprika (for depth and color)
• 1–2 tbsp Onion Butter (Fire & Smoke Society) (or substitute: 1 tbsp butter + ½ tsp onion powder + ¼ tsp smoked garlic powder)

Optional Boost: Green Seasoning

• 2–3 tbsp fresh green seasoning (like Caribbean-style culantro, parsley, scallions, garlic, and herbs blended with oil — see video tutorial for details)

For the Gravy Bath

• 1 tbsp cornstarch
• 1 cup water
• 1–2 tsp chicken bouillon (or granulated chicken base)

For Marinating & Topping

• 1 medium yellow onion, thinly sliced
• 1 bell pepper (any color), sliced into strips

Step-by-Step Instructions

1. Prep & Dry the Wings

• Pat wings very dry with paper towels—this helps the spices stick and promotes browning.
• Place in a large baking dish or 9×13-inch casserole pan.

2. Season Generously

Sprinkle over:

• No Salt Tony’s
• Badia Complete
• Smoked paprika
• Add green seasoning (if using)
• Dot with small pieces of onion butter

Use clean hands to massage the seasonings into every piece, pressing gently to help them adhere.

3. Make the Gravy Bath

In a bowl:

• Whisk together cornstarch, water, and chicken bouillon until smooth.
• Pour evenly around (not over) the wings—let it settle into the pan.

4. Add Veggies & Marinate

• Scatter sliced onions and bell peppers over the top.
• Cover tightly with plastic wrap or lid.
• Refrigerate at least 4 hours, preferably 8–12 hours for deeper flavor.

5. Bake Covered (Slow & Tender)

• Preheat oven to 375°F (190°C).
• Cover the dish tightly with aluminum foil.
• Bake 1 hour—this steams the wings in their own juices and keeps them ultra-moist.

6. Baste & Uncover

• Remove from oven. Carefully lift foil (watch for steam).
• Use a spoon to baste the wings with the hot liquid and scrape up flavorful bits.
• Rearrange onions and peppers on top if needed.

7. Bake Uncovered (Crisp & Caramelize)

• Return to oven uncovered.
• Bake another 45–60 minutes, until:
  • Liquid has reduced into a thick, glossy glaze
  • Wings are deeply browned and tender
  • Internal temp reaches 190°F+ (for fall-apart texture)

8. Plate & Serve

• Transfer wings to a serving platter. Spoon over caramelized onions, peppers, and pan sauce.
• Serve hot with:
  • Rice, mashed potatoes, or crusty bread (to soak up the gravy!)
  • A crisp green salad or coleslaw

You Must Know

• Dry wings thoroughly —wet skin = steamed, not browned.
• Marinate overnight —this tenderizes and infuses flavor deep into the meat.
• Don’t skip the gravy layer —it creates a self-basting environment and turns into a rich sauce.
• Use a rimmed baking dish —prevents spills and holds all the delicious juices.
• Let rest 5 minutes before serving—helps juices redistribute.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in oven at 350°F for 15 mins (best texture). Microwave works but softens the edges.
• Freeze for up to 3 months —thaw overnight and reheat in oven.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a big platter with extra sauce on the side.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pair with plantains, rice and beans, or mac and cheese.

Cultural Context

Inspired by Caribbean, Southern, and Latin American flavors, this recipe blends bold dry rubs with slow-cooked tenderness—a technique seen in Jamaican stews, Puerto Rican guisados, and Southern braises. The use of green seasoning and marinated veggies reflects island traditions where flavor builds slowly, not loudly. Found at backyard cookouts and Sunday dinners alike, it’s food made with love and patience.

Pro Tips

• Double the recipe? Yes—use two pans or divide between baking dishes.
• Want more heat? Add cayenne, hot sauce, or diced jalapeños to the marinade.
• Air fry option: After marinating, air fry at 375°F for 25–30 mins, flipping halfway (no gravy bath).
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I skip the marinating step?
A: Yes—but flavor and tenderness won’t be as deep. At minimum, let sit 30 mins at room temp.

Q: Can I use pre-cut wing sections?
A: Absolutely! Just make sure they’re dry and seasoned well.

Q: Is this gluten-free?
A: Yes—if using GF bouillon and verifying all seasoning labels.

Q: Can I bake them on a rack?
A: Not recommended—the gravy bath is key. Save racks for crispy, dry-rub wings.

Q: Can I make it in a slow cooker?
A: Yes! Cook on LOW 6–8 hrs, then broil briefly to crisp.

Allergy Information

Contains: none inherently (check seasoning blends for additives).
Gluten-free: Yes (verify bouillon and seasoning labels).
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on spice blends and bouillon.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings (with sauce and veggies)

• Calories: 380
• Fat: 24g
• Saturated Fat: 8g
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 5g
• Protein: 32g
• Sodium: 880mg

These wings don’t whisper. They emerge golden from the oven, saucy and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with spice, smoke, and someone who says, “Let’s make it right.”