Oven Fried Chicken Wings
Crispy oven-fried chicken wings with fragrant rosemary and a flavorful crumb coating, perfect for casual gatherings or game day snacking, offering a healthier alternative to deep frying.
Ingredients
Instructions
- In a 15 1/2 x 10 1/2-inch roasting pan, melt butter in a 425°F oven.
- Remove the pan from the oven.
- On wax paper, mix dried bread crumbs, flour, salt, crushed rosemary, and pepper.
- Pour buttermilk into a small bowl.
- Dip each chicken wing into the buttermilk, then in the crumb mixture to coat.
- Place the coated wings in the melted butter in the roasting pan, turning to coat evenly.
- Bake for 35 minutes or until the chicken wings are tender and cooked through.
Tips & Substitutions
For extra crunch, consider using panko breadcrumbs instead of regular bread crumbs. If you're out of buttermilk, you can make a substitute by mixing milk with a bit of lemon juice or vinegar. Ensure the chicken wings are well-coated in the crumb mixture for the best texture. This recipe can be adapted for other chicken pieces; just adjust cooking times accordingly.
Serving Suggestions
Serve these oven-fried chicken wings with a side of celery sticks and your favorite dipping sauce, such as ranch or blue cheese. They pair beautifully with a fresh salad for a lighter meal. For a heartier option, consider serving them alongside mashed potatoes or coleslaw. Browse more American recipes for additional inspiration.
Storage & Reheating
Store any leftover chicken wings in an airtight container in the refrigerator for up to 3 days. When reheating, place them on a baking sheet in a preheated oven at 375°F for about 10-15 minutes to maintain their crispiness. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Fried Chicken Wings contains roughly 129 calories, with 3g protein, 10g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 594mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken wings for this recipe?
Yes, you can use frozen chicken wings. Just ensure they are completely thawed before preparing them. This will help them cook evenly and absorb the buttermilk and crumb mixture better. You may need to increase the baking time slightly if they are still cold.
What can I do if I don’t have dried rosemary?
If you don't have dried rosemary, you can substitute with dried thyme or oregano for a different flavor profile. Fresh herbs can also be used, but you'll need to adjust the quantity as they are more potent. Just chop them finely and mix them into the crumb mixture.
How can I make these wings spicier?
To add some heat to your wings, consider incorporating cayenne pepper or crushed red pepper flakes into the crumb mixture. You can also toss the baked wings in a spicy sauce, such as buffalo sauce, for an extra kick. Adjust the spice level to your taste preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).