Naked Crispy Chicken Wings

Yup, sauceless, nothing but seasoning (salt, pepper, garlic and onion powder) and baked to deliciousness!

Yup, baked. Not fried. At all.

You probably saw the Crispy Lemon Chicken Wings I posted recently. These are pretty much the same thing EXCEPT no lemon or garlic is involved.

We both had a little stomach bug for a few days (me first, then Sis followed) so we kind of kept things low key on the food front. I had pulled the wings out from the deep freeze the day I went crashing south and they were just chilling out in the fridge so it was a no brainer to use them!

So this seasoning is great. You need to get some if you don’t already have, only because it’s a universal, all around seasoning to have on hand, trust me!

Let’s get cooking!

2 pounds of chicken wings
2 tsp cornstarch
Seasoning of choice, I used the Kinders Blend Seasoning
Then you will need about 1/2 stick of butter

First things first: take those wings and lay them on a tray lined with paper towel. Stick that tray in the fridge for 30 minutes to 2 hours. This will help dry them out which is what makes your wings crispy in the oven!

When ready to bake, preheat the oven to 450 degrees.

Take a large tray and line with tin foil and put a rack over that.

Pat your wings some more with paper towel (yeah, we are really going for dry!) and toss them in your bowl. Sprinkle the cornstarch and seasoning over and toss to mix well and coat all the chicken.

Lay the wings out on the tray leaving space between them as much as you can.

Bake these for 25 to 30 minutes. Flip them all over and cook another 25 to 30 minutes til cooked to your liking.

Melt the butter in a small dish and either brush on the wings OR just pour over them! I made these a little prettier with some fresh chopped parsley sprinkled over the top, ONLY because I had some on hand!

Serve up with some ranch dressing and veggies and call it a day!

Enjoy!

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