Convection Oven Chicken Wings
Servings: 4
Calories: 137kcal
Ingredients
- 1 lb chicken wings (thawed if frozen)
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425 °F CONVECT (some ovens will need to be set to 450 in order to be 425 on the convection setting) and line a baking sheet (or two) with parchment paper.
- Add the chicken wings to a large bowl and sprinkle the seasonings over top. Toss to coat evenly.
- Place the chicken wings in a single layer leaving a bit of space (about ¼ inch) between each. It is imperative that the chicken wings not be overlapping as they need to have good air circulation to end up crispy. Use more than one baking sheet if necessary.
- Bake for 20 minutes then remove from the oven and flip each wing over (I recommend using tongs or a fork so that you don't burn your finger).
- Bake for an additional 10-15 minutes until crispy and the chicken internal temperature is a minimum of 165 °F.
- Let sit for about 5 minutes (the skin will crisp up a bit more as it cools slightly) and then enjoy!
Notes
Leftovers
Allow chicken wings to cool down for about 15-30 minutes and then store in an airtight container in the refrigerator for up to 4 days.
For optimal results, reheat in the oven at 375 F (convection if you have it) or at 350 F in the air fryer for about 10 minutes in order to allow the skin to crisp back up. Alternatively, you can reheat in the microwave but the skin won't be very crispy.
No Convection Oven?
Bake at 450 F in a conventional oven. The results are slightly less crispy but still quite good!
Nutrition
Calories: 137kcal | Carbohydrates: 0.2g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 335mg | Potassium: 99mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 91IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 1mg
