If you have one, use an extra large rimmed baking sheet to bake the chicken wings.

When the chicken wings aren't crammed next to each other, there is more hot air circulating around them, resulting in much crisper wings.

Don't want to use mayonnaise?

Another option is to use unflavored Greek yogurt. If you marinated the chicken wings in yogurt, sometimes the wings are not as crispy as when you use mayonnaise. Another option is to use olive oil or avocado oil instead of mayo and omit it completely.

How to meal prep chicken wings:

Marinate the wings and store in the refrigerator up to 48 hours in advance. Bring to room temperature for about half an hour while you preheat the oven. You can also marinate the chicken wings and freeze them for up to 3 months. Thaw and bake.

Easy Baked Chicken Wings

Name: Easy Baked Chicken Wings
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 12-15 whole chicken wings; 1/2 teaspoon salt (less if you use salted spice blends); 1/2 teaspoon ground black pepper; 1/2 - 1 Tablespoon poultry seasoning, or any other seasoning mix that you like; 1/2 - 1 teaspoon paprika; 3 Tablespoons mayonnaise (Greek yogurt can also be used); 1 Tablespoon lemon juice; 4 garlic cloves, grated or minced

Easy Baked Chicken Wings

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Golden, crisp and delicious, this recipe for easy baked chicken wings is so simple to prepare, fantastic for meal prep and loved by both adults and kids.

Author: Olga's Flavor Factory
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hour 10 minutes
Yield: 24-30 wings 1x
Category: Appetizer

Ingredients

Scale

12-15 whole chicken wings
1/2 teaspoon salt (less if you use salted spice blends)
1/2 teaspoon ground black pepper
1/2 - 1 Tablespoon poultry seasoning, or any other seasoning mix that you like
1/2 - 1 teaspoon paprika
3 Tablespoons mayonnaise (Greek yogurt can also be used)
1 Tablespoon lemon juice
4 garlic cloves, grated or minced

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Instructions

The best chicken wings to use are whole wings, or you can use frozen wings. If you use whole chicken wings, cut the wings at the joint and discard the tip. You can save the tips to use the next time you make chicken broth. You will have a wing and a drumette.
In a mixing bowl, combine the wings with all the other ingredients - salt, ground black pepper, spices, yogurt or mayonnaise, lemon juice and garlic. Marinate for at least half an hour up to 48 hours. Keep refrigerated. If refrigerating, bring the wings to room temperature while preheating the oven.
Preheat the oven to 425-450 degrees Fahrenheit.
Place the wings on the prepared baking sheet in a single layer.
Bake in the preheated oven for about 40-50 minutes, on the top rack of your oven. If there is any liquid at the bottom of the baking sheet, pour it off.
If you're using an extra large rimmed baking sheet, or using really small wings (the frozen ones are usually smaller), they may finish baking faster, 30-35 minutes, instead of 40-50 minutes.
Serve while hot. If you'd like, you can serve the chicken wings with barbecue sauce, Buffalo wing sauce or any other sauce that you like.

Notes

If you marinated the chicken wings in yogurt, sometimes the wings are not as crispy as when you use mayonnaise. Coating the chicken with mayonnaise creates a thin layer for the high heat to grab ahold of and create crispy skin on the chicken wings.
If you'd rather not use mayonnaise, you can use olive oil or avocado oil instead of the mayonnaise as well and omit the mayo completely.
You can broil it to make it faster, just make sure to watch the oven closely, because the wings can burn in the blink of an eye.

Find it online: https://www.olgasflavorfactory.com/recipes/weeknight-dinners/easy-baked-chicken-wings/