Easy Baked Chicken Wings (Куриные Крылышки)

Roast chicken is a family dinner like no other. It is comforting, tasty and pretty simple to prepare. Here’s an easy weeknight dinner option, without having to roast the whole bird. This is another of my go-to recipes for the days that I’m working. I do the prep work and the cleanup ahead of time, and then just take out the chicken from the refrigerator and bake. With minimum fuss, the house is perfumed with the smell of roasting chicken, bringing the nostalgia of a family gathering around the table, enveloped in the warm feeling of home.

These wings are a typical Russian meal. When I was about ten years old, our whole family would go to my aunt’s house almost every Sunday after church. Aunt Natalya, who I’m as close to as a sister, made these wings all the time and I can almost close my eyes and still remember the taste of them alongside some elbows pasta and a tomato salad. Yum!  

Marinating chicken tenderizes it and infuses it with flavor. As the wings bake, they baste and their own juices creating moist meat. When the chicken is cooked through and starting to become golden, all the extra liquid is poured off and the chicken roasts just a bit more to crisp up the skin.  I wouldn’t use a sauce for these wings, since it might make the skin flabby and ruin that beautiful golden crispness that you achieve in the last few minutes of roasting. Whenever I want to serve wings with sauce, I make my other Crispy Chicken Wings.

What a filling and satisfying meal for a Wednesday night after work or on a weekend when you don’t feel like spending hours in the kitchen. Toss these wings together, and whenever hunger strikes, you can start preheating the oven, since dinner is coming right up!

Yields: 24-30 wings

Ingredients:

12-15 whole chicken wings

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Montreal chicken seasoning, optional

1/2 teaspoon paprika

3 Tablespoons yogurt

1 Tablespoon lemon juice

4 garlic cloves, smashed

2 Tablespoons mayonnaise, to brush on top of wings, optional

The best chicken wings to use are whole wings, not frozen, precut wings. The fresh chicken wings are usually larger and have more meat. Plus, most of them have other “ingredients” added to the wings. Separate 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 the garlic, salt, pepper, spices, yogurt and lemon juice. Marinate for at least half an hour. I usually do this either overnight or mix it up in the morning after work, sleep for a few hours and make it for dinner. Preheat the oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil. Place the wings on the prepared baking sheet. Bake for about 20 minutes per side. Pour off all the liquid that will be on the bottom of the baking sheet.  Brush the wings with a thin layer of mayonnaise and bake for another 10-15 minutes. If you’d rather not use mayonnaise, you can brush the wings with a thin layer of oil or butter instead, or leave it plain. 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. You can broil it to make it faster, just make sure to watch the oven closely, beacuse they can burn in the blink of an eye. Dinner is served:).


Easy Baked Chicken Wings (Куриные Крылышки)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 24-30 wings
Ingredients
  • 12-15 whole chicken wings
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon Montreal chicken seasoning, optional
  • ½ teaspoon paprika
  • 3 Tablespoons yogurt
  • 1 Tablespoon lemon juice
  • 4 garlic cloves, smashed
  • 2 Tablespoons mayonnaise, to brush on top of wings, optional
Instructions
  1. The best chicken wings to use are whole wings, not frozen, precut wings. The fresh chicken wings are usually larger and have more meat. Plus, most of them have other "ingredients" added to the wings. Separate 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.
  2. In a mixing bowl, combine the wings with the garlic, salt, pepper, spices, yogurt and lemon juice. Marinate for at least half an hour. I usually do this either overnight or mix it up in the morning after work, sleep for a few hours and make it for dinner.
  3. Preheat the oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil.
  4. Place the wings on the prepared baking sheet.
  5. Bake for about 20 minutes per side.
  6. Pour off all the liquid that will be on the bottom of the baking sheet.
  7. Brush the wings with a thin layer of mayonnaise and bake for another 10-15 minutes.
  8. If you'd rather not use mayonnaise, you can brush the wings with a thin layer of oil or butter instead, or leave it plain. 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. You can broil it to make it faster, just make sure to watch the oven closely, beacuse they can burn in the blink of an eye. Dinner is served:).

 

 

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Comments

  1. Vera says

    Olga thank you for sharing. I made these chicken wings today and they turned out really good. Can I do drumsticks like this too?

  2. Mariya says

    The wings are marinating:) I have a question my hubby loves when the meat is falling off the bone will that happen in 40 min? Or should I bake them under foil for a little bit first? Thank you, we love all your recipes. Also if the oven is buzy like for a party if u make these ahead of time and just reheat in oven will they still be crispy and as good? Thank you!

    • says

      Mariya,
      The wings should be pretty tender in 40 minutes, but if you bake them covered with foil first and bake them for an hour or even an hour and a half, they will be falling off the bone tender:). My husband likes them that way too.
      You can definitely make them ahead of time and then reheat. If you reheat them in the oven, they will crisp up as they bake. However, if you use the microwave or in a pot on the stove top, the wings will not be crispy.

      • Mariya G says

        They were really good! Everyone asked how I made them:) although I still have a whole bunch of recipes from your site that I haven’t gotten to I already have so many favorites:) my family friends and guests as well as I thank you!:)

        • says

          Awesome! I’m so happy that you liked them. It’s always such a thrill for me when I hear that other families are enjoying our favorite meals too.

          • Mariya says

            I make these wings all the time the only problem I have is wings sticking to the foil, any ideas why that’s happening?

          • says

            I don’t usually have this problem, but you can try greasing the aluminum foil, or using a heavy duty or nonstick aluminum foil.

  3. Lena says

    Wonderful, easy to make, quick to prepare, tasty! My husband much appreciated to see this on the table, knowing i had a sleepless night and a busy day with two munchkins! I used buttermilk instead of yogurt. I ve heard that chicken marinates well in buttermilk. Anyone else heard this too? Thank you, olichka, u r my inspiration!

  4. Victoria Y says

    Olga,
    I am new to the blog, but have tried several recipes, this one included.
    I am in Philadelphia area and it is frigid outside ( 10 ○ F ), so this was an easy dinner.
    The substitution was buttermilk instead of yogurt, since we did not have any. Thank you.

    • says

      It’s definitely been cold lately, even in Florida, although I can’t even begin to complain, with the frigid temperatures that you guys are facing. I agree that this is a perfect meal on a cold winter day. It’s very cozy and comforting. Stay warm:).

  5. olga says

    Made these for a dinner get together with family. They were delish! definitely making them again! Thanks olga!

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