(recipe serving size – 50 wings)
For the wings:
25 whole wings cut into 2 pieces
1/4 cup olive oil
1 tb 1 tsp kosher salt
1 tb granulated garlic
1 tb cracked black pepper
2 tsp smoked paprika
2 tsp dried oregano
1 tsp cayenne pepper
Optional: 1/4 to 1/2 cup of Red Hot (or your favorite wing sauce)
Coat the wings with the olive oil and spices. Marinate for at least 1 hour or up to overnight.
Preheat your oven to 425 degrees.
Coat a baking sheet with a thin layer of cooking spray and spread the wings across the sheet, leaving a little space between each wing. Give the wings a light spritz of cooking spray and roast the wings on the center rack for 25 minutes.
For crisper skin, turn your oven to broil and cook the wings for another 3-5 minutes (if you are cooking with a convection oven, this step may not be necessary).
Place on a platter and serve while warm!
Optional: If you are using a wing sauce, cook the wings for the allotted 25 minutes Brush the wings with the sauce. Turn your oven to broil and cook the wings for another 3-5 minutes before serving.
If the sauce does not require any cooking, follow the recipe as if they are sauceless and toss the cooked wings in the sauce after they have been broiled.