If you’re craving wings with serious flavour, these Blackened Wings are exactly what you need. Crispy, smoky, and with the perfect kick, these bad boys will have everyone asking for seconds!
If someone were to ask me what my favourite food is, I’d confidently say chicken wings would be at the top of the list. Especially if you’re asking me the day after a night of one too many drinks—then, without a doubt, chicken wings become my all-time favourite food in the entire world!
My sisters and I are obsessed with them. In fact, every single time I come home to visit, hitting up our local chicken wing joint—where they have almost 200 different flavours—is a non-negotiable. I’d even go so far as to say that we’ve tried most of them… and we’re still not tired of experimenting!
And honestly, I’ve made it my personal mission to bring the wing joint experience right to my kitchen. I mean, wings just hit different when you make them yourself. Am I right?! You get to season them exactly how you like, skip the takeout wait, and dip them in as much sauce as your heart desires. Whether you go for these flavour-packed blackened wings, my keto-friendly garlic parmesan wings, or my must-try salt and vinegar wings, the chicken wing lover in you about to live their best life.
So if you’re as wing-obsessed as we are, trust me—you’re gonna want to add these blackened wings to your lineup ASAP. They’re smoky, spicy, and wildly addictive in all the best ways. Serve ’em up for game night, wing night, or honestly… just because it’s Tuesday and you deserve good food. Just don’t forget the homemade blackened ranch sauce on the side for dipping!
INGREDIENTS YOU’LL NEED TO MAKE BLACKENED CHICKEN WINGS
These blackened wings are all about bold, smoky flavour with an irresistible crispy finish—and it all starts with just a few simple ingredients. Here’s everything you’ll need to make the magic happen:
- Chicken Wings: This recipe calls for about 2 pounds of wings, which makes enough for 2–4 people (or 1 very committed wing lover). Splitting them into flats and drumettes helps them cook evenly and gives you that classic wing joint vibe.
- Blackened Seasoning: This smoky, spicy blend is the star of the show. It’s packed with herbs and spices like smoked paprika, garlic powder, oregano, thyme, cayenne, and black pepper. Use more or less depending on how bold you like your wings—this stuff is truly flavourful! Use a good quality store-bought version or easily make your own homemade blackened seasoning from scratch.
- Baking Powder: Don’t skip this one! Baking powder (NOT baking soda) draws moisture to the surface of the skin and helps it blister and crisp up in the oven or air fryer, giving you that golden, crunchy bite.
- Olive Oil: A little fat helps the seasoning stick to the wings and encourages browning. You can use a different kind of oil or melted butter instead. Oil gives a lighter flavour, while butter adds richness and depth. Use whichever you prefer—or do a mix of both for the best of both worlds.
- Blackened Ranch Dip: Cool, creamy, and full of smoky flavour, this dipping sauce was made to go with these wings. Don’t skip it—it takes the whole experience to the next level. Check out my 5 minute blackened ranch sauce recipe!
- Parsley (not pictured): Optional, but fresh chopped parsley adds a pop of colour and herby freshness to the final fish.
HOW TO MAKE BLACKENED WINGS (KEY TIPS)
You can find full instructions for how to make this easy chicken wing recipe in the recipe card down below, but here are a few quick tips to keep in mind:
- Pat the wings dry. Moisture is the enemy of crispiness. Use paper towels to thoroughly pat the wings dry before seasoning—this helps the skin crisp up beautifully in the oven or air fryer.
- Don’t skip the baking powder. Tossing the wings with baking powder (not baking soda!) is a total game-changer. It helps create that crave-worthy, crispy skin without deep frying.
- Coat evenly with oil or butter. A little olive oil or melted butter helps the seasoning stick and encourages browning. Make sure every wing is lightly coated before tossing with the blackened seasoning.
- Season generously. Blackened seasoning is bold and smoky—don’t be shy with it! Make sure to coat all the wings well for maximum flavour in every bite.
- Use high heat. Whether you’re baking or air frying, go for 425°F or higher. High heat renders the fat and crisps up the skin while keeping the inside juicy.
- Give them space. Crowding the pan or air fryer basket will lead to steaming instead of crisping. Spread the wings out in a single layer for the best texture. EXTRA TIP: To ensure even cooking and browning, flip the wings halfway through the cook time. It’s worth the extra step.
- Rest before serving. Let the wings rest for 3–5 minutes after cooking. It helps lock in juices and lets the seasoning settle into the skin.
- Serve with something cool. The smoky heat of the wings pairs perfectly with something refreshing like celery sticks and a creamy dip. IMHO, the homemade blackened ranch is a must! However, if you’re not feeling that, try it with regular ranch dressing, homemade blue cheese dressing, chipotle mayo, or creamy lemon dill sauce.
FREQUENTLY ASKED QUESTIONS
“Blackened” food gets its name from a specific cooking method that creates a smoky, flavourful crust. When something is “blackened,” it’s coated with a special blend of spices (like the homemade blackened seasoning used in this recipe) and then cooked at high heat. The high heat caramelizes the spices, forming a deliciously crispy, dark exterior while keeping the inside moist and tender. This technique gives blackened food such as these blackened wings their signature bold flavour and that irresistible crunchy texture.
Yes, you should definitely put oil on wings before seasoning them! A light coat of oil helps the seasoning stick to the wings, ensuring each bite is full of flavour. It also aids in achieving that crispy, golden exterior when the wings are cooked. Whether you use olive oil, melted butter, or another oil of your choice, it creates a nice surface for the seasonings to adhere to, while also helping the wings crisp up beautifully in the oven or air fryer. Just be sure not to overdo it—too much oil can make the wings greasy instead of crispy!
To store leftover homemade blackened chicken wings, let them cool down to room temperature first, then transfer them to an airtight container. Make sure the wings are not stacked too high to prevent them from getting soggy. You can also wrap them tightly in foil or plastic wrap before placing them in the container. Store the wings in the fridge for up to 3-4 days. For longer storage, you can freeze them by laying them out on a baking sheet in a single layer to freeze them solid, then transferring them to a freezer-safe bag or container. When you’re ready to enjoy them again, simply reheat them following the tips below for the best results!
The best way to reheat leftover chicken wings is in the oven or air fryer to maintain their crispy texture. Preheat your oven to 375°F (190°C) and place the wings on a baking sheet, making sure they’re spread out in a single layer. Bake for about 10-15 minutes, flipping halfway through, until they’re hot and crispy again.
If you’re using an air fryer, set it to 350°F (175°C) and cook for about 5-7 minutes. This method helps crisp up the skin and keeps the wings juicy on the inside. Avoid using the microwave, as it can make the wings soggy and lose that crispiness you love.
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BLACKENED WINGS
Ingredients
- 2 pounds Chicken Wings (split into flats and drumettes)
- 2-3 tbsp Homemade Blackened Seasoning
- 1 tbsp Baking Powder (for extra crispy skin!)
- 1-2 tbsp Extra Virgin Olive Oil (or melted butter)
- Fresh Parsley chopped, optional, for garnish
FOR SERVING
- Celery or Carrot Sticks
- Homemade Blackened Ranch Sauce
Instructions
- Pat the wings dry with paper towels—really dry! This helps them get crispy.
- Toss the wings in a large bowl with olive oil (or melted butter), then sprinkle with baking powder and blackened seasoning. Toss until the wings are evenly coated.
- Preheat your oven to 425°F (220°C). Place a wire rack on top of a baking sheet (for airflow all around) and arrange the wings in a single layer.
- Bake for 25-30 minutes, flipping halfway through. They should be golden brown and crispy when done! Serve with celery, carrots, and blackened ranch for dipping.
Video
Notes
Nutrition
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