How long should I marinate the wings?

At least 40–60 minutes, but 2–3 hours or overnight is even better for maximum flavor and tenderness.

Why do my wings come out dry?

You may have overcooked them or not used enough marinade. Keep the temperature at 170–180°C and stick to 30–45 minutes.

Can I use chicken drumsticks instead?

Yes, drumsticks will need 45–50 minutes. The marinating and baking steps remain the same.

How do I get a crispy skin?

Bake on a wire rack, brush with oil before baking, and use a high-fat cheese for better melting.

Oven wings

Name: Oven wings
Total time: 105 min
Yield: 4 порции
Cuisine: International
Ingredients: Chicken wings — 1000 g; Mayonnaise — 60 g; Spice — 5 g; Semi-hard cheese — 200 g

120min

1265g

Nutrition per 100g

269

These chicken wings are the star of any gathering! Crispy skin, tender meat that falls off the bone, and a savory cheese topping – each bite melts in your mouth. The mayonnaise and spice marinade makes them incredibly juicy and flavorful. Great for a cozy family dinner or a weekend barbecue.

LunchMeatFats & OilsAt the Table

WHAT YOU WILL NEED

From ingredients

4 products

Chicken

Chicken wings1000 g

Marinade

Mayonnaise60 g

Spices

Spice5 g

Cheese Topping

Semi-hard cheese200 g

SIMPLE PROCESS

Step by step recipe

The secret to these wings is a good marinade. The longer they sit in the mayonnaise-spice mixture, the more tender and flavorful they become. Aim for 40–60 minutes, or even overnight. Bake at 170–180°C (340–350°F) for even cooking without burning. Add cheese at the very end so it melts into a golden, gooey crust.

Step 1

Prep the wings

Rinse chicken wings (1 kg / 2.2 lb) under cold water and pat dry with paper towels. Trim the tips if desired.

Step 2

Marinate the wings

In a large bowl, mix mayonnaise (60 g / ¼ cup) and spices (5 g / 1 tsp) to taste. Add the wings and toss well to coat. Cover and refrigerate for 40–60 minutes.

Step 3

Preheat the oven

Preheat oven to 170–180°C (340–350°F).

Step 4

Arrange on a baking sheet

Line a baking sheet with parchment paper or lightly grease with oil. Place the marinated wings in a single layer without overlapping.

Step 5

Bake until golden

Bake for 30–45 minutes until golden and crispy. In the last 5 minutes, sprinkle with grated semi-hard cheese (200 g / 7 oz).

Step 6

Serve hot

Transfer to a platter, garnish with fresh herbs, and serve with dipping sauces or fresh vegetables.

CHEF'S TIP

Choose similar-sized wings

For even cooking, pick wings of roughly the same size. If they are very large, increase baking time to 50 minutes.

Don't skimp on the marinade

Coat each wing generously. Reserve some marinade to brush on during baking for extra moisture.

Use a wire rack for crispiness

If available, bake on a wire rack set over a baking sheet – hot air circulates for a crispier skin.

Grate cheese finely

Finely grated cheese melts faster and covers the wings more evenly, creating a perfect cheesy crust.

SUBSTITUTIONS

Add your taste

Mayonnaise → Greek yogurt For a lighter marinade, use Greek yogurt – it keeps the wings moist and tender while cutting calories.
Cheese → blue cheese Swap semi-hard cheese for blue cheese or Gorgonzola for a bold, tangy twist.
Spice mix → soy sauce + honey Instead of mayo, mix soy sauce, honey, and garlic for an Asian-inspired glaze.
Add breadcrumb coating Before baking, roll the wings in breadcrumbs or flour for an extra crispy crust.

HOW TO STORE

How to Store Baked Chicken Wings

Cool the wings completely and transfer to an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 7–10 minutes to restore crispiness, or microwave briefly. Freeze for up to 1 month – thaw in the fridge and reheat in the oven.

GOOD TO KNOW