Wednesday 4 May 2022

Easy Roasted Chicken Wings : Crispy and Tasty

When was the last time I roasted chicken wings or chicken for that matter? I really cannot remember.

Last Sunday during our grocery run at Aeon, I made the impromptu decision to pick up two packets of chicken wings. I also bought this.

Back home, I washed and pat dry the chicken wings. There were 5 wings in each packet, so I had 10 wings in total. Then I separated the drumettes and wingettes. The wing tips, I saved for soup (because I don't like to waste).

To prepare the seasoning, I put some butter (those small prepacked portions of butter of 10g each. I put 2) in a bowl and let it soften. I added 1 tablespoon olive oil,  2 tablespoons of the chicken seasoning, 3/4 tablespoons of light soy sauce and some crushed garlic. Then I mixed the ingredients with the softened butter.

After that I added the chicken wings and used my hand to mix the wings and seasoning. I left the marinated wings in the fridge overnight.

The next day, I took the bowl out to stand to room temperature.

Then I preheated the oven at 200C and placed the chicken wings in a single layer on a lined baking tray. These were roasted for 40 minutes, I flipped the wings at half time. When the wings were done, I left them in the oven for another 5 minutes.

The chicken wings turned out beautifully browned and crispy. They tasted really good too.

Between wingettes and drumettes, I prefer wingettes. Although it is less meaty, I find it tastier.

This Montreal Chicken Seasoning is quite good. You need to adjust the amount of seasoning because too much can be salty.

The recommended amount is 1 tablespoon per 1lb (500g) of chicken. 

This seasoning is made from garlic, onion, salt, spices and herbs including black pepper, red pepper, parsley, paprika and green bell pepper, a very aromatic and tasty combination. 

Leftovers can be easily reheated in the oven or in my case I used my air fryer.

Easy Roasted Chicken Wings
Recipe source : PH

Ingredients :
- 10 chicken wings, wingettes and drumettes separated
- 20g butter, softened
- 1 tablespoon olive oil
- 2 tablespoons Montreal Chicken Seasoning (adjust to your taste as this is salty)
- 3/4 tbsp light soy sauce
- 2 cloves garlic, finely minced or crushed using a garlic press

Method :
1. To make the marinade, in a mixing bowl simply combine softened butter, olive oil, chicken seasoning, light soy sauce and crushed garlic.
2. Then add the chicken wings and mix with the marinade.
3. Leave to marinate in the fridge overnight or for a few hours.
4.  Before roasting, take out from the fridge to come to room temperature.
5. Arrange the wings in a single layer on a lined baking tray and roast at 200C for 40 minutes, flipping the wings at half time.

Note : Once the wings were done, I left them in the oven for 5 minutes before serving.


  1. Very easy and convenient if you use an air fryer - tastes just as nice as roasting in the oven. Nice, eh? This seasoning? Will look out for it the next time I drop by that supermarket in town that brings in all the imported stuff.

    1. My air fryer is too small to accommodate the whole lot. I could do in two batches but lazy lah. If I were roasting just half the amount, then I would definitely use the air fryer.

  2. Not using air fryer? The chicken wings look tasty.

    1. My air fryer too small. I wished I had bought a bigger one.

  3. Ok, I must check out this seasoning. Never buy it before. Will try your recipe in my air fryer next time

  4. I know how to eat only but thanks for the recipe. I would eat these chicken wings you cooked anytime. So delicious! 😋

  5. I think I can finish this batch by myself in one go since I love chicken wings and they were in smaller size.

    1. I thought I could too but my stomach capacity has shrunk. LOL!

  6. I too prefer wingettes. I have not roasted chicken wings for a long time. My oven needs to come out of hibernation.

    1. hah..hah... In fact my oven had been in hibernation too for a long time!

  7. When I saw the first photo, I said to myself "10 wings is not going to cut it for PH"....and I was right. Scrolled down and then saw the I prefer wings to drummettes too (and I also save the tips for soups). I believe you and I use the same oven but I see your baking time is a lot longer than mine. For chicken, 25 - 30 minutes is usually enough for me. I wonder if it's down to me cooking a smaller amount....more chicken needs more heat? But then again, chicken is a very forgiving protein, overbake it and it'll still taste good....haha.

    1. Hmmm.... I have roasted chicken in a while and 40 minutes seemed to work. Next time I will try 25-30 minutes and see how it turns out. Very true, chicken always turns out well hee..hee...