Crispy Gameday Wings with Roasted Garlic & Red Pepper Shake & Bake Seasoning
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The oven does the work. The seasoning does the talking.
Forget the fryer. These wings come out of the oven crackling, golden, and packed with roasted garlic depth and just enough red pepper heat to keep things interesting. One bowl, one sheet pan, 45 minutes — and a platter that disappears before halftime.
What You'll Need
Serves: 4-6 | Prep: 10 min | Cook: 40 min | Total: 50 min
Ingredients
- 3 lbs chicken wings, split at the joint, tips removed
- 3 tablespoons Roasted Garlic & Red Pepper Shake & Bake Seasoning
- 2 tablespoons olive oil
- 1 teaspoon baking powder (the secret to oven-crispy skin)
- Salt to taste
Optional for serving
- Your favorite dipping sauce (our Wisconsin 26 Sweet & Smokey BBQ Sauce or Honey Mustard are gameday-approved)
Instructions
1. Prep your wings
Pat wings completely dry with paper towels — moisture is the enemy of crispy skin. This step matters.
2. Season
In a large bowl, toss wings with olive oil. Add the Roasted Garlic & Red Pepper Shake & Bake Seasoning and baking powder. Toss until every wing is evenly coated.
3. Arrange
Place wings in a single layer on a wire rack set over a foil-lined baking sheet. The rack lifts them off the pan so heat circulates underneath — no flipping needed.
4. Bake
Bake at 425°F for 40-45 minutes, until the skin is deep golden and crispy. No need to flip.
5. Rest & serve
Let wings rest 5 minutes before serving. Pile them on a platter and set out your dipping sauces.
Why This Seasoning Works
Roasted garlic brings a mellow, savory depth that raw garlic powder can't. Paired with red pepper's slow-building heat, it layers flavor without overwhelming — the kind of wing that keeps you reaching back in. Grab a jar here.
Make It Your Own
- Extra heat: Add a pinch of cayenne to the seasoning mix before tossing
- Honey garlic finish: Drizzle with local honey right out of the oven
- Air fryer version: 380°F for 22-25 minutes, shaking halfway through