Oven-Baked Chicken Wings

Chicken wings are one of those foods that never really get old. Simple, satisfying, and always a crowd-pleaser. This oven-baked version is the one I make at home when I want something comforting without standing by the stove or dealing with splattering oil.

The marinade is easy and familiar. Yogurt keeps the wings juicy, tomato paste adds depth, and a few pantry spices do the rest. Baked in a hot oven, they come out golden, slightly sticky, and full of flavor. Perfect for a relaxed dinner, a casual weekend spread, or one of those nights when everyone just wants something fun on the table.

Ingredients

• 900g chicken wings

• 2 tbsp yogurt

• 1 tbsp tomato paste

• A splash of soy sauce (optional)

• 2-3 tbsp extra virgin olive oil

• Salt, pepper, thyme, chili flakes, and garlic powder, to taste

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Instructions

Marinate the Wings

In a large bowl, mix the yogurt, tomato paste, olive oil, soy sauce (if using), salt, pepper, thyme, chili flakes, and garlic powder until smooth.

Add the chicken wings and toss well, making sure every piece is evenly coated. Cover and let marinate for at least 30 minutes. If you have more time, letting them sit in the fridge for 2–3 hours gives even better flavor.

Bake in the Oven

Preheat the oven to 220°C.

Line a baking tray with parchment paper and arrange the wings in a single layer, leaving a little space between them so they roast rather than steam.

Bake for about 30 minutes, turning the wings halfway through, until they are deeply golden and cooked through. If you like them extra crispy, you can leave them in for a few extra minutes at the end.

Serve

Serve the wings hot, straight from the oven. They’re great on their own, but also work well with a simple yogurt dip, a fresh salad, or some raw vegetables on the side.