Crispy baked wings with an onion soup rub.
The savory oniony flavor of a beefy French Onion soup. Crispy baked chicken wings. It’s a match made in heaven. I’m not gonna lie. Wings are in my top three favorite foods – and a big reason is the customizable range of flavor you can get with them. You have classic buffalo, hot honey, habanero, golden garlic, garlic parm, teriyaki, and I’ve only just listed the ones tossed in sauces.
You’ve also got a lengthy list of delicious rubs that range from spicy to a savory sweet mix. Wings allow for a seemingly unlimited amount of flavor. And here I present a new way to enjoy them. These wings are coated in a light drizzling of olive oil before being tossed in a savory seasoning blend of dried minced onion, onion powder, and onion soup seasoning to recreate that iconic French Onion soup flavor. Simply toss them in the seasoning, then bake until crispy. It’s easy effort for loads of flavor.
If you end up using frozen wings instead of fresh, the process is just a little different. First, I’d recommend thawing overnight in the fridge, then proceeding with the steps outlined below. But if this is a last minute endeavor, here’s what you can do. Try and thaw the wings as much as you can by placing them in a sealed bag and in a bowl. Then place the bowl with the bagged chicken wings in the sink and run cold water over the wings. Once the bowl is full, shut off the water. But you want to swap out the water every 5 minutes or so, so that it remains as cold as you can get. Ideally, try and repeat this process for 30 minutes. In the meantime, preheat the oven and line a baking sheet with foil, and then top with a wire cooking rack. Place the frozen wings on the rack and cook for a bit longer, about 10 minutes or so until they are done. Then remove from the oven, toss the wings in a bowl with the olive and seasoning, making sure to evenly coat them. Finally, return them to the baking sheet/wire rack and broil for about 6 or so minutes to get the skin nice and crispy. Remove and enjoy!
If you end up using fresh – or have the time to wait and that – then just follow the steps below. Enjoy!
Time You Need
- ~10 minutes prep
- ~45 minutes cooking
- Yields: ~18 wings
What You Need
- 3 tbsp olive oil
- 2 tbsp onion powder
- 3 tbsp dried minced onion
- ½ packet of onion soup seasoning
- 4-5 pounds of wings
- *French onion dip, French Au Ju Dip, or other favorite wing dipping sauce
What You Do
- Preheat the oven to 425.
- Line the bottom of a baking sheet with foil for easy cleanup, then place a wire cooling rack on top.
- Pat the wings dry with a paper towel then place in a large mixing bowl.
- In a separate bowl, add the half packet of onion soup seasoning, onion powder, and dried minced onion and mix.
- Pour the olive oil over the chicken, followed by the onion spice mix. Mix everything together well, making sure to coat the chicken thoroughly and evenly with the spices.
- Lay the wings out evenly on the wire baking rack/baking sheet. Bake for 45 minutes, or until done.
- If the chicken starts to darken, flip halfway through. You can also broil on high for an additional 5 minutes after cooking for extra crispy wings.
- Remove from the oven once done and serve with your favorite dipping sauce.