Dump raw chicken pieces in the baking sheet with 3 other pantry staples and your husband will be asking for this every single week.

This 4-ingredient oven chicken is the kind of no-fuss supper I leaned on when the kids were in sports and my husband was coming in from the fields hungry enough to eat the table. You just dump the raw wing pieces on a baking sheet with three trusty pantry staples, slide it into the oven, and let the heat do the work. It reminds me of the simple baked chicken my mother made on busy church nights—nothing fancy, just good, honest food with crispy skin, tender meat, and a savory glaze that makes folks ask for it week after week.

These wings are right at home next to a pan of buttery mashed potatoes or baked potatoes, a bowl of coleslaw, or simple green beans with a pat of butter. For a more casual spread, set them out with carrot and celery sticks and ranch dressing for dipping. They also pair nicely with buttered egg noodles or a warm potato salad if you’re feeding a crowd. A crisp green salad and some crusty bread will round things out without much extra work.

Servings: 4

2 1/2 to 3 pounds raw chicken wing pieces (drumettes and flats, separated)

Preheat your oven to 400°F (200°C). Line a rimmed metal baking sheet with parchment paper for easier cleanup.

Pat the raw chicken wing drumettes and flats dry with paper towels. This helps them brown and crisp instead of steaming.

Lay the chicken wing pieces in a single layer on the parchment-lined baking sheet. The pieces should be spread out with a little space between them so the hot air can circulate.

Drizzle the vegetable oil evenly over the chicken pieces right on the baking sheet.

Sprinkle the salt and garlic powder evenly over all the wings. Use your hands or a spatula to toss and turn the wings directly on the baking sheet until every piece is lightly coated and glistening. Spread them back into a single, even layer, skin side up when possible.

Place the baking sheet on the center rack of the preheated oven and bake for 35 to 45 minutes, turning the wings once halfway through, until the skin is golden and crisp and the meat is cooked through. The internal temperature should reach at least 165°F (74°C) when checked with a meat thermometer at the thickest part away from the bone.

If you’d like extra browning, move the baking sheet to the upper rack for the last 3 to 5 minutes of baking, watching closely so the garlic doesn’t burn.

Remove the wings from the oven and let them rest on the baking sheet for about 5 minutes before serving. This helps the juices settle and keeps the meat tender.

For a peppery kick, add 1 teaspoon of black pepper or a pinch of cayenne along with the salt and garlic powder. If you like a hint of sweetness, sprinkle 1 to 2 teaspoons of brown sugar over the wings before baking; it will help them caramelize, but watch closely near the end so it doesn’t burn. You can also swap half the garlic powder for onion powder for a rounder flavor, or add 1 teaspoon of smoked paprika for a gentle smoky taste without firing up the grill. For easy clean-up, always use a rimmed baking sheet so any juices stay contained. Handle the raw chicken with care: wash your hands, cutting boards, and any utensils that touch the raw meat with hot, soapy water. Make sure the wings reach at least 165°F (74°C) in the thickest part, and don’t leave them out at room temperature for more than 2 hours. Leftovers should be cooled quickly, refrigerated within 2 hours, and eaten within 3 to 4 days, reheated to steaming hot in the oven or microwave before serving.