There is something mighty comforting about a pan of chicken wings going into the oven with hardly any fuss at all, especially on a busy weeknight when supper needs to come together from what is already in the pantry. This 4-Ingredient Oven Chicken is the sort of practical, old-fashioned meal home cooks have leaned on for years: raw chicken wings, a few simple seasonings and sauces, and a hot oven doing the rest of the work. The result is tender, richly flavored chicken with browned edges and a sticky glaze that tastes like you spent far more time on it than you truly did.
Serve these wings with mashed potatoes, buttered noodles, rice, or roasted potatoes to soak up the savory juices in the dish. A simple green bean side, sweet corn, coleslaw, or a crisp garden salad all make good company for this kind of hearty chicken supper. If you are setting these out for a casual family meal, warm rolls and a little extra sauce on the side never go amiss.
4-Ingredient Oven Chicken Wings
Servings: 4 to 6
Ingredients
3 pounds raw chicken wings, separated at the joints if desired
1 cup ketchup
1/2 cup soy sauce
1 teaspoon garlic powder
Directions
1. Preheat the oven to 375°F. Lightly grease a 9x13-inch glass casserole dish if needed, and pat the chicken wings dry with paper towels so the sauce will cling better.
2. In a medium bowl, stir together the ketchup, soy sauce, and garlic powder until smooth.
3. Pour the sauce over the wings in the casserole dish and turn the wings until they are evenly coated. Arrange them in a mostly even layer.
4. Bake uncovered for 45 minutes, turning the wings once about halfway through, until the chicken is cooked through and the sauce is bubbling and beginning to caramelize around the edges.
5. Spoon some of the pan sauce over the top before serving. Set the wings out hot with your favorite sides.
Variations & Tips
Make it sweeter: If your family likes that classic sweet-and-savory flavor, stir 2 to 3 tablespoons of brown sugar or honey into the sauce before pouring it over the wings. It will bake into a stickier glaze.
Add a little heat: A pinch of crushed red pepper flakes or a spoonful of chili sauce can wake this recipe up nicely without changing its simple nature too much.
Use other chicken pieces: This same pantry sauce works well with drumsticks or bone-in thighs. Just plan on a longer baking time and always cook until the chicken reaches a safe internal temperature.
Broil for more color: If you want the wings a bit more browned at the end, place the dish under the broiler for 2 to 3 minutes. Watch closely so the sauce does not burn.
Line up the wings well: Try not to crowd the dish too much. When the wings are in a fairly even layer, they cook more evenly and the sauce can thicken properly instead of turning watery.