My New Favorite Way To Bake Chicken Wings

Ingredients

• 3 lb Chicken Wings (bone‑in, skin on)
• 2 tbsp Cajun Seasoning (store‑bought or homemade)
• 1 tbsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Smoked Paprika (for initial seasoning)
• 1 can Cream of Chicken Soup (10.5 oz)
• 1 can Cream of Onion Soup (10.5 oz)
• 1 can Cream of Mushroom Soup (10.5 oz)
• 1 cup Chicken Broth (low‑sodium)
• 1 medium Onion (peeled and sliced)
• 1 medium Green Bell Pepper (seeded and sliced)
• 3 cloves Garlic Cloves (minced; divided)
• 1 tbsp Unsalted Butter (cut into small pieces)
• 1 tbsp Chili Powder (for finishing glaze)
• 1 tbsp Paprika (for finishing glaze (extra to the smoked paprika used earlier))

Instructions

1. Combine Dry Seasonings

   In a large mixing bowl whisk together Cajun seasoning, garlic powder, onion powder, black pepper, and smoked paprika.

   Time: PT3M

2. Season the Chicken

   Add the chicken wings to the bowl and toss until every piece is evenly coated with the seasoning mixture.

   Time: PT5M

3. Mix the Cream Soups

   In a separate bowl combine the cream of chicken, cream of onion, and cream of mushroom soups. Stir until smooth.

   Time: PT3M

4. Prep the Vegetables

   Slice the medium onion and green bell pepper. Mince the garlic cloves, reserving about half for later.

   Time: PT5M

5. Prepare the Baking Dish

   Lightly spray the bottom of a 9x13‑inch baking dish with cooking spray.

   Time: PT2M

6. Layer Base Vegetables

   Spread a quarter of the sliced onion, the bell pepper strips, and half of the minced garlic evenly across the bottom of the dish.

   Time: PT2M

7. Add the Chicken

   Arrange the seasoned chicken wings snugly on top of the vegetable layer.

   Time: PT2M

8. Add Broth to Corners

   Pour the cup of chicken broth into the four corners of the dish, avoiding the seasoned wings.

   Time: PT1M

9. Distribute Remaining Garlic

   Sprinkle the remaining minced garlic over the top of the wings.

   Time: PT1M

10. Add Soup Mixture and Stock

    Pour the blended cream‑soup mixture over the chicken, then drizzle the remaining chicken broth to ensure a saucy coating.

    Time: PT2M

11. Top with Remaining Veggies

    Scatter the rest of the sliced onion and bell pepper over the sauce.

    Time: PT2M

12. Add Butter

    Dot the surface with 1 tablespoon of unsalted butter.

    Time: PT1M

13. First Bake (Covered)

    Cover the dish tightly with aluminum foil and bake in a pre‑heated oven at 375°F for 45 minutes.

    Time: PT45M

    Temperature: 375°F

14. Add Finishing Spices

    Remove the foil, sprinkle chili powder and the extra tablespoon of paprika over the sauce, stir gently, and spoon some of the gravy over the wings.

    Time: PT5M

15. Second Bake (Uncovered)

    Return the uncovered dish to the oven and bake at 400°F for 20 minutes, or until the sauce is thickened and the wings are a deep Cajun brown.

    Time: PT20M

    Temperature: 400°F

16. Rest and Serve

    Remove from oven, let rest 2 minutes, then serve hot straight from the pan.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

15g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken Wings: Chicken Drumettes, Bone‑in Chicken Thighs
• Instead of Cajun Seasoning: Creole seasoning, Paprika + cayenne blend
• Instead of Garlic Powder: Fresh minced garlic (use 3 cloves)
• Instead of Onion Powder: Finely minced fresh onion
• Instead of Black Pepper: White pepper
• Instead of Smoked Paprika: Regular paprika, Chipotle powder
• Instead of Cream of Chicken Soup: Homemade cream chicken sauce
• Instead of Cream of Onion Soup: Homemade onion cream sauce
• Instead of Cream of Mushroom Soup: Homemade mushroom cream sauce
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Onion: Shallots, Leeks
• Instead of Green Bell Pepper: Red or yellow bell pepper
• Instead of Garlic Cloves: Garlic powder (extra 1 tsp)
• Instead of Unsalted Butter: Margarine, Olive oil drizzle
• Instead of Chili Powder: Cayenne pepper (use less)
• Instead of Paprika: Smoked paprika

Equipment Needed

• Large Mixing Bowl
• Measuring Spoons
• 9x13‑Inch Baking Dish
• Cooking Spray
• Aluminum Foil
• Oven
• Spatula or Large Spoon
• Knife and Cutting Board

Critical Steps — Do Not Skip

• Season the chicken thoroughly with the Cajun blend.
• Do not pour broth over the seasoned wings; add it to the corners.
• Cover tightly during the first bake to trap steam.
• Add chili powder and paprika after the first bake for color and flavor.
• Finish uncovered at a higher temperature to brown the sauce.

Chef Tips from the Video

• Use fresh minced garlic for a brighter flavor than garlic powder.
• Pat the wings dry before seasoning to help the spice rub stick.
• For extra crispness, broil for 2‑3 minutes after the final bake, watching closely.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat covered.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Season the wings and refrigerate up to 12 hours for deeper flavor.
• Prepare the soup mixture and chopped vegetables a day ahead and store separately.
• Assemble the dish (without the final uncovered bake) and freeze; bake from frozen, adding 10‑15 minutes to cooking time.

Frequently Asked Questions