- Prep the Wings:
- Toss chicken wings with olive oil garlic powder onion powder salt pepper chili powder smoked paprika basil and oregano in a very large bowl. Every bit should be evenly coated so spend 2 to 3 minutes working the spices over the meat with your hands. Freshly coated wings will roast up more flavorful and juicy.
- Mix the Creamy Sauce:
- Combine the cream of chicken with herbs and cream of mushroom roasted garlic soups with the browning liquid. Use a large spoon or silicone spatula to blend the ingredients together until completely smooth this is the foundation of all that luscious flavor.
- Layer the Pan:
- Arrange the seasoned wings in a single crowded layer in a large glass baking dish. Scatter the onions and both bell peppers over and around the wings. Pour the chicken broth into the pan it keeps the bottom wings tender.
- Smother and Cover:
- Spread the creamy sauce over every part of the wings making sure it seeps into all the nooks and crannies. Stretch aluminum foil tightly over the pan so no steam escapes which helps steam-tenderize the wings.
- First Bake:
- Bake in a preheated 375 degree oven for 45 minutes. This slow first bake infuses the chicken with those buttery herbed flavors while the veggies begin to soften in the sauce.
- Finish Uncovered and Crisp:
- Remove the foil bump the oven up to 400 degrees then sprinkle extra chili powder and smoked paprika over the top layer. Return to the oven for about 20 minutes. This step lets the top brown and caramelize slightly for irresistible bites with a velvety gravy underneath.
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