Baking chicken wings produces results similar to deep frying, and allows for seasoning prior to cooking. Always observe safe temperature guidelines when preparing frozen chicken by keeping it out of food's "danger zone" – the temperature gradient between 40 degrees Fahrenheit and 140 degrees Fahrenheit – and cooking to a minimum internal temperature of 165 degrees Fahrenheit.
Thaw the chicken wings. Place a wire rack on a sheet pan lined with paper towels, arrange the wings in one layer and place in the refrigerator. Elevating the chicken on a rack prevents it from sitting in its own liquid while defrosting and allows air to circulate underneath. Alternatively, place the wings on a plate lined with paper towels. Always defrost chicken on the lowest shelf in the refrigerator.
Preheat the oven to 350 degrees Fahrenheit. Rinse the chicken wings and dry with paper towels. This removes purge from the wings, a liquid byproduct released by protein while packaged or during defrosting.
Place the wings in a single layer on an oiled sheet pan or baking dish. Coat the wings with a thin layer of olive oil. Season the wings to taste using kosher salt and freshly ground black pepper. Place in the oven.
Bake the wings for approximately 30 minutes or until they reach an internal temperature of 165 degrees Fahrenheit. Check the temperature of the chicken wings by inserting a probe thermometer in the thickest portion of meat.