Bake Chicken Wings

You don’t have to boil a vat of oil to get crispy chicken wings; you can bake them in the oven. The secret to the crispiness is to thoroughly dry the wings before you season and bake them.[1]

Ingredients

  • Servings: 15 to 30 (allow 1/4 lb. ( .25 kg) per person)
  • Prep time: 30, minutes
  • Cook time: 60 minutes
  • 3 to 6 lbs. (1 to 2 kg) medium-size chicken wings
  • 2 tbsp. (30 ml) olive oil
  • 1 tbsp. (14 g) salt
  • 1 tsp. (4.7 g) garlic powder
  • 1 tsp. (4.7 g) black pepper
  • 1 tsp. (4.7 g) cayenne pepper
  • 1 tbsp. (15 g) unsalted butter, melted
  • 1/4 tsp. (1.1 g) cayenne pepper
  • 1/4 tsp. (1.1 g) freshly ground black pepper
  • 1/4 tsp. (1.1 g) salt
  • 1/4 c. (60 ml) hot pepper sauce

Steps

Prepare the Wings

  1. Position your oven rack to the center of your oven and preheat the oven to 375°F (190°C). Make sure your baking sheet full of wings will be at the mid-way point in your oven so that the heat will flow evenly around the pan while the wings are baking.
  2. Cover a baking sheet or a cookie sheet with aluminum foil.
  3. Place a baking rack on top of the aluminum foil. This isn’t strictly necessary, but putting the wings on the rack will keep the meat out of the grease that forms while they are baking.
  4. Rinse the wings with cold running water. If you prefer, you can snip the tips of the wings off with kitchen shears and cut the wings into 2 parts. (Discard the tips.)
  5. Lay the rinsed wings on a triple thickness of paper towels.
  6. Put a triple thickness of paper towels on top of the wings. Press the towels down firmly to soak up the rinse water.
  7. Prepare another set of triple thick paper towels and transfer the wings to them.
  8. Pat the wings firmly with a new set of dry paper towels. (If necessary, repeat this process until the wings are thoroughly dry.)
  9. Combine the oil and the spices in a large mixing bowl.
  10. Add the wings to the oil and spice mixture and toss to coat. Make sure every piece is thoroughly coated with the oil and spices.
  11. Position the wings on the baking sheet. Try not to let them overlap so that they cook evenly.
  12. Examine the wings. If some of them don’t look like they have enough coating, you can swipe them around the bottom of the mixing bowl to add some extra coating.
  13. Bake for 50 to 60 minutes. Check on the wings after 50 minutes to make sure they are not overcooking and drying out.

Prepare the Spicy Dipping Sauce

  1. Mix together the melted butter, salt and peppers in a mixing bowl.
  2. Stir in the hot sauce.
  3. Pour the sauce into dipping bowls. You can also toss the cooked wings in the hot sauce (use a large mixing bowl) and serve.
  4. Finished.



Tips

  • Experiment with different spices. Try adding or substituting chili powder, rosemary, soy sauce, honey or lemon pepper.
  • You can make the dipping sauce as much as a week ahead of time. Keep it refrigerated until you are ready to use it, then heat it up in the microwave or heat slowly on the stovetop.

Warnings

  • Keep checking on the wings while they cook; they can dry out quickly. Covering them while they cook might be tempting, but it’s best not to cover them with foil or a lid while they bake because they won’t get as crispy.

Things You’ll Need

  • Large mixing bowl (2)
  • Cookie sheet or flat baking sheet
  • Aluminum foil (heavy duty is best)
  • Baking rack
  • Paper towels
  • Kitchen shears (optional)

Related Articles

Sources and Citations

  1. ↑ http://www.seriouseats.com/2010/02/the-best-baked-buffalo-chicken-wings-in-oven-not-fried-appetizers.html
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