Chicken Wings in the Oven - Best Method?

[mcrowleymiano]

Hey all. I'll be making some chicken wings tomorrow night, without access to a grill. I've heard low and slow in the oven is a good technique, but how about broiling? Time isn't a factor, but I would like crispy skin, rather than greasy, flabby wings. Thanks!

[weezycom]

I cook them on a wire rack over a rimmed pan in a medium oven until a lot of the fat cooks out, then pull out, toss with dry seasonings and return to the oven on a high heat to crisp up, with a quick dip into the hot sauce as they come out.

[Morganna]

Siobhan's Low Carb Cracklin' Wings
(this is a reinterpretation of another recipe that is higher in carbs, which is why it's called "low carb")

48 chicken wing pieces (24 whole wings separated)
1 cup whole wheat flour
1 tablespoon Penzey's Adobo Seasoning Mix (this is worth buying and having on hand)
1/4 teaspoon ground chipotle pepper powder (also available from Penzey's and I also recommend keeping this on hand)

Sauce:
1/2 cup butter
5 ounces Frank's hot sauce
Juice of 1 lime

Preheat oven to 375 degrees. Arrange two racks so that they're not immediately adjacent and the air can circulate freely in the oven.

Rinse wings, and separate them into two pieces if they are whole. Line two cookies sheets with foil (I use Reynold's nonstick foil, it's great) and spray with nonstick spray (to aid in the cracklin'). Put flour, adobo seasoning, and chipotle pepper into a plastic bag, close and shake to mix it up. Toss the wings in batches in the flour mixture and
arrange on the cookies sheets (I can get 24 to a sheet, more if I cram them).

While the wings are baking, put butter, hot sauce and lime juice in a small saucepot. Simmer and stir well, then set aside until the wings are done (you don't need to do this
until the wings are almost done).

Bake in preheated oven for 45 minutes, then turn all the wings over with some tongs, and bake for another 45 minutes (1 1/2 hours total). Remove from oven and toss with the sauce.

These come out very crispy, though if your wings are on the small side, cut the time to 30 minutes, turn, 30 minutes, instead of 45.

[Shann]

I have used the Alton Brown method of steaming the wings for several minutes to render off some fo the fat and it does work well. Less smoking and crispier wings. I use a turkey roaster out on the porch to avoid setting off my smoke alarm because even with the steaming, roasting the wings at 425 creates quite a bit of smoke.

I've never had a problem with them drying out, they seemed better and crisper when I left them in even a little longer than he recommended.

[Morganna]

That seems like a lot more work to me than the method I use, which is just to cook them longer, and I don't cook them at that high of a heat, and I get no smoking.

[beggsy]

Alton Brown's recipe is the absolute best. He steams them first to get rid of a lot of the fat - that then allows them to crisp up when baked just like deep fried.
http://www.foodnetwork.com/recipes/go...

[Val]

Wow...the reviews are hands-down 5-stars! MUST be a great method...will try it this football season for sure!

[ipsedixit]

Use egg white as part of your batter mixture.

[free sample addict aka Tracy L]

I like using a cookie sheet.

[Rhody Dave]

I do this all the time with no drama. Bake the wings at 425 for 30 minutes - flip and bake another 30 minutes. You will end up with delicious crispy wings. Mix equal parts melted butter and Frank's Red Hot sauce, or any other hot Louisiana style sauce you like. Toss with the wings in a giant bowl. Enjoy.

[16crab]

Hubby does exactly the same method - only 450 for 45 mins, turning at every 15 minutes (so they get two turns). Then he sauces them up with the Franks Red Hot/butter (throws in a few extra dried herbs too, I think it's a proprietary mix ;) and puts them back in the oven for just a few more minutes. Gives them a nice hot flavor without being too drippy. STELLAR oven wings. We have them on Friday nights with beer and fries, no better way to kick off the weekend.

[Full tummy]

You shouldn't have any trouble crisping them up in the oven; I would refrain from broiling as they can burn so quickly. However, if you cook them and are not happy with the level of browning, you can always put the broiler on for a minute or two at the end. They do tend to splatter and make a bit of a mess, but they should turn out great.

[Sarah]

Like mm, I bake, but at 350 for about the same time. Then I flip them over to broil until brown and (hopefully) crispy, about 10 mins.

[shanagain]

Ditto - naked wings done in the oven are one of God's little gifts to a busy cook.

[mmalmad]

I like to bake them at around 450 for about 45 min, turninig 1/2 way through, but, it can get smokey. I did see Alton Brown suggest steaming them first to minimize the grease, never tried it though

[zamorski]

Geeee...450 for 45 min for wings seems like a long time--I would be afraid that they would really get dried out. I would roast a whole (small) chicken for about 60 min at that temp....

MZ