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Chicken Wings in the Oven - Best Method?

m
mcrowleymiano Aug 30, 2009 04:45 PM

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!

  1. e
    Eachna Feb 24, 2014 06:35 AM

    I cook them on the convection setting at 200 C (400 F) in my convection microwave for 40 minutes. It makes the skins super-crispy.

    I also put them on the grilling racks and put a pan underneath to catch the grease.

    1. b
      bravoshark44 Feb 21, 2014 02:55 PM

      surprisingly, no one has tried cooking the wing's on a rack!! It allows them to get super crispy, and drain the fat. Just grease the wings when you first put them on the rack, flip'em once during the cooking, and all's good.

      3 Replies
      1. re: bravoshark44
        linguafood Feb 21, 2014 03:17 PM

        I figured that using a rack was obvious.

        1. re: linguafood
          shanagain Feb 21, 2014 04:39 PM

          I prefer doing them directly on a foil-lined pan because they baste and then crisp in their own fat.

          1. re: shanagain
            b
            blaireso Feb 21, 2014 05:27 PM

            I bake bacon on a rack, it comes out crisp because of the fat content. I assume wings would be the same. If you "bake" them in their own fat, where is the fat reduction factor? Just wondering. I tried baking this Super Bowl and decided the results weren't wonderful, will probably go back to frying for this one day.

      2. a
        acgold7 Feb 8, 2014 02:48 PM

        Sorry I missed the revival of this thread before the Superbowl and when it was just resuscitated. Serious Eats did a thorough examination of this and decided that baking powder is the secret. It takes more time but less effort than the AB method that involves steaming.

        I did a bit of modification and discovered that it even works well without the overnight drying, so you can omit that step.

        Here's a video:

        http://youtu.be/NYhsc9ikk4I

        In a nutshell: toss with s&p (or ranch dressing mix) with some baking powder added (not much!), place on tray, dry overnight (optional but helps), bake. I recommend some non-stick spray on the rack.

        6 Replies
        1. re: acgold7
          linguafood Feb 8, 2014 03:00 PM

          Wouldn't the overnight drying achieve the same results without baking powder?

          1. re: linguafood
            a
            acgold7 Feb 8, 2014 03:10 PM

            Nope. Not as well. The BP changes the pH as well as absorbing the surface moisture and sort of sucking it out of the skin. Drying without the BP -- even up to multiple days -- results in skin that is leathery rather than crispy.

            1. re: acgold7
              linguafood Feb 8, 2014 03:15 PM

              Cool. I'll try that method sometime, though I was quite happy with the AB method (and didn't have to wait one day!).

              1. re: linguafood
                a
                acgold7 Feb 8, 2014 03:16 PM

                Yeah, it does help with a bit of forethought, but as I noted it's not absolutely required -- it still works without it.

          2. re: acgold7
            b
            bdegregory Feb 21, 2014 05:25 PM

            Saw this method that dredges wings in combination of salt, baking powder, and egg whites before an overnight rest. Anyone try this before?

            http://food52.com/blog/9641-ideas-in-...

            1. re: acgold7
              b
              blaireso Feb 21, 2014 05:33 PM

              I missed this thread before Super Bowl, darn it! Will try one of these days. My baked wings were NOT great. Won't be doing that technique again. The baking powder method looks promising. And even better ranch dressing mix!

            2. iheartcooking Feb 7, 2014 10:45 PM

              Recently tried oven baking them at 400 for 50 minutes on two cooling racks over a sheet pan, turned sideways so that the wings were suspended as high as possible over the pan. they were marinated beforehand in orange juice, garlic, chili paste, and maggi seasoning.

              a little longer than halfway through cooking, tossed them in some sweet chili sauce, then again when they came out. Skin was so crispy and they were not greasy at all.

              1 Reply
              1. re: iheartcooking
                linguafood Feb 7, 2014 11:29 PM

                I had *surprisingly* good results tonight with the Alton Brown method. I was worried that the oven route would let me down.

                "Hi! My name is linguafood, and I am a crispiness addict."

                Of course, you don't get the greasy goodness of fried wings... but the crisp-factor totally delivers. I did have to increase the time to almost an hour & and ended up cranking the heat up as well (due to an unreliable oven) to "450°".. and just waited until everything looked good to me :-)

                http://altonbrown.com/buffalo-wings/

                Didn't pre-steam the drumsticks, but they still came out juicy and crispy. The only thing that will need a tweak is the sauce....

                 
              2. linguafood Feb 7, 2014 03:26 PM

                Bumping this, as I am trying Alton Brown's method today.

                However, I also want to make drumsticks, which I doubt need to be steamed. The question is whether I put the drumsticks into the oven at the same time (20/20) as the wings?

                Will their skin crisp up just as much? I guess they should be rather dry, since that seems to be the key for crispy skin, generally.

                TIA, CHs!

                3 Replies
                1. re: linguafood
                  r
                  rjbh20 Feb 7, 2014 03:29 PM

                  Fry, fry, fry. Accept no substitutes.

                  1. re: rjbh20
                    linguafood Feb 7, 2014 03:55 PM

                    Thanks. While that was certainly the original plan, neither of us have much interest in hanging outside at 5°F, working the fryer in batches.

                    Anyone have a comment on the OVEN method?

                    1. re: linguafood
                      b
                      blaireso Feb 21, 2014 05:38 PM

                      If you have zillions of wings to prepare, using an outside fryer is the easiest way to go, but I find using a dutch oven on the stove top works as well. A pain to do in smaller batches, but put them on a rack on top of a baking sheet in the oven as they become done and you can do a lot if you work steadily for awhile---and can watch the pre-game programming while you're at it!

                      I tried baking this year, not pleased with the result. But I didn't see this thread and didn't do the baking powder or ranch dressing and leaving to air dry technique. Guess we'll both be trying that next.

                2. w
                  weezycom Sep 25, 2009 09:18 AM

                  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.

                  1. Morganna Aug 31, 2009 09:59 AM

                    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.

                    2 Replies
                    1. re: Morganna
                      s
                      Shann Sep 25, 2009 06:43 AM

                      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.

                      1. re: Shann
                        Morganna Sep 26, 2009 04:27 AM

                        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.

                    2. b
                      beggsy Aug 31, 2009 09:55 AM

                      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...

                      2 Replies
                      1. re: beggsy
                        v
                        Val Sep 26, 2009 03:50 PM

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

                        1. re: beggsy
                          s
                          Skamper Feb 23, 2014 05:18 PM

                          We love this recipe. It's the only one we make at home.

                        2. ipsedixit Aug 30, 2009 10:29 PM

                          Use egg white as part of your batter mixture.

                          1. free sample addict aka Tracy L Aug 30, 2009 10:11 PM

                            I like using a cookie sheet.

                            1. r
                              Rhody Dave Aug 30, 2009 06:24 PM

                              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.

                              1 Reply
                              1. re: Rhody Dave
                                16crab Sep 25, 2009 09:03 AM

                                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.

                              2. Full tummy Aug 30, 2009 05:54 PM

                                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.

                                1. Sarah Aug 30, 2009 05:35 PM

                                  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.

                                  1 Reply
                                  1. re: Sarah
                                    shanagain Aug 31, 2009 09:26 AM

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

                                  2. m
                                    mmalmad Aug 30, 2009 05:29 PM

                                    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

                                    2 Replies
                                    1. re: mmalmad
                                      z
                                      zamorski Aug 30, 2009 06:22 PM

                                      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

                                      1. re: mmalmad
                                        t
                                        tastesgoodwhatisit Feb 8, 2014 03:16 AM

                                        I've done the steaming method and it works very well - it's the same principle behind steaming duck before roasting it - it starts the fat rendering.

                                        It does take surprisingly long to do wings compared to a whole chicken - 45 minutes is not unreasonable.

                                        Broiling, I think, would be too fast for crispy, non greasy wings, as the fat won't have melted out.

                                        Personally, I either skip the sauce and use a dry spice coating, or I use the hot sauce as a dip on the side, because I love the cripsy skin and wing tips so much.

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