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Chicken Wings in the Oven - Best Method?

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!

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  1. 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

      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

        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.

      2. 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

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

        2. 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. 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

              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.

              1. Use egg white as part of your batter mixture.

                1. 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

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

                    1. re: beggsy

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

                    2. 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

                        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

                          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. 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. 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

                            Fry, fry, fry. Accept no substitutes.

                            1. re: rjbh20

                              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

                                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. 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

                              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. 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

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

                                1. re: linguafood

                                  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

                                    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

                                      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

                                  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

                                    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. 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

                                      I figured that using a rack was obvious.

                                      1. re: linguafood

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

                                        1. re: shanagain

                                          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. 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.