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Need a good non-fried chicken wing recipe

I've got a giant bag of big chicken drumettes I'd like to cook for a Sunday football watching gathering and I need a good recipe. Any cuisine, spicy or not is fine, but want oven baked or any other method except fried. Any tried and true tasty ideas? Thanks.

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  1. Not exactly T&T, since I haven't personally done it, but Mark Bittman is a fairly reliable source, and they look amazing . . . then again, that might be more to the credit of the food stylist than the recipe.


    1. Steven Raichlen has a number of wing recipes that are cooked on a grill. Here is one but if you do a search of his name with wings you'll find more...


      1. A quick easy one is soy sauce brown sugar--someone brought it to a party and they were so good I was surprised at how easy they are:


        We've been making them for years but have doctored it up, adding ginger, jalapeno, star anise, whatever catches our eyes but we still go back to the original.

        2 Replies
        1. re: chowser

          I do something similar and they're very good. Brown sugar, soy sauce, and garlic are the basics and enough on their own, if you like. Beyond that, any add-ins go. A bit of cayenne can be really good. Have never tried star anise, will give that a go. I'll admit to using store-bought bbq sauce as the base for this mixture at times and it's always been good, too.
          I have found we like them best when I bake the wings hot and fast a bit first , then coat heavily in sauce and cook until they're really sticky and some have a bit of char. This method helps prevent mushy skin.

          We use cotton bandanas as napkins when we have these, paper just won't hold up. :)

          1. re: Nicolette S

            Garlic is a good addition. I love the caramelly coating. We do both quick heat and long slow and I like both. The only way I totally messed it up was trying it in the crock pot. I know better but was hoping for the best.

        2. My Daughter loves my oven baked "buffalo" wings and gave me orders long ago to call her whenever I am making them. They keep well after cooking in a crock pot set to warm and the recipe has yet to disappoint.

          Oven Baked "Buffalo" Wings

          Chicken Wings, trimmed into flats & drums
          Onion Powder
          Garlic Powder
          Salt & Pepper
          Crystal Hot Sauce

          Place wings in a heated steamer 24 at a time (48 at a time if you have a larger steamer) and steam for 10 minutes.

          Carefully move wings to a paper towel lined sheet pan, pat dry, and leave to dry thoroughly at least 1/2 hour.

          Preheat the oven to 450. (Use convection if you have it).

          Move the wings to a large bowl and toss with enough onion powder to liberally season each wing, then toss with approximately the same amount of garlic powder. Toss with black pepper to your taste.

          Now fold in enough Crystal Hot Sauce to liberally coat the wings then set them on a foil lined sheet pan (do not crowd) and bake 10 - 15 minutes or until nicely browned. Carefully turn each wing over and cook another 10 - 15 minutes or until wings are cooked through.

          Season with salt and serve with blue cheese dressing and celery sticks.




          1. I have been baking my wings for years now and I prefer them to fried. All you do is turn your oven to 325 degrees, season your wings with salt and pepper and put them on a wire rack for about 1.5 to 2 hours. They should be nice and crispy by then. In a big bowl add half a stick of butter and a couple tbsp woster sauce and half cup of your favorite hot sauce. throw your wings in the bowl and toss. The wings just absorb the sauce and stay crispy. Wicked simple. Opps, don't forget to put your wire rack on to a sheet pan to catch drippings.

            Eric over here

            1. http://www.foodnetwork.com/recipes/go...

              Alton Brown's chicken wings win me raves every time. Easy, not greasy, and oh, so very good.

              1 Reply
              1. re: sunshine842

                We've made this recipe maybe a dozen times with great success. We even did a taste-off between AB's and the classic fried - they pretty much tied, which means the AB version gets the win for being so much less greasy and heavy.

              2. Everyone loves teriyaki chicken wings. My family's recipe, which is simple and extremely good goes something like this (I have to think about the proportions since I don't measure): 3/4 C Kikkoman soy sauce. 1/4 C water, 1/4 C mirin. Two minced or grated cloves fresh garlic. 1 inch knob FRESH ginger, grated . Not dried. (Add some good quality brown sugar if you like it sweeter.) Add all together. Lay the wings in a baking pan, pour the sauce over, don't bother marinading. Broil 6 - 8" from heat, turn halfway, sprinkle with sesame seeds if you want. Very good, hot or room temp.

                1. These roasted Spanish Smoked Paprika Wings are pretty darn tasty.

                  1. Every year for Super Bowl I make a yummy Super Bowl salad and teriyaki chicken wings. The day before I make the sauce from scratch: Low-sodium soy sauce, a splash of dry white wine, dry ground ginger or freshly ground ginger if I have it, granulated or minced garlic and sugar (I now use Splenda). I pour the sauce into an oven safe bag, add the chicken wings, seal the bag and put it in a roasting pan. I refrigerate the whole thing overnight, turning the bag every now and then. When ready, I bake at 350 degrees for one hour. They are sooooo good. Super bowl salad is sliced bananas, frozen (or fresh) sliced strawberries, chopped walnuts, shredded coconut and Cool Whip (I like Extra Creamy). I tint the Cool Whip with a drop or two of red gel food coloring to make it a light pink. Mix all together and top with a couple of fanned strawberries, a few nuts and a ring of coconut. I always get raves for both the wings and the salad.


                    1. YUM! Great ideas; thanks and please keep them coming. I just might have to try making 2 different kinds. Nicollete reminded me about mushy skin. Yes I'm not a fan of flabby skin so recipes that really crisp up the skin are also a plus. or maybe I should remove some of the skin before cooking?? Is that ever recommended? Thanks!

                      1 Reply
                      1. re: Island

                        I soak the wings in saltwater to draw out the blood and pat dry. dredging 'em in flour will help the skin crisp a bit. after that I DO brown them in a little oil in a deep pot to reduce any spatter, then toss them in the sauce and spices of choice, then bake on a cookie sheet to dry out the exterior and finish cooking the interior - the dredging will help hold the moisture so technically they're not really fried.

                        1. re: goodhealthgourmet

                          Goodhealthgourmet thanks for clueing me in on that other wing thread. lilgi liked the TLC recipe, but her (his?) balsamic wings sound good to me. Need to ask if s/he'll share the recipe.

                          1. re: Island

                            try this one:

                            use brown sugar instead of white, add a little Sriracha for heat, about 1/4 teaspoon of Chinese 5-spice powder, and a minced clove of garlic. garnish with toasted sesame seeds and finely sliced scallions before serving.

                            1. re: goodhealthgourmet

                              Thanks goodhealth that sounds great. Appreciate the suggestions too. Mr Island always likes a little heat.

                              So many choices. Anyone have a breaded or panko coated option that works in the oven?

                              1. re: Island

                                a couple of promising recipes:


                                or just follow any recipe for "oven-fried panko chicken" or "panko-crusted chicken" that appeals to you, and use wings instead of breasts, thighs or tenders.

                              2. re: goodhealthgourmet

                                I've made these too and really liked them. And easy. Like your suggestions too.

                                1. re: karykat

                                  well, as lilgi said in another thread when it came up, my tweaks highlight the soy sauce (or in my case, tamari), and hers highlight the balsamic...

                                  you can try both! :)

                          2. i make baked taco wings for parties
                            mix taco seasoning (usually buy a packet or 2 depending on how many) with plain bread crumbs
                            mix in a ziploc bag and bake on a cooking sheet
                            cant remember where i found the recipe tho...

                            1. I've made these Buffalo style oven-baked wings. They are very easy to make and taste good. Serve with traditional blue cheese dip and celery sticks.

                              1/4 cup butter
                              1/4 cup hot sauce
                              1 dash ground black pepper
                              1 dash garlic powder
                              1/2 cup all-purpose flour
                              1/4 teaspoon paprika
                              1/4 teaspoon cayenne pepper
                              1/4 teaspoon salt
                              10 chicken wings

                              1. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
                              2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
                              3. Preheat oven to 350 degrees.
                              4. Place wings on rack set over a shallow baking pan. Bake for 45 minutes or until parts of wings begin to turn brown.
                              5. Turn up oven to 375 degrees. Spray the wings with Pam and let them bake 5 more minutes so they got crispy.
                              6. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

                              1. Try Kenji's method: http://www.seriouseats.com/recipes/20...

                                I haven't tried it yet myself, but am considering it for this week. The reviews are generally positive.

                                1. If you can find Walkerswood Jerk Seasoning in a jar at a local market, not much is easier or more delicious. You can surely bake them off, but grill / smoker is ideal. Of course, with a tiny bit more effort, you can make your own Jerk paste. There are recipes all over the web. Allspice, thyme, green onion, garlic, and scotch bonnets are the main (ish) ingredients. I'm doing some this wknd, and I cannot wait to help eat em all up.

                                  1 Reply
                                  1. re: gordeaux

                                    Hey thanks good idea I've got a jar of that taking up space in my pantry.

                                  2. I love these Buffalo wings. Although the recipe calls for grilling them, I've also baked them, and they still come out delicious. I think it's the marinade that makes them so tasty. http://www.dadcooksdinner.com/2008/09...

                                    1. This is one of my favorites: http://www.epicurious.com/recipes/foo...

                                      I double the sauce and use Sirracha (sp?) to taste for spice instead of the chili flakes. Cooking the chicken this way can make for a smoky kitchen, so beware! Turn on the fans.

                                      1 Reply
                                      1. re: sharonlouk

                                        ooh, i like the sound of those and i've never noticed that recipe on Epi before! thanks for posting - adding to my "recipe box" right now...

                                      2. I made these for last year's superbowl and liked them a lot. I don't like a lot of sticky sauce on wings. I did these on the grill.

                                        1. Coat them with Old Bay Seasoning and bake them in the oven @ 350 til done. Flip them halfway through. I love the way these come out.

                                          1. One of my favorites and always a hit with guests - wings baked and then tossed with a Thai red curry paste-lime butter.


                                            1. Thanks everyone.
                                              Mr Island wanted to try something different than a no fry version of Buffalo windgs so I made the balsamic wings Goodhealthgourmet and Lilgi suggested and the Walkerswood jerk ones Gordeaux mentioned and both were a HUGE hit!
                                              Good use of the jar of Walkerswood I had in my pantry and I love balsamic so I know I'll make those again.

                                              So now I've been tasked with wings for Superbowl Sunday and I'll have to try some of the others you mentioned.

                                              May try some boneless skinless chicken strips. Anything special you'd do with those?


                                              1 Reply
                                              1. re: Island

                                                Awesome, so glad you liked those. I don't know how you feel about the garlic parmesan wings but my family's hooked on them. Definitely on our superbowl menu: