HOME > Chowhound > Home Cooking >

Discussion

baked chicken wings?

Please give me all your recipes for spicy wings to make for this Sunday's game. But I want to bake them, not deep fry. Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. See this thread, for "nonfried" wings, which substantially overlaps your inquiry. http://chowhound.chow.com/topics/760603
    I've posted there a recipe for baked, Buffalo style wings.

    1. I've made Alton Brown's baked wings before and they are great. He steams them first, then bakes.

      1. I never fry my wings either.

        First make your buffalo sauce: your favorite hot sauce + butter + salt + pepper + your fave herbs/spices (i use a little oregano) - heat all ingredients on low heat for a few minutes to get warm and tasty

        You can marinate them overnight then bake them off while basting with the sauce, or bake the wings (drizzled with some olive oil) naked then toss them in the sauce afterwards. Usually, 375 deg. for 30-45 minutes does the trick.

        Homemade blue cheese dressing - equal parts mayo and sour cream, salt, pepper, shot of lemon juice, chunks of blue cheese - let sit in fridge for an hour to meld flavors.

        1. We like Jamicain Jerk wings (make a jerk sauce, marinate the wings for a few hours in the sauce, then bake in the oven at 400 for about 40 minutes, basting with more jerk sauce about half way through). We also make teriyaki wings, same as above but with teriyaki sauce.

          3 Replies
          1. re: Niki in Dayton

            Does anyone know how to make the sauce they have at Buffalo Wild Wings that tastes like chili garlic sauce?

            1. re: Niki in Dayton

              400 for 40 minuters seems like high heat/long time to me. I bake bone-in chicken breasts at 350 for 50 minutes and they come out fine. Since the wings aren't that big, don't they come out dry?

              1. re: Philly Ray

                They come out fine. While they are small, the relatively high amount of fat (all that skin) keeps the meat juicy.

            2. I did a batch from a recipe by J. Kenji Lopez-Alt, formerly of Cook's Illustrated, and they came out terrific. Nobody would have guessed they were baked. The secret ingredient: Baking powder. Trust me, they're fantastic.

              http://www.seriouseats.com/recipes/20...