Chicken wings without frying: how to bake crispy and tender chicken in the oven

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Diet versions of game day food may sound unappetizing. But with a little technique and the insights of some of our favorite culinary experts, you can make fan-favorite dishes healthier without losing flavor.

In this piece, we will tackle baked chicken wings.

Since they are naturally high in protein, they have that going for them, and most sauces and dives are not total It breaks diets, but things start to fall apart when we bread and fry the suckers, so baking wings is a natural remedy.

A fryer it’s also a great option, but most models aren’t big enough to make enough wings for a crowd, unless you want to cook multiple batches. Unlike frying, baking requires more strategy and attention to detail to achieve those moist on the inside, crispy on the outside chicken wings we all covet. How long do you bake the wings? What if they are frozen?


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Here are some tips to help with delicious baked chicken wings and some recipes to get you started. Baking your wings doesn’t require a lot of technical skill, but it’s important to follow a few basic rules. (For more, check out the best smart ovens Y best toaster ovens of the year).

Also read: The best way to reheat leftovers? it’s not a microwave

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An extra-large baking pan fits a whole flock of wings and the rack rises above dripping fat, or can be used for cooling.

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Start with high-quality chicken wings. Jolly Barnyard’s pasture-raised birds have room to move, get fresh air and eat a varied diet free of added hormones and antibiotics.

How to bake chicken wings in the oven.

1. Decide how many wings you need. Generally speaking, it’s wise to budget for six to eight wings per person, depending on what else is served. A variety of sauces and dressings will keep things interesting.

2. Make sure to wash and dry the wings completely. Preparing the wings beforehand is as important as anything else to achieving crispy results, so don’t skip the drying step.

3. To lock in moisture and also help the skin crisp up, most chefs encourage a light coating of baking powder and/or white flour. If you’re trying to avoid those two ingredients, trusted food nerd Alton Brown suggests lightly steaming the wings for 10 minutes to remove the fat, which naturally helps the skin crisp up during cooking.

4. If you are making a dry marinade such as cajun seasoning or hot spices, apply it to the wings before cooking. Otherwise, the wings are tossed with a wet sauce after (but never before).

5. Arrange wings in a single layer on a nonstick baking sheet. Feel free to cover with foil for easy cleanup, and place the wings on a wire rack set inside the pan so the fat drips off (optional).

6. Bake wings at 350 degrees for 1 hour, turning halfway through. This helps the skin harden relatively quickly without drying out the inside. Optional: A good tip, albeit a bit more caloric, comes from Mark Bittman, who suggests a little extra fat to baste on the wings as they cook, still flipping them halfway through. Not only do they stay moist, according to Bittman, but they also brown beautifully.

7. For a truly crispy skin, turn the oven to 425-450 degrees during the last 20-30 minutes of cooking. Or, grill the wings for 2 to 3 minutes on each side. If you’re basting according to Mark Bittman or the wings are baking in their own juices on a sheet pan, you can cook them longer without the risk of them drying out. Just look for a crispy skin to develop and don’t exceed 90 minutes total cook time.

8. You can also follow these same basic rules and processes to make frozen chicken wings crispy in the oven. Just be sure to dry them especially well before cooking, as ice may have formed on the skin.

9. Once cooked, it’s time to sauté. There are a million sauce (and topping) recipes to try, from classic Buffalo with blue cheese to international flavors like soy, garlic, teriyaki, ginger, and even curry.

Here are some favorite wing recipes to get you started:

Crispy baked chicken wings

This clip of Nagi Maehashi from RecipeTin Eats shows the use of a rack to drain the juices for less fat and more crispiness. Get Maehashi’s recipe for truly crispy baked chicken wings.

Molasses Rubbed Smoked Wings

Smoked wings rubbed with molasses ready to eat

quentin bacon

Chef Chris Santos of Beauty & Essex’s recipe uses molasses, honey and bourbon. A blend of smoky spices and a twisted barbecue sauce make their baked-then-grilled wings irresistible.

Soy Glazed Wings

Soy chicken wings on tray

chowhound

These sweet wings are great as-is, but add some fresh chives, sesame, crushed red pepper, or diced garlic for a multi-layered sauce. The Tasting Table recipe uses rice flour to dredge the chicken, giving it the added bonus of being airy, crispy, and gluten-free.

Maple Mustard BBQ Wings

Maple Mustard BBQ Wings in a Plastic Basket

chowhound

Christine Gallary’s recipe is easily adapted to the baked method. Just brush the wings with the sauce in the last few minutes of cooking so it caramelizes a bit but doesn’t burn.

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