Crispy Baked Chicken Wings
Perfectly crispy oven baked chicken wings are easy to make and a surprisingly healthy appetizer! Learn my secret to crispy, yet tender wings!
Ingredients
- 2 lbs chicken wings
Optional Seasonings & Sauces
- Buffalo Sauce
- Ranch Dressing
- BBQ Sauce
Instructions
- Preheat your oven to 450F.
- Bring a pot of water to a boil, and carefully add the raw chicken wings to the pot. Reduce the temperature a little and simmer the wings for 5 to 7 minutes (depending on how big they are)
- Drain the blanched chicken wings in a colander or sieve, and let all the water drip off. Pat the wings dry really well with a clean linen cloth, or paper towel. It's important the wings are quite dry, so give them each a little squeeze with the cloth.
- Arrange the parboiled wings on a lightly greased sheet pan. Avoid using parchment paper or silpat, as the wings will not crisp up the same as if they are directly on the metal tray.
- Bake the wings for 20-25 minutes until they start to brown on the bottom. Then using a metal flipper or spatula, turn the wings and bake for another 10 minutes.
- Serve the wings hot, tossed in your favorite sauce or seasoning spice.
Notes
- If you are parboiling the wings first as in this recipe, you will only need to bake the wings for about 20-25 minutes at 450F.
- If you are just straight baking the wings tossed in seasonings and oil, you'll need to bake them for 30-40 minutes at about 400F to get them crispy, or bake them for 40-50 minutes at 350F while turning periodically.
- If you are tossing the wings in baking powder (not recommended, see notes above ), you'll need to first bake them at 250F for 20-30 minutes first, then raise the temperature and bake them another 40-50 minutes at 425F.
Nutrition
Calories: 2306.3kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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