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.
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 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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