Baked Chicken Wings 2 Ways
March 1, 2016
Chicken Wings 2 Ways is a great appetizer for any party. Traditional chicken wings are pretty spicy. I added a non-spicy version. You can divide the recipe in half and make both to satisfy everyone. The key to crispy chicken wings is boiling them first. These seem counter-intuitive, but it works. Make sure you pat them dry before roasting. Moisture is the enemy of crispiness!
- Prep: 10 mins
- Cook: 40 mins
- Yields: 2 - 4 Servings
Directions
Crispy Baked Chicken Wings
1Preheat the oven to 450 degrees F.
2Heat up a big pot of boiling water with the salt.
3Boil the chicken wings for 7-8 minutes, then remove them to a wire rack so the excess water can drain off. Let them drip dry a little bit, then dry them well with a paper towel.
4Place the chicken wings directly on a sheet pan. Bake the chicken wings for 25-30 minutes on one side, then flip the wings and bake for another 5 minutes on the other side. The wings should have crispy crackly golden skin on the side that was in contact with the sheet pan. The wings are now ready to be bathed in the sauces below.
Spicy Chicken Wings
1In a small saucepan or in the microwave, heat up the hot sauce, butter, Worcestershire sauce and cayenne pepper, if using, until melted and combined. Toss the hot wings in the sauce, and serve immediately.
Garlic Parmesan Chicken Wings
1In a small glass bowl, whisk the melted butter with the garlic powder, onion salt and pepper.
2Arrange hot wings on a serving platter and drizzle with butter mixture.
3Top with parmesan cheese and serve immediately.
2 Reviews
melanie
March 2, 2016
This sound great and easy!!
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Sharon
March 2, 2016
Julian and I make Wings all the time – we have never thought to boil them first, thank you for the tip!