Chicken wings are a beloved appetiser or main course for when the kids have friends over, for parties, or just a family gathering when you’re craving something flavourful and satisfying. While frying is a popular method, the oven offers a healthier alternative without sacrificing taste, crunch or texture.
General Oven Baked Chicken Wings Tips:
- Preheat Your Oven: Ensure your oven is properly preheated to a high temperature, around 400°F to 425°F. This high heat is crucial for getting that crispy skin without needing to deep fry.
- Use a Rack: Place a wire rack on top of a baking sheet. Cooking the wings on a rack allows hot air to circulate around them, leading to evenly cooked and crispy wings.
- Pat the Wings Dry: Before seasoning, pat the wings dry with paper towels. Removing excess moisture helps achieve a crispier skin.
- Season Well: Don’t be shy with your seasonings. Salt and pepper are a must, but adding garlic powder, smoked paprika, or other herbs and spices can elevate the flavour. Make sure to season both sides.
- Don’t Overcrowd: Arrange the wings in a single layer on the rack, ensuring they’re not touching. Overcrowding can cause the wings to steam rather than crisp up.
- Flip Halfway Through: For even cooking and crisping, flip the wings halfway through the baking time.
- Broil for Extra Crispness: If you desire an extra crispy exterior, broil the wings for the last few minutes of cooking. Keep a close eye on them to prevent burning.
- Rest Before Serving: Let the wings rest for a few minutes after taking them out of the oven. This allows the juices to be redistributed, making the meat tender and moist.
- Serve with a Dipping Sauce: While your wings will be delicious on their own, offering a dipping sauce or two can add an extra layer of flavour. Classic options include blue cheese dressing, ranch, or a spicy buffalo sauce.
- Appropriately Cooked: Always ensure your wings are cooked through to a safe internal temperature. The internal temperature of the thickest part of the wing should reach 74°C (165°F).
- Watch the heat: Butter has a low smoke point compared to oils like olive or vegetable oil. To prevent it from burning, cook over medium to medium-low heat.
Here are eight methods for cooking oven-baked chicken wings that will leave your taste buds craving for more:
1. Baked Chicken Wings
Baking chicken wings is a straightforward method that yields tender meat with a crispy skin.
Tips:
- Ensure wings are thoroughly dried before seasoning to achieve crispiness.
- Use a wire rack on a baking tray to allow air circulation even when cooking.
- Flip wings halfway through baking for uniform browning.
Ingredients:
- 900 grams chicken wings (about 2 pounds)
- 30 ml olive oil (2 tablespoons)
- 5 grams salt (1 teaspoon) and 2.5 grams black pepper (1/2 teaspoon)
- Optional: 5 grams garlic powder (1 teaspoon), 5 grams paprika powder (1 teaspoon), or other preferred seasonings (to taste)
Sauces or Marinades:
- Classic buffalo sauce
- Honey garlic marinade
- BBQ sauce
Directions:
- Preheat oven to 200°C (400°F).
- Place chicken wings in a big bowl and toss in the olive oil, salt, pepper, and desired seasonings, mix until all covered.
- Place wings on a wire rack set over a baking tray.
- Bake for 40-45 minutes, flipping halfway through, until golden brown and crispy.
- Toss wings in the sauce of choice and serve immediately.
2. Crispy Baked Chicken Wings
For those who prefer an extra crunch, try the crispy baking technique. Coat the wings in a mixture of flour and spices before baking. Alternatively, use baking powder for an even crispier texture. This method creates a satisfyingly crunchy coating that pairs perfectly with your favourite sauces.
Tips:
- Use baking powder to help dry out the skin and achieve a crispy texture.
- Increase oven temperature to 220°C (425°F) for enhanced crispiness.
- Avoid overcrowding the baking tray to allow airflow around each wing.
Ingredients:
- 900 grams chicken wings (about 2 pounds)
- 5 grams baking powder (1 teaspoon)
- 5 grams salt (1 teaspoon) and 2.5 grams black pepper (1/2 teaspoon)
- Optional: cayenne pepper for added heat (to taste)
Sauces or Marinades:
- Teriyaki glaze
- Lemon pepper marinade
- Sweet chilli sauce
Directions:
- Dry the wings with kitchen roll, then coat them in baking powder, salt, pepper, and if desired, a pinch of cayenne pepper. Ensure they’re thoroughly coated.
- Arrange the wings on a baking tray lined with baking/baking paper.
- Bake at 220°C (425°F) for 45-50 minutes, turning halfway through, until crispy and golden brown.
- Coat wings in a sauce or marinade of your choice and serve hot.
3. Roasting Chicken Wings
To achieve a crispy exterior while maintaining juicy meat inside, opt for roasting. Cook the wings at a higher temperature, around 230°C (435°F), for a shorter duration. This high-heat method locks in flavour and moisture while creating a delightful crunch.
Tips:
- Preheat the baking tray in the oven to help sear the wings upon contact.
- Use a combination of olive oil and butter for added flavour.
- Experiment with different herbs and spices for seasoning.
Ingredients:
- 900 grams chicken wings (about 2 pounds)
- 30 millilitres olive oil (2 tablespoons)
- 30 grams butter (about 2 tablespoons)
- 5 grams salt (1 teaspoon) and 2.5 grams black pepper (1/2 teaspoon)
- Fresh herbs such as rosemary and thyme (to taste)
Sauces or Marinades:
- Garlic parmesan sauce
- Chipotle Lime marinade
- Soy and Honey marinade
- Mango Habanero glaze
Directions:
- Preheat oven to 230°C (435°F) with an empty baking tray inside.
- Coat the wings in olive oil, melted butter, salt, pepper, and herbs, making sure they’re fully covered and mixed through.
- Carefully transfer wings onto the hot baking tray and roast for 30-35 minutes until crispy and browned.
- Coat wings in sauce or marinade of choice and serve immediately.
4. Grilling Chicken wings
While not traditional oven cooking, you can replicate the charred goodness of grilled wings using the broiler function. Arrange the wings on a foil-lined baking sheet and broil for a few minutes on each side until cooked through with enticing charred edges.
Tips:
- Preheat the griller to medium-high heat and oil grates to prevent sticking.
- Keep wings moving to prevent flare-ups and ensure even cooking.
- Brush wings with sauce during the last few minutes of grilling for caramelisation.
Ingredients:
- 900 grams chicken wings (about 2 pounds)
- 30 millilitres olive oil (2 tablespoons)
- 5 grams salt (1 teaspoon)
- 2.5 grams black pepper (1/2 teaspoon)
- Optional: smoked paprika for added depth
Sauces or Marinades:
- Tandoori marinade
- Korean BBQ sauce
- Thai peanut sauce
Directions:
- Coat the wings in olive oil, salt, pepper, and if desired, smoked paprika, making sure they’re evenly covered and mixed through.
- Grill wings over medium-high heat for 20-25 minutes, turning occasionally, until cooked through and charred.
- Brush wings with sauce or marinade during the last few minutes of grilling.
- Serve hot with additional sauce for dipping.
5. Marinating Chicken wings
Enhance the flavour and tenderness of your wings by marinating them before cooking. Experiment with various marinades such as barbecue sauce, soy sauce, or a blend of herbs and spices. Let the wings soak up the flavours for a few hours or overnight before baking.
Tips:
- Marinate wings for at least 2 hours, or preferably overnight, for maximum flavour.
- Reserve some marinade for basting or dipping after cooking.
- Pat wings dry before cooking to promote browning.
Ingredients:
- 900 grams chicken wings (about 2 pounds)
- Marinade of choice
Sauces or Marinades:
- Lemon herb marinade
- Thai coconut curry sauce
- Chimichurri sauce
Directions:
- Place wings in a resealable plastic bag or shallow dish and cover with marinade.
- Refrigerate for at least 2 hours or overnight, turning occasionally to ensure even coating.
- Preheat oven to 200°C (400°F).
- Bake the wings according to your preferred method.
- Serve hot, drizzled with reserved marinade or sauce.
6. Glazing
For a mouth watering finish, brush your wings with a savoury glaze or sauce during cooking. This not only adds flavour but also helps to caramelise the exterior, creating a tantalisingly sticky coating. Whether using a store-bought sauce or concocting your own, the possibilities are endless.
Tips:
- Brush wings with glaze during the last 10 minutes of cooking for optimal caramelisation.
- Choose a glaze that complements the seasoning and marinade used for the wings.
- Serve extra glaze on the side for dipping or drizzling.
Ingredients:
- 900 grams chicken wings (about 2 pounds)
- Glaze of choice
Glaze or Sauces:
- Sticky honey soy glaze
- Maple bourbon glaze
- Orange ginger glaze
Directions:
- Bake or grill wings according to the preferred method until nearly cooked through.
- Brush wings generously with glaze and continue cooking for an additional 10 minutes until caramelised.
- Remove wings from heat and allow them to rest for a few minutes.
- Serve hot, with extra glaze on the side for dipping.
7. Slow Cooking
Although less common, slow-cooking wings in the oven yield tender, fall-off-the-bone results. Cook at a low temperature, around 120°C (250°F), for 2 or 3 hours. While they may lack the crispy texture of other methods, the melt-in-your-mouth tenderness is sure to impress.
Tips:
- Use a slow cooker or crockpot for convenience and ease of preparation.
- Add aromatics such as onions, garlic, and herbs to enhance flavour.
- Finish wings under the broiler for a crispy exterior, if desired.
Ingredients:
- 900 grams chicken wings (about 2 pounds)
- 500 ml chicken broth or stock
- Aromatics (e.g., onions, garlic, bay leaves)
Sauces or Marinades:
- Tangy BBQ sauce
- Stout Beer glaze
- Spicy Mango chutney
Directions:
- Place wings in a slow cooker and add enough chicken broth to cover.
- Add aromatics and cook on low for 2-3 hours or high for 1-3 hours until tender.
- Preheat the oven and transfer the wings to a baking tray lined with foil.
- Brush wings with sauce or marinade and bake for 3-5 minutes until caramelised.
- Serve hot, with extra sauce for dipping.
8. Stuffed Wings
For a unique twist, try stuffing your chicken wings before baking. Fill them with anything from cheese and herbs to minced meat or vegetables. This adds an element of surprise and elevates your wings to a gourmet level.
Tips:
- Choose fillings that complement the chicken, such as cheese, herbs, or vegetables.
- Secure wings with toothpicks or kitchen twine to prevent filling from spilling out during cooking.
- Serve stuffed wings as an appetiser or main course with a side salad or rice.
Ingredients:
- 900 grams chicken wings (about 2 pounds)
- Filling and Stuffing
– Cranberry and Pecan Filling
– Turkish İç Pilav (Rice Stuffing)
– Traditional Herb
– Spiced Lamb & Pine Nut Filling
Sauces or Marinades:
- Sriracha mayo dip
- Balsamic glaze
- Pesto aioli
Directions:
- Prep the chicken: Clean the chicken wings and pat them dry with kitchen paper. This ensures crispy skin.
- Make the pocket: Gently loosen the skin around the drumette end (the bony bit) of each wing using your fingers. Create a pocket between the skin and the flesh.
- Stuff the wings: Carefully spoon the stuffing mixture into the pocket you created in each chicken wing. Don’t overstuff, or the skin might tear during cooking.
- Secure wings with toothpicks or kitchen twine to hold the filling in place.
- Bake or grill wings according to the preferred method until cooked through.
- Serve hot, with dipping sauces on the side for added enjoyment.
Remember, the key to perfect oven-baked wings is high heat, proper seasoning, and air circulation for even cooking and crisping. Enjoy experimenting with flavours and techniques.
Craving another slow and easy chicken dinner option? Check out BellyBelly’s Chicken Slow Cooker Recipes – 38 Tasty Slow Cooker Recipes!
For more information on what sort of oven suits you, we recommend you read Choices review: All about Ovens
