Carl’s Baked Chicken Wings

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Carl’s Baked Chicken Wings

I am usually one to deep-fry chicken wings. I had heard good things about baked wings, and gave it a shot. They are much tastier than deep fried wings! When you deep fry, all the chicken flavor goes out into the oil, and all the oil flavor overwhelms the chicken. Sure, deep fried wings are crispy, but you can make them crispy in the oven also. When baked, all of the flavor stays on the wing. Mmmmmm…

I start with a dozen wing parts. I get them at the grocery store already cut up into sections minus the tips. You can also get complete wings and do your own cutting. Dump them in a big bowl, pour over some olive oil, grated Romano cheese, salt, pepper, and and crushed garlic. You can use garlic powder as well, if you like.  Mix thoroughly with your hands, tongs, spatulas, or what have you. I have had the best results baking directly on a cookie sheet. They tend to get crispier, but it’s harder to clean the cookie sheet afterword. Lately, I’ve taken to using parchment paper. Bake them at 400F for 30 minutes , flip the wings, rotate the pans, and put them back in for another 20 to 30 minutes.

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Baked Wings are Delicious!

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Carl's Baked Chicken Wings
Baking chicken wings preserves all the flavor, and the fond makes them very crispy and delicious.
Prep Time 5 minutes
Cook Time 1 hour
Servings
dozen
Ingredients
Prep Time 5 minutes
Cook Time 1 hour
Servings
dozen
Ingredients
Instructions
  1. Preheat oven to 400 F.
  2. Mix all ingredients in a big bowl until completely coated.
  3. Place on parchment paper on cookie sheet, and put in the oven.
  4. Bake for 30 minutes.
  5. Remove from oven, flip wings with spatula.
  6. Return to oven, rotating pan. Cook for another 20-30 minutes.
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Notable Replies

  1. Try them confit.. slow coked in duck fat on a fairly low temp... for about 2 hours.. temp about 140 degrees C/ 285 degrees F. mmmmm

  2. If you have a pressure cooker (i.e. the instant pot) you can cut the cooking time down by a lot. I add 1 cup of water and a tablespoon of butter and then dump in a whole bag of frozen "party" wings. 10 minutes at pressure (yes, it does take some time to come to pressure). Then I fish the wings out of the broth, put them on a rack over a cookie sheet, brush them with melted butter and garlic (or Frank's Hot Sauce, or a combination) and put them under the broiler 3-5 minutes per side. The pressure cooker makes the meat tender and moist and the broiler ensures crispy skin. DELICIOUS!

  3. I cook mine like this all the time - I could literally live on them they are so tasty

  4. Pete says:

    You had me right here! Totally going to give this a shot.

  5. We love chicken wings. It's one of our favorite meals, so I tried this recipe. I did not use olive oil, as I really don't like the flavor. I put them in a bowl and added a few tablespoons of lard, then worked the wings through the lard and my fingers till they were all coated. More trouble than using a liquid oil, but the flavor of the finished product was awesome.

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