Crispy Baked Chicken Wings
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This is one of those “no recipe” recipes. Sorry, not sorry. This is more about technique.
After many delicious episodes of trial and error, I’ve finally come up with a way to get super delicious crispy skinned chicken wings out of the oven.
Key elements of this recipe:
- a very light coating of cornstarch on the chicken skin
- a very light spray of vegetable or canola oil
- cook the wings on a rack so they’re not baking in the fat that renders off
- preheating the oven hotter than the actual cooking temp to help dry out and crisp up the skin
- roasting at a high temperature for 30 minutes – again, to help brown and crisp the skin
- continue cooking at lower temp so the chicken doesn’t completely dry out
My personal preference is to have one super duper crispy side (the side with more skin) and one browned side, as opposed to two kinda crispy sides, so I don’t turn the chicken. I also don’t turn it because, lazy. If you like, turn the chicken when you reduce the oven temp. Chef’s choice.
You’ll need cornstarch, salt, pepper, oil, chicken wings and whatever seasoning you’d like. I’m using lemon pepper.
If you purchased whole chicken wings, cut at the joints to remove the wing tip and divide into flats and drumettes.
Season the chicken on both sides with salt and pepper. Sprinkle with just enough cornstarch for a light coating over the chicken skin – this isn’t a heavy breaded deep fried thing.
Prepare a baking sheet with foil and a rack. Oil the rack to prevent the chicken from sticking. Place the chicken on the rack, skin side up. See how light the coating of cornstarch is?
Spray oil is your friend here. If you don’t have spray oil, place the wings in a bowl and toss with about 1 tbsp of oil.
Make sure the chicken pieces aren’t touching. Bake the wings at 450F for 30 minutes, then reduce the heat to 400F and cook an additional 20-25 minutes.
Bruh.
Season with whatever your delicious heart desires. I’m using about 1 tbsp of lemon pepper seasoning.
Crispy, crackly chicken skin deliciousness with none of the hassle (or added fat!) of deep frying!
Sidenote: I always keep some kind of fresh herb in the fridge – usually parsley, mint or cilantro. To keep herbs fresher longer, cut off the bottom 1/4″ of the stems, place in cup with water and loosely cover the herbs with a plastic bag.
Garnish with any fresh herbs you have on hand – I’m using some chopped cilantro and a few lime wedges.
This.
Thissy McThissington.
- chicken wings, tips removed and cut into flats and drumettes
- cornstarch
- salt
- pepper
- canola or vegetable spray oil
- lemon pepper (optional)
- fresh chopped herbs (optional)
- lime wedges (optional)
- Equipment: rimmed baking sheet, baking rack
- Preheat oven to 475F.
- Line a rimmed baking sheet with foil and fit with a rack.
- If you purchased whole chicken wings, remove the wing tips and separate into flats and drumettes. Season well with salt and pepper. Sprinkle with enough cornstarch to create a light coating on the chicken skin - I used about 2 tbsp of cornstarch for 2.5 lbs of chicken.
- Place the chicken on the baking rack, skin side up, and spray with a very light coating of oil. If you don't have spray oil, toss the wings in a bowl with about 1 tbsp of oil.
- Reduce the heat to 450F and roast for 30 minutes. After the first 30 minutes, reduce the heat to 400F and bake an additional 20-25 minutes. If you like, when you reduce the heat you can flip the chicken to crisp the other side. Totally optional, I don't flip because, lazy.
- Season liberally with whatever seasoning you'd like - I used lemon pepper. Garnish with chopped fresh herbs and a few wedges of citrus, if desired.
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