Chicken wings are so much fun to eat. There’s something deeply satisfying and primitive about holding them in your hands and tearing into the wings, picking the bones clean. When prepared correctly, they’re tender, juicy chicken encased in crisp skin. As far as I’m concerned, the sauce is optional when you’ve got a well-cooked chicken wing. My favorite way to eat these is with a squeeze of lemon and a few dashes of hot sauce. Or I do a Japanese version with a splash of ponzu sauce and a dab of yuzukoshou (which is an amazing citrus/hot pepper condiment that I think the Japanese have been hiding from the rest of the world). And of course, you can’t go wrong with your favorite barbecue or teriyaki sauce. Just in time for Father’s Day, make homemade barbecue sauce to pair with these crispy skin baked chicken wings for a delicious meal.
While the best chicken wings are undoubtedly fried, that’s annoying to make at home and not the healthiest thing to eat. This preparation lets you get the essential and fantastic crispy skin in the oven, without the oil and mess. You can also throw them in the oven and step away to do something else, rather than monitoring a pot of frying oil.
One note: wait until the last possible minute to toss these in sauce. The skin will lose its crispness if it sits in the sauce for very long.
One year ago: Mango sorbet with a splash of coconut rum. This recipe is so easy because it uses mango puree. It’s so perfect and refreshing for the summertime. And bonus! It’s dairy-free.
- Chicken wings
- Salt
- Your favorite barbecue or teriyaki sauce, or hot sauce
- Pat the chicken wings dry with a paper towel. Sprinkle generously with salt. Refrigerate, uncovered, for at least 2 hours and up to 24 hours.
- Preheat the oven to 400 degrees. Spray a broiler pan with nonstick spray (don't forget this step! it will make cleanup much easier). Spread the wings on the pan, making sure they don't touch.
- Bake for 50-60 minutes, until the skin is crisp and the drumsticks are cooked through.
- Toss with sauce immediately before serving.
- Wait until the last possible minute to add sauce to keep the skin as crisp as possible.
