Fifteen Spatulas

Crispy Baked Chicken Wings (yup…no deep fryer in sight)

Crispy baked chicken wing with hot sauce

College.

During a superbowl party.

At a fraternity.

A totally cliché situation, but that was the first time I ever tried the glorious chicken wing.

I tried one…then I ate another…

Then I ate ten.

I mean, most of the guys there had 20 chicken wings, so I figured it was okay.

Baked Buffalo Chicken Wings

I spent the entire night clutching my stomach and wincing in pain. No one told me chicken wings are deep fried. THEN tossed with hot sauce mixed with butter.

I mean, I’m glad I still have my stomach with me today. No wonder they were so dang good.

Crispy baked hot chicken wings

Despite my first experience, I can’t stay away from chicken wings. BUT, I like to bake mine, and really, I don’t miss the deep fried ones at all. These are crispy as heck and plus, the fryer is a PITA to clean and set up anyway.

You want to know the secret to crispy baked chicken wings?

Parboiling them before they hit the oven.

Seems so wrong, right?

Getting oneself to boil meat is really hard. You hold the little chicken wing above the whirling pool of violently bubbling water, hand shaking, eyes closed because you can hardly look. And when you drop it in, you scream to yourself and are sure that you have just committed a food sin.

But I can say that after doing a test batch with half boiled, half regular, parboiling is the way to go. It helps get rid of some of the excess fat, and the chicken wings are crispier. It’s kind of like when you have to render out the fat on a duck breast in order to get it crispy. Parboiling boils away some of the excess fat so we can get a crisp thin layer.

Crispy crackly edges of the chicken wings.

If you don’t believe me, try it (or read the hundreds of comments below from people who have made these and loved them).

Update: Some have reported issues with the wings sticking to the pan. For this recipe I use these uncoated sheet pans (I find that nonstick pans are garbage, and they don’t work for this. I threw all my nonstick coated sheet pans away because they aren’t better than uncoated):

And I use this turner to really get under the chicken wing and scoop it off:

Because the pan is uncoated, I don’t have to worry about scratching the pan.

Also, I tested this recipe using parchment paper or a silicone mat, and it really doesn’t crisp up the same. It crisps the best directly on an uncoated sheet pan.

Here’s a step-by-step video on how to make these:

Crispy Baked Chicken Wings

Yield: Serves 2-4

Crispy Baked Chicken Wings

Ingredients:

  • 2 lbs chicken wing pieces
  • salt
  • 3 tbsp Frank's hot sauce
  • 2 tbsp butter
  • dash of worcestershire sauce
  • ground cayenne pepper to taste, optional

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Heat up a big pot of boiling water. Season the water like you would for cooking pasta (taste the water, it should taste a little repulsively salty, like sea water).
  3. Boil 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.
  4. Place 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.
  5. In 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. Gobble them up while they're still crisp, and coated with sauce. Enjoy!

Notes

Updated note about cooking time: Chicken wings sold in grocery stores vary in size, so if you have smaller wings, you will probably only need to bake them for a total of 25-30 minutes. I've always done around 40 for mine, but they've been large wings.

http://www.fifteenspatulas.com/crispy-baked-chicken-wings-yup-no-deep-fryer-in-sight/

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Comments

  1. Deborah posted on July 20, 2012 at 12:10 pm (#)

    I would have never thought to parboil chicken, but it does make sense… isn’t that the first step when cooking a crispy duck? I’ll bet it would work for oven fried chicken too… Thank you again Joanne.

    • Joanne Ozug replied on July 20th, 2012 at 3:43 pm

      Hey now, that is a good point Deborah. Yes, it’s often boiled or steamed. Same idea here!

      • Becky replied on May 11th, 2014 at 9:28 am

        Thanks for Sharing!!Awesome

  2. Norma Chang posted on July 20, 2012 at 12:23 pm (#)

    It works and that’s all that matters.

  3. Mi Vida en un Dulce posted on July 20, 2012 at 1:12 pm (#)

    This is the kind of recipes I like. I love fries wings, but the problem is all the oil we need for it. So the option to have it baked AND crispy, is wonderful

  4. Deb posted on July 20, 2012 at 1:45 pm (#)

    I just love your site. I never thought about parboiling the wings, but think I’ll try some this weekend.

  5. pat b posted on July 20, 2012 at 3:28 pm (#)

    I’m sold. I often avoid wings because the never seem to crisp-up the way I want. This looks like a great thing to try.

  6. ATasteOfMadness posted on July 20, 2012 at 4:59 pm (#)

    Hahah, I know the feeling. I never think about how food is cooked when I eat it, until I WAY over eat. Then my regrets start coming in..
    This looks SO good! I’m not much of a wings king of girl, but this sounds delicious!

  7. Jessica posted on July 20, 2012 at 10:47 pm (#)

    I’m the daughter of a native Buffalonian. I love chicken wings to death (it’s in my genes!) but they don’t fit in with my diet often. I’m going to have to try these.

  8. Lee posted on July 20, 2012 at 10:54 pm (#)

    chicken wings

  9. Lee posted on July 20, 2012 at 10:55 pm (#)

    Here is a recipe for good chicken wings. Try them.

  10. anne posted on July 21, 2012 at 4:41 am (#)

    Mmmmmmm ! These chicken wings look delicious ! Yup , my mouth’s watering :D Another must -try recipe !

  11. suzanne Perazzini posted on July 21, 2012 at 7:37 am (#)

    Chicken wings are such a classic snack food and so moreish. It makes sense to partially cook them first just like roast potatoes are crisper if partially boiled first. I don’t envy you the stomach ache.

  12. Joy posted on July 21, 2012 at 4:25 pm (#)

    The chicken looks great.

  13. Tommy posted on July 23, 2012 at 8:22 am (#)

    Oooooo! BAKED chicken wings?! Awesome. Makes we want to have a super-early summer Super Bowl party.

  14. shelly (cookies and cups) posted on July 23, 2012 at 9:02 am (#)

    Love this version of wings!

  15. Suzie posted on July 23, 2012 at 11:46 am (#)

    These look fantastic and I would have never guessed on the parboiling. Definitely going to give that a try :)

  16. Marci Johnson posted on July 23, 2012 at 7:11 pm (#)

    I LOVE LOVE LOVE chicken wings so I cannot wait to try this recipe!!

  17. Ariana posted on July 24, 2012 at 6:52 pm (#)

    I made these this weekend for a party we threw and they were gone in SECONDS! I was super nervous that they’d turn out funky because of the boiling, but it really did make them nice and crispy without being dry.

    This is definitely my new go-to method for making wings!

    • Joanne Ozug replied on July 24th, 2012 at 7:49 pm

      Ariana, YAY!!!!!!!!! I know, I was nervous when I first boiled them too…but when I tested them side by side I couldn’t believe it. It makes a difference!

  18. Anonymous posted on August 3, 2012 at 3:53 pm (#)

    Another way to keep baked chicken wings moist, is to brine them. This refers to soaking them for 2-3 hours in water, salt, and whatever flavoring: wine, or in my case, fresh-squeezed lemon juice. It sounded crazy to me at first, but I tried it, and the wings were amazing! All I did was rinse them, sprinkle lemon pepper on them, and dredge them in a bit of flour before baking on a rack. Seems to me the parboiling and the brining serve a similar purpose.

    • Joanne Ozug replied on August 3rd, 2012 at 3:59 pm

      Hi there! Brining is a great technique, I use it a lot with pork, have never tried it with wings since the fat and bone seem to keep the chicken moist. The parboiling here serves the purpose of rendering out some of the fat and makes the skin more crisp.

  19. Platanos, Mangoes and Me! posted on August 8, 2012 at 8:05 am (#)

    Saving this for when I can turn on my oven…just too hot in NY.

  20. Alan posted on August 18, 2012 at 9:02 pm (#)

    Just want to say – I’ve made these twice, and they’re absolutely amazing. I’m sure they’re not terrifically healthy, but they’re definitely healthier than fried wings. Thank you!

    • Joanne Ozug replied on August 18th, 2012 at 9:07 pm

      Hi Alan, Thanks for letting me know! I’m so glad to hear it. HAH yes, they’re still indulgent, but definitely healthier than deep fried wings. I don’t miss cleaning the deep fryer either! lol.

  21. eazyeafro posted on August 27, 2012 at 8:40 pm (#)

    When putting them in the oven which side of the chicken should face down for the 30 minutes? Or does it not matter?

    • Joanne Ozug replied on August 28th, 2012 at 12:33 am

      Hi there, I’m not sure it would make much difference, but the way I usually do it is to have the top convex part facing up. Great question!

  22. Stephanie posted on September 19, 2012 at 3:12 pm (#)

    Just wanted to drop in and say I read this earlier today. I was very skeptical, loving wings n all. Wow, I made a batch and they were most impressive! My daughter said “throw out the fryer mom, we can eat them like this now!” Thank you much!

    • Joanne Ozug replied on September 19th, 2012 at 3:17 pm

      Hi Stephanie, this comment is great. I’m glad that you went in very skeptical and that you came out very convinced =) I love these too!

  23. Ashley posted on September 28, 2012 at 5:35 pm (#)

    I am excited to try this! My husband loves wings :) Just curious…would I be able to freeze any leftovers?

    • Joanne Ozug replied on September 28th, 2012 at 9:47 pm

      Hi Ashley! Sadly I think if you froze them they wouldn’t retain their crispiness, but you could certainly try.

  24. Melissa posted on October 15, 2012 at 8:58 pm (#)

    Thank you! I made these for a tailgating party for my alma-mater and they were a big hit and also made them for dinner tonight. I used regular sized wings and drumsticks as i couldn’t find any of the smaller sizes that weren’t frozen. Would this recipe work for the frozen drummies/wings if i thaw them first? Or is it better to use fresh cut chicken?

    Thanks again!

    Melissa

    • Joanne Ozug replied on October 16th, 2012 at 1:30 pm

      Hi Melissa, YAY! By frozen drummies/wings, do you just mean fresh chicken that was frozen? If so, that would absolutely be fine to let it thaw and then proceed with the recipe. I freeze meat all the time.

  25. Lisa posted on October 16, 2012 at 12:11 am (#)

    Just wanted to let you know that I tried your cooking method on some wings the other night. I used my spice rub instead of the Buffalo sauce because the crunch on my recipe was what I was after.

    Huge success, thank you for thinking of boiling them first then into the hot oven!

    • Joanne Ozug replied on October 16th, 2012 at 1:29 pm

      Hi Lisa, that sounds great! What kind of spices do you use? That sounds really interesting.

      • Lisa replied on October 17th, 2012 at 12:58 am

        The first time I made the rub I was trying to just add some flavor and remembered bits and pieces of a rub recipe hubby and I saw on TV. So in a rubbermaid container I through in some granulated garlic, paprika, old bay, ginger, allspice and cayenne pepper. I really just kept adding until it smelled great and then gave it the fingertip taste and went with it. As it gets low I just add more.

        I swear my best recipes start out as experiments or screw ups.

  26. Meg posted on October 16, 2012 at 2:12 pm (#)

    This reminds me of an Alton Brown recipe – only instead of parboiling, you steam the wings first. Best wings I’ve ever had, perfectly crispy skin and it locked all the tasty juices inside so they didn’t dry out at all :) I’ll have to try the boiling method, since I can’t seem to find my steamer basket anywhere…

    • Joanne Ozug replied on October 16th, 2012 at 4:37 pm

      Hey Meg, That’s very interesting. I wonder if steaming or parboiling is better…I’ll have to try steaming so I can compare. Though I hope parboiling is better because man do I hate cleaning my steamer! lol.

  27. laura posted on October 23, 2012 at 9:29 am (#)

    this is as close as I have gotten with cooking wings,very crispy however I will do more season on wings next time..

  28. Heidi posted on November 4, 2012 at 5:26 pm (#)

    This recipe is absolutely amazing! They came out perfectly! I can’t believe how crispy they turned out with no oil! Thanks for the recipe!!

    • Joanne Ozug replied on November 4th, 2012 at 9:46 pm

      YAY! That’s wonderful Heidi, so glad you enjoyed them!

  29. Jenn posted on November 11, 2012 at 4:22 pm (#)

    These sound great! If I buy frozen wings, do I thaw them first, or parboil from frozen? I’ve boiled chicken breasts for enchiladas from frozen before, so would it still work? Thanks!

    • Joanne Ozug replied on November 11th, 2012 at 4:24 pm

      Hi Jenn, I would thaw them first, otherwise they will cook unevenly. Hope you enjoy them!

  30. Michael posted on November 11, 2012 at 6:45 pm (#)

    Making these right now-they smell great!Perfect temp for cooking home fries as a side also!!

    • Joanne Ozug replied on November 13th, 2012 at 4:08 am

      YAY! Hope you had a nice dinner Michael =)

  31. Brandy posted on December 16, 2012 at 6:22 pm (#)

    Awesome recipe!! 30 min @ 450 is too long though, burnt the bottom. But we will definitely be tweaking & trying this recipe again.

    • Joanne Ozug replied on December 16th, 2012 at 10:11 pm

      Hi Brandy, fantastic! Thanks for sharing your experience about baking time. I know that chicken wings can vary in size a lot and I think that could make the time vary a bit. Happy cooking!

  32. Elyse posted on December 18, 2012 at 11:56 pm (#)

    So glad I found your recipe! I’ve tried sooo many other different recipes of oven baking the wings which required flour and more steps but none turned out as good as your recipe! My husband loves the wings and couldn’t stop eating. This is definitely my permanent recipe for oven baked wings. =))

  33. Britt posted on December 20, 2012 at 4:51 pm (#)

    What kind of pan did you use to bake the wings?? I’m using a broiler pan , I hope it works

    • Joanne Ozug replied on December 21st, 2012 at 10:47 am

      Hi Britt, I just used a standard uncoated half sheet pan. Same for baking cookies and that sort of thing.

  34. Megan posted on December 22, 2012 at 8:23 pm (#)

    Hi do u think I can boil the wings first, then marinade with other seasoning etc. teriyaki sauce overnight in the fridge & baked it in the oven the next day?

    • Joanne Ozug replied on December 22nd, 2012 at 9:10 pm

      Hm, I’m not sure about that. I would say if you try this, make sure you cook them all the way through when boiling. You don’t want to have half cooked half raw chicken wings in the fridge, since you will have a break in between cooking methods. If you try it, let us know how it went!

  35. Britta posted on December 22, 2012 at 9:16 pm (#)

    Do you cook them on the rack or right on the cookie sheet? I cooked them on foil and they stuck, but once I was able to get them off they were yummy and crispy. I would like to do better with the sticking next time!

    • Joanne Ozug replied on December 22nd, 2012 at 9:18 pm

      Foil is one of the stickiest, most horrible surfaces you can cook on. I never do it because it drives me crazy. I recommend cooking them right on the pan, that way they will brown. If you cook on a rack, they won’t brown and crisp on the bottom as much.

  36. Britta posted on December 22, 2012 at 9:33 pm (#)

    “rack” I mean as cooling rack over a cookie sheet or right on the cookie sheet?

    • Joanne Ozug replied on December 22nd, 2012 at 10:42 pm

      Yes, we’re on the same page, don’t worry. Funny enough, I’ve found that generally food browns better on the pan than on a rack. It’s the contact with that hot surface area.

      • Britta replied on January 19th, 2013 at 8:48 am

        Ok, I tried it again with no foil and no rack and as good as they were last time, they were even better this time! Wow, so yummy! Do you think you could do this with drummies too?

        • Joanne Ozug replied on January 19th, 2013 at 9:09 am

          Awesome! I haven’t tried this particular recipe with drumsticks, as the heat might be too high and the drumsticks don’t have as much skin fat as the wings do. If you try it, let us know how it went.

          • Britta replied on January 19th, 2013 at 5:21 pm

            sure you don’t want to try it first :) I might see what I can do, but good thought about the skin fat, maybe I’ll adjust the temperature. I’ll let you know, my husband loves your wings so much he was excited to think maybe the drummies could come out as good!

  37. Britta posted on December 22, 2012 at 9:35 pm (#)

    Awesome, thank you for your reply, even though they stuck they were still awesome!! Next time I will put them right on the cookie sheet. Thanks for the recipe, its the BEST!!!

  38. James posted on December 24, 2012 at 12:19 pm (#)

    Made these wings and used store bought Buffalo Wild Wing shaves. They came out great and you’d never know they weren’t deep fried. Nice and crispy. Thanks a bunch! This is a new go to favorite for me for football Sundays

  39. Stephanie posted on December 29, 2012 at 8:58 pm (#)

    Well, a broken fryer and a bag full of defrosted wings sent me to the internet in search of a baked version. This was a big hit with my family! Instead of the hot sauce and butter, we bought bottles of our favorite Buffalo Wild Wings sauces and everyone got just the heat & flavor they wanted. I was expecting my picky 7 year old to eat only the one bite I required, but after trying them, she ate SEVEN!

    • Joanne Ozug replied on December 30th, 2012 at 1:35 am

      Woohoo! Awesome Stephanie =)

  40. Shut Up & Cook | The Attainable Gourmet posted on December 30, 2012 at 6:19 pm (#)

    Watching the Seahawks game and seriously wishing we had some of these. Look fabulous!

    • Joanne Ozug replied on December 30th, 2012 at 7:53 pm

      I love football days…good excuse to make food like this! haha.

  41. Sheryl posted on January 2, 2013 at 9:01 pm (#)

    This is the second one of your recipes that I tried this week, and we have loved them both! These were very good. Nice and crispy. I wanted my 5 yr old to eat them, so I used bbq sauce instead if hot sauce. Who new Open Pit was so good on wings?

    • Joanne Ozug replied on January 3rd, 2013 at 1:11 am

      Awesome Sheryl! I’m so glad. That’s smart to use BBQ sauce, you can use whatever you’d like here. Happy cooking =)

  42. Kristi @ Cherry Jasmine posted on January 3, 2013 at 8:05 am (#)

    These look delicious! Wings at 5:00 in the morning?…YES please! I can’t wait to try these.

  43. Laura posted on January 6, 2013 at 7:11 pm (#)

    These were impressively crispy! I was only going to make half of the wings because we had so many, but I am glad I just baked them all because my husband devoured them. We won’t order takeout wings again after trying this recipe! Thank you.

    • Joanne Ozug replied on January 6th, 2013 at 7:16 pm

      YAY! That’s fantastic, Laura. So glad you guys loved them so much!

  44. M.M. posted on January 7, 2013 at 6:51 pm (#)

    Wow, thank you for this recipe. I just pulled them out of the oven and had to taste one before putting on the wing sauce. They are so crispy that I probably couldn’t distinguish them from fried. By the way, I bought a giant package of wings at Costco, and this was my third and final attempt at making baked wings. The first attempt was to broil them and then cook in a crockpot, (good flavor, succulent, but not at all crisp). The second attempt was Alton Brown’s steaming then baking recipe. It was ok, but really not all that crisp (especially given the hassle of cleaning the steam basket). Your method was the third and final attempt tonight. I’m so glad I found this recipe; I was very close to giving up on ever trying to make wings at home.

  45. jen posted on January 8, 2013 at 7:18 am (#)

    I tried your method of cooking, and then dunked them in our favorite teriyaki sauce. They were soooooo onolicious! And so much easier than deep frying! And my house doesn’t smell of grease, just yummy chicken. This was fabulous, thank you so much for sharing this. I would have never ever thought of parboiling before baking. You are a genius.

  46. Lynne posted on January 15, 2013 at 11:56 pm (#)

    Oh I love this!!!! My kids enjoyed the wings. Thanks for sharing this. I just love the fact that I don’t have to feel like I am wasting so much oil over deep frying.

  47. Josh posted on January 18, 2013 at 7:04 am (#)

    I have never cooked much chicken before but my wife and I have become pretty particular when it comes to the wings we like. I decided to surprise her to these fresh wings when she got done with school last night and these absolutely nailed it! I couldn’t believe how much fat came off these and made them taste so much better! Great recipe!

  48. Christine posted on January 22, 2013 at 9:10 pm (#)

    I just made these. I was hesitant about the boiling, but I did it and then baked in a glass pyrex dish. My husband said they were the best he has ever had and has always been turned off by baked wings in the past. I will never make wings any other way. Thank you for the recipe.

  49. SALLY TEWS posted on January 22, 2013 at 10:23 pm (#)

    Made this tonight~and got a Great response~will definately do again.Thanx

  50. Heather {Dietetic Sinners} posted on January 24, 2013 at 10:14 am (#)

    I’m addicted to hotwings but they are so expensive at the restaurant and I hate frying anything (it stinks up the house). I’ve tried baked ones before but they were meh. Can’t wait to give these a try! My smoke detector will go off, it always does when I bake at high temps, but it looks like the noise will be worth it=)

  51. Becky posted on January 26, 2013 at 7:05 am (#)

    Im sure someone else asked this but I didn’t read all the comments, but do these work well with the flat wing pieces & if so, do I bake them on a metal rack on a cookie sheet or do I just lay them on a cookie sheet (also did you use Pam?)

    • Joanne Ozug replied on January 26th, 2013 at 9:26 pm

      Yes, it works well for both the drumsticks and the flat pieces (wingettes). Place them directly on the cookie sheet, they will get brown against that hot flat surface. I don’t suggest spraying with Pam, there should be enough fat there from the skin. Enjoy!

  52. Ian W posted on January 29, 2013 at 1:47 pm (#)

    Parboiling !!! Yes, that makes total sense! THANK YOU for putting this recipe up!

    I’m gonna try your recipe this year for the Super Bowl.

    (Since the Giants aren’t playing, I have time to pay attention to the cooking this year! LOL)

  53. Wanna-be Molly posted on February 1, 2013 at 7:20 pm (#)

    I have had this pinned for like 6 months and FINALLY made them….5-stars! These were perfect! If I hadn’t made them myself I would have swore they were fried. I’m smitten! Thank you for sharing this. I hate slimy rubbery homemade chicken wings. Now I just have to find the perfect sauce =) Thanks!

    • Joanne Ozug replied on February 2nd, 2013 at 11:21 am

      YAY!!! I’m so glad you loved them. Thanks for stopping by to let me know how they turned out =)

  54. Leigh posted on February 3, 2013 at 5:03 pm (#)

    Cooking them as I type, they are boiling now….we always order wings, this is my first time doing them myself! I will let you know how they turn out :)

    • Anonymous replied on February 3rd, 2013 at 6:02 pm

      OMGosh! Definitely taste fried….amazing! Thank you for the recipe!

  55. Ann posted on February 3, 2013 at 6:53 pm (#)

    I was beyond disappointed with this recipe!! I was really looking forward to these, and they stuck to the pan like crazy. Thankfully, I made them for just my husband and myself, as I would not serve these to guests when they were missing half the skin.

    • Susan replied on February 16th, 2013 at 7:07 pm

      Agreed….seriously overcooked @ 40 mins. unless they are giant wings. I followed the recipe exactly….
      In the restaurant large wings are deep fried for 16 mins only…..I will try them again turning after 15. I want the skin crispy…not the meat as well.

      • adidasf16 replied on February 17th, 2013 at 12:01 am

        Thanks for messing up and writing about it … I would have made same mistake……=)

  56. erin posted on February 3, 2013 at 8:04 pm (#)

    I was very, very suspicious about boiling my wings, but I followed you instructions and they turned out great! Much better than deep friend because they had all the crispiness without all the greasiness, thanks for sharing. I will be telling everyone!

  57. Betsy posted on February 3, 2013 at 8:25 pm (#)

    tried these tonight, really yummy!

    Betsy

  58. Pri posted on February 3, 2013 at 8:35 pm (#)

    These turned out awesome. Definitely a keeper !

  59. Linda Gilliam posted on February 3, 2013 at 11:00 pm (#)

    These wings were AWESOME !!! We did hot and garlic parm. The first batch did stick, so we used Pam on the second batch and they were perfect !! Will definetly be using this recipient all the time now.

  60. Linda Gilliam posted on February 3, 2013 at 11:01 pm (#)

    * recipe, stupid auto correct

  61. natalie posted on February 4, 2013 at 10:11 pm (#)

    I made these yesterday for Super Bowl and got rave reviews, best wings anyone has ever had! So crispy. Thank you for posting this recipe!

  62. Corey posted on February 6, 2013 at 3:43 pm (#)

    To anyone that leaves a negative review obviously made some mistake along the way.. Ultra crispy! More affordable alternative than ordering from ANY wing restaurant, and just as good. Two thumbs up

    • Joanne Ozug replied on February 6th, 2013 at 6:10 pm

      Thanks Corey =) So glad you liked the wings!

  63. Cere posted on February 6, 2013 at 10:58 pm (#)

    I made these for dinner tonight. I did half buffalo and half BBQ and they were AMAZING! They were so crispy. Will make these again.

    • Lisa replied on February 6th, 2013 at 11:24 pm

      These wings are a family go to meal. I make my own rub and the young kids and I eat those and then I make the buffalo with my own buffalo sauce. The cookng method is what makes them so good.

      Another favorite on this site is the 40 garlic chicken. I have made it following the recipe exactly and varying it with 120 cloves, just wine and or strawberry meade and chicken thighs. Anyway you make it the chicken is moist and mouth watering. My 8 yr old requests it on his night to choose what is for dinner.

      • Joanne Ozug replied on February 7th, 2013 at 1:41 pm

        Thanks so much for your nice comment Lisa!

  64. Kristina posted on February 7, 2013 at 7:57 pm (#)

    These were awesome! I made half with the hot sauce, and half subsituting the hot sauce for bbq sauce. They came out great :) The only thing I’ll do differently next time is to turn them the last 10 minutes of the 30 instead of baking them for an additional 10. Mine came out a little dryer than I would have liked, but my husband and I still scarfed these down!
    Thank you so much for sharing! I love your website SO much!!! I have saved a ton of your recipes, and they’ve all become staples in my kitchen :)

  65. Heather posted on February 9, 2013 at 11:46 pm (#)

    We made your wings for Superbowl (Go Ravens!) and they were AMAZING!!!!!!! Who would have thought that parboiling was the way to go??? They were crispy AND tasty. And we didn’t feel gross after eating nearly a dozen each!!! Cooked on foil, but a few stuck. We made half in a basic hot sauce (butter and Franks Red Hot) and half in this amazing sauce;

    1/2 cup Sriracha
    1/2 cup unseasoned rice vinegar
    1/4 cup mirin (sweet Japanese rice wine)
    1/4 cup red currant or strawberry jelly
    12 chicken drumettes
    Bon Apetit, 3/2012
    Delicious. Thanks for this wonderful recipe, Joanne. We will make it again!!!

    Read More http://www.bonappetit.com/recipes/2012/03/sweet-and-spicy-chicken-drumsticks#ixzz2KT2U0ZQt

  66. Diana posted on February 13, 2013 at 8:22 pm (#)

    I’m pretty sure I’ve been cooking a lot longer than you have, but obviously, you absorbed much more of the knowledge than I did! I have learned several tips just from the 15 minutes I have been reading you. Thanks! Can’t wait to try those chicken wings.

  67. adidasf16 posted on February 16, 2013 at 11:58 pm (#)

    Oh mylanta they were excellent I used olive oil while baking them and flipped them at 15 min and left in 15 min longer because the wings were small I may never order wings again ; ) thanks!

  68. Boyzindahood posted on February 17, 2013 at 7:45 pm (#)

    So easy and delish! I did not want to deep fry, fry, or use flower for my wings so this recipe was perfect. They were crunchy, hot, and spicy (I used more hot sauce). We enjoyed them with a kale salad and a tall cold glass of beer. Thank you! This will become my prime house wing recipe.

  69. Christina posted on February 19, 2013 at 5:05 pm (#)

    I made these on the weekend. I cut the cooking time by 10 minutes b/c my wings were less meaty than yours. They were a huge hit. I didn’t have any problems with them sticking.

  70. Sym posted on February 22, 2013 at 10:29 pm (#)

    These are too good. Rather than just salt, I seasoned them with garlic and onion powder, seasoned salt and pepper. I baked em 20 minutes on 1 side and 15 on the other. And for the sauce I substituted parkay spray for butter and added a bit of mustard and garlic. Heaven.

  71. Kate posted on February 23, 2013 at 1:25 pm (#)

    Thanks for sharing this, parboiling eh? I am making wings tonight, garlic parmesean, I will try this and post back. I am going to use coconut oil on the cookie sheet, so far that has been wonderful with veggies, we will see about wings!

    Kate

  72. Jess posted on March 7, 2013 at 5:49 pm (#)

    Hi

    I just wanted to stop by and say that I made this recipe and LOVED it. I’ve never made chicken wings before and searched many online recipes before deciding on trying this one. I decided on this one, because you mentioned the crispy skin — and because of all the great (and well deserved) comments.

    I bought a few buffalo wings from a deli near my apartment so I could compare them with the ones I made — and after trying the ones I made, I ended up throwing those deli purchased buffalo wings away. THAT was how good this recipe is.

    I made a few changes:

    1. I sprinkled cajun seasoning on the wings prior to baking them. I LOVE spicy.
    2. I sprayed the pan with PAM prior to baking them, and I would recommend others do this as well.
    3. I baked mine for 25 minutes on one side and 12 minutes on the other.
    4. I made much more buffalo sauce (2 parts Frank’s Red Hot and 1 part butter). I love buffalo sauce, and I like a lot of buffalo sauce with my wings.

    Thank you for providing such an excellent wing recipe. My first time baking chicken wings was very successful, and I will definitely be doing it again. I can’t wait to experiment with other sauces!

    • Joanne Ozug replied on March 8th, 2013 at 7:52 am

      Hi Jess, Thanks so much for sharing your experiences and little twists! I’m so glad you loved the chicken wings. Have fun experimenting!

  73. Erin @ Texanerin Baking posted on March 9, 2013 at 11:41 am (#)

    These look amazing! I’ve been making chicken wings in my Actifry but it’s good to know that you can do the same in the oven. And haha… I’m happy you still have your stomach, too. :)

  74. iona mcguire posted on March 10, 2013 at 9:30 pm (#)

    i love making these wings this way, i have also discovered that before u put them in the oven,after u dry them you can put them in a plastic ziplock back and throw in some dry wing seasoning, i used McCormicks brand buffalo with one set I made and used the hickory flavor with another set then baked as usual and used the franks wing sauce and they were fantastic. My friends and co workers loved them.

  75. Popie posted on March 11, 2013 at 9:09 pm (#)

    Amazing. I have tried to bake wings for years without sucess I might add. They always came out hard and the meat was dry. I basically gave up and assumed the only way to get a crunchy outside/moist inside was to deep fry. It made sense to me that boiling before baking could produce a desirable outcome but I had my doubts. I had the wing place on speed dial in case this experiment didn’t work out. To my surprise (and my husband’s I might add), these wings were amazingly good. Crunchy outside, moist inside, cooked perfectly. Who would of thunk it. :) This recipe has endless options. Will try to come up with a lemon pepper sauce the next time I make these delicious wings (soon).

  76. Jane posted on March 17, 2013 at 7:03 pm (#)

    Just got through licking my chops! The best wings my family and I have had hands down. Not only were they easy to make but they were a little bit less guilt free by boiling off some of the fat. Yummy!!! Thank you so much for sharing, look forward to some more delicious recipes!

  77. cyndyb posted on March 18, 2013 at 8:51 pm (#)

    These are the best we’ve ever made. Followed your directions to the letter. Delish! We didn’thave any Frank’s Hot Sauce so we combined Soy Vey Teriyaki and Bite Me brand Lime & Cilantro sauce. Yeeaaahh greatest wings ever! Will try with chicken thighs next time.

  78. Amy posted on March 27, 2013 at 8:48 am (#)

    BEST WINGS EVER!!! we make them once a week now!!! I tweek your recipe a little differently everytime and have yet to be disappointed!!!! I use parchment paper (easier cleanup) I also add butter to the salt water for extra flavor! DRYING the wing before baking them is a KEY step…don’t skip this one!! Thanks again for sharing your yummieness!!!!!

  79. lisa posted on March 31, 2013 at 10:28 pm (#)

    So so so GOOD!!! we absolutely enjoyed these! Perfect and crispy. Not feeling discussed after eating em since they weren’t fried! Better than any we’ve had at a restaurant. Thanks for the recipe :)

    • Joanne Ozug replied on April 1st, 2013 at 9:42 am

      So glad you enjoyed them so much, Lisa!

  80. Oriana posted on April 6, 2013 at 11:35 pm (#)

    Hi… question can i change the hot sauce for BBQ sauce ??

    • Joanne Ozug replied on April 7th, 2013 at 8:38 am

      Absolutely! You can dress the wings however you’d like.

  81. Cory posted on April 8, 2013 at 2:41 pm (#)

    I had this recipe saved for a couple months and finally tried it this weekend. I was VERY sceptical about how this would turn out but they were GREAT! I did find the meat just a little dry but maybe I cooked or parboiled too long but the skin was PERFECT just the same as deep frying. Great recipe thx!

    • Joanne Ozug replied on April 8th, 2013 at 3:08 pm

      Hi Cory, that’s great to hear! If the meat seemed a tad dry, bake them in the oven for less time. It could be that the wings you are using are smaller than the ones I find at the store. Parboiling time should stay the same. Happy cooking!

  82. Kate posted on April 8, 2013 at 4:06 pm (#)

    My roommate and I were really craving wings, but didn’t want all the fried junk.These were absolutely perfect. Made 20 wings last night using this recipe and they really hit the spot. While we did use salt in the water, we only seasoned the wings with Mrs.Dash (sodium free). So glad to have found your website! Will definitely try out many more of your creations.

    • Joanne Ozug replied on April 8th, 2013 at 5:41 pm

      Hi Kate, that’s great! Glad you and your roommate had fun cooking together and enjoyed the wings.

  83. Popie posted on April 8, 2013 at 7:31 pm (#)

    Hi Joanne. When you bake the wings in the oven, which rack do you use? The middle or a higher rack? Thanks

    • Joanne Ozug replied on April 8th, 2013 at 7:39 pm

      Hi Popie, unless otherwise specified, all my recipes default to baking in the middle rack of the oven. Hope you get to try these wings, enjoy!

      • Popie replied on April 8th, 2013 at 7:56 pm

        Oh I’ve made them twice using your recipe and they are delicious! I take the time to cut my own wings simply because I “think” the wings may be better. If the thawed frozen wings that are already cut up are good I wouldn’t mind trying them when I’m short on time. Do you always use the fresh wings?

        • Joanne Ozug replied on April 9th, 2013 at 8:13 am

          Wonderful! I use fresh wings, but I think thawed frozen wings would be perfectly fine too.

  84. Janie posted on April 16, 2013 at 12:31 am (#)

    Too funny; about 45 years ago, before microwave ovens, my husband invited people over for dinner & wanted to barbeque chicken. I have a BIG pot (for cooking for large groups ) so I boiled salted water and put in about ten lbs of frozen chicken parts. This thawed it & partially cooked it so when we put it on the grill it didn’t burn & dry out like the bigger pieces do to get them cooked in the center. Since then I’ve always par-boiled my frozen chicken which sort of brines it at the same time.

    • Joanne Ozug replied on April 16th, 2013 at 9:24 am

      Cool! Someone else mentioned that they parboil before grilling for those reasons. Sounds like a great thing to do before finishing up the cooking.

  85. Angie posted on April 16, 2013 at 7:01 pm (#)

    Holy cow… um, chicken. These are GREAT! I just took a vacation w/my family and my sister made some wings which she steamed, then chilled, then baked.. it seemed and was a little tedious. But they were great.. so I looked and found Joanne’s version of baked wings and thought, oh yeah, this is the one. And it is! so much easier, and frankly more tender then the steamed ones. I will never ever fry wings.. or buy them. Mine were crispy, spicy and perfect. Dangerous so…. Thank you!!

    • Joanne Ozug replied on April 17th, 2013 at 12:07 pm

      Hi Angie, I’m so glad that you loved the chicken wings so much!!! I agree, no need to deep fry them. I love deep fried foods on occasion, but only when necessary =)

  86. Sena posted on April 20, 2013 at 2:12 pm (#)

    HI Joanne,

    When you say parboil the wings, do you mean i should bring the pot to boil then put the wings into the pan for 7-8mins or should i just put the wings in the pan and bring to boil for 7-8mins?

    Helppp…lol.
    Yeah im a beginner….!

    x

    • Sena replied on April 20th, 2013 at 2:17 pm

      Erm Joanne,

      I just managed to watch the video. I think i saw the answer…..lol

      Cheers. Will let you know how it went.

      • Joanne Ozug replied on April 20th, 2013 at 3:40 pm

        I’m glad the video helped you out! Yes, wait until the water is boiling, then drop the wings in and cook. Let me know how you like them!

  87. Dave posted on April 20, 2013 at 8:41 pm (#)

    Joanne, thank you so much for posting this recipe. My wife and I eat these at least once a week and they always turn out great! Parboiling is the trick! Never would”ve thought of that. We had a little trouble with sticking to the pan until we started using our Pampered chef stoneware to bake them in. No more sticking. Amazing taste and great recipe!! Thanks!!

    • Joanne Ozug replied on April 20th, 2013 at 8:53 pm

      Hi Dave, thank you for your comment! I am so happy to hear that you and your wife enjoy these so much. And good to hear that your stoneware works so well for baking. Happy cooking and I hope you keep enjoying the wings =)

  88. AF posted on April 21, 2013 at 4:34 pm (#)

    These are amazing! I’ve been looking for a great baked wings recipe for almost a year, and I’ve finally found it! I made a dozen or so and my husband and I gobbled them up and wished we’d had 12 more. I have about 35 baking right now because when I told my husband I was making 16 he said, “Can you make even more?”

    • Joanne Ozug replied on April 21st, 2013 at 5:38 pm

      Fantastic!!! So glad to hear that you love them that much!!

  89. Kerri posted on May 1, 2013 at 11:04 pm (#)

    Question- I always liked adding a little flower mixed with pepper on the wings. Do you think after boiling the wings I could mix them with light flower?

    • Joanne Ozug replied on May 3rd, 2013 at 5:33 pm

      Hi Kerri, I’m not sure, since I haven’t tried it. It’s possible the flour would burn since it’s such a hot oven but again, not sure since I haven’t done it. If you try it, please let us know how it goes.

  90. Lucia posted on May 2, 2013 at 3:26 am (#)

    so………
    I’ve been skeptical at first… “boil the chicken? won’t that makes them dry and, like, hard?”
    You really are putting us into faith test here, Joanne!
    But I give it a try, considering my love to chicken wings are in the danger zone of unhealthy and more like obsession…
    I boil it.. for about 7 minutes, but not a minute more! I feel my wings are so little I’m afraid they become dry.. I thought I would boil it in less time, but no, I put my faith in you..

    and then..drying the chicken. It can’t dried thoroughly, so I thought, “what’s the harm?” and I let them. MISTAKE for not putting my trust enough in you = oily chicken!

    and.. here comes the oven-baking part..
    I put them on 10 minutes timer.. I thought, since they were so little, I guess that makes the cooking time faster, right?
    WRONG.
    10 minutes, and they haven’t crisp out. I thought (me and my thoughts.. ha!) that they will never be crispy.. but then I bake it again.. for 15 minutes..
    and after that, I flip it. It’s sizzling!! it’s sizzling!! wow! can’t believe, and behind the sizzle, I see the start-to-crispness.. oh Goodie..
    and after that I bake it again for 15 minutes…
    damn. total time was the exact time you wrote here. Are you sure you aren’t a, wizard or something? I’ve never seen a recipe that can match up my oven! awesome!!
    and the result?
    *gobble gobble* I’m sad… sad of making it too few!! definitely making it again, and again, and again!! for picnic, for lunch, breakfast, dinner… I can imagine it already.. the crispness, the tenderness, the juiciness…. I’m drooling right now..
    gotta eat again! sorry for the long post, I’m just too happy with the result!! Thank you thank you thank you very much!! Your recipe is magical!

    • Joanne Ozug replied on May 3rd, 2013 at 5:38 pm

      Hi Lucia, WOW! What a journey. I’m glad that you ended up trusting the recipe though and enjoying the results. I get that same feeling too when I make them…that I didn’t make enough, haha!

  91. Kari posted on May 3, 2013 at 11:18 pm (#)

    I made these wings for dinner tonight and they were FABULOUS!! I must have amazing cookie sheets because my wings didn’t stick like some of the others. I made my own buffalo honey mustard sauce with them. Seriously amazing.

    • Joanne Ozug replied on May 4th, 2013 at 11:00 pm

      Hi Kari, fantastic! So glad you enjoyed them. Hope you enjoy them again and again =)

    • fiona replied on September 16th, 2013 at 12:10 pm

      your buffalo honey mustard sauce sounds like a good idea can u possibly share a recipe for it please. thanks

  92. Lucy Conway posted on May 12, 2013 at 3:10 pm (#)

    Hi Joanne,

    I tried your crispy chicken recipe last night and it was really crispy and good. The only comment I have is that the chicken wings were a little dry. It was crispy but dry. How do I keep it moist? Do I need to reduce the baking time or oven temperature? Please advise. Nevertheless, it was delicious! My husband says that it’s the best baked chicken wings he has ever had!

    Thanks.

    Lucy

    • Joanne Ozug replied on May 12th, 2013 at 8:55 pm

      Hi Lucy, I suggest baking them for less time (check them 10 minutes before suggested baking time, and see if the skin is crispy yet. If it is, you can take them out and sauce them up and enjoy). You may have smaller wings than the ones I tend to get from my grocery store, so I believe they just need less baking time.

      • carole replied on July 2nd, 2013 at 9:57 am

        I cannot print this recipe..can you help

        • Joanne Ozug replied on July 2nd, 2013 at 10:12 am

          Hi Carole, when I click print it seems to be working. Are you able to provide more details as to what might not be working? Does nothing appear when you click the print recipe button?

  93. Lucy Conway posted on May 14, 2013 at 12:42 pm (#)

    Hi Joanne,
    I tried another batch of crispy chicken last night with less baking time but I ran into other problems. After 20 minutes (instead of 30), I tried to flip the chicken wings over but they were stuck to the pan! I scrapped them off anyway and turned them but the crispy skin were stuck to the pan! Then I put them back in the oven for 10 minutes to cook the other side. But the wings didn’t come out crispy at all. What did I do wrong? Help!
    Lucy

    • Joanne Ozug replied on May 14th, 2013 at 12:49 pm

      Hi Lucy, did you very thoroughly dry the chicken wings after parboiling? They tend to stick if the skin isn’t dried very well. Also I think the chicken wings should probably bake for the full 30 minutes and maybe just do 5 minutes of cooking on the other side, or not even flipping if they look crispy enough.

      • Lucy Conway replied on May 14th, 2013 at 3:43 pm

        Hi Joanne,
        You may be right that I did not fry them thoroughly. Also, I will change the baking time. Thanks for your prompt reply. Appreciate it.
        Lucy

    • Michael Luzzi replied on May 17th, 2013 at 9:49 pm

      Hi Lucy,

      I used a similar recipe from Alton Brown. The main difference is his recipe has you use parchment paper on the baking sheet. I swear this makes all the difference. My wings do not stick what-so-ever. Give it a try!

      • Jon replied on August 21st, 2013 at 6:42 pm

        I was going to Alton Brown’s good eats wings as well, but he steams them vs. boiling and I want to do big batches 40-50 wings s I think the boiling is a better idea. Thanks for this recipe I am crazy excited for football season.

  94. Nancy Wolslegel posted on May 18, 2013 at 10:00 pm (#)

    I love this recipe. After I parboiled the wings, I let them cool. I drizzled a little olive oil on them and rolled the wings in my seasoned(dill, parsley, garlic powder, paprika and celery salt) panko and breadcrumb mixture. Shaking off excess mixture. I changed the oven temp. to 375 degrees F. Cooked them the same amount of time. I lined my cookie sheet with foil. Wiped a little olive oil on the foil so the wings wouldn’t stick. They stayed moist. Delicious! This is a great recipe for wings!

    • Joanne Ozug replied on May 20th, 2013 at 2:06 pm

      Hi Nancy, that sounds absolutely lovely!! Thanks for sharing your version with us.

    • Judy replied on September 18th, 2013 at 10:02 am

      Great tip, Nancy. I was wanting to try some sort of dry rub but wasn’t sure how to go about it. I will try this.

  95. Kayla posted on May 21, 2013 at 5:27 pm (#)

    If I want BBQ wings, do I prepare the sauce the same way I would for the hot sauce? (Add butter to the mixture)

    • Joanne Ozug replied on May 21st, 2013 at 6:00 pm

      Hi Kayla, I’m not completely understanding your question, but basically you would just soak it in your favorite BBQ sauce (you don’t have to add butter to it).

  96. Courtney posted on May 30, 2013 at 5:21 pm (#)

    These were perfectly delicious just as the recipe is!!! I have tried so many recipes & this is the best by far!

    • Joanne Ozug replied on May 31st, 2013 at 8:40 am

      YAY! That’s great Courtney. Glad you enjoyed the wings =)

  97. Jean Bradbury posted on May 31, 2013 at 9:45 am (#)

    They sound delicious, do you think it would work with thighs and drumsticks.

  98. Lacey posted on June 17, 2013 at 6:30 pm (#)

    I love fried things, it you are right the fryer is a big PITA and I can’t stand the smell in my house after using it either.

  99. Dave S posted on June 23, 2013 at 10:56 pm (#)

    I haven’t tried boiling the wings first, but I have been making chicken wings like this for a while, i.e. baking them at a very high temperature and then tossing them in wing sauce. People have a tough time telling they weren’t fried. I usually sprinkle a fair amount of garlic powder on them before baking as well. Sometimes don’t even bother with the wing sauce. Just the garlic and salt on the wings is really good!

    • Joanne Ozug replied on June 24th, 2013 at 12:42 pm

      Awesome, thanks for sharing your rendition! I love garlic powder =)

  100. Lauren posted on June 27, 2013 at 10:06 am (#)

    Ok im new at this but do the chicken wings need to be fresh/thawed when boiled? Or can I boil them frozen?

    • Joanne Ozug replied on June 27th, 2013 at 2:25 pm

      Hi Lauren, I recommend they are fresh or thawed if you’re using frozen. It’s possible you would be able to boil them frozen, but you would need to cook them longer and I’m not sure by how much since I’ve never done it. Also they might cook a bit unevenly if they’re boiled frozen. Hope that answers your question!

      • Bret Horrell replied on September 4th, 2013 at 11:12 am

        If I can offer a comment, when you put frozen wings in your boiling water, the frozen chicken will stop the boiling immediately, and it will take some time to get back up to a boil. Once it does get to the boil I’d say to leave them in the boiling water for a good 15 minutes or so to completely thaw the chicken all the way to the middle. Then continue with the recipe as usual. I’ll be making this recipe tonight with some nice fresh wings I picked up at the store this morning. I plan to coat my baking sheet with a hefty dose of cooking spray, or maybe use some parchment. LOVE me some Buffalo wings! I’ll give a report later on how they turn out.

        • Dave S replied on September 4th, 2013 at 5:27 pm

          I use the Reynolds aluminum foil that is non-stick. The wings pull right off and it’s easy to fold up the foil with the fat and just discard. If I used parchment paper I think the fat would just get underneath and on the pan and make a bigger mess to clean.

  101. didi posted on June 27, 2013 at 7:11 pm (#)

    I just baked and ate up a whole plate of these wings and I had to get back on this website to give you props!! This recipe for baked wings is phenomenal.

    I was a huge skeptic to baked wings (I’m a fatty deep fried girl at heart) but figured I would try this since I hate the mess of oil and setting off my sensitive smoke detector when frying. These came out amazing, suuuuuper crispy (my boyfriend had some and couldn’t believe they weren’t fried). They stayed crispy even after soaking in my lemon pepper and buffalo sauces. They were a bit on the dry side, but next time I’ll adjust the time in the oven.

    I will seriously never fry wings ever again, I’m a convert. Thanks again for this recipe!!

    • Joanne Ozug replied on June 27th, 2013 at 10:29 pm

      Hi Didi, YAY!!!! I’m so glad that you both enjoyed the wings so much! Your wings might be smaller than the ones I buy, so definitely might need less time in the oven. I have a huge craving for these right now…too bad it’s 10:30 at night LOL.

  102. Elizabeth posted on July 2, 2013 at 5:33 pm (#)

    Tried your recipe today, and I was SO mindblown! These things are the bomb diggity! Boiling them made such a difference. After I boiled them and dried them, I rubbed them in a seasoning mix with paprika, garlic powder, onion powder, oregano, salt, and pepper. I put some foil down before I baked them. After 15 minutes I checked and flipped them. It only took 5 more minutes, and they were golden brown and crispy. I tossed them in a mixture of sweet baby ray’s and my FAVORITE hot sauce, sriracha. They were SUCH a hit, and even though my family was skeptical at first, they can’t wait to have them again! Thank you so much! (-:

    • Joanne Ozug replied on July 2nd, 2013 at 10:23 pm

      Hi Elizabeth, YAY!!!! I’m so glad you and your family loved the wings, and I loved the sound of your seasoning mix!

  103. Kensley posted on July 7, 2013 at 4:01 pm (#)

    This is by far the best recipe for bake wings EVER!!!
    We fry everything in Atlanta, so I was a bit skeptical.
    The wings were perfect! My husband did not believe they were baked.
    Thank you for sharing such a wonderful recipe!!

    • Joanne Ozug replied on July 8th, 2013 at 1:33 pm

      Hi Kensley, that’s wonderful!!! It seems everyone is skeptical before they try these and so far everyone comes out convinced, which is great!

  104. Niki posted on July 14, 2013 at 5:26 pm (#)

    These were awesome!! We just moved to the country and far away from our favorite wing places. I made these last week, and my family raved about them. My husband and boys said they were much better than fried. I will be making these again and again!!

    • Joanne Ozug replied on July 15th, 2013 at 2:07 pm

      So glad to hear you all loved them!!

  105. Candy posted on July 22, 2013 at 2:39 pm (#)

    My husband and boys LOVE crispy chicken wings, but I despise frying food, and hate them eating all that grease! I have tried everything, BBQ, broiling, pan searing…. none with crisp results. I am totally trying this!
    Thanks so much!!

  106. John posted on August 3, 2013 at 12:27 am (#)

    I’m trying these tonight… I bake chicken wings almost every Friday night and I have to say this is the first recipe that I’ve come across where boiling the wings is the first step. I usually just coat them in flour and an abundance of spices before baking which gives me a crispy exterior as well. Let you know how these turn out later…

  107. Michelle posted on August 5, 2013 at 7:50 pm (#)

    I LOVE this recipe! I’m originally from Buffalo, NY so I pretty much grew up on chicken wings and know a good wing. Lately, chicken wings haven’t fit into my budget since wing prices went way up and cooking oil isn’t cheap either. Yesterday, I splurged on wings but forgot to buy the oil so I decided to Google other ways to cook them. I found this recipe and was a bit skeptical that a baked wing would be anywhere near as good as my deep fried ones but after trying them I will never deep fry a wing again! You have turned a girl from Buffalo into a baked wing believer!

    • Joanne Ozug replied on August 5th, 2013 at 9:35 pm

      That’s great Michelle, so happy to hear it!!!

  108. Sharon posted on August 15, 2013 at 7:47 pm (#)

    Second time making the wings since the first time they turned out so good. I have very picky eaters here who are wing fanatics. They loved them along with the sauce so much they wanted more. This will be my go to recipe for wings at home. I get very fresh chicken wings from a local market. They are antibiotic/hormone free and locally raised. If your wings are dried out that means you are buying them from a store that has them on a cross country road trip before you purchase them. Think about how you feel after a long road trip with the air conditioning going full blast. lol

    • Sharon replied on August 15th, 2013 at 8:18 pm

      Forgot to say parchment paper or silicone mat works better than foil for keeping things from sticking. I have two silicone mats. Dedicated one for baking and one for things like spicy chicken wings.

    • Joanne Ozug replied on August 16th, 2013 at 11:07 am

      Hi Sharon, I’m so happy your family enjoys the chicken wings! And yes, I pay attention to the quality of my chicken as well. I’ve noticed a lot of brands inject their chicken with weird salt solution mixtures…yuck. And you make a good point about time too…chicken definitely loses moisture continuously after it has been butchered.

  109. Lita posted on August 17, 2013 at 6:49 pm (#)

    Thank you for posting this unbelievably fantastic recipe! My boyfriend is a fried wing fanatic and he was bragging to his friends about this recipe!

    • Joanne Ozug replied on August 18th, 2013 at 10:57 am

      Hi Lita, I’m so glad you both enjoyed these chicken wings!!

  110. Ed posted on August 18, 2013 at 7:37 pm (#)

    I recently moved and have been searching for quality buffalo wings since then. Every visit was more disappointing then the next, with soggy fatty wings. So I decide to give it a try myself and OMG this recipe is awesome.

    They cooked up perfect and were crispy the way I like them. Thanks for posting this!

    Ed

    • Joanne Ozug replied on August 19th, 2013 at 11:11 am

      Hi Ed, I’m so happy you enjoyed these crispy baked chicken wings!!! Hope you enjoy them time and time again. -Joanne

  111. Randy posted on August 21, 2013 at 7:46 pm (#)

    OK. I tried it. Not bad. Of course, the fried is better, but not by a whole lot. Besides, my health is very important to me, so Baked it is, from here on out. I would recommend parchment paper though. And the kind of sauce you use makes a BIG difference. Let’s see what other kind of cooking magic you have. Thanks again. Lovin it!

  112. Shauna posted on August 26, 2013 at 6:39 pm (#)

    Thank you, thank you, thank you! Wings are my favorite. I can’t get enough of them, but the frozen kind just aren’t good, and the restaurant ones are just too pricey. I tried these tonight and I am so pleased! They are truly just as good as my favorite restaurant’s wings. We will be having these again and again.

  113. chris posted on August 29, 2013 at 12:08 pm (#)

    Instead of baking, cook them on the grill. Gives the wings a nice grilled crisp to them.

  114. Ginger posted on August 30, 2013 at 11:19 am (#)

    Could I parboil these in the morning and just keep them in the fridge until closer to time to bake?

    • Joanne Ozug replied on August 30th, 2013 at 11:21 am

      Yes that’s fine, and if you leave the wings uncovered, they will dry out more (in a good way) and help with the crisping in the oven. Enjoy!

  115. Kim posted on September 1, 2013 at 6:04 pm (#)

    I stumbled across your site on google and I am so glad I did!! I used your baking technique tonight on my chicken wings. Parboiling them first then baking them. I only baked them for 5 minutes after I turned them over. Man were they delicious!!!!!!!!!!! I have been trying to find a way to bake wings for a long time and not have them soggy. They were perfect! I then took a couple out and added them to bbq sauce thinned with honey for my son who doesn’t like hot wings. I took louisana hot sauce, butter, honey and brown sugar and mixed it together for ours. They were sweet and spicy at the same time and SO good!!! I wanted more! Thanks again for your instruction on how to cook them.

    • Joanne Ozug replied on September 2nd, 2013 at 2:05 pm

      Hi Kim, I’m so happy to hear that you enjoyed these wings so much! I like the sound of your sauces as well. Hope you take a look around Fifteen Spatulas and have fun cooking.

  116. Lucy posted on September 2, 2013 at 4:33 pm (#)

    Hi Joanne,
    Are there any other types of sauces that you can recommend besides hot sauce? Some of my friends can’t eat spicy food. Please advise.
    Thanks.

    • Dave S replied on September 2nd, 2013 at 7:06 pm

      You could use just about any kind of bottled hot sauce or bbq sauce that you want. Or you could look up a recipe for an Asian sauce to use..maybe something as easy as using a combination of honey, soy sauce, garlic, pineapple juice and maybe add some sesame oil.

      • Lucy replied on September 2nd, 2013 at 7:34 pm

        Thanks for your reply. Just one more question. Do you have to cook the sauce the same way as you did the hot sauce? Warm up the sauce and then pour them all over?

        • Dave S replied on September 3rd, 2013 at 7:17 am

          well, I didn’t make the hot sauce the way the recipe says. I just bought bottled Frank’s Buffalo Wing Sauce rather than Frank’s Hot Sauce so I didn’t actually cook anything…just used the sauce the way it was out of the bottle. The wings were so hot when they came out of the oven that it didn’t matter if I poured the sauce directly on the wings without heating. Oh, I also sprinkled Adobe seasoning on them first. The ingredients I gave you…I probably would want to mix it all all up and heat it. It won’t be a thick sauce. I guess you could also put in a mixture of corn starch and water to thicken it while it heats on the stove. It was just a suggestion on the ingredients to try. You could probably find bottled Asian sauces in the stores as well.

          You could just season the wings with garlic salt and pepper and serve, or just Adobe seasoning, or any other dry seasoning before baking and serve without any sauces and they will still be fantastic!.

          This is the best wing recipe I’ve ever seen!

  117. Keith "kool mac" posted on September 11, 2013 at 5:28 pm (#)

    Well I ran across the site, I will try them for dinner t
    2nite….if they r as good sd peeps r saying…then I must Lock in your site…have a great and bless day….:)

  118. maria posted on September 13, 2013 at 11:50 pm (#)

    Thanks for the awesome recipe..they turned out great!!!! Just wondering if you can use this method with drumsticks

    • Sarah replied on September 15th, 2013 at 9:27 pm

      Yes, I tried it with drumsticks the first time I made this recipe and they came out amazing!! I cooked them a little longer just because they are larger and thicker.

  119. Bill Hurley posted on September 17, 2013 at 11:11 pm (#)

    GREAT RECIPE…. Very crispy and tender at the same time…. 5+ stars!!!! I baked them on a wire rack to let more of the chicken fats to drain…..

  120. Becca posted on September 20, 2013 at 9:22 pm (#)

    Holy Wings!
    I never fry stuff because of heart diseases in my family.. and im a health nutt. And every time I tried baking wings before they came out soggy and gross. Just found this recipe on pinterest and oh my gosh…had I not made them myself I would have thought they were fried. My mom loves wings but has heart disease and high cholesterol so she neverrrr fries…I made her eat one of these yesterday, and she went home and made them for my dad lol. These are miracle wings…and you are a GENIOUS and lifesaver for having this epifany of boiling wings. Love then x10000
    Thanks!!!

    • Joanne Ozug replied on September 21st, 2013 at 10:46 pm

      Hi Becca, I’m SO happy to hear that you all enjoyed these wings so much, especially since they fit in with your family’s dietary restrictions. No need to fry food if you don’t have to =) Thank goodness that applies to chicken wings!

  121. Jann posted on September 21, 2013 at 8:40 pm (#)

    Wonderful recipe, best wings I have ever had, seriously! The parboiling makes all the difference. So tender and not dried out like usual. Hubby was very pleased. Thanks for this recipe!

    • Joanne Ozug replied on September 21st, 2013 at 10:57 pm

      Hi Jann, wow, that is quite a statement. So glad you and your husband enjoyed the wings so much!

  122. David posted on September 22, 2013 at 7:19 pm (#)

    Unbelievable restaurant quality without all the grease! Finally a great wing recipe that is simple, baked, crispy and tastes GREAT! Thanks!

    • Joanne Ozug replied on September 23rd, 2013 at 10:59 am

      Thanks so much David, so happy to hear you enjoyed them!

  123. liz posted on September 23, 2013 at 9:03 pm (#)

    Do I set the oven regular or conv.bake??

  124. kimberly posted on September 24, 2013 at 12:00 pm (#)

    Didn’t work so well for me. I think maybe the oven was too high. Also, beware of using too much salt.

  125. Shawn posted on September 24, 2013 at 7:19 pm (#)

    Made these tonight. AWESOME! No more soggy wings here.

    I read another recipethat suggested parboiling in half chicken stock half water. I just happened to have made stock the other night so used it…don’t know if it made a difference over salted water but it adds more flavour to my stock that I will re-refrigerate.

  126. Gail posted on September 29, 2013 at 5:49 pm (#)

    My family loves the wings. This is my second time making them. I was asked to make them this way instead of on the grill. Thanks

  127. Bob posted on September 30, 2013 at 2:04 pm (#)

    I made these last night. It really works, juicy and crispy, as good as frying. My variation was to coat them with dry rub spices at end in a big bowl.

  128. Michelle posted on September 30, 2013 at 2:23 pm (#)

    We made these beauties last night – they were the best wings I think both my bf and I have ever eaten. We never thought to parboil them before but after reading this it makes perfect sense. It takes away the excess fat and makes the chicken wings a bit healthier. MMMmm I want some right now!!! Thank you for this wonderful recipe, we will be sure to use it again!

  129. Tori posted on September 30, 2013 at 4:31 pm (#)

    Could these be parboiled a few hours ahead of time? Thanks! Can’t wait to try

    • Joanne Ozug replied on September 30th, 2013 at 4:34 pm

      Yes, just leave them uncovered in the fridge so the skin can dry out more.

  130. carole posted on October 1, 2013 at 11:08 am (#)

    Do you think this would work with larger pieces such as legs?

    • Erin replied on October 1st, 2013 at 11:46 am

      I used the same recipe for chicken legs and it worked great!

  131. Jessie posted on October 1, 2013 at 12:39 pm (#)

    Hi, can these be made with margarine instead of butter?
    Thanks!

  132. Lorelle posted on October 1, 2013 at 11:03 pm (#)

    Hiya – can you tell me what Frank’s sauce is? I’m in Australia and we don’t have it here, but I could find something similar if I know what it is.
    Thanks!

    • Joanne Ozug replied on October 1st, 2013 at 11:49 pm

      Hi Lorelle, it’s a very specific kind of hot sauce. If you want you could do BBQ sauce or something else instead. Enjoy!

      • Lorelle replied on October 3rd, 2013 at 7:53 am

        Thanks Joanne – I actually hate BBQ sauce – but if you could tell me if Frank’s sauce is a chilli based or cayenne based or some other kind that would be helpful. If you wouldn’t mind just looking at the ingredients list I’m sure I can make something that will suit if I just know the first few ingredients??
        Cheers again

        • Joanne Ozug replied on October 3rd, 2013 at 5:16 pm

          Frank’s is cayenne based.

        • LaniB replied on October 13th, 2013 at 6:57 pm

          Cayenne, vinegar, garlic, salt – if you do a search on make franks hot sauce at home you will find a lot of recipes for it.

          • Lorelle replied on October 14th, 2013 at 11:57 pm

            Thanks very much – so much more information this time, so that I can try to replicate what you have done. I always like to replicate the original recipe and then decide if I need to vary it.
            Cheers

            • Lorelle replied on October 14th, 2013 at 11:59 pm

              Oh – I just realised you are not theblog page person – thank-you so very much for letting me know about Frank’s sauce! I really do appreciate it!

  133. Ashley posted on October 3, 2013 at 9:02 pm (#)

    Yay! These were delicious and so crucial. My poor, poor hubby had the worst day…lost his wallet (temporarily), spilled wine on his shirt, and to top it all off, I accidentally hit him in the groin really hard when we were playing tennis..lol. And after all that, these wings were able to make him happy at the end of the day!! So thank you :) And don’t tell him I’m still laughing about the tennis part ;) Thanks again!

    • Joanne Ozug replied on October 4th, 2013 at 12:58 pm

      Hi Ashley, your comment was so entertaining! Glad the chicken wings made his day.

  134. Sara posted on October 4, 2013 at 2:56 pm (#)

    I am so shocked at how amazing these wings are!!!! Been looking for the secret to crispy wings for so long without deep frying them…boiling!!! Would never have guessed. Thank u so much for this fab recipe. Everyone who loves wings needs to give this technique a go

  135. Karen K posted on October 6, 2013 at 4:54 pm (#)

    These are great!! I didn’t have to worry about the chicken not being done and they were nice and crispy, and juicy. Thank you so much!!

  136. Nicoya posted on October 6, 2013 at 8:30 pm (#)

    I made these for my partner’s birthday…I subbed sriracha for Frank’s as he likes it hot…DELICIOUS. But you’re right; it goes against every instinct to drop a piece of chicken in a pot of boiling water! :)

  137. Hugh posted on October 6, 2013 at 10:08 pm (#)

    Awesome. Just awesome. I like my wings crispier than most and this recipe let me control how crispy they were. Very pleased!

  138. Supermansgirl199 posted on October 9, 2013 at 8:43 pm (#)

    I just wanted to say THANK YOU for this recipe. My family loves wings but they tend to be expensive and very unhealthy to buy out. I rarely make wings because I bake them and they usually always come out really fatty and I don’t like that. The parboiling worked like a charm! My 12 year old sat there in amazement at all the fat on the top of the pot and even said he was happy that wasn’t going to be going into his body. Thank you thank you! Everyone loved them tonight! :)

    • Joanne Ozug replied on October 10th, 2013 at 7:31 am

      Woohoo!!! SO happy to hear this =)

  139. lisa posted on October 13, 2013 at 7:01 pm (#)

    i tried making these today and i have to agree with everyone else — they are delicious. thanks for sharing

  140. Jon posted on October 14, 2013 at 5:06 pm (#)

    Can you use the frozen packaged wings?

    • Joanne Ozug replied on October 15th, 2013 at 7:28 pm

      Hi Jon, that should be fine. They are uncooked right?

  141. madeline posted on October 17, 2013 at 8:59 pm (#)

    I tried this this evening before I took it to a tailgating party. I am a fan of yours forever…can’t wait to try more of your cooking. yippee! I’m excited……..

    • Joanne Ozug replied on October 17th, 2013 at 9:33 pm

      So glad you enjoyed the wings!! Happy cooking =)

  142. Shirley posted on October 20, 2013 at 7:00 pm (#)

    I am anxious to try these. Sounds like everyone who has tried them, really loves them. I am all for baking instead of frying . I love you web page.

  143. Chris posted on October 21, 2013 at 4:34 pm (#)

    Going to try this tonight as it seems super easy and got some great reviews.
    After boiling the wings, if I didn’t super salt the water is that leftover fat mixture usable in the future as a pseudo chicken stock? Maybe not as the base to a soup but perhaps as some seasoning?

    • Joanne Ozug replied on October 21st, 2013 at 5:03 pm

      Hi Chris, I think I’d probably discard the liquid because it gets kind of cloudy and yucky. Also, the chicken is in there for such a short time that I don’t think it imparts much flavor. Those are my thoughts. Hope you enjoy the wings!

  144. Emily posted on October 22, 2013 at 5:59 pm (#)

    Hello, I am making these a few hours ahead of time and was wondering if I should just hold off on the sauce to make them stay crisp?

    • Joanne Ozug replied on October 22nd, 2013 at 7:08 pm

      Yes, definitely don’t dress them ahead of time.

      • Chris replied on October 23rd, 2013 at 5:31 pm

        I tried these and they tasted great, super crispy and just like a fried chicken wing! However, one / two big problems though maybe you have a good solution?
        When in the oven, they popped and crackled a lot, ended up splattering all over the oven and making a mess. Secondly, although there’s no oil or frying going on, it smelled like I deep fried an entire chicken somehow and this oily cloud of smoke permeated the apartment. Did that happen to anyone else here?

  145. Lindy posted on October 24, 2013 at 11:05 am (#)

    Could you put the sauce on BEFORE baking??

  146. sally posted on October 24, 2013 at 2:23 pm (#)

    I’m going to make these for a party on saturday. Should i boil them on friday and bake them on saturday? Or should I do the whole process on Saturday? The party is at 7ish, I plan on serving them in just a crock pot. When should I add the sauce? Will they be okay in the crock pot?

    • Joanne Ozug replied on October 25th, 2013 at 8:29 am

      Hi Sally, you can boil them Friday if you’d like, just store them uncovered in the fridge so the skin can dry out. It’d be better to do it Saturday though. You should add the sauce right after they come out of the oven, and serve immediately. The sauce will soak the skin and eventually become soggy if left out for a long time.

  147. Jr Williams posted on October 27, 2013 at 11:49 am (#)

    Thanks to the combination of this post and my homemade wing sauces, my wife makes me cook chicken wings every weekend for the football games! Thanks.

  148. meara posted on November 6, 2013 at 7:25 am (#)

    I made it with all drumsticks. It turned out great and it was crispy just like you said. Awesome!!!!!!!! It tasted just like the restaurant ones i like. Thanks

    • Lisapc replied on November 6th, 2013 at 8:08 am

      I have been making this with the wings since I first found this recipe a year ago, I think it was a year ago. Last night I made it with chicken thighs for a change and it was even better than the wings. I do use my own rub but that is the beauty of this recipe, it easilly adapts to the users tastes!

      • Joanne Ozug replied on November 6th, 2013 at 1:34 pm

        Wonderful! Good to know the chicken thighs work well too!

    • Joanne Ozug replied on November 6th, 2013 at 1:34 pm

      Awesome, glad it worked when you tried it with drumsticks.

  149. Kim posted on November 10, 2013 at 2:50 pm (#)

    Just made these for the first time – have never made wings before. These were by far the best wings I have ever eaten anywhere. They definitely surpass what I have gotten from bars and restaurants in the past. I highly recommend making these! Incredibly crispy skin without frying. SO easy to make and so worth the effort! Absolutely delicious!

    • Joanne Ozug replied on November 12th, 2013 at 9:34 am

      That’s quite a high praise review, thanks Kim! So glad you really enjoyed the wings!!!

  150. felix posted on November 10, 2013 at 10:07 pm (#)

    OMG. i made these following this set of instructions. These were the best wings i think i have ever had, so crispy and juicy. I will make these again, next time wings are on sale. I didn’t use her sauce though, i made an Asian bbq sauce, and garlic/parm/butter ones. Thank you for making sunday night football delicious.

    • Joanne Ozug replied on November 12th, 2013 at 9:32 am

      YAY!! So happy to hear that Felix =) Hope you enjoy the wings again and again.

  151. Tonya posted on November 14, 2013 at 12:10 pm (#)

    Just wondering if there is a mess in oven from slattering grease

    • Chris replied on November 15th, 2013 at 11:01 am

      Definitely splatter don’t know why so much. Tasted great and crispy but made a mess in my oven.

      • Paula replied on November 18th, 2013 at 6:10 pm

        made a mess in mine too…but the best I’ve made so far…

  152. fred posted on November 14, 2013 at 3:33 pm (#)

    can you freze them and if yes what would be the best way to redo them?

  153. Lisa D. posted on November 16, 2013 at 3:11 pm (#)

    These are fabulous wings! A local restaurant had the best wings & I was so sad when they went out of business. Tried many different recipes but this is just like theirs! So happy I found this! And so easy!

    • Joanne Ozug replied on November 17th, 2013 at 11:32 pm

      So glad you love the wings so much, Lisa. Enjoy!

  154. rocky posted on November 17, 2013 at 6:21 pm (#)

    I made these for lunch the other day. I didn’t add salt to the water but added some salt pork to the water instead and followed the rest of the cooking directions. Seasoned them with cayenne pepper before baking and coated with bbq sauce out of the oven. Turned out fabulous. Thanks for a new favorite way to make wings!! I was sharing at work and they loved them also. :)

    • Joanne Ozug replied on November 17th, 2013 at 11:39 pm

      Hi Rocky, that is a very interesting idea to add the salt pork to the water. Glad you enjoyed the wings and put your own twist on them!

  155. Dan posted on November 17, 2013 at 8:06 pm (#)

    This is the Holy Grail of chicken wings, baked, fried or otherwise. Hands down the absolute most crispy, tasty wings I have ever eaten, and i have downed a metric ton of wings.I only wish I would have stumbled onto this before. If anyone is thinking about making these, don’t change one single thing, they are perfect,

    • Joanne Ozug replied on November 17th, 2013 at 11:38 pm

      Hi Dan, this is quite a rave review! I’m so happy that you enjoyed the wings so much, and hope you enjoy them again and again. Happy cooking!

  156. Patricia posted on November 19, 2013 at 7:22 pm (#)

    Do you think it would be OK to boil the chicken wings and leave them to drip dry on a wire rack for a couple hours, or will that dry out the meat as well?

    I’d like to be able to prep the wings prior to baking so that I don’t have to do everything at once when making dinner.. at least I’d have some of the work done ahead of time!

    • Joanne Ozug replied on November 20th, 2013 at 5:22 pm

      I think that will be fine Patricia. I recommend putting the meat in the refrigerator if you’re leaving it out for a few hours. Enjoy!

  157. Mina posted on November 19, 2013 at 7:36 pm (#)

    I love this recipe. Chicken was nice and crispy! However I did notice after 20 minutes, It was starting to smoke/burn so I had to take it out. 40 minutes total baking time seemed to be long. Then when I tried to remove it from the baking pan, it was really difficult and some of the skin stuck to the pan. Should I be putting grease to the pan? It still tasted great though!

    • Joanne Ozug replied on November 20th, 2013 at 5:22 pm

      Hi Mina, it really depends on the size of your wings for the baking time. Some are small and some are monstrous. Mine are usually pretty big so I need the full 40. I don’t personally grease the pan but you can if you need.

  158. Ash posted on November 19, 2013 at 7:43 pm (#)

    Made these for myself prior to this, amazing! Making them for my boyfriend tonight who is eating meat for the first time in two years. Best recipe out there. I kick up the heat with a little rooster sauce.

  159. Juliana posted on November 20, 2013 at 3:08 pm (#)

    Pls help, i have large drumsticks that i wouls like to make the Cripsy Oven baked way…do you perhasps know for how lond i shall cook then for ?

  160. Pete posted on November 22, 2013 at 10:09 pm (#)

    This is an excellent recipe and I was surprised with the result. I did what was instructed in the video and ended up with the BEST chicken wings ever.
    Thank you so much for sharing this recipe. Long live the wild wingers :)

    • Joanne Ozug replied on November 24th, 2013 at 9:19 pm

      Woohoo!!!! Glad to hear it Pete.

  161. Holly posted on November 26, 2013 at 10:23 pm (#)

    I could not add your recipe to my repertoire without at least leaving a comment for you.

    I was also skeptic people.I felt just as she describes, I felt like I had committed food sin. Chicken wings are incredibly expensive here ($9-$13 for that little Foster Farms package!!) so I was really better on this bloggers recipe for success. I followed the instructions, except I left them in a little longer (5 minutes?) and they are truly the best, absolute sinfully best, chicken wings I have EVER had. I’ve written this recipe down in 15 different places just to make sure I have it forever. If you’re a skeptic too, go all in with this recipe, it’s worth it.

    *I also did not sauce them, I’m one of those boring people who like un-sauced (but generously spiced) wings

  162. laurie posted on November 28, 2013 at 8:56 pm (#)

    I made the Crispy baked wings w/your recipe. FABULOUS!! no one would ever know they weren’t fried. Great wings without the guilt! Thank you so much.

  163. Lucy posted on December 4, 2013 at 6:01 pm (#)

    Hi Joanne,

    I read somewhere that if you put the wings in the refrigerator uncovered overnight before cooking, it will be crispier. Any truth to that?

    My only comment with this recipe is that, the chicken wings are crispy but tends to be dry because most of the fat has been rendered. I should think that the more fat is rendered, the crispier it gets. But how do you overcome the dryness of the meat?

    • Joanne Ozug replied on December 5th, 2013 at 9:19 am

      Hi Lucy, putting meat in the freezer or in the refrigerator does indeed dry the meat out. In my Crispy Orange Beef Recipe the technique involves freezing the meat strips for 30 minutes to achieve that effect. For the chicken wings, I think you’d be better off reducing the baking time to combat any dryness you may be experiencing. I find that the time can vary considerably depending on the size of the wings, and unfortunately the size sold at grocery stores can really vary (my store sells gargantuan wings). So I think you should try shaving off 10 minutes of baking time and go from there.

      • Marc replied on December 14th, 2013 at 2:00 pm

        Hi,

        I made these and had the same issue – very crispy BUT the meat was also overcooked and dry. My wings were definitely very small. So I will try this recipe again because I think the technique is great, but I am debating whether to boil them slightly less or bake them less. I think next time I will make sure that after boiling, the center is still pink and then try baking a little less time. Thanks for the interesting technique.

  164. Holly posted on December 8, 2013 at 1:27 pm (#)

    Oh my word! These wings are awesome! I made a buffalo and a lemon pepper batch! I’m making them again today for the football game and now my friend wants me to make them for her New Year’s Eve bash! Thanks for sharing I’m must certainly saving this recipe!

    • Joanne Ozug replied on December 8th, 2013 at 11:00 pm

      Woohoo! Glad you loved them Holly.

  165. Ms. B posted on December 8, 2013 at 3:30 pm (#)

    Can you substitute the hot sauce for something else? What would be the best alternative?
    Thank you.

    • Lindy replied on December 8th, 2013 at 3:55 pm

      I made hot for my hubby and Honey Garlic for me! They were both AWESOME!

      • Joanne Ozug replied on December 8th, 2013 at 11:01 pm

        So glad to hear that Lindy!!

    • Joanne Ozug replied on December 8th, 2013 at 11:01 pm

      You can dress them in whatever sauce you’d like, doesn’t have to be hot sauce. BBQ sauce, an orange marmalade glaze, etc. Whatever you like!

  166. Carria posted on December 13, 2013 at 1:00 am (#)

    Just made these for my husband for Thursday night football game night!!! Huge hit!!!! He didn’t even know wing places fried wings :-//// anyway they are awesome!!! Made them with bbq Sauce!!! Yummy!!!!

    • Joanne Ozug replied on December 13th, 2013 at 9:28 am

      That’s great Carria! Glad they turned out so well!

  167. j. schleicher posted on December 18, 2013 at 3:44 pm (#)

    Everyone at the firehouse was leery at first since they are boiled and then baked. Now I make them for the guys a few times a month when its my turn to cook. Everyone loves them and they are a somewhat healthier alternative to fried. Plus they don’t make the place smell like a fast food joint. Thanks for the recipe!

    • Joanne Ozug replied on December 21st, 2013 at 11:43 pm

      That’s really great to hear! Glad I could make believers out of the skeptics =)

  168. Ms. B posted on December 20, 2013 at 7:09 pm (#)

    Hi.
    Can you please suggest an oven timing for 400 degrees?? The “4” doesn’t work on my oven anymore…so, the highest I can get to 450 without going over is 399. Thanks!!!

    • Joanne Ozug replied on December 21st, 2013 at 11:45 pm

      Try doing the same amount of time and checking on them. If they are crisp, then you’re good, otherwise cook for 10 minutes longer. Hopefully that oven temp is hot enough to get them crispy. Enjoy!

  169. Morgan posted on December 23, 2013 at 9:44 pm (#)

    Honestly ya’ll, these wings were fantastic! I followed the boiling directions but put my wings on a wire rack (sprayed with a little cooking spray) on top of a cookie sheet, instead. OH MY GOD! I will never order out for those unhealthy fried wings again. They were sooo good! I used “I can’t believe it’s not butter” and added a little brown sugar to my Frank’s hot sauce to give a little sweetness. Terrific. No joke, ya’ll!

    • Joanne Ozug replied on December 24th, 2013 at 9:19 pm

      Glad to hear such a raving review, Morgan. Hope you enjoy them again and again!

  170. April L. posted on December 24, 2013 at 2:10 pm (#)

    Love this cooking method! So crispy and delicious! I used two different sauces, one made with sriracha, honey, and butter, and the other a homemade BBQ sauce. Will definitely use this method from now on with any chicken! Thank you so much for sharing with the world! :o)

    • Joanne Ozug replied on December 24th, 2013 at 9:20 pm

      Wow sounds wonderful April! Enjoy =)

  171. dee posted on December 28, 2013 at 8:44 pm (#)

    These were amazing. I can’t believe how well they turned out. I was a bit worried about the 450 temp and baking time and then realized that’s what you need to make them crispy.

    THANKS!!

    • Joanne Ozug replied on December 31st, 2013 at 8:41 am

      That’s wonderful Dee! Glad you loved them!

  172. terri.hannan@mchsi.com posted on December 31, 2013 at 8:10 pm (#)

    These were great. I lived in Upstate NY and have had many chicken wings that were too oily, fatty and greasy. These were “just right”.

    • Joanne Ozug replied on December 31st, 2013 at 8:33 pm

      Fantastic, glad to hear it Terri!

  173. Quinn posted on January 1, 2014 at 3:03 pm (#)

    These were amazing! This recipe is now the only one I’ll use for wings. My only adjustments were 1) I seasoned the water with onion & garlic powder, and some cayenne. 2) like Morgan, I cooked them on a wire rack on the cookie sheet. They smoked up the house, but tasted just as good as if they were fried.

    • Joanne Ozug replied on January 3rd, 2014 at 9:41 am

      That’s wonderful, Quinn! You made some cool additions to the recipe too.

  174. karen posted on January 1, 2014 at 5:36 pm (#)

    Hi. None of our family likes chicken skin, so should I parboil them with the skin on, then remove it before spicing and baking them? Has anyone tried baking them skinless?

    • Joanne Ozug replied on January 3rd, 2014 at 9:41 am

      Hi Karen, this particular cooking method is designed so that the skin gets crispy. Without the skin I believe the chicken will get dry. My best recommendation would be to find a skinless chicken wing recipe. Good luck!

  175. Jordan posted on January 2, 2014 at 7:26 pm (#)

    Wow. Thank you, thank you, thank you. These were awesome, they definitely set the bar!

    • Joanne Ozug replied on January 3rd, 2014 at 9:39 am

      Glad you enjoyed the wings, Jordan!

  176. Amy C posted on January 8, 2014 at 7:42 pm (#)

    Dang these rocked! I made exactly as specified, except I knocked about 5 minutes off the baking time as the wings were a touch on the small side. They were crispy on the outside, but the meat inside was super tender, and the sauce was awesome. This is really great because I am gluten free and a lot of restaurants coat theirs in flour before they fry and it makes me craaaaazy sick. Being able to control the ingredients and have restaurant -worthy wings is a total godsend!

    • Joanne Ozug replied on January 9th, 2014 at 9:01 am

      Woohoo! Glad you love the wings, Amy.

  177. Tolf posted on January 11, 2014 at 6:04 pm (#)

    Great recipe. I coated in Cajun seasoning before baking. Also recommend using a pre-heated certain baking sheet for an even crisper outcome.

    The pre-boil is such a great suggestion.

    Thanks

    • Joanne Ozug replied on January 14th, 2014 at 8:05 am

      Ohhh the Cajun seasoning sounds great! Glad you enjoyed the wings.

  178. Jackie posted on January 11, 2014 at 8:14 pm (#)

    Just made these and they were awesome! Thank you

    • Joanne Ozug replied on January 14th, 2014 at 8:06 am

      Wonderful!

  179. Lewis posted on January 12, 2014 at 6:53 pm (#)

    My name is Lewis and I am 12 years old. I made these wings and they were amazing. My whole family kept asking me if they were fried but is said that they weren’t. The only bad thing was that they stuck to the pan.

    • Joanne Ozug replied on January 14th, 2014 at 8:20 am

      Hi Lewis, wow, impressive that you are such an expert cook at 12 years old! Glad the wings turned out amazing =)

  180. Sandi posted on January 13, 2014 at 2:39 pm (#)

    Wow! These were great! Crispy as promised and no messy deep fat frying either! Thanks so much!

    • Joanne Ozug replied on January 14th, 2014 at 8:14 am

      Hi Sandi, glad you enjoyed the wings!

  181. Julie posted on January 14, 2014 at 11:56 pm (#)

    These are delicious! They did make a mess in my oven. Oven is not vented. Smoke alarms went off for 25 minutes. I wonder if I put them on the gas grill after parboiling, if they will be just as crispy.

    • Chris replied on January 15th, 2014 at 9:24 am

      The second time I made these they came out less crispy but it didn’t make quite the same mess in my oven by using 3 little modifications.

      I used a foil lined tray and sprayed some cooking spray on the foil first. I also dialed the heat back slightly to only 400 degrees.
      Third, I used a vented foil “cover” (holes in a piece of foil) to cover the wings for the first 15 minutes as I saw the first time this was when the splattering occurred. After 15 minutes remove the foil for 10 minutes, then flip 10 minutes after and take them out before they start to char.

    • Doug replied on January 25th, 2014 at 10:16 am

      I discovered this recipe last winter when I was without a BBQ as I was living in a high rise.
      I subsequently tried to grill them after being parboiled and discovered that my original BBQ recipe still worked best. Here it is.
      Lightly salt the wings in a large bowl in the fridge for an hour or two.
      When ready to cook, heat up the grill, use a cooking grid (rectangular tray with round holes and slight lip on 3 sides – available at Home Dept or Canadian Tire). Spray the grid with PAM.
      Turns the BBQ to low and pour on the wings. Keep turning the wings often and cook for a total of about 45 minutes.
      If you like to sauce the wings, I use a mixture of margarine with Frank’s Hot Sauce. Heat over a low heat so that you have a smooth sauce.
      When the wings have cooked for about 35 minutes, remove to your sauce pot, shake to fully coat the wings and return them to the grill for another 5 to 10 minutes.
      These have won ravs every time I cook them.

      • Julie replied on January 25th, 2014 at 7:32 pm

        Thanks Doug. I will give that a try. I’m not a fan of sauces. I like the salty or with lemon pepper.

        • doug replied on January 26th, 2014 at 5:50 pm

          Julie
          I also do not like the goopy sauces many people put on their wings.
          This sauce is to add flavour. The wing is still a dry wing.
          FYI
          Doug

  182. Trevor posted on January 15, 2014 at 11:01 pm (#)

    The wings were good but they stuck to the bottom of the cookie sheet!

    • Dave S replied on January 26th, 2014 at 8:24 pm

      I use Reynolds non-stick aluminum foil. It works great!!!!

    • Charlie Bee replied on February 2nd, 2014 at 3:04 pm

      I tried the Regular aluminum foil it works fairly good
      BUT you still get wings that stick
      I think Dave S non- stick aluminum is a good method or
      INVEST IN A 10.75 X 16.75 Silicone Baking Sheet
      Guaranteed You won’t have any sticking @ ALL

    • Shane replied on March 5th, 2014 at 3:17 pm

      Parchment paper.

  183. carole redmond posted on January 21, 2014 at 11:05 pm (#)

    can these be made ahead of time and still be crispy?

    • Joanne Ozug replied on January 22nd, 2014 at 11:16 am

      Unfortunately they lose their crispiness as they sit out. But you can parboil them ahead of time.

      • Stuart replied on February 1st, 2014 at 11:31 am

        So…I can parboil them today (saturday) and cook them tomorrow for the game? I’ve got 20 lbs. and standard oven w/ 2 racks. I think that means two sets of baking cycles if wings are tightly packed. Will these stay crispy for a few hours after they’re out of oven?

  184. Joyce posted on January 26, 2014 at 6:09 pm (#)

    AMAZING!! This is a great recipe!!!! Just finished dinner and already want to put it on the menu for next week!!!!

  185. Jade posted on January 27, 2014 at 5:11 pm (#)

    Just wanted to tell you that I tried this recipe today and it was FABULOUS! Just the right amount of crispiness… yum!!!! I think I may have put a little too much butter in my sauce, however, as it really mellowed out the spiciness… any suggestions as to how to get the buffalo sauce to stick to the wings? Oh, and thanks for the delicious recipe!

    • Joanne Ozug replied on January 31st, 2014 at 1:08 pm

      Hi Jade, that’s great! If you toss the wings in the sauce right when they come out of the oven, the crackly dried out skin should soak up the buffalo sauce pretty well. So maybe have that standing by next time. Enjoy!

  186. BehindthePlates posted on January 29, 2014 at 8:58 pm (#)

    These look tasty! Simple and easy. I like that they are baked too. I recently featured a baked version of my favorite classic wings as well. Check them out for a fun variation.

  187. Tina posted on February 1, 2014 at 10:35 am (#)

    Is it possible to parboil the wings if they are frozen? I have to make 8lbs of wings for tomorrow and the wings I purchased are already cut, but frozen.

  188. jon posted on February 1, 2014 at 8:54 pm (#)

    Am trying this with spices shook on in a ziploc, for Superbowl!

  189. shannon posted on February 1, 2014 at 9:13 pm (#)

    Just tried this recipe! WAs skeptical about parboiling the wings, but they turned out restaurant style. Better than pub style. We added some lime to the sauce, so good. Thanks so much. Will make these again to show-off my mad skills!

  190. dennis posted on February 2, 2014 at 3:08 pm (#)

    Fantastic. I stuck to the recipe exactly and they turned out perfect. Nice and crispy. Baked is better than fried here.

  191. Maggie crescenza posted on February 2, 2014 at 3:09 pm (#)

    Delicious !

  192. Maggie McMillan posted on February 2, 2014 at 5:24 pm (#)

    Finally tried this recipe, can’t remember when I saved it, followed the recipe, but had to make another batch-not enough for the family. So quite the success! Will use this again, gluten free for me!

  193. Mel posted on February 2, 2014 at 6:51 pm (#)

    These were delicious! I made them tonight for the Super Bowl, and this is officially my go-to recipe for chicken wings. They’re so crispy! We did half in hot sauce (I use Texas Pete) and half of the wings in Sweet Baby Ray’s BBQ sauce. The worsteshire sauce is a great way to thin out the BBQ sauce as well.

    Thanks!

  194. Dennis K posted on February 2, 2014 at 8:01 pm (#)

    Best baked wings ever. My wife gives it 2 thumbs up

  195. Marianne Gill posted on February 2, 2014 at 10:11 pm (#)

    Joanne, This is the best wing recipe I have ever found! I made them tonight and they were exactly as you described them……perfectly crispy!! I’ll never fry wings again! Thank you so much! Love your blog and can’t wait to try several of your recipes :-)

    Blessings!!

  196. Mel posted on February 3, 2014 at 7:29 am (#)

    Made these last night for the Superbowl
    And they were great!:) i did not have worchester
    Sauce and I added some garlic powder instead
    of additional cayenne pepper! They were crispy
    and very tastey, and my hubby loved them!!

  197. Tammy posted on February 4, 2014 at 9:08 pm (#)

    Absolutely delicious!! They came out PERFECT & CRISPY!! I am DEFINITELY keeping this recipe forever!! Thank you so much for posting this yummy goodness!! ;)

    • Joanne Ozug replied on February 7th, 2014 at 5:20 pm

      YAY! Happy to hear that Tammy!

  198. Dave S posted on February 7, 2014 at 6:32 pm (#)

    This is the second comment…I left one WAY back towards the beginning, I think. I have made these so many times and passed recipe to everyone in family. These are great as directed or used as a base. Tonight I experimented by taking a ziploc bag and putting in Wondra flour (very fine ground), salt, pepper, onion and garlic powders, smoked Spanish Paprika, and turmeric. I par boiled the wings, let them dry and shook them up in the bag so they had a very fine powder coating, but not like breading. I finished them in the oven as directed. Holy smokes!!! They were even better!! I also dipped them in some Buffalo wing sauce. I cannot ever remember a recipe I’ve used as often as this one.

    • Joanne Ozug replied on February 10th, 2014 at 9:53 pm

      YAY!! Glad you’ve been making these for that long and enjoying them again and again. I love the sound of your spice mixture! Wondra is magical stuff, that’s brilliant.

  199. Wanda posted on February 9, 2014 at 2:38 pm (#)

    These turned out really good for me. I parboiled them, then refrigerated until time to use them.

    • Joanne Ozug replied on February 10th, 2014 at 9:54 pm

      Great to know, Wanda! Thanks for sharing.

  200. Heather posted on February 11, 2014 at 8:11 pm (#)

    I am making these now and my entire kitchen is filled with smoke. These bad boys are really smoking in the oven. Any help?

    • Joanne Ozug replied on February 12th, 2014 at 8:33 am

      Hi Heather, the smoking is likely not from the chicken wings cooking on the pan, but from fat splattering to the bottom or sides of the oven and burning there. You can try leaving a little room at the edge, or, I know another commenter had a good method for reducing any smokiness.

  201. Anna Crowder posted on February 15, 2014 at 4:58 pm (#)

    LOVE this recipe!!!!! Once you bring them from the oven, you have a base wing to do many variations! AMAZING!

    • Dave S replied on February 18th, 2014 at 2:31 pm

      I have started experimenting….last night I took about 12 or 13 wings and after par boiling them and patting them dry with a paper towel, I took some Wondra flour (maybe a couple of tablespoons) and just threw in a bunch of spices…ground garlic and salt, cardamom, coriander, oregano, paprika, onion powder, a pinch of cayenne, ground sea salt, and cumin. I put some wings in the bag and shook them and made sure that there were plenty of the spices got on the wings. I sprayed them slightly with Pam…. WOW!!! They were incredible.

      I also bought from BJ’s (maybe it was Costco–I belong to both) “Simply Asia Spicy Szechwan five spice seasoning” and did the same thing with the flour….

      I have to say that as good as the wings were from the recipe right as Joanne specifies in the recipe, these were also incredible. Somehow the flour and the quick ‘spritz’ of the Pam had these tasting REALLY even more like fried….maybe it was the adding the dry ingredients but it seems to give them a boost.

  202. Sue posted on February 17, 2014 at 6:41 pm (#)

    Tried these for the first time tonight. AMAZING! I followed the recipe to the “T” and wouldn’t change a thing! A vented oven with an overhead exhaust fan is a must though. They splatter quite a bit while baking…but a VERY small price to pay for the yummy, yummy goodness of this recipe! A 5-star, two thumbs up recipe.

    • Joanne Ozug replied on February 18th, 2014 at 1:50 pm

      YAY!! Glad you enjoyed the wings so much, Sue!

  203. Priscilla posted on February 19, 2014 at 2:34 am (#)

    Seriously, these are crackalicious. OMG. I made them exactly like the recipe – so, so good.

    Anyone know if it’s possible to cook regular sized drumsticks (not wing size) in this way? How long would you boil/bake them?

    • Joanne Ozug replied on February 23rd, 2014 at 11:48 am

      Glad you loved the wings Priscilla! As far as drumsticks, I know others have left comments saying they tried them but I don’t believe anyone has shared cooking times. I haven’t tried it myself, as I’m not a fan of drumsticks. But I think others reported good results. Enjoy!

  204. brujita posted on February 19, 2014 at 2:51 am (#)

    from my FB review as I shared this awesome recipe:
    ——————————————————-
    no, but REALLY… these were so freakin’ good. i’m going to make these again and again and again. confession – i love hot wings like i love bacon. these are perfect. just a little spice but not too hot, no crap i can’t eat (amazing on it’s own), super easy to make, crispy on the outside, tasty on the inside, and baked rather than fried. i made them exactly as she said in the recipe and let me just say… these mofos are CRACK.
    ——————————————————-

    thank you for your culinary donation to humankind! hahaha :) :) :) (but seriously)

    • Joanne Ozug replied on February 23rd, 2014 at 11:47 am

      Haha, I’m so happy you loved the wings!!! Enjoy!

  205. Danielle posted on February 20, 2014 at 4:46 pm (#)

    I’ve never heard of parboiling wings before baking them in the oven so decided to give it a try; I am so glad I did!! I usually can get my wings pretty crisp in the oven but I prefer wings on the very crispy side and this did just that! I also amped up the temperature a little to 475 and baked for 30 minutes, turning them halfway through the baking process. They were phenomenally crisp on the outside yet moist and delicious on the inside…PERFECTION!!!!!!! Thank you so much for this amazing tip!

  206. Gena posted on February 20, 2014 at 11:33 pm (#)

    YUUUUUUUUUUM!!!! PERFECT! :-)

  207. Eric posted on February 25, 2014 at 1:31 pm (#)

    I was skeptical at first but I followed your recipe exactly as written and…they came out perfect. Very crispy and light. I highly recommend everyone try it. PS. I did use a store bought sauce.

    • Joanne Ozug replied on March 1st, 2014 at 9:39 am

      Wonderful to hear, Eric! Enjoy

  208. Michelle posted on February 26, 2014 at 4:39 pm (#)

    Wow!!!! I just made these and I had to comment. These were the best wings I have actually ever had… And I’ve had my fair share. ;) They were extra crispy on the outside but still tender in. I would have never boiled wings before but it definitely turned out. I definitely agree with using foil and a cooking spray on pan before baking. I also got creative for the sauce and made a spicey cayenne garlic.

    • Joanne Ozug replied on March 1st, 2014 at 9:45 am

      Hi Michelle, so happy to hear that! Your spicy cayenne garlic sauce sounds awesome!

  209. Solomon posted on March 3, 2014 at 4:18 am (#)

    I love your way of cooking

    • Joanne Ozug replied on March 6th, 2014 at 9:37 pm

      Thanks Solomon!

  210. Vincent Zamboni posted on March 5, 2014 at 11:37 am (#)

    Want to try these as I am tired of frying and live in a high rise with no bar-b-q. Just wondering how much salt to put in the water.

    Thanks,

    Vinny

    • Joanne Ozug replied on March 6th, 2014 at 9:39 pm

      Hi Vinny, it depends on the “saltiness” of the salt you’re using (table, sea salt, kosher salt), and how much water, but basically you should taste the water and it should taste like the ocean, a little repulsively salty. For a large pot I’d start with a couple tbsp.

  211. Lucy posted on March 7, 2014 at 2:32 pm (#)

    Hi joanne,

    Do you use Franks’s original hot sauce or Framk’s buffalo wings hot sauce? One has more vinegar than the other. Please advise.

    • Joanne Ozug replied on March 13th, 2014 at 6:45 pm

      Hi Lucy, I use the original hot sauce.

  212. Sandra Schifferle posted on March 7, 2014 at 6:26 pm (#)

    I use straight Frank’s original Red Hot sauce. No butter or anything else added. Tastes like the ones I’ve had at the Buffalo Brew Pub.

  213. Linda Rivera posted on March 11, 2014 at 5:13 pm (#)

    I really enjoyed this recipe. I have never made chicken wings and found that they were so crispy and moist. I coated some of the wings in barbeque sauce and some with the hot sauce recipe above. I even left some of them plain and the kids liked them too. Thank you so much for sharing your recipe and ideas.

    • Joanne Ozug replied on March 13th, 2014 at 6:51 pm

      So happy you all enjoyed the chicken wings!

  214. April B Foster posted on March 12, 2014 at 8:11 pm (#)

    Made these tonight for myself & my kids. Best wings I’ve ever made!! I will NEVER make them any other way!!

  215. Faith posted on March 13, 2014 at 12:39 pm (#)

    Hi! This may be a stupid question, but how did you prevent your wings from sticking to the pan?? I tried your recipe, but all the crispy skin was stuck on my baking sheet. :(

    • Joanne Ozug replied on March 13th, 2014 at 6:56 pm

      Hi Faith, did you dry the wings really well? If they are on the wetter side they are more likely to stick. I have heard of people using parchment paper in the other comments, which I know will prevent sticking, but I’ve never needed to do that. Also, are you using an uncoated or nonstick pan?

    • rmyjn replied on March 13th, 2014 at 8:07 pm

      Faith, I wish I had seen your comment before I put them in the oven, as the same thing happened to me. I’m sure they are good, but w/o the skin and half the meat it was difficult to tell. To answer your question, spray the sheet pan w/ non stick spray before putting the wings on them.

    • Lydia replied on July 6th, 2014 at 12:57 pm

      Hi Faith. I preheat my oven and also the baking sheet while I am getting the chicken ready. Also make sure you dry the chicken off well when you take it out of the water. I don’t have a problem with it sticking. I hope these tips help. Good Luck…

  216. Sarah posted on March 13, 2014 at 8:55 pm (#)

    These are seriously the best at-home chicken wings I’ve ever had or made! My bf was so sure that my wings would suck compared to our favorite wing restaurant but he completely changed his tune after eating these. So glad I found this recipe. Thank you!

    Sarah

  217. Shaniqua Cox posted on March 18, 2014 at 1:01 am (#)

    I cooked my wings like your recipe said, and they came out great. My husband couldn’t get enough thanks for sharing.

  218. Kim posted on March 18, 2014 at 8:50 pm (#)

    Hi…can you use frozen chicken wings? And if so, do you need to thaw first?

    Thanks!

  219. kathleen posted on March 20, 2014 at 4:51 pm (#)

    this has become my husband’s favorite dinner. i’ve made it every week for several weeks now. we use Tabasco buffalo sauce

  220. BC posted on March 21, 2014 at 11:10 pm (#)

    Hi Joanne,
    I found your site on Pinterest and had to try out your recipe immediately. Unfortunately, it didn’t turn out crispy for me!! I boiled for 10 min, drained and dried REALLY well, lined a pan with foil, brushed the bottom with oil, and baked at 450degF for 35ish minutes, flipping towards the end. What went wrong? Should I have not used foil? or not added oil?
    Thanks!!

    • G-dog replied on March 23rd, 2014 at 2:23 pm

      Maybe not enough salt in the water when boiling. No oil needed. I cooked on baking paper, turned out great.

      I added a chicken stick when boiling and lots of salt for extra flavour.

    • Mike replied on April 7th, 2014 at 8:55 pm

      I put a baking rack on the baking sheet so the wings were about 3/4 ” above the baking sheet. They came out very crispy as the juices dropped to the pan. I think on the baking sheet directly, they aren’t as crispy because they soak up the fat.

  221. Heather posted on March 25, 2014 at 9:03 pm (#)

    Holy cow! These were delicious!! I modified by only using legs(it’s was on sale this week). Absolutely perfect!!!

  222. Julie posted on March 30, 2014 at 4:07 pm (#)

    Awesome! Who would have thought boiling would make them crispier? I used BBQ sauce, and they were great and easy!

  223. Zoe posted on March 30, 2014 at 4:59 pm (#)

    Fantastic recipe!!

  224. Pat ADams posted on April 1, 2014 at 9:37 pm (#)

    Cooked wings tonight using your recipe….raves!! Thanks

  225. dony alan posted on April 3, 2014 at 7:10 pm (#)

    Throw the deep fryer in the garbage !! Using this recipe won’t make your house stink !! These are the best home made wings I ever had . We add a pound wings every time we make a new batch , because we never have any left-overs . Currently we are up to 8 pounds . This is really a great recipe!!!!!

  226. Sarah posted on April 4, 2014 at 10:52 pm (#)

    Hey, I love this recipe. I like hot wings, but my boyfriend enjoys lemon-pepper wings and these work just as well with some lemon-pepper and BBQ sauce as they do with hot sauce.

    Thanks!

    Sarah

  227. Melanie Hudson posted on April 5, 2014 at 10:27 pm (#)

    I wanted to know if I could use frozen wings as well?

  228. Alex posted on April 9, 2014 at 7:38 am (#)

    I cooked them your way last night. Boy, I’d never made buffalo wings at home because of the deep frying thing. I can’t believe they can taste sooooooo good. The kids has happy as they could be. Thanks!

  229. Jenna posted on April 10, 2014 at 3:53 pm (#)

    This recipe is amazing !! I was glad to read the comments so I could learn from other people’s experience. I was sure to put a lot of salt in the water when I boiled them – I am anti salt and would have skimped if I didn’t read comments. They turned out great ! Going to try it again tonight but with chicken thighs. You won’t regret trying this recipe ! Thanks for sharing it !

  230. Sunny posted on April 11, 2014 at 8:23 pm (#)

    This were great thank you

  231. Sam posted on April 12, 2014 at 8:44 pm (#)

    Omg!! Ithank you so much for a great recipe :-) my asian style & hit wings were a hit,

  232. Heather posted on April 17, 2014 at 6:54 pm (#)

    Don’t know why but these did not turn out for me. Kind of slimy and tasted funky. I bake chicken wings all the time but the boiling didn’t work for me. We threw them out.

  233. Laura posted on April 18, 2014 at 11:30 am (#)

    Wow! What a great tip! I think I’m going to make these for a party. Would these stay crispy if I make them a few hours in advance and stack them up in a platter? you know, one of the downsides for real frying is food gets soggy when it’s cooled…

    Also, would these go with honey mustard sauce?

    Thank for the great recipe!
    Laura.

  234. Jamie posted on April 19, 2014 at 3:27 pm (#)

    Thanks. Parboiling is what was missing from my buffalo wings recipe. I tried your recipe today and the wings are magnificent! They are still crispy crunchy after being tossed in the buffalo sauce (Louisiana style hot sauce and butter). Before, the skin would soften. Now they stay crispy good.

  235. Heather posted on April 25, 2014 at 7:40 pm (#)

    EXCELLENT!! I love chicken wings and normally I would deep fry then but a friend of mine suggested I try baking them and That’s when I started looking for recipes online and came across your site. Thank you

  236. Jayne posted on May 3, 2014 at 6:19 pm (#)

    Just what I’m looking for. Although I’m going to try boiling in 7up instead of water. Will let you know how they turn out

  237. mks posted on May 9, 2014 at 7:47 pm (#)

    i don’t know if anyone has mentioned this but Reynolds Wrap makes a stick free foil that works great with this recipe- if you’re like me and don’t like to clean much!

  238. Ellen posted on May 13, 2014 at 8:49 pm (#)

    I tried this recipe tonight, and I must say I think this is better by far than deep fried. My very picky family is enjoying it as I write this!!! Thanks so much for posting this!

  239. Cristina posted on May 14, 2014 at 5:28 pm (#)

    Tried this recipe and it was a hit! Easy to make and it has my husband and son raving!! Thanks for sharing!

  240. Tracey S posted on May 27, 2014 at 9:34 pm (#)

    Thank you so much for the great recipe. These were amazing. I will never even grill wings again. They were the best tasting wings and the clean up was so easy. My daughter is a HUGE wing lover and she has had all kinds and loved, loved, loved these. So Amazing!

  241. Sherry posted on June 8, 2014 at 7:54 pm (#)

    These look great! I am trying them tonight! Thanks for posting this!

  242. Cynthia posted on June 9, 2014 at 1:38 pm (#)

    This sounds like a great idea and I cannot wait to try it!!! One question though…is it OK to spray the pan with Pam or some kind of non-stick spray before baking the wings? Thanks :-)

  243. Victoria posted on June 11, 2014 at 1:00 pm (#)

    Absolutely perfect! I was skeptical and had a backup meal planned. But these were amazing! I coated half in buffalo sauce, and mixed a bit of butter with bbq sauce for the other half.

  244. Cassie Sue posted on June 20, 2014 at 12:06 am (#)

    Going to have to try the parboil. We almost have our baked wings perfect, but parboiling might help them the last bit. I also broil them on low, on a rack for about 2-3 minutes before we eat them, after the sauce is put on them. Helps back the sauce on a bit, and add that last layer of crispiness.

  245. Allison posted on June 22, 2014 at 6:23 pm (#)

    I made these and I love them. The only problem is everything seemed to stick to my cookie sheet. How can I get the stuff off that as stuck to my cookie sheet? I don’t want to have to throw it away. Let me know.

    • Wendy Jo replied on July 30th, 2014 at 10:16 am

      Had the same problem first batch. Use a thin metal turner instead. I actually have an old metal/stainless steel? pie serving utensil that I get under there a give it a quick hard push underneath when turning and it works perfect.

  246. Chris P posted on June 24, 2014 at 8:36 pm (#)

    I just made these for my son and I. At 12, he’s quite the wing expert and loved them. I followed your recipe but cut the oven time to 25 minutes total due to small wings. AMAZING! Nice and crispy but still moist. I did lightly PAM the baking sheet since everything sticks to it. The wings came off clean. I made your sauce and used a store bought Asian sauce. I will share this method with all of my friends. No need to buy restaurant wing again. Than you!

    • Wendy Jo replied on July 30th, 2014 at 10:14 am

      Had the same problem first batch. Use a thin metal turner instead. I actually have an old metal/stainless steel? pie serving utensil that I get under there a give it a quick hard push underneath when turning and it works perfect.

    • Wendy Jo replied on July 30th, 2014 at 10:18 am

      Sorry, I was replying to the person above you! lol

  247. Dragan Bogdanovic posted on July 4, 2014 at 6:09 am (#)

    Unbelievable!
    A week ago, I experimented with chicken wings. I put them in the microwave for 2 minutes in the hope that it will bake around the bone as I do not like red meat. Wings was great
    Now I found this recipe with Parboiling. :)
    It’s a really great way to prepare chicken wings.

  248. Lydia posted on July 6, 2014 at 12:30 pm (#)

    Sooo Good!! Love Chicken Wings, all kinds. Great idea boiling them for a few minutes. Thanks again !!!

  249. Wendy Jo posted on July 19, 2014 at 2:40 pm (#)

    Made these a month ago..mmm tender on the inside and they were so crispy on the outside! Had to look up the recipe again for tonight. Boiling them truly made all the difference! Thanks for sharing this trick. :)

  250. Stephen Lamphear posted on July 20, 2014 at 3:42 pm (#)

    I prefer to marinate the parboiled chicken in the sauce and lightly baste with each turn on the baking sheet. Flavor should be IN the chicken not just ON the chicken.

    Anyway, the parboil method works great.

  251. Linda posted on July 30, 2014 at 8:36 pm (#)

    They are in the oven now!!! Can’t wait!

    • Linda replied on July 30th, 2014 at 8:53 pm

      20 mins and they stuck! Will try Pam next time. Smell great though!

      • Joanne Ozug replied on August 1st, 2014 at 9:18 am

        Yeah, some people have reported trouble with sticking. I think that can happen depending on the pan you use and how well-dried the skin was when it hits the baking sheet. I haven’t tried it myself, but I think others have reported good results when using Pam.

  252. Jasmine posted on August 8, 2014 at 5:41 pm (#)

    Hi,

    I love the idea of this recipe, but I was wondering if putting the sauce on before baking the wings would help the chicken soak up the sauce and make it a little less messy? I remember when Pizza Hut used to have baked wings with the sauce baked into the meat (and I miss it!!), and I was wondering if I could possibly re-create that with this method. If you don’t know that’s ok, I just wanted a second opinion. I’m excited to try this recipe! :)

    • Joanne Ozug replied on August 10th, 2014 at 9:04 pm

      Hi Jasmine, the reason I don’t put the sauce on first is because the roasting temperature is too high for the butter (whose smoke point is very low). Maybe Pizza Hut uses an oil based sauce? No idea.

  253. Natalia posted on August 11, 2014 at 7:51 pm (#)

    Not sure what went wrong. My wings weren’t crispy. :/ I even left them in longer and put them under the broiler for a couples mins after. My kids were getting inpatient so I gave up. I’ll try it again.

    • Joanne Ozug replied on August 11th, 2014 at 9:39 pm

      Hm, that’s strange, sorry to hear! If you want to provide more details I can try to troubleshoot.

  254. Tonia posted on August 12, 2014 at 8:26 pm (#)

    Delish! Here’s what I did…..I brined my wings for 24 hours in water, sugar, salt, garlic powder and sriracha. I then brought my brining liquid to the boil and parboiled them in that. I did everything else the same except for the sauce…. I did approx 1/2 c sriracha, 2T honey and 2 T butter. Hubby and I were both AMAZED at the crispness of these baked wings!!

    • Joanne Ozug replied on August 20th, 2014 at 1:22 pm

      Hi Tonia, that’s wonderful!!!

  255. Christian posted on August 20, 2014 at 5:10 pm (#)

    I have these in the oven now! Hoping for the best. :) Was cautious because of directly putting them on the sheet pan without a lubricant.

  256. Stephanie posted on August 20, 2014 at 9:35 pm (#)

    Omg amazing super crispy!! I added some lemon juice, garlic and tobasco to my hot sauce as well. Killer crispy…did I already say that?! Not into the soggy wings so I’m very happy. First time I’ve made homemade wings and love love this recipe :o)

    • Joanne Ozug replied on September 2nd, 2014 at 10:00 am

      So happy to hear this Stephanie!

  257. Naomi posted on August 21, 2014 at 3:27 pm (#)

    After reading the comments…I’m sold! I was skeptical about boiling. Sometimes I use a brine, but I’m short on time and this seems like a great recipe. I’m making wings for my niece’s birthday party tomorrow. Will let you know how it turns out!

  258. rhonda posted on August 26, 2014 at 6:06 pm (#)

    Terrific article. I have been baking my wings for about 20 years. They turn out super crispy in my white enameled baking pans. I have never tried par boiling them first! Will give it avgo. Thanks for the tip!

  259. Marian posted on August 29, 2014 at 5:01 pm (#)

    They came out so good!

  260. Bill posted on September 1, 2014 at 8:55 pm (#)

    WOW! I’m blown away by how well this worked. A little work & a few dirty dishes, but the end product was fantastic. Just tried this on a lark, glad I did and won’t be the last time either.
    Thank you,
    Bill

    • Joanne Ozug replied on September 2nd, 2014 at 10:14 am

      Wonderful to hear, Bill! Enjoy!

  261. katrina posted on September 2, 2014 at 3:02 pm (#)

    I will never deep fry wings again! Delicious! And so easy! I didn’t use cayenne pepper(because I didn’t have any) but the dash of Worcestershire sauce really makes the sauce pop. My fiancé even finished the wings off later that evening. And I had to share this with my Facebook friends. It’s a must try!

    • Joanne Ozug replied on September 12th, 2014 at 8:31 am

      Hi Katrina, So happy to hear that!!!

  262. Jen posted on September 6, 2014 at 8:12 am (#)

    Can you do a dry rub on these? Would you do it after parboiling?

    • Joanne Ozug replied on September 12th, 2014 at 8:43 am

      Sure, yes, do it after the parboiling.

  263. Jen posted on September 13, 2014 at 10:30 am (#)

    This was delish, and I did do a dry rub after parboiling and drying. I used the same rub I do on my ribs, and it was phenomenal. A little sweet, a little spicy, a bit of crunch from the skin- the whole fam liked it! :)

  264. Dawn posted on September 18, 2014 at 7:00 pm (#)

    These are without a doubt the best wings I have ever made.  The are crispy and juicy. The recipe for the sauce is delicious also. Do yourself a favor and just try them once. It will be your go to recipe for wings. Guarenteed. 

  265. Tonia C. posted on August 26, 2014 at 6:14 pm (#)

    Add salt to the water. Enough salt so that it is salty like the ocean.

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