IMG_6101 IMG_6114There is nothing better than a crispy chicken wing on a game night or as a bar snack.  But what if you make it a little more guilt free?  After playing around with too many recipes and methods to count, I have created the recipe that I like best. Using this method removed any desire I might have had to use a deep fryer, the wings come out just as good if not better.

Pat wings dryBaked on one side

  •  Boil water in a pot with salt.
  • Toss in your chicken wings for 5 minutes.
  • Strain the wings out of this liquid (and if your like me keep the water and make a simple chicken broth with it)
  • Pat the wings dry
  • Preheat your oven to 450F
  • Line a baking sheet with aluminum foil
  • Place a cooling rack on this baking sheet
  • Arrange your wings on the cooling rack with the fattier side up (I’ve noticed that if you do it the other way, some of the chicken skin will tend to stick on the rack during the cooking process)
  • Cook the wings for 25 minutes, then turn over and cook another 25 minutes ( cooking time will vary from one oven to the next)
  • Toss in whatever sauce you like ( when I toss then in buffalo sauce, I like to return the wings to the oven for another 5-10 minutes…the butter in the sauce makes them crisp up even more)
  • Enjoy

Frankly with how much fatty skin is on the wings, they really dry out.  The skin gets crisp and the meat stays moist…just the way I like them.

Baked on both sidesCrispy Wings