Poultry
Southern
Yield: 4-6
Author: Tammy Nichols
Chicken Wings, Baked - Master Cookbook Recipe # 518

Chicken Wings, Baked - Master Cookbook Recipe # 518

These Baked Chicken Wings are the perfect answer for anyone craving that deep-fried crunch without the mess of a deep fryer. By using a wire rack and a gradual increase in temperature, we render the fat perfectly, resulting in skin that is incredibly crispy and golden. Tossed in a simple mixture of melted butter and your favorite wing sauce, these wings are "so very good" and always a hit for game day or a fun family dinner!

This is recipe #518 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 1 hr 45 min Total time: 2 hrs
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Ingredients

  • 3 dozen Chicken wing pieces
  • 1/8 cup Olive oil (plus more as needed)
  • 3 Tbsp Salted butter (melted)
  • 1/8 cup Your favorite wing sauce
  • Dry Ranch Dressing Mix (to taste)
  • Chicken spice blend (to taste)
  • Ranch dressing (for serving)

Instructions

  1. Prep the Wings: Using kitchen shears or a sharp knife, cut the wing pieces at the joints and discard the tips.
  2. Season and Coat: Sprinkle the wings evenly with your chicken spice blend and dry ranch mix. Working in batches of about 12 to 15 wings, toss them in 1/8 cup of olive oil until well coated.
  3. Arrange for Airflow: Line a baking sheet with parchment paper and place a wire cooling rack on top. Spray the rack with cooking spray to prevent sticking. Arrange the wings on the rack in a single layer.
  4. The Slow Crisp: Bake at 350°F (convection or regular) for 45 minutes.
  5. Increase Heat: Turn the oven up to 400°F and bake for another 30 minutes.
  6. The Final Flip: Flip the wings over and bake for a final 30 minutes. The total baking time should be about 1 hour and 45 minutes for maximum crispiness.
  7. Toss and Serve: In a large bowl, combine the melted butter and wing sauce. Toss the hot wings in the mixture until coated. Serve immediately with a side of cool ranch dressing.

Notes

Tammy’s Tips: Using the rack is the real secret here,it allows the hot air to circulate all the way around the wing, so they don't sit in their own juices and get soggy. If you’re in a hurry, you can use an air fryer to cut down the cooking time significantly, but this slow-bake method in the oven gives you a wonderful, traditional texture. They are finger-licking good!