If you thought deep frying was the only way to get crispy chicken wings, think again. Broiling chicken in a hot oven yields crispy, flavorful wings.
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Do you include chicken wings in any of your traditions? Many people enjoy them with their favorite sports game on TV or as an appetizer at dinner parties. Personally, I am happy to eat a well-seasoned chicken wing any day, any time. The snap of the crispy skin and the flavor of the moist meat sometimes make it hard to stop. Thankfully, broiled chicken wings are a simple, healthy recipe that quickly feeds a crowd or just your hungry self.
Chicken wings are full of interesting facts. Did you know that Americans, on average, eat about 90 chicken wings yearly? On Super Bowl Sunday alone, we consume over one billion chicken wings! And on average, we indulge in about one dozen wings when we sit down to consume them. Americans love their chicken wings, and broiling them is one of the best ways to get the job done.
It’s common to assume that frying is necessary to make most foods crispy. However, that’s not the case. Broiling chicken wings is a healthier option than frying since frying requires quite a bit of oil, often an oil that isn’t a healthy fat. In this broiled chicken wing recipe, the only added fat is two tablespoons of butter.
Are Broiled Chicken Wings Healthy?
A broiled chicken wing has fat but much less than some other meat options. As mentioned, the only added fat is s small amount of butter. Chicken is a high-protein food, and the dark meat of the wing is rich in iron. Those on the keto diet can rejoice over the fat content, plus this is a low-carb, high-protein dish. And, of course, chicken wings are not floured, which keeps them gluten-free. To make a dairy-free broiled chicken wing, simply use olive or avocado oil instead of butter.
the secret to the best-broiled chicken wings
Everything in this broiled chicken wings recipe is delicious—from the butter to the salt and pepper, to the garlic powder and paprika. The flavors are simple and perfect, and the chicken turns out crisp and juicy. Still, if you like your wings a little extra crispy, pay attention to step number four in the recipe. It explains how to reduce the oven temperature to 170° Fahrenheit and then cook the wings for an additional 30–60 minutes. This will yield the crispest broiled chicken wings.
INGREDIENTS
- 3 pounds chicken wings, split and tips removed
- 2 tablespoons unsalted butter, melted
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika or smoked paprika
INSTRUCTIONS
Preheat
Set up oven and racks.
Coat
Toss wings with butter, and arrange on racks.
Season
Add spices, and bake until crispy.
Optional
For extra crisp, lower heat and bake longer.
Serve
Enjoy hot with your favorite dip.
Devour!
FAQs & Tips
Grab an airtight container or zip-top food-safe storage bag to hold your leftover broiled chicken wings. They will keep for up to four days in the refrigerator. You can also freeze the wings for up to four months. To keep them from sticking together while freezing, first lay the cooled leftover chicken wings on a baking sheet and put them in the freezer until frozen. Once frozen, you can put the chicken wings in freezer-safe storage bags. If you aren’t concerned with the wings sticking together, wrap them in foil and then place them in a freezer-safe storage bag and continue to freeze for up to four months.
To reheat broiled chicken wings, place them on a parchment or foil-lined baking sheet and heat in a 350° Fahrenheit oven for 10–12 minutes. This second heating after they have already been in the oven to cook may dry out the wings. To avoid dryness, spray the wings with a little water or chicken broth before reheating them. You can also drizzle a little butter on each wing before reheating.
Chicken wings must be broiled at a high temperature to avoid a rubbery outcome. The high temperature helps the chicken fat cook into the meat, which results in juicy meat and crisp skin. Be sure to cook the chicken as the recipe states, at 400° Fahrenheit. Using this method will result in perfect wings that are not rubbery or dry.
Serving Suggestions
Serve chicken wings on a plate or platter, piled high to impress guests (or yourself). Since broiled chicken wings are a simple dish, serving them with something else makes them the perfect side or the main event. On a cool night I love a plate of broiled chicken wings next to a steaming bowl of vegetable soup. On summer nights I’d rather have baked corn on the cob with my chicken wings or a fresh cucumber salad.
Even though these wings don’t need any help with the seasoning, if I’m serving them to guests, I like to offer a sugar-free barbecue sauce for those who love to dip everything. And let’s face it, if you’re going to go for it, just go for it. Onion rings or French fries are a wonderfully indulgent treat with broiled chicken wings.
Crispy Baked Chicken Wings
Ingredients
- 3 pounds chicken wings split and tips removed
- 2 tablespoons unsalted butter melted
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika or smoked paprika
Instructions
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Preheat the oven to 400°F. Line two baking sheets with foil or parchment paper and place a wire rack on each sheet.
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In a large bowl, mix the chicken wings with melted butter until evenly coated. Arrange the wings on the wire racks in a single layer, ensuring they do not touch.
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Season the wings with kosher salt, black pepper, garlic powder, and paprika. Bake in the preheated oven for 40 minutes or until the skin is crispy and golden brown.
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Optional: For extra crispiness, reduce the oven temperature to 170°F and continue baking the wings for an additional 30–60 minutes.
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Serve the crispy baked chicken wings hot, with your choice of dipping sauce like blue cheese or ranch dressing.
Nutrition
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