Baked Chicken Wings For Two – How To Get Crispy Chicken Wings

When you are craving Chicken Wings, but want to stick to a healthier diet and are trying to avoid deep fried foods make Baked Chicken Wings instead. They are a much healthier option than wings that have been fried in oil and they have much less fat and calories.

However, they still can turn out nice and crispy on the outside and the meat on the inside becomes fall apart tender. In addition, there are endless possibilities when it comes to flavoring baked chicken wings.

You can use dry rubs, marinades, or sauces, and there are countless flavor combinations to choose from. Whether you like a mild yet bold barbecue flavor or wings that have been tossed in a hot Buffalo sauce, you can customize each one to your taste preference.

Best of all they are easy to make and require very few ingredients. However, there are a few cooking tips that you need to follow to make sure that the wings turn out perfect each and every time.

How To Get Crispy Baked Chicken Wings

1. Purchase Plain Chicken Wings

Although you may be tempted to purchase pre-marinated wings or wings that are coated in a flavored breading it is best to purchase plain chicken wings to ensure a crispy texture when baking.

You can also purchase fresh chicken wings in the fresh meat section at the grocery store or at the butcher counter. However, you can also turn frozen wings into crispy baked wings as well.

Although using frozen wings will require more time and planning.

2. Thaw Frozen Wings Completely

Although you could bake the wings from their frozen state, in order to get crispy wings, it is best to thaw them completely before putting them in the oven.

However thawing frozen chicken wings safely is essential to prevent bacterial growth and ensure that the wings cook evenly. There are two preferred methods to thaw frozen chicken wings safely.

Refrigerator Thawing:

Place the frozen chicken wings in a bowl or on a plate to catch any drips. Then place the bowl in the refrigerator. *It is best to leave the frozen wings in their original package to thaw.

Depending on the size of the wings, it may take several hours or overnight to thaw completely.

Cold Water Thawing:

Seal the frozen chicken wings in a leak-proof plastic bag to prevent water from getting in. Submerge the bag in cold water. Change the water every 30 minutes to maintain a safe temperature.

The wings should thaw within 2-3 hours using this method.

Microwave Thawing:

Although you could technically use the defrost function on your microwave, I don’t recommend doing so. This is because there is too much of a risk that the wings will start to actually cook while defrosting in the microwave.

3. Pat The Wings Completely Dry

No matter if you purchase fresh or if you are thawing frozen wings, it is crucial to pat the wings completely dry before cooking them.

Do this by patting the wings dry with paper towels until no moisture is no longer absorbed on the paper towels. And if you aren’t pressed for time, allow the dry wings to sit uncovered in the refrigerator for at least 30 minutes to dry out even more.

This will prevent the chicken wings from steaming rather than browning when they are baked in the oven. If they have too much moisture the skin will not crisp up and the wings won’t cook or brown evenly.

4. Use a High Heat Oil

When I first started making Baked Chicken Wings I used melted butter to oil the skin. Although the butter added extra flavor, the skin of the wings would burn in a few places.

This is because butter has a low-moderate smoke point and begins to burn when heated above 375°F. Therefore, it is best to use an oil that has a higher smoke point such as refined olive oil, canola oil, vegetable oil or grapeseed oil.

The purpose of the oil is to help the skin crisp up and also to help the seasoning adhere to the outer surface.

5. Season The Skin (Even if Tossing In Wing Sauce)

For a straightforward yet delicious seasoning, a combination of common kitchen spices is all you need. A few pantry staples like garlic powder, paprika, salt, and pepper can turn plain chicken wings into wings that have superior flavor in every bite.

Although when it comes to paprika, I prefer to use smoked paprika instead of standard paprika. The smoked paprika gives the wings a slightly smoky flavor that resembles the taste of Smoked Chicken Wings.

Even if you plan to toss the chicken wings in sauce once they are baked, they still should be seasoned. This will make the wings have an extra level of flavor which makes them even more delicious!

6. Use a Baking Rack

For maximum crispness place the prepared wings on a metal baking rack that is placed inside a rimmed baking sheet. This will allow the wings to cook evenly becoming crispy on both the top and bottom surface.

However, be sure to spray the baking rack with non-stick spray and line the baking sheet with aluminum foil, parchment paper or a silicone baking mat for easy clean up.

Other Helpful Recipe Tips

• If you don’t have a metal baking rack place the wings on parchment paper or silicone lined baking sheets. Then be sure to flip the wings 3-4 times during the baking process.
• This recipe will work for Baked Chicken Wings that are split into flats, drums or whole chicken wings with the tips attached.
• Be sure to check the wings for doneness after being in the oven for 30 minutes. Depending on the size of your wings and the cooking rate of your oven the wings could be done early.
• For fall-apart tender wings, cook until the internal temperature of the thickest part of the wing and drums reach an internal temperature of 180°F when checked with an instant read digital thermometer.
• Store leftovers in an air tight container in the refrigerator fridge for 3-4 days or in the freezer for up to 3 months.
• Reheat the wings by covering them with a damp paper towel in the microwave for 45-60 seconds or in an oven set at 350°F oven for 10-15 minutes.

Baked Chicken Wings Recipe For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 1⁄2 lbs. chicken wings, drums and/or flats
• 1 tablespoon olive oil (or any high heat oil such as canola, vegetable or grapeseed oil)
• 1 teaspoon Kosher salt
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon smoked paprika

INSTRUCTIONS

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil, parchment paper or a silicone baking mat. Place a metal cooking rack down inside the lined baking sheet. Set aside.

In a large bowl, toss the wings with the oil. Arrange the coated wings in a single layer on the baking rack. Be sure to leave at least 1/2 inch of space between the wings.

In a small bowl add the salt, pepper, garlic powder and smoked paprika and mix to cobine. Sprinkle the wings with the seasoning.

Place the baking sheet in the preheated oven. Then bake for 35-40 minutes or until the wings are cooked to an internal temperature of 175°F. If you use a cooking rack you will not have to flip the wings, but for even browning you may want to.

Extra Crispy Skin Instructions

For extra-crispy skin, place the wings under a broiler for 3-4 minutes, keeping a close eye on them so they don’t burn or lower the oven temperature to 200℉ and keep the wings in the oven for 30-45 more minutes.

Serve immediately with your favorite wing sauce or this Hot Honey Chicken sauce.

Enjoy! Mary

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