85 minutes
Crispy oven-roasted chicken wings with a delicious golden glaze.
Chicken Wings, cut at joints, wingtips reserved
0 lb
tablespoons
tablespoons
teaspoons
1. Prepare the Oven and Baking Sheet
Adjust your oven racks to the lowest and upper-middle positions. Then preheat your oven to 400°F. While the oven is heating, prepare a rimmed baking sheet by spraying it lightly with vegetable oil and lining it with parchment paper.
2. Prepare the Chicken Wings
Take the chicken wings and pat them dry with paper towels before transferring them to a large bowl. Add the vegetable oil, kosher salt, and pepper to the bowl, and toss the wings thoroughly to ensure they are evenly coated.
3. Arrange and Roast the Chicken Wings
Arrange the drumettes along the two long sides of the prepared baking sheet. Place the flats rounded side down in the center, tucking in the wingtips to fill any gaps. Cover the chicken with another sheet of parchment paper and press down with a second rimmed baking sheet. Roast the chicken on the lower rack of your oven for 45 minutes at 400°F.
4. Drain and Reduce Juices
After the initial roasting, carefully tilt the baking sheet to drain off the accumulated liquid, using a fat separator or a liquid measuring cup to collect it. You should have about ⅓ to ½ cup of liquid. Transfer the collected drippings to a small saucepan and cook over medium heat until they are reduced to 2 to 3 tablespoons, which should take about 6 to 8 minutes.
5. Broil and Glaze the Chicken Wings
Once the juices are reduced, set your oven to broil and move the chicken to the upper rack. Broil for another 6 to 8 minutes, rotating the baking sheet halfway through to ensure even browning. Brush the chicken wings with the reduced juices, then transfer them to a serving platter.
Toss the cooked wings in a mixture of melted butter and hot sauce. Serve with blue cheese dressing and celery sticks.
Coat the wings with a gochujang-based sauce (Korean chili paste) mixed with honey, garlic, and a bit of vinegar for a sweet, spicy, and slightly tangy flavor.
Whisk together honey, minced garlic, soy sauce, and a pinch of red pepper flakes. Brush on the wings during the last 10 minutes of cooking for a sweet and sticky glaze.
During the last 15 minutes of cooking, brush your favorite BBQ sauce over the wings. The sauce will caramelize and give a smoky, tangy flavor.
Dry rub the wings with a blend of smoked paprika, garlic powder, onion powder, and a pinch of brown sugar. Glaze with a homemade or store-bought barbecue sauce that has a balance of sweetness and tang. Add a final touch with a light sprinkle of smoked sea salt after roasting.
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