Last weekend for Superbowl Sunday, I made oven-baked chicken wings… and they were DELICIOUS!! I took an excellent hint from the Preppy Paleo to boil the chicken wings first — boiling the wings before baking them results in the crispiest oven-baked wings you’ve ever tasted. Seriously. The wings were so crispy, you would’ve thunk they were fried! I am a big fan of chicken wings, and these oven-baked ones were the best I’ve made so far. Boiling the wings first renders off some fat, and then baking them on a rack over a roasting pan helps crisp up the wings even further. These wings are easy to make and are sure to impress at any kind of chicken-wings appropriate party.
For my version of the chicken wings, I boiled the wings first and then marinated them for about 30 minutes before putting them in the oven to infuse them with a punch of flavor.
CRISPY OVEN-BAKED CHICKEN WINGS
- 2.5 lbs chicken wings
- 3 garlic cloves, grated
- Juice of 1 lime
- 2 tbsp olive oil
- 1/2 tsp cayenne
- salt + pepper to taste
In a large pot, bring water to boil. Add the wings and boil for 8 minutes. Strain, set the wings aside and let cool.
In a large bowl, mix the ingredients for the marinade. After the wings have cooled, add the wings to the marinade and mix well.
Let the wings marinate for at least 30 minutes.
Preheat the oven to 450F.
Lay out the chicken wings over a wire rack. Sprinkle with a little more salt and pepper.
Bake for 30 minutes. After 30 minutes, turn the wings over to bake the other side. Bake for another 10 minutes.
Take out of the oven, plate, and serve. (I garnished the plate with a sprinkling of chopped scallions.) Of course, you can toss the wings in your favorite sauce — but we loved ours just as they were.