Crispy + Spicy Oven-baked Chicken Wings

9 Feb

chicken wings - plated

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

Marinade

  • 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.

chicken wings - boiled

In a large bowl, mix the ingredients for the marinade.  After the wings have cooled, add the wings to the marinade and mix well.

chicken wings - marinate

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.

chicken wings - on wire rack

Bake for 30 minutes.  After 30 minutes, turn the wings over to bake the other side.  Bake for another 10 minutes.

chicken wings - out of oven

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.

Enjoy!

See how crispy they are?

See how crispy they are?

39 Responses to “Crispy + Spicy Oven-baked Chicken Wings”

  1. Ellie K at 12:07 am #

    Yummmm!! Mad crispy chicken. This really does taste more like fried chicken than oven chicken. The marinade was really nice as well. Thanks for sharing a great recipe!

    • tomoko at 9:33 am #

      You’re welcome! Glad you enjoyed it!

    • hoopi at 10:15 pm #

      Haven’t tried the recipe yet, but I’m sure to use the term “Mad crispy chicken” often enough to annoy my friends and family for the foreseeable future.

  2. Courtnie at 8:11 pm #

    These were delicious! Fell right off the bone while still being crispy. Although I used about half the amount of chicken and the same amount of sauce 🙂 yum!

  3. Nancy at 3:37 pm #

    Mmm!! This was sooo good. I used lemon instead of lime. I also didn’t have a wire rack, so I used a cookie sheet lined with aluminum. Baked it for 30 minutes. The chicken stuck to the foil but it was still delicious. I didn’t cook it for an additional 10 minutes. I must find myself a wire rack asap!! Thank you for the recipe!

  4. Nicole at 11:03 pm #

    Wow – these wings were awesome. My hubs said they were the best wings he ever had. How do you think they’d go over on full-size drumsticks?

    • tomoko at 2:03 pm #

      I have never tried the method with full-size drumsticks, but I bet it would work. Let me know if you try it!

      • Jenna at 7:06 pm #

        Our grocer had 5lbs of leg quarters for $1.50… I’m trying this on them now!

      • tomoko at 1:37 pm #

        Awesome! Hope they turned out great!

  5. perri at 7:23 pm #

    I am currently making these and I am so excited! Cant wait to taste them! I found an awesome wing sauce by the name of Moore’s Asian teriyaki and I cant wait to toss these in it . Perfect saturday night food ^_^

    • tomoko at 12:38 am #

      I am excited for you! I hope the wings turned out great!

  6. Jenny at 10:46 pm #

    I made these tonight after researching several different recipes for company. Sold! They could not tell the difference from the “double fried” wings at our local pizza takeout. I did toss them in Buffalo sauce after the oven. They were super moist on the outside and tender on the inside! Great recipe!

    • Jenny at 10:48 pm #

      Duh…super CRISPY on the outside and tender on tender on the inside!

    • tomoko at 11:51 pm #

      Fantastic!! Glad you enjoyed it!

      • Nenad617 at 6:39 pm #

        I made the marinade and it doesn’t seem nearly enough for all those chicken wings. I haven’t put them in the oven yet… but It just doesn’t seem like it’s gonna be enough.

  7. Kristy at 6:58 pm #

    I was wondering if I would be able to let them marinate all day since I have to work during the day and won’t have a lot of time to prep before guests arrive????

    • tomoko at 8:09 pm #

      I would think that would be ok — some people say over-marinating can affect the texture of meat, but I have marinated chicken over-night (not wings though) and it worked out ok. Let me know how it turns out!

  8. Mike at 8:03 pm #

    Just made these tonight for the family, we all enjoyed them, thanks!

  9. brendanolen at 12:28 pm #

    Reblogged this on My Atkins Journey.

  10. Audri.q at 1:09 pm #

    These wings are the best I have ever had!

  11. Heidi Norman at 5:50 pm #

    These are the best home cooked wings ever!! We typically use a buffalo sauce, but cook them exactly the same way! I’ll forever be thankful for this recipe. We have them at least once a week! Thank you!!!!

  12. Kim at 9:37 pm #

    Is it possible prepare in advance? Could you boil marinate and toss in the freezer? And then thaw and bake another day?

    • tomoko at 1:39 pm #

      Sorry it took me a while to respond – unfortunately I’m not sure as I’ve never tried it. It might be worth a google about it, see if someone has tried it/recommends it? Let me know if it works!

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