Crispy broiled chicken wings are easy to make at home and the high heat ensures you get a sweet and sticky lacquered-on sauce that no other cooking method can replicate.
Best of all, this chicken wing recipe requires minimum fuss and can be ready in less than 15 minutes using only two simple ingredients! This easy recipe is a great way to serve delicious buffalo wings without the hassle of a deep fryer.
What are they?
Broiled chicken wings cook to crisp perfection under the high heat of a broiler. The intense heat helps create wonderfully crispy skin while the tender meat underneath comes to temperature.
The added bonus of broiling your wings is once you sauce the wings, you can place them back under the broiler to thicken up the sauce and transform it into a sticky jam!
How to cut chicken wings
Most fresh wings are sold as whole chicken wings, requiring you to prep them yourself. They are easy to cut though. To do so, find the joint where the wing tip meets the flat and cut through it with a knife or kitchen shears, then find the joint where the flat meets the drumette and do the same. The wingtips can be discarded.
How to make them
This broiled chicken wings recipe is quick and easy. After prepping the wings, place them in a single layer on a wire rack set over a rimmed sheet pan. Then broil them about 6" beneath the heating element for 10 minutes, or until the internal temperature reaches 165 degrees and the wings reach crispy perfection.
You can set the wings directly on a rimmed baking pan if you don't have a wire rack, however, I find they don't stick to the rack as easily.
After broiling, toss wings in your favorite barbecue sauce, buffalo sauce, or hot sauce and serve, or return them to the broiler and broil the sauce into a jam. Either way tastes great!
These crispy wings are great to serve with a blue cheese dip.
Note: I tested coating the wings in vegetable oil to see if that crisped up the skin further, but couldn't taste any noticeable difference. However, the hot oil did cook the wings a bit faster.
Storing and Reheating Leftovers
Leftover chicken wings can be stored for up to one week in an airtight container in your refrigerator. The leftover wings can be reheated under the broiler or warmed in the oven. I do not recommend microwaving them or the texture of your delicious wings will become soggy.
Broiled Chicken Wings
Equipment
- Wire rack
Ingredients
- 2 pounds chicken wings (cut into flats and drumettes)
- 1 ½ cups Wing or BBQ sauce
Instructions
- Set broiler to high heat.
- Place chicken wings on a wire rack set over a rimmed baking pan.
- Place wings 6" under the broiler and cook for 10 minutes, or until the internal temperature reaches 165 degrees.
- Toss with your favorite sauce in a large bowl.
- Place sauced wings back on the wire rack and return to the position under the broiler and cook for an addition 2 minutes, or until sauce thickens and wings threaten to burn.*
- Remove this crispy chicken wings from the broiler, let cool briefly, and serve.
Notes
Nutritional Information
This recipe was originally published on September 28, 2020.
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