Baked Chicken Wings

Simple things yield true pleasures, well, at least in the world of baked chicken wings that is. Our family members, and you probably know or have them in your family as well, love chicken wings. My wife is not a fan, and we never poke fun at her because of it, but my son and the guys in the extended family, love chicken wings.

Recipe for making baked chicken wings

I’ve grilled chicken wings low and slow, I’ve smoked them in my drum, and I’ve deep fried them, and I even make a killer blue cheese sauce for them, but there is something to be said about a really good baked wing. Sure the texture might not have that crunchy exterior from the deep fry, or the smoke from the smoker or grill, but let me tell you, if you bake a wing just right, well, let’s just say the rest of them just met their match.

As we were getting ready for a party last week, I decided to make some chicken wings. Heck, why not right?

Ingredients:

  • 4o chicken wing pieces (wings and drummies), cleaned and patted dry
  • 1/2 cup of soy sauce
  • 1 cup of light brown sugar, lightly packed
  • 10 cloves of garlic, minced
  • 1 tsp cracked black pepper

You can tell by my picture that I like to leave the wing tip on. Some people chop that off, but me, I personally like that part, as do others.

Begin by mixing all ingredients, excluding the chicken, in a mixing bowl. Mix until your sugar gets as best dissolved as it can. Add the chicken into a large, sealable plastic bag. Pour the marinade into the bag, seal, and move that marinade throughout all of the chicken pieces. Place in the refrigerator for at least four hours, but preferably overnight.

Preheat your oven to 400 degrees.

Line a large baking sheet with parchment paper. Use two baking sheets if you have to. place the chicken onto the baking sheet, and place in the preheated oven for 1 hour and 30 minutes. Turn once around 60 minutes. After 1 1/2 hours, turn off the oven, and let them sit in there for another 15 minutes.

Remove from the oven, and plate.

I plated these for the party, then went back to the kitchen to finish up some shrimp egg rolls. I returned minutes later to nothing but a bowl of bones!

These chicken wings do end up with a bit of a caramelized exterior which lends itself well to a nice crunch, but shortly after, they just fall off the bone. Sweet and garlicky with a candy like texture is how I can describe them, and when they disappear within minutes, well, you know they are good. Hope you enjoy.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “Baked Chicken Wings

  1. I made these yesterday and they were awesome! I went ahead and added about 2/3 cup of marinade to the pan w/the chicken hoping they’d be extra sticky and they turned out perfectly. You’d never know it was only 5 ingrediants! Thanks.

  2. I’ve tried these twice. I love the flavor but 1 1/2 hours seems too long. I checked on them with six minutes left on the first hour and they were looking burnt. Am I doing something wrong?

    1. Hi Joanie, I’m glad you enjoy the flavor of the baked chicken wings! Every oven is a bit different, and personal taste on the wing can always be a preference as well. Feel free to pull them out earlier if you think they are burning. I’m a fan of crispy wings and tend to let them bake a bit longer.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>