Simple Boil and Bake Crispy Chicken Wings

Seamor's Note:

This is more of a method than a recipe, but this is how I always make wings now. I find boiling them first helps get rid of more of the fat, and they get crispier in the oven.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Serves: 2

Yield: 15.0 wings

• 1 lb chicken wings
• 1/2 cup barbecue sauce

Directions:

1. Boil wings in a large pot of water for about 15 minutes.
2. Broil wings in oven for about 5-10 minutes per side depending on how your oven works) until nicely browned and crisp.
3. I put the bbq sauce in the bottom of a big metal bowl and keep it on the stove near the oven vent so that is warms up a bit.
4. Remove the wings from the oven and pat with paper towels to remove more grease if necessary (I bake mine on parchment paper, so that absorbs some of the grease for me).
5. Toss wings in bowl with bbq sauce (or any sauce you want) until well covered.

Reviews

[Christmas Carol]

Mmmmmmm....Bar wings at home! We've been looking for a recipe for crispy wings, and this is it! The added bonus is fat IS actually drawn out instead of being added through deep-frying. We enjoyed them so much that we are whipping up another batch today. I'd like to try them with buffalo sauce or Jack Daniel's sauce too. Thank you so much for sharing this...it will be our "go to"
recipe for wings. We eat them at least once a week, so this is a real treasure.

[Chef #831580]

This was very good. My biggest regret is that I didn't make a double or even quadruple batch. I'm not much of a wing connoisseur - I just eat them when I get a chance; and since I'm an intermediate cook, I don't think I'd ever prepared wings before this. I thought the same thing as in the description: this is more of a method than a recipe; but it's an effective method, I think. I don't think I've ever used my broiler (don't know why I'm leery of using it). It gives me a choice of high and low, and I chose "high". I peeked at the wings at 5 minutes, and opted to go the full 10 minutes on each side. Aside from that, I made it exactly as written. I agree that the boiling and then the broiling get rid of a lot of fat. (I, too, used parchment paper in the oven, on top of a jelly-roll pan). I patted the wings with paper towels to remove any excess grease, as suggested, and there was very little left to remove. The wings were beautifully browned and crispy. One minor complaint is that the amount of barbecue sauce was a little too much, I thought - 1/3 cup would probably be plenty. Oh, and this really should be called "Simple Boil and Broil [not Bake] Crispy Chicken Wings". But overall, this is a great, easy recipe, and I hope I make it again soon - thanks!

[Ginny Sue]

This method worked perfectly for me. With my oven, I needed about 10 minutes per side to get the wings crispy. I used some honey BBQ sauce with added Tabasco sauce for a little heat. Very good.