Roasted Chicken Wings
- Total Time
- 3 hours
- Active Time
- 20 minutes
- 4 lbs chicken wings, separated into drums and flats
- 2 Tbsp cornstarch
- 2 Tbsp rice flour
- 4 tsp salt
- ½ cup vegetable oil
This recipe is one of very few ways I’ve found to get crispy skins on wings without deep-frying them. Note that the lack of a deep fryer doesn’t make these healthy per se, but it certainly makes the cleanup easier.
For a traditional buffalo-style sauce, try this.
- Whisk together dry ingredients in a large bowl.
- Add wings and toss until evenly coated.
- Line a rimmed baking sheet with a double layer of paper towels and arrange the chicken wings in a single layer on the sheet. Cover with plastic wrap and refrigerate for 2-6 hours.
- Preheat your oven to 450ºF. Line another sheet pan with aluminum foil and parchment paper (If you don’t have a second pan or don’t want to get another one dirty, transfer the chicken to a plate and wash out the pan you used earlier).
- Place the chicken skin side down in a single layer on the parchment-lined pan. Brush each wing with vegetable oil.
- Roast for 15 minutes, then flip each wing and brush the other side with vegetable oil. Place the pan back in the oven, rotated 180º.
- Continue roasting for another 15-20 minutes, until the skin is very crispy.
- If you’re using sauce, toss the wings in the sauce right out of the oven.
- Serve immediately, but warn folks that the wings are still quite hot.
- Drain off the rendered fat and refrigerate. Try frying stuff in it. You’ll thank me.