You don't need to use a full pan of oil to get crispy, flavorful chicken wings. Turn on the oven or broiler and cut your chicken wings. To make simple and crispy chicken wings, add a little oil and salt. After that, roast the chicken wings until they are brown and tender. For added flavor, marinate the chicken wings by submerging them in the marinade, then broil them until they are lightly browned. Serve the chicken wings with your favorite sauce and enjoy!
Ingredients
Crispy Grilled Chicken Wings
- 2 kg chicken wings
- 2 tbsp. (30 ml) vegetable oil
- 1 tbsp. (20 grams) kosher salt
- tsp. (1 gram) black pepper powder
- Sauce
Produces 2 kg of chicken wings
Chicken Wings Cooked in the Oven Grill
- 1 to 1.5 kg chicken wings
- 2 tbsp. (30 ml) soy sauce
- 2 tbsp. (30 ml) sesame oil
- 1 tbsp. (20 ml) sake
- tsp. (1 gram) salt
- 1 clove of grated garlic
Produces 1 to 1.5 kg of chicken wings
Step
Method 1 of 2: Grilling Crispy Chicken Wings
Step 1. Remove the ends of the chicken wings and separate the drummete parts
Place the chicken wings on a cutting board, then cut off the ends (if there are still any). Next, trim off the remaining joints so that you get a drumette (the meaty part of the base of the wing) and an even cut. Do this on all the wings.
- Remove or use wingtips for chicken stock.
- Skip this step if you purchased pre-cut chicken wings.
Step 2. Preheat oven to 204 °C and place wire racks on 2 baking sheets
Prepare 2 baking pans with edges, then place a wire rack on top. The rack is useful for preventing the chicken wings from sticking to the pan, and making the wings brown on all sides.
Step 3. Add vegetable oil, pepper and salt to the wings
Pour 2 tbsp. (30 ml) vegetable oil on the wings and sprinkle 1 tbsp. (15 ml or 20 grams) kosher salt with tsp. (1 gram) black pepper powder on top. Use tongs or hands to mix the seasonings on the chicken wings.
You can add whatever seasonings and spices you want to the chicken wings. For example, add 1 tsp. (2 grams) curry powder or black seasoning (blackening seasoning)
Step 4. Arrange the chicken wings on a wire rack in a single layer
Arrange all the wings on 2 wire racks so they are all in just one layer. It doesn't matter if the sides of the chicken wings touch each other as long as they don't pile up.
Step 5. Bake the chicken wings for 45-50 minutes
Place the baking sheet in the preheated oven and wait for the wings to cook. As they are placed on a rack, the skin on both sides of the chicken wings will be crispy and browned.
You don't need to flip the chicken wings because they are already on the baking sheet (not sticking)
Step 6. Serve the grilled wings with your favorite sauce
If you want to enjoy them with a sauce, such as buffalo sauce, place the wings in a bowl and pour the sauce over them. Toss the wings until they are coated in the sauce and serve with the celery. You can also serve it separately by placing the sauce below on the side:
- Soy sauce mixed with ginger
- Honey mustard sauce
- ranch sauce
Tip:
Place the remaining chicken wings in an airtight container and refrigerate for up to 4 days.
Method 2 of 2: Cooking Chicken Wings in the Oven Grill
Step 1. Move the oven rack to the top, then set the broiler to " high"
Set the oven rack to a height of about 10-13 cm below the grill. Next, set the grill to the " high " position.
If there is no " high " or " low " option on the grill, just turn it on
Step 2. Spread aluminum foil on a baking sheet
Prepare a baking sheet with a rim and take a sheet of aluminum foil. Place aluminum foil on a baking sheet and set aside when you prepare the chicken wings.
The aluminum foil prevents the chicken wings from sticking to the pan so you can clean them easily
Step 3. Cut the ends of the chicken wings (about 1 to 1.5 kg in weight)
If you buy chicken wings that have not been cut, use a sharp knife to carefully cut the ends of the wings. Place the chicken wings in a large bowl.
Remove or use wingtips for chicken stock
Step 4. Put the chicken wings in the marinade and let it sit for about 30 minutes
Make a flavorful marinade by mixing 2 tbsp. (30 ml) soy sauce, 2 tbsp. (30 ml) sesame oil, and 1 tbsp. (20 ml) sake, then pour over the chicken. Add tsp. (1 gram) salt and 1 clove of grated garlic. After that, stir this mixture until all the chicken wings are coated, and let it rest for about 30 minutes.
Skip this step if you don't want to marinate the chicken wings, or want to use a different marinade mixture
Step 5. Arrange the chicken wings on the aluminum foil sheet
Use only one layer of wings so they cook evenly. Try to leave about 0.5 centimeters of space between each wing piece.
Discard any remaining marinade in the bowl
Tip:
If 1 pan can't hold all the wings, divide the wings into 2 pans.
Step 6. Bake the chicken wings for 10 minutes
Place the baking sheet on the top shelf so that it is about 10-13 cm below the grill element. Bake the chicken wings until the top turns brown.
Step 7. Flip the chicken wings and bake for another 10 minutes
After 10 minutes of baking, flip the chicken wings using tongs. Next, bake the wings again for another 10 minutes until they are brown on both sides, and the meat is no longer pink.
Step 8. Serve the grilled chicken wings with the sauce
Wear oven mitts when removing the pan from the oven. Next, transfer the chicken wings to a serving plate. Prepare the desired sauce, such as barbecue sauce or soy sauce mixed with ginger, as a dipping agent or greasing chicken wings.
