Chicken Wing Week: Day 1 - Dre's Original Baked Wings

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Welcome to a very exciting collaboration with one of my very best friends Margie (@margiefoodie) over at MargieFoodie.com! Today, May 3rd, through Saturday, May 9th, one of us will share a chicken wing recipe on either of our blogs. I’ll recap everything at the end of the week, in case you miss anything, but it is bound to be an amazing week.

original baked wings

First up today, I’m sharing a baked wing recipe that’s a great starting point for any of your chicken wing needs. I think it’s a great place to begin this flavorful week.

Dre’s Original Baked Wings

I typically make 6-8 wings per adult, so this recipe is tailored towards two adults. Multiply as needed.

Ingredients:

  • 3 TB of avocado or olive oil

  • 3 TB red wine vinegar

  • 1 tsp dried parsley

  • 1 tsp kosher salt

  • 1 tsp black pepper

  • 12-14 traditional bone-in chicken wings (about 2 #)

  • Helpful tools: wire rack that fits inside your baking sheet, tongs, cast iron grill pan, aluminum foil, and a meat thermometer.

Directions:

  1. Preheat your oven to 425 degrees F.

  2. In a large mixing bowl, mix your quick marinade of oil, vinegar, parsley, salt and pepper. Toss your wings in the marinade, making sure to coat every wing evenly. Set to rest while you heat your grill pan and prep your baking sheet. NOTE: Make sure you don’t let the wings sit in the marinade for too long (more than a couple minutes) because the acid from the vinegar will start to cook the chicken).

  3. On the stove, heat a cast-iron pan (grill pan is preferred but not necessary), to medium-high heat. While you wait for it to warm up, cover your baking sheet with a layer of aluminum foil and place your wire rack on top. NOTE: If you don’t have a wire rack, that’s ok too! You’ll just need to flip your wings half way through the baking time. The wire rack allows for better air circulation and crispier, evenly cooked wings.

  4. Once your cast iron pan is ready, use your tongs to place about half of your wings skin side down, into the pan. Hearing a sizzle is VERY important at this step. If you don’t hear a good sizzle, your pan isn’t warm enough yet and you won’t get a good sear to lock in the juices. It’s also important not to over crowd your pan because then you will steam your wings instead of searing them. Make sure they aren’t touching. You will most likely need to do this step in 2-3 batches depending on the size of your pan and amount of wings you are making.

  5. Sear the chicken wings for about 3 minutes until golden brown, then flip and repeat on the other side. Once both sides are seared nicely, use your tongs to remove the wings and place on the wire rack, that is on top of your baking sheet.

  6. Once all of your wings are seared, bake in the center rack of the oven for 15 minutes at 425 degrees F. If you don’t have the wire rack, make sure you flip the wings halfway through this 15 minute cooking time.

  7. Remove the wings from the oven and turn the oven onto broil. This is the part that is magical for the crispy skin, but you must keep a close eye on it since everyone’s oven is different, and broiling happens quickly. In my oven, I broil for 2 minutes on each side, with the wings on the top rack. They should be close to the broiler but not touching ANY flames. Therefore, they broil for 4 minutes total.

  8. It’s important to measure the temperature of your wings to make sure they are cooked throughout and at least 165 degrees F. Mikey prefers a drier wing, so sometimes I take them up to 175-180 degrees F. This part you can adapt to your preferences.

The rest is totally up to you! You can add your favorite wing sauce or eat them as is.

I hope you enjoy this wing recipe and stay tuned to the rest of CHICKEN WING WEEK! Head to Margie’s blog tomorrow <<click here>> for tomorrow’s chicken wing recipe!

Have a great start to your week,

Andrea