There is no longer a need to go out and gorge on chicken wings at some seedy sports bar. This is the easiest way I have every cooked chicken in my entire life. Chicken wings are my idea of a perfect food. They require very little attention in the oven and don’t need lots of complicated flavors or marinating .
- 3 lbs chicken wings
- F.O.C. (fat of choice)
Put your oven on high broil and place the rack in the middle of the oven.
Drizzle the wings with your F.O.C. and sprinkle, quite liberally, with salt and pepper. Place the chicken wings, skin side down, on a baking sheet. Place in the oven. Broil on the upside down side for about 12 minutes, then using some tongs, flip them over and continue to broil, about another 25 minutes. The goal is to get the skin very brown and crispy, if it’s not, they’re not done. Soggy chicken wing skin is not tasty, so do not under cook it!
We’ve made these a few times and experimented with some different wing flavors. Whatever you decide to do with them, make sure to add the liquids to a big bowl and then add the crispy chicken wings, so you can effectively coat each wing. Please share if you’ve concocted anything you find particularly awesome.
- 1/2 c balsamic vinegar, reduced on the stove so it’s a little sticky
- 3 T fresh, chopped rosemary
- 4 oz. melted butter
- hot sauce, to taste (use a vinegary one like Frank’s or Tabasco)