Although Buffalo-style chicken wings are common, you can prepare them with the same seasoning combinations used with whole chickens, thighs or breasts.
Baking chicken wings requires less prep work, cost and clean-up time than preparing them in hot oil. Although baking wings takes longer that deep frying, several of its benefits, such as less fat content, outweigh its disadvantages, particularly if a deep fryer is unavailable or dietetics factor into meal choices. Baking chicken wings follows guidelines similar to whole chickens: season to taste, trim any unnecessary fat and cook to a minimum internal temperature of 165 degrees Fahrenheit. Although herbs tend to burn when exposed to baking temperature for a long period of time, they can be added after cooking, while the wings are still hot, to great effect.
Instructions
1. Remove the wing tips and any hanging pieces of fat and discard or reserve for broth. Separate the upper wing from the lower wing. Heat the oven to 350 degrees Fahrenheit.
2. Coat the chicken wings with olive oil and season them to taste with kosher salt and freshly ground black pepper.
3. Arrange the wing on a sheet pan lined with parchment paper. Place the wings on the middle rack of the oven.
4. Bake the wings for 45 minutes, or until they reach a minimum internal temperature of 165 degrees Fahrenheit. If using a sauce, pour the sauce in a mixing bowl. Add the chicken wing, toss to coat and serve immediately.
Tags: chicken wings, degrees Fahrenheit, Baking chicken, Baking chicken wings, internal temperature