The Crispiest Chicken Wings for a Crowd in the Oven

Looking to impress a crowd with the crispiest chicken wings? Look no further! This recipe will guide you through the process of preparing mouthwatering wings that are baked to perfection in the oven.

Chicken wings have become a popular snack food and party food in the United States, especially in the context of sporting events, such as football games. In fact, it is estimated that Americans consume about 1.35 billion chicken wings during the Super Bowl alone.

Chicken wings are not just a modern phenomenon – they have a long history dating back to ancient Rome. In Roman cuisine, chicken wings were often cooked with honey and served as a snack or appetizer. In modern times, chicken wings have been adapted and flavored with a variety of sauces and seasonings, including hot sauce, BBQ sauce, and teriyaki sauce.

FAQs

Can I use frozen chicken wings for oven-baking?

Yes, you can use frozen chicken wings for oven-baking. However, you will need to increase the baking time to allow for the wings to thaw and cook through. A good rule of thumb is to add about 30-45 minutes to the total baking time.

Can I make the chicken wings in advance and reheat them later?

Yes, you can make the chicken wings in advance and reheat them later. To do this, bake the wings as directed and then let them cool completely. Place the cooled wings in an airtight container and refrigerate for up to 3 days. When you are ready to serve the wings, preheat your oven to 400°F (200°C) and bake the wings for about 10-15 minutes, or until heated through.

What can I serve with chicken wings?

There are many things you can serve with chicken wings. Some popular options include celery sticks and blue cheese or ranch dressing for dipping, as well as carrots, sweet potato fries, or potato wedges. You could also serve the wings with a side of slaw, mac and cheese, or a simple green salad.

Make it

The Crispiest Chicken Wings for a Crowd in the Oven

Ingredients:

8 Lbs Chicken Wings

10 Garlic Cloves

1 tsp Oregano

1 tsp Paprika

1 tsp salt

1 Chicken Bouillon Cube

2 Culantro leaves

A hand full of Cilantro

1 fresh lime juice

A splash of Olive Oil

Black Pepper to taste

For the Buffalo Sauce:

1 cup of hot sauce

6 tbsp of unsalted butter

1/4 cup honey

Preparation:

Preheat oven to 400 degrees.

1. Clean up the wings under cold water, and separate the drumstick from the flat. You may discard the tip or save them to make chicken stock.

2. In a food processor combine garlic, oregano, paprika, salt, chicken bouillon cube, culantro leaves and cilantro, olive oil, and fresh lime juice. Blend it all in.

3. Season the wings with the marinade, and ensure that all the wings are soaked in.

4. On a large baking tray place some parchment paper or aluminum foil to help with clean up.

5. Place a baking rack over the parchment paper.

6. Place the wings on the rack on a single layer.

7. Bake at 400 degrees for 25 to 30 minutes.

8. 25 minutes later or so get them out of the oven and turn them around.

9. Back in the oven, they go for a total time of 1 hour.

10. While the wings are baking go ahead and make the buffalo sauce.

11. In a saucepan over medium heat add hot sauce, butter, and honey. Bring to a simmer until all the butter has melted, about 2 minutes. Remove from heat and set aside.

12. After 1 hour of total cooking time bring the wings back out of the oven. Place them into a mixing bowl and pour over the buffalo sauce.

13. Carefully toss the wings in the sauce.

14. Change oven setting from 400 degrees to broil low and broil for 3 minutes to get them nice and crispy.

15. Serve with your favorite dipping sauce and enjoy!