Site Navigation

Did You Know?

The original Buffalo wings were invented at The Anchor Bar in Buffalo, New York to satisfy the late-night hunger of the owners son and some friends.

The restaurant opened in 1935 but did not invent the Buffalo wing until 1964.

The Anchor Bar is located at 1047 Main at North St. in Buffalo New York.

Chicken Wings: Baked or Fried?

Here I think the choices are fairly obvious. If you are breading then you must deep-fry, period. Naked can go either way.

Oven Baking Your Chicken Wings
First toss your wings in a large bowl and throw a glug or two of oil on them (canola, vegetable, olive, whatever you got). Sprinkle some salt and pepper over them (don't if you are planning on a sweeter sauce) and give them a few tosses to mix it all up. The oil helps to keep them from sticking together.

If you have a convection oven then that is the best way to bake them. A convection oven has a fan at the back that circulates the hot oven air around your food to speed up cooking times and helps to ensure even baking. For chicken wings the hot air will remove the excess water and allow the skin to crisp up some. This makes for some tasty oven baked wings.

If you don't have a convection oven then it is likely your wing will sit and stew some in the fat/grease that will come out during baking. To prevent this you may want to steam your wings in a steamer basket for 15 minutes. This will remove the excess fat thus allowing the wing to crisp up when returned to the oven.

I always bake my wings on parchment paper and never on foil. Wings always seem to stick to foil, greased or not. I've pretty much abandoned aluminum foil unless I'm making packets for veggies going on the barbecue.

Deep Frying Your Chicken Wings
You can deep fry wings in just about anything that will hold oil. Meaning you don't need a big fancy deep fryer. But if you don't have a fryer I highly recommend you have a fairly deep pot with a sturdy bottom and deep frying thermometer. Wings are best fried around 375 °F.

Most recently I have been using a large stock pot for my wing nights at home. I have about 3 or 4 inches of canola oil in the bottom and I can load a good quantity of wings in at one time. If the oil is foaming from the flour the foam never gets high enough to be a risk of over flowing. Regardless though I still keep a close eye on the pot and keep my kids out of the kitchen when frying.

You'll need to experiment with how well your pot or fryer maintains its heat when you add the wings. Recovery time is the amount of time it takes your oil to get back up to temperature after you dump a bunch of wings in. I suggest it be less than a minute. Otherwise the oil will begin to soak into the wings and make them extra greasy - not the type of wing we are going for here. If your oil is not heating back up fast enough (noted by lots of bubbles and steam coming out of the fryer) then next time put less wings in the pot. If you cram too many in your wings just won't get as crispy as they should on the outside.

If the oil stays at temperature your wings should cook in about 12 minutes. Pay attention to the amount of bubbling noise coming from the fryer. When the wings get hot enough and most of the water has steamed out you will notice the deep fryer becomes quieter. That is the clear indication the wings are done. However, just to be sure I'll usually pull one out and rip it apart.