I’m considering making the Oven Baked Chicken Wings for a Christmas event appetizer. I’ve made them before with great results, but I don’t want to cook them at the host’s home for 45-50 minutes while other people might be trying to warm other items in the oven. Based on the number of people attending I’d probably make about 2-3 pounds of wings. I’m potentially looking at two sheet pans to avoid crowding.
[https://www.seriouseats.com/the-best-buffalo-wings-oven-fried-wings-recipe](https://www.seriouseats.com/the-best-buffalo-wings-oven-fried-wings-recipe)
Would it work to first cook the wings 20-25 minutes either the day before or morning of, and cook another 25-30-ish minutes at the event to crisp them up? The timing might need to be adjusted as I’d want the meat to reach a safe temperature after the first cook, but something along these lines?
I’m open to other suggestions that might work.
I’ve also looked at Alton Brown’s steamed chicken wings as suggested in this thread, but the oven time doesn’t look like it’s much shorter:
[https://www.reddit.com/r/seriouseats/comments/10nkg16/do\_ahead\_multiple\_batches\_of\_wings/](https://www.reddit.com/r/seriouseats/comments/10nkg16/do_ahead_multiple_batches_of_wings/)
by Kvaw