Forget frying. After a stint in the oven, the best part of the bird emerges fall-off-the-bone tender, with exceptionally savory, golden-brown skin.
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– The rule in my house is that the person who roasts the chicken gets to eat the wings. I love this part of the bird. It’s my favorite, but I’m pretty sure that my kids have no idea what a chicken wing even looks like. So Julia’s here and she’s gonna show me a great recipe that will allow me to share some roasted chicken wing love. – Yes. Now I’m pretty sure you made up that rule. Bridget’s rule. – I’m pretty sure you’re right. – So this is four pounds of wings,
And we’re gonna roast them like a chicken so that they have crisp skin on the outside, tender on the inside. And the most surprising thing is you can’t just throw all the wings into a 400 degree oven and expect them to turn out roasted. We found you have to use a few tricks.
– Okay. – So first up, the wings. I said four pounds. I meant four pounds. Your kids will definitely know wings after this recipe. – Great, because that looks like a lot more than the two that I steal off the bird. – (laughing) So couple ways. Sometimes you buy wings
And they’re already separated for you. – Right. – But if they’re whole, you really do wanna cut them down into the three parts. That’s the wing tip, the flat, and the drumette. And really there’s that pretty easy, there’s a joint right there between each part. And if you find it just right,
Your knife will slide right on through. This recipe will actually use the wing tip, so I’m including them here. But if you buy them already separated and there are no wingtips, no big deal, recipe still works. They’re pretty wet. We wanna dry them off.
That’s why this baking sheet is lined with paper towels. Get off any excess moisture. Alright, into the bowl all the wings go, using the paper towel as a sling. – [Bridget] Nice. – [Julia] Little bit of oil, just a tablespoon of vegetable oil, little bit of salt, a tablespoon of kosher salt,
And teaspoon of ground pepper. Just wanna get in there with your hands, toss ’em all together, make sure everything’s well coated. Now in front of you is part of the magic of this recipe. That is a rimmed baking sheet obviously, greased with oil and then lined with parchment.
So the parchment allows the wings to brown but prevents them from sticking to the metal. – [Bridget] Great, great. – So we’re gonna put these wings on the tray and I’m gonna tell you another trick. Two parts to the wings, the drumettes, and the flats.
We’re gonna put them on different parts of the tray because the heat really comes in from the outside. So we’re putting the thicker pieces of meat near the outside where it’s hotter. – [Bridget] Where it’s hotter. – [Julia] That’s it. So we’re gonna line the drums up on the outside.
The flats are gonna go in rows down the middle. And notice I’m laying the flat curved side down. This is the fattier side. You want that pressed into the pan so it renders. Alright. Now any spaces left on the tray, you can fill in with the wing tips.
They’re just gonna lend their flavor and juices to the rest of the wings as everything roasts. One last trick before we put these in the oven, is that we’re gonna use a second baking sheet to weigh down the wings. Really press them into the pan to help the browning.
But we don’t want the wings to stick to the pan. We did that already. So we’re gonna put another sheet of parchment on top and put another baking sheet on top. Press it down. Yeah, so you get all the browning with none of the sticking. This is the key to the recipe.
– Does this transfer heat as well? – It does. – That’s fantastic. – Yeah. So into a 400 degree oven we’re going, we have the rack on the lowest level right now. We’re gonna roast these for 45 minutes. That lowest rack, it’s really gonna concentrate the heat onto the bottom of the pan.
Ah. Smells like roast chicken, doesn’t it? – [Bridget] It smells- well it is roast chicken! – Alright, if you could please turn on the broiler for me, please. – You bet. – [Julia] Now I wanna show you- ho, ho, ho. You can see a little bit of browning has happened on the top. We’re gonna finish them under the broiler, obviously,
Which is why I had you turn on the broiler. That’ll help get them nice and crisp. But I also wanna show you all the liquid in the bottom of the pan. – Oh, ho ho. – Yeah. That is pure chicken flavor and we don’t wanna lose that,
But we wanna get rid of it before we put it under the broiler to help with the browning. So I’m gonna drain it off into this fat separator. Should be about half a cup. – [Bridget] I like that you’re using the two pans. That makes total sense.
– [Julia] Right? Help keep the chicken wings in place. Look at all that flavor. We’re gonna let that settle for a little bit. Let the fat separate to the top and the juices to the bottom. Meanwhile, let’s take a closer look at these wings. – [Julia] Et voilà! – [Bridget] Mm mm!
– [Julia] All right, so I’m gonna flip ’em over before they go under the broiler. And now’s the time to get rid of any of those wing tips. The smell, it just smells so good! – [Bridget] It’s pure roast chicken. – Discarding all those wing tips. I think I got ’em all.
So these, I never throw these out. These go into the freezer and they go into my next pot of chicken broth. They add a lovely roasted flavor. – [Bridget] Gorgeous. – [Julia] Now. Oh look. See the juices are already separated. So what I’m gonna do is I’m gonna drain the juices
Right into a sauce pan. Alright. Leave the fat behind, that schmultz will not go to waste in either of our houses. – No way. – (laughing) Alright, so this juice, pure flavor, gonna reduce it down over medium heat for six to eight minutes until it’s two to three tablespoons
And it’s nice and syrupy. I’m gonna pop these under the broiler for six to eight minutes. You could keep your eye on that while I return these to the oven. – [Bridget] I’ll keep both. at America’s Test Kitchen recipe development is serious business. – Head over to americastestkitchen.com
And unlock 14,000 expert developed recipes and 8,000 unbiased product reviews all rigorously tested by our team. – [Bridget] Access every episode of every season of your favorite cooking shows. That’s 38 seasons of inspiration. – And with the ATK members app, you’ll have 30 years of expertise at your fingertips, anywhere, anytime.
Join us and become a smarter cook. – Start your free all access trial membership at americastestkitchen.com today. – Oh, think you’re gonna like these, Bridget. – Yes. – Oh, hello gorgeous! – [Julia] Well, they’re evenly browned. Also, I rotated the pan halfway through ’cause broilers can be inconsistent. Now for the chicken glaze,
This is what I think is the most brilliant part of the recipe. This chickeny glaze right here. Pure roast chicken flavor, no sauce, just the sauce the chicken made itself. – [Bridget] Now nobody can do roast chicken like Julia. This is absolutely true. She’s the queen of roast chicken.
– [Julia] I love roast chicken. – [Bridget] The empress, the goddess of roast chicken. – [Julia] I make it a lot. That’s for sure. – [Bridget] Yes. That’s nothing short of spectacular. – [Julia] Your kids are finally gonna learn what a wing tastes like! – [Bridget] Well maybe. (laughing)
– [Julia] Alright, I’m gonna give you some flats ’cause I know they’re your favorite. I’ll also give you a drumette because they’re on the outside and they taste so good. – [Bridget] Well, this might also solve my problem of not liking the drumettes as much
Because I really feel like a lot of the times they don’t render enough. All right, I’m gonna go into the drumette first. – [Julia] Alright. – Mm. – Look at that. Really well rendered. Beautifully crisp. – I love that roasted skin. – Oh, you do not have to fry wings
To get this crisp skin anymore. This is gorgeous. – Well, and I actually like the texture of the roasted meat. You know, it’s, it almost falls off the bone. – [Bridget] A little nibble of the flat, which is beautifully browned. – [Julia] Mm hm. – [Bridget] Mm.
– I know, I know. It is the best chicken wing flat you’ve ever had. – Oh my gosh. – Right? – Well I thank you and my children thank you. You’re gonna thank her too, because you want to make these beautiful wings. And it starts by arranging the wings
With their thicker parts around the outside of the pan. Then roast the wings between two baking sheets, and finish under the broiler. And don’t forget to brush those wings with that chickeny glaze. So from America’s Test Kitchen, roasted and glazed chicken wings. You can get this recipe
And all the recipes from this season, along with product reviews and select episodes. Those are all on our website, americastestkitchen.com/tv. I really thought I was gonna come back here and that’d be gone. – It was this close. – I’ve seen you eat some wings, you’ve seen me eat some wings. – Shh.
– We hope you enjoyed this video as much as we enjoyed making it. – Don’t forget to hit that like button and subscribe to our channel. – And if you’re ready to take your cooking to the next level, head over to americastestkitchen.com and get a free all access trial membership.
– While you’re there, you can sign up for our free email newsletters and download our app. – [Julia] With unlimited access to over 14,000 of our test kitchen recipes, and 8,000 product reviews, you’ll have everything you need to cook and learn. – So I ask, what are you waiting for?
– Let’s make something great together.
41 Comments
Thank you!
I'm here for Julia's minion like exclamations of joy
Add a little butter and garlic powder to that juice…you’ll thank me later
What if you have an oven with no heating element on the bottom? Do you put the pan on the top rack?
I found this video on the website a few months ago and this is how we’ve been doing wings ever since. Straightforward, simple, and so delicious. Toss in sauces if you like!
I never understand why one would wear a ring while handling food. No matter how well you clean your hands, there will always be some "stuff" finding its way under there… then possibly carried somewhere you don't want to. It's so easy to take off all rings, bracelets etc before handling food I dont get why it is not done by everyone automatically
Air fryer FTW. I no longer oven cook wings… for any reason.
Most "chefs" dislike air fryers, and I couldn't care any less.
What would happen if you had a cast-iron skillet. You put just the flats on the baking sheet, put a 2nd sheet on top and used the cast iron skillet to weigh it down. Put the drumettes in the skillet (since they are round and wont squish) then roasted. The cast iron skillet would take time to heat up and slow the roasting but increase the rendering.
This comment section is remarkably full of comments from people who don't know how to cook but insist on telling others how to cook… Like more than usual even for YouTube. Hopefully the hater comments get buried under the weight of the dislike votes.
Now, TBH I just deep fry my wings, glaze them and pop them under the broiler briefly, but as a professional I actually keep the necessaries for deep frying on hand. This method looks like it will produce very tasty wings, while not needing to handle big dutch ovens full of hot oil, so I can certainly understand why some would prefer it, and that's great for them. I especially liked the concentration on preserving and utilizing all the product, something we should see more of.
Ps: wing tips are high in gelatine, and adding them to chicken stock improves it immensely. Chicken feet are eve better
All food is unaffordable, unobtainium, at this point. Chicken wings are more expensive than gold. I never cook wings with wings. Thighs and legs are much cheaper, and they can be cooked to taste like wings.
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
These look amazing!! (but I believe I would have shaved a clove of garlic in that chicken jus!!!
Would a bit of baking soda bump up that crispy factor 😅
definitely will give this recipe a try. Thanks ladies 😊
What about Chris Kimbo? Kimbo slice!
ok so this changes my life
If buying whole wings, make sure to go through all of them very well and pluck out all the feathers. Some don't get real cleaned off in processing, leaving you with "hairs" and feathers.
I love America’s Test Kitchen and its videos! Thank you! Stafford, VA
Pouring out the liquid in that manner is a very bad idea. Just transfer the wings to another sheet with a fresh parchment. Then safely pour the liquid from the first pan.
Those do not look nearly crispy enough.
i wonder if the "america's" part of this name is as in "north america" or as in "united states of america"
(but i'm sure it's not about "the americas" and especially "south america")
I just love these two! I think they really compliment each other! 💜
et veilà
Simple & delicious!
Absolutely delicious!
The Anchor Bar in Buffalo, NY did the same thing back in the late 1960’s. That’s how Buffalo Chicken Wings we’re invented. Just cover them with your favorite hot sauce……
I made these tonight. They were delicious and my husband loved them
Yall really do not know how to make crispy delicious wings!😂 and zero seasoning. Ew the yellow is not appetizing.
Lol and I just made oven wings tonight!
You too are the BEST! ❤❤
How long under the broiler?
That's whats for dinner on Sunday ❤
Appreciate your videos, they are the top of my list go to videos. Thank you for helping us become good cooks, no better cooks!
I always dry-brine wings for at least 6 hours before baking — that would make this recipe even better.
Could you adapt the glaze to be honey garlic, terriaki, BBQ etc.?
I use the same two pan method when I toast baguettes slices for my hors d’oeuvres
My broiler is not working properly , i wanted to make this wings though 😞
What sucks is that you're probably getting less "views" because you don't "deep fry" everything, which rules the world now…
They look underdone to me.
I think it is time for ATK to start providing convection ovens into their directions. The only energy source we have here is electric, and so many new electric stoves push you to convection. Tell us when it is critical to go through the effort to make sure our oven is not convection, because well everything sold at Costco or Home Stores for the last 20+ years was pushing convection.
You are also preaching to an older generation. The new generations might appreciate a bone-in chicken, but they certainly don't care for it in an eating experience. Recipes need to change. Bones can be good but those who want them on their plates is a diminishing population.