Chicken Wings Without the Deep-Fry, Method 1 of 2





Introduction: Chicken Wings Without the Deep-Fry, Method 1 of 2

About: I was born in 1976 in the town of Atascadero, California, which translates to "mud hole." It's an apt description, believe me. It was after moving to Colorado that I got interested in the sciences, and in mu...

I'm a wing freak. One of my biggest dreams is to take a drive to Buffalo so I can sample wings from the birthplace of the phenomenon. As a result, I've worked hard to find out how to make the lovely things at home for myself.

While I do have a deep fryer, there are two reasons why I don't like to use it often. One is that it is unhealthy to eat a lot of deep-fried foods, though every once in while isn't so bad. The other, though, is that it's an ordeal to break out the equipment, fill it up with a ton of oil, cook up the wings, then break it all down after it's cooled, clean it up, and stow it away again. The non-food related parts of the process take ten times as long as the actual meal. With this in mind, I have experimented with alternative methods of cooking my beloved wings that don't involve deep-frying. This is the first of two Instructables, each of which will describe a different process I've worked out.

Method One involves cooking the wings, lightly coated in oil and flour, in a very hot oven. The result is a nice, golden, and crunchy wing, without all the bother of the deep-fryer. Let's hop to it, shall we?

(Special thanks to randofo for the front page feature.)

The ingredients list:

Thawed chicken wings (I used 14 for this Instructable)
Light olive oil (or any other choice, really)

For the sauce:

Frank's Red Hot

For hardware:

A bowl with a lid for tossing
A spatula (rubber or silicone)
A cookie sheet
Some foil (optional)

EDIT: I just wanted to add here that I have an Instructable up for what I think is a pretty darn good roasted garlic wing sauce. Also, I posted a video of me making wings with a slightly different method, and yet a different idea for the sauce.

Step 1: Billy, Don't Be a Tosser...

The first step is to coat the wings in a bit of light olive oil, then flour. I do this in two stages.

First, place your thawed wings, patted dry, into your bowl with a lid, hereafter known as the "toss pot." Pour in a small amount of light olive oil (or any oil of your choice, really), put on the lid, and give them a thorough tossing. Then, remove the lid, pour in some flour, enough to give the wings a good coating, and then give them yet another thorough tossing.

At this point, you could then add spices to our newly-made sticky batter coating. If you can toss for a third time in a row, however, you're a greater man than I.

The pictures below tell the tale.

UPDATE: I recently discovered that these wings will actually come out better if you omit the oil and toss only in the flour and then bake at 425F for 40 minutes. Really, it's up to you which method you want to use, but I've taken to this new method.

Step 2: How to Be a Master Baker

Preheat your oven to 450F, and place your oven rack as close to the heat source as possible. The theory here is that we do NOT want the wings stewing in their own juices. We want to drive that moisture off so they fry instead. Because they're small, the wings cook through before they burn on the outside.

Next, place the wings skin side up on your (optionally foiled) cookie sheet. I sprayed the foil on mine with no-stick spray, and they still stuck, so be careful here. Once the oven is heated up, place the sheet on that lower oven rack.

Times will vary depending on a variety of factors. Just look for a nice golden brown color. It'll take about 20 or so minutes, on average. If the tops of the wings aren't colored enough for you, place the cookie sheet under the broiler for a few minutes. Don't walk away from them if you do that, though.

Again, the pictures below tell the tale.

Step 3: The Sauce of All Evil

Now, we have many saucing options, which I'll discuss in a later step. For this Instructable, we'll construct a hot sauce of my own design, inspired by the Red-Hot Dog sauce from days of yore. It's really good, and extremely simple to make.

Take a good sauce pot, pour in about twice as much Frank's Red Hot sauce you think it would take to coat your batch of wings. Then put in some butter (about 1/4 stick per cup of sauce as a guideline), then some sugar, just enough to take the edge off. Simmer this mixture until it reduces by about half. The final result will be a thick, sticky sauce that will go well with the wings.

To coat, I clean up my toss pot that I used before, put the now-cooked wings in, pour in the sauce, and give them another good tossing. Plate and eat!

The pictures below... Oh, never mind.

Step 4: The Open-Sauce Foundation

There are literally dozens, if not hundreds, of sauce options for your wings. You can use store-bought wing sauces if you'd like. My other favorite is to toss them in Cattleman's or Sweet Baby Ray's barbecue sauce, or, on occasion, my own homemade barbecue sauce, but that's another Instructable. The sky is the limit.

For dipping options, I generally like ranch or bleu cheese dressing, the traditional dips, when I decide to dip. Most of the time, though, I'm not feeling dippy, so I don't.

Enjoy! Homemade Wings Process #2 should be coming in the near future.



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    32 Discussions


    8 months ago

    I made these without oil and they were I think about 95% of the flavor of their deep fried cousins. To me that's an "A". I used almond flour as I'm on a low carb diet, next time I'm going without flour. Old School Buffalo wings are unbreaded.

    A bit about oven time, I suggest 10 minutes on top rack, 10 minutes on lower rack, Flip, 20 minutes on lower rack and a final five on upper rack. 45 minutes with the 5 making up for all the meddling heat loss. If you get larger, plump wings, you might need 50 minutes total.

    A bit about

    So the thoughts I've seen so far from others are: [***1] Cornstarch added to the flour - adds crunch [How much should I add?]  [***2] Steam the chicken before putting in oven - less smoke from fat [***3] Soaking chicken in milk for an hour before flouring - moister chicken [***4] No oil, about 40 minutes in the oven - just better ==== I DEFINITELY need to give these a try. I made an account just to say thanks for my first recipe I'm going to try from Instructables!

    I just finished making + eating these. They were amazing! Thanks so much for sharing! :D

    Try soaking the wings in milk or butter milk for an hour before you toss them in the cornflour. you'll get amazingly moist chicken :)

    I tried a trick I learned which works with baking bacon in the oven. You place a wire rack on top of a cookie sheet and then place the bacon (or the wings) on the wire rack. Then the grease drips down onto the cookie sheet and the bacon, or in this case, the wings get nice and crispy without sitting in their grease.
    Tried the wings this afternoon using the wire rack on the cookie sheet, and they turned out perfect! Crispy, but not greasy. Since there isn't much wing touching the wire rack, they don't stick much either. They were very easy to get off the rack.

    Highly recommend this technique.

    The no-fry method is great for those of us that don't want to have to fry the wings! As we speak, I'm gathering my ingredients to make a batch of these!

    Franks has a "buffalo" style sauce which is just plain ol amazing franks with buttery goodness added. It's great on pizza..... Or wings as so intended!

    God those look awesome. Thanks for the methodology, will be trying this, have the ingredients ready to go!

    Hey, good idea. I'll definitely try that my next go-around. To be honest, I've stopped using the oil in the tossing of the wings before cooking. I just toss in straight flour plus some seasoned salt now. I should update this Instructable a bit.

    excellent wings my man... family enjoyed them they thought i fried them.. lol:)

    We tried your cooking method and made the best wings we ever tasted! Great! To had a bit of fire, we added a couple of Blair's sudden Death sauce to the Frank's sauce! Hotttt....!!!!

    1 reply

    Thank you! I've actually recently discovered that you don't really need to toss in the oil and flour both. You can toss just in flour and then bake, as long as you bake hot (425F) and for about 40 minutes. It won't be nearly as smoky as Alton says.

    That looks really good, and probably healthier, than deep fried. 5 Star Rating!

    Reynolds makes a non-stick foil.

    It's coming soon, sorry! It has similarities to crestind's Coca Cola Chicken recipe, so I haven't given it a high-priority. It's different enough that I'll definitely post it, though. For one thing, mine doesn't use any cola. ;-)

    step 2 How to Be a Master Baker lol, Master Baker, ah-haha