Simple Boil And Bake Crispy Chicken Wings Recipe

  Add a photo 7 recipe photos for Simple Boil and Bake Crispy Chicken Wings   Back to full recipe Jonathan Melendez Jonathan Melendez Jonathan Melendez Tracey Michele Edwards Advertisement PREV PREVIOUS RECIPE NEXT NEXT RECIPE

1. Recipes
2. Chicken

Simple Boil and Bake Crispy Chicken Wings 20 Submitted by Sandra E. "This is more of a method than a recipe, but this is how I always make wings now. I find boiling them first helps get rid of more of the fat, and they get crispier in the oven."   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Jonathan Melendez Ready In: 35mins Ingredients: 2 Yields: 15 wings Serves: 2 Nutrition information

ingredients

Units: US

• 1 lb chicken wings
• 1⁄2 cup barbecue sauce

Advertisement

directions

• Boil wings in a large pot of water for about 15 minutes.
• Broil wings in oven for about 5-10 minutes per side depending on how your oven works) until nicely browned and crisp.
• I put the bbq sauce in the bottom of a big metal bowl and keep it on the stove near the oven vent so that is warms up a bit.
• Remove the wings from the oven and pat with paper towels to remove more grease if necessary (I bake mine on parchment paper, so that absorbs some of the grease for me).
• Toss wings in bowl with bbq sauce (or any sauce you want) until well covered.

icons / social / pinterest icons / email

Questions & Replies

Sign In to Ask a Question Got a question? Share it with the community! Advertisement Want a Second Helping? Sign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox. By entering your email address, you agree to our Terms of Use and acknowledge the Privacy Policy. Food.com and its affiliates may use your email address to provide updates, ads, and offers. Sign Up To withdraw your consent or to learn more about your rights, see the Privacy Policy.

Reviews

MOST POPULARMOST RECENT Write A Review

1. Some of the best chicken wings I've ever had. Never boiled and broiled before, but it makes for the most tender wings ever! So much better than frying!   icons / ellipsis / ellipsis-horizontal Jonathan Melendez Reply 2
2. It was a bit of work to boil them first but very much worth it. Very tender on the inside and crispy on the outside. I used a hot wing sauce on some and a sweet bbq on the rest. Everyone was happy. Making them this weekend for friends I should get rave reviews from them!!!! Thanks for sharing!   icons / ellipsis / ellipsis-horizontal Sassyfras Reply 1
3. Mmmmmmm....Bar wings at home! We've been looking for a recipe for crispy wings, and this is it! The added bonus is fat IS actually drawn out instead of being added through deep-frying. We enjoyed them so much that we are whipping up another batch today. I'd like to try them with buffalo sauce or Jack Daniel's sauce too. Thank you so much for sharing this...it will be our "go to" <br/>recipe for wings. We eat them at least once a week, so this is a real treasure.   icons / ellipsis / ellipsis-horizontal Christmas Carol Reply 1
4. This was very good. My biggest regret is that I didn't make a double or even quadruple batch. I'm not much of a wing connoisseur - I just eat them when I get a chance; and since I'm an intermediate cook, I don't think I'd ever prepared wings before this. I thought the same thing as in the description: this is more of a method than a recipe; but it's an effective method, I think. I don't think I've ever used my broiler (don't know why I'm leery of using it). It gives me a choice of high and low, and I chose "high". I peeked at the wings at 5 minutes, and opted to go the full 10 minutes on each side. Aside from that, I made it exactly as written. I agree that the boiling and then the broiling get rid of a lot of fat. (I, too, used parchment paper in the oven, on top of a jelly-roll pan). I patted the wings with paper towels to remove any excess grease, as suggested, and there was very little left to remove. The wings were beautifully browned and crispy. One minor complaint is that the amount of barbecue sauce was a little too much, I thought - 1/3 cup would probably be plenty. Oh, and this really should be called "Simple Boil and Broil [not Bake] Crispy Chicken Wings". But overall, this is a great, easy recipe, and I hope I make it again soon - thanks!   icons / ellipsis / ellipsis-horizontal spooty3 Reply 1
5. This method worked perfectly for me. With my oven, I needed about 10 minutes per side to get the wings crispy. I used some honey BBQ sauce with added Tabasco sauce for a little heat. Very good.   icons / ellipsis / ellipsis-horizontal Ginny Sue Reply 1

see 12 more reviews Advertisement

Tweaks

MOST POPULARMOST RECENT

1. Not the biggest fan of BBQ sauce, so I tossed them in buffalo sauce instead. So good!   icons / ellipsis / ellipsis-horizontal Jonathan Melendez Reply

RECIPE SUBMITTED BY

Sandra E. Canada icons / following Follow Me

• 6 Followers
• 22 Recipes
• 7 Tweaks

Advertisement Advertisement Advertisement

YOU'LL ALSO LOVE

40 Favorite Chicken Wings 40 photos How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes View All Recipes

Related Pages

• Shake and Bake Chicken Wings Oven Crisp Chicken Wings The Best Belgian Waffles Baked Hoisin Sauce Chicken Wings Low-Fat Crispy Chicken Wings Crispy Chicken Wings Healthier Boiled and Broiled Buffalo Chicken Wings Saucy Asian Chicken Wings Tequila-Marinated Crispy Chicken Wings

Find More Recipes

Search