SUPER CRISPY Chicken Wings (No Deep Fryer)

If you love crispy chicken wings (who doesn't), but don't want to deep fry them, this method to get SUPER crispy oven wings without a deep fryer is for you.Get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link madein.cc/0923-brian
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RECIPE
Chicken Wings:
4 lb (12) whole chicken wings
15g (3/4 tsp) salt
15g (3/4 tsp) baking powder
Mango-Habanero Sauce:
75-100g of diced fresh mango (½ large mango)
1 habanero pepper (adjust to taste)
30g lime juice (1 lime)
15g (1T) apple cider vinegar
1g (1/2t) paprika
25g (2T) Frank's Hot Sauce
100g (1/3c) honey
25g (2T) butter
Chinese Hoisin BBQ Sauce:
125g (1/2c) hoisin sauce
100g (1/3c) soy sauce
15g (3t) of sesame oil
125g (1 1/4c) honey
20g (4-5 cloves) minced garlic
20g (2T) fresh ginger (grated)
Instructions:
1. Begin by breaking down the whole chicken wings into 12 flats and 12 drummies. Cut through the joints to separate them.
2. Place the wings in a large bowl and dry-brine them with 15 grams of salt and 15 grams of baking powder. Toss the wings to ensure even coating.
3. Transfer the coated wings to a wire rack on a half-sheet tray, separating them by type (flat, drummy) in groups of six. Refrigerate the wings for at least 4 hours, but preferably 24 hours for the best results.
4. Preheat your oven's broiler to high. Position the oven rack about 8”/20cm below the flame.
Place a sheet of foil under the wire rack to catch drippings and prevent them from burning.
5. Broil the wings for 5 minutes on one side, then flip them and broil for another 5 minutes. Repeat this process for a total of 4 flips or until the wings are evenly browned and crispy (about 25 minutes of total cooking time - time may vary based on your oven)
6. While the wings are cooking, prepare the sauces.
7. Once the wings are done, remove them from the oven.
8. Toss the crispy baked wings in your preferred sauce
For the Mango-Habanero Sauce:
1. In a blender, combine diced fresh mango, habanero pepper, lime juice, apple cider vinegar, paprika, Frank's Hot Sauce, and honey. Blend until smooth.
2. In a saucepan, melt 25 grams of butter, then add the pureed mango-habanero mixture. Simmer and reduce by about 30% over medium heat, approximately 5-10 minutes.
3. Allow the sauce to cool slightly until it leaves a lazy trail when a spatula is passed through it.
For the Chinese Hoisin BBQ Sauce:
1. Combine hoisin sauce, soy sauce, sesame oil, honey, minced garlic, and grated fresh ginger.
2. Transfer the mixture to a pot and bring it to a simmer. Reduce the sauce for about 10 minutes, or until it thickens enough to coat a wing. Allow it to cool for 5 minutes to further thicken.
CHAPTERS:
0:00 Intro and prepping the wings
2:00 cooking the wings
2:45 mango habanero wing sauce
3:33 the nonstick cookware i use on and off camera (ad)
4:33 finishing the mango habanero sauce
5:16 Flipping the wings and making hoisin bbq sauce
7:12 Finishing the wings
#chickenwings #ovenwings #wingsauce

[@nilabakery]

I love the way you present each step of the recipe so clearly. It makes it easy for me to follow along and recreate the dish at home. 👌😋🙏

[@noriakikakyoin4430]

6:36 100% agree, hoisin sauce is so good, even for a lazy evening where I simply put some chicken breast with bbq rub, hoisin sauce and just cooked in the pan till they are done. Also great for marinades.

[@Jackson-fb2ei]

You are definitely the best channel for recipes and overall cooking tips I've ever watched! I know you've done holiday sides before but I would love a video on how to properly roast a turkey for thanksgiving! Thanks for everything you do

[@AlbionReturns]

No lie, this is my favorite way to make wings, hands down. The skin gets shatteringly crisp, the dry brine makes the meat so juicy and flavorful, and it's arguably less mess/hassle than deep frying. Your sauces sound delicious too, I'll have to give em a try next time!

[@wge621]

Appreciate you explaining why you do each step. It really helps! Chicken I get but it's even more useful to hear the tips for less common foods

[@teamhunter730]

Made some the other day in an electric oven. Tried the 8in but was too hot. I adjusted as I cooked till about the last rack. 12in from the heat. They came out great and family wants me to make more. Thanks for the vid!

[@Drolfox]

Love your vids Bri, I think it's awesome that you describe both the 'how' and the 'why' behind your recipes! Also that mango-habanero sauce looks dope, gonna have to try that.

[@BrianLagerstrom]

Oh thank you!

[@prapanthebachelorette6803]

@@BrianLagerstrom no one could ever comprehend how much my mad scientist soul appreciate your detailed and logical explanation 🥹

[@lenarthur]

My wife and I have tried many KZbin video recipes for crispy chicken wings. Yours was the most recent effort and by far the best we've tried. It's now our go-to method.

[@juicestacxz75]

Couldn’t find a good air fryer chicken wing video just made some in the fryer sat down ready to eat and this is the first thing i see the algorithm is a crazy thing.

[@branchrickey9123]

Great recipe! I love making oven wings like this. Honey sriracha is my favorite from the pantry wing sauce. Also definitely use non aluminum baking powder (or sub with baking soda + cream of tartar)

[@Mpresley83]

was planning on frying some wings this weekend- decided to try this cooking method and the habanero sauce (didn't have any mango on hand, but subbed out with peaches). the sauce came out excellent! as far as the wings- i believe i found my new favorite method of cooking wings!

[@rachaelhoffman-dachelet2763]

That looks great! We often make wings with just a quick toss in a very little olive oil and a dry spice combo which varies based on our mood. Half an hour at 425-450 F. The skin gets crispy, not as much as yours did, but crispy enough. That mango habanero sauce looks fantastic.

[@johnrhodesawakeningthehear5006]

Bri - Awesome technique for making crispy skin! I love it. Totally using this technique next time I wing it up! And might even try the habanero mango because it looks bangin!

[@karenfox1671]

Great cooking instruction AND an entertaining Made In commercial in under 9 mins? This is really well done. Thanks so much for new sauces to try. They look fantastic!

[@BrianLagerstrom]

Thanks for this nice comment! I try to make the ads engaging!

[@karenfox1671]

Made In should get you to make their commercials. I'm not exaggerating you have a real talent for the work, on top of your cooking ability@@BrianLagerstrom

[@toxicwaltzn8175]

I’d like to see your take on Sauerbraten (with potato dumplings), Haluski, pumpkin cookies, or homemade water-kefir.

[@chaz4240]

one of the most well made cooking videos I've seen! Also I love wings, perfect vid thanks!

[@MP-mz7un]

I used to love making these wings after Chef John´s Recipe. I will definitely try out the mango-habanero sauce. Thanks for the video!

[@samuelhowie4543]

Chef John's the first place I saw this method. Fork don't lie.

[@cos0]

I never once thought about "wet wings" as the reason as to why mine never come out crispy from the oven. Definitely gonna try brining them in the fridge as you suggested 👍

[@lelandgaunt9985]

It works for for a smoker well too.

[@markmui]

Yep, hab + fruit is such a good combo. Discard the seeds and stems if its too hot, you still get the amazing flavor w/o the heat

[@deebrake]

My husband is doing his first batch of these with second sauce as I post this. Will pop back when done to report and thanks Bri.

[@itsacircleda]

Those wings you're husband is making sure is taking a long time, I bet he's "getting around to it " which means 5 more months they should be ready lol😂😅. I'm just kidding with ya, how'd they come out though

[@BrakesBake]

@@itsacircledaThey were fantastic, lol. I forgot to report back. Hubby says they were soo good. You should try it.

[@jasonouellette9702]

Just made these, and they turned out perfectly. This is the only way I will make wings now.

[@kayjaybee616]

I made these for my husband’s birthday party - everyone said they were better than wings from our favorite pizza shop. They were super easy, and I used Frank’s wing sauce to coat them at the end, though next time I’d like to try one of the sauces Brian prepared. Thanks, Brian and Lorn!

[@honchpoloma269]

The wing tips are a nice little treat to get with wings, it’s all killer(crunchy fried bits) no filler(meat)

[@scottym3]

I've been doing my wings in the oven for over 10 years. I marinate mine in some spices and 2 kinds of hot sauce for at least 4 hours if not all day. I then put them on a tray as you do, then I bake for 1 hour, turn and bake 45 minutes. Wings come out crispy, no messy sauce and the heat and taste of the hot sauce is already in there. So good.

[@lorilxn1597]

Thats exactly how I make them, nice crunch to the skin even with sauce.

[@salli4588]

Very good. Will definitely try the baking powder trick. Quit buying wings a while ago though, too expensive for what you get. But will try on some thighs. Thanks!

[@ChuckWestfield]

Love the new sauce recipes! 🎉❤🎉

[@BrianLagerstrom]

Thanks!

[@andrewsmith4701]

Backed in the oven the wing tips are the best part…they go all crunchy and crispy

[@trustgunner]

Hi from Mexico! I went to a wings rest and they had a pineapple habanero sauce! It was awesome, everyone should give it a try, sadly I don’t know the measurements Cool vibes!

[@xbigta5tyx4]

Been cooking wings like this for years. They are wonderfully crispy and family and friends go nuts for them on football Sundays. I cook them at 250 for 30 minutes on the lower rack and then 425 for another 45-60 minutes on the higher rack, no rotations or flipping required. Skin is crispy and the meat is moist and tender. In a sauce pan I add some butter, salt and brown suger to some franks buffalo sauce to coat the wings people cant get enough.

[@joedavid0798]

Nice i was just about to mention this method too, we’ve found that way of cooking them without drying them overnight in the fridge, instead put them on low temperature 250 for half hour first. They come out so crispy. Also, weve done this same method for chicken legs and they come out great too, legs are a whole lot cheaper than wings right now, definitely recommend it

[@judichristopher4604]

EXCELLENT VIDEO Thank YOU for sharing this.

[@KSGomez88]

I love me some wings!! Definitely trying this method and those sauces!

[@BrianLagerstrom]

Thanks for watching I hope you do!

[@HotSauceStain]

Nice video as always! Will try this drying out/baking powder method but in the air fryer first. Just too easy to shake the basket around to flip the wings. It gets super hot in no time as well.

[@josh200045]

Love your videos man

[@medjoolmaker]

Made this, turned out great. Faster than baking. Moist and tender meat. 👍

[@mauree1618]

Looks so good.

[@cinimatics]

This method is foolproof. I do it and leave them to dry for only 20 mins and use a regular oven at 370 or so. Works great!

[@ChiliPepperMadness]

Looks delicious!

[@tracyspehr800]

I made these chicken wings last night for the Superbowl and they turned out great, I used a traditional buffalo sauce. Thanks for the recipe!

[@ChefBrianLagerstrom]

Thank you for your lovely compliment. I hope my recipe was able to help you .

[@joelupo3365]

I just saw the video. I made wings tonight. Never let them rest to fry out, but I had a lot more baking powder (recipe from foodwishes). They went in wet and came out super crispy.

[@flyoverpeasant8016]

Hey Bri, I have another way I have done for years. Do exactly what you do with the drying of the skin. But then I season the wings liberally with my proprietary cajun seasoning [or whatever seasoning you like]. Then I toss in seasoned flour [paprika, a bit of baking soda, seasoned salt, pepper, etc], shake off excess, and place on rack above foil like you do. Then, and here comes the trick, spray thoroughly with olive oil spray on both sides of wings. Place in 425 oven. Turn after about 25 mins. Cook until done, around 40-45 mins. Toss with sauce if you must but they are delicious as is. Crispy, delicious, actually better than deep fried.

[@Maisonikkokufan]

Hey Bri, i absolutely love your recipes especially the one pot bolognese! When you mentioned using the wing tips for stock, i had a look at your channel and realised you don't have any videos on how to make chicken/beef/veggie stock. I'd love to see your recipes for stocks

[@BrianLagerstrom]

Check out my restaurant pan roasted chicken video.

[@Earth1218]

His recipes for stocks aren’t stand alone videos. They’re part of other videos. You can find a beef stock recipe in his Chicago Italian Beef Sandwich video. It’s pretty easy and yields a very nice beef stock. He also has a chicken stock recipe in another video. I forget which one. Both use a crock pot which is much easier than a stock pot on the stove.

[@Maisonikkokufan]

@@BrianLagerstrom perfect, thank you very much for the answer :)

[@alredxiii]

Giving this one a go!

[@ZAPIZOOLIO]

amazing recipe

[@russellzauner]

Baking soda is also what makes your caramel corn crunchy instead of goopy. Learned that the hard way.

[@williamreinhard]

Seriously some of the best wings I've ever made. I think this is going to be on regular rotation in my house now.

[@mrclaus859]

Thanks Bri

[@cloudkitt]

Looking forward to trying this! When I've made wings in the oven before, I've used the convection setting, although my oven also has an "air fry" button and I'm always trying to figure out if that's just marketing. Because from my understanding...convection is the same thing, no?

[@AsTheWheelsTurn]

great video! I have it all correct except not letting them dry brine. my oven baked wings still taste great but I do want that crispy skin . I will try this tomorrow!

[@smarkalet9078]

I made these when Chef John(?) made them. I loved it, my wife said she tested the baking powder.

[@IzzyTheEditor]

Ditto! He did it 8 years ago: kzbin.info/www/bejne/eHW5mGOrZ76EbbM

[@LuisRodriguez-gt9hx]

I was hoping you would do an oven wing recipe just yesterday.👍

[@user-hq1tv2ev1f]

Looks delish

[@stargazer7512]

The only thing I wish Brian would do is let one know before hand somehow that this recipe requires a certain amount of wait time. When I go to look at his recipes at 530, it is too late! But otherwise, my husband is impressed, I will keep coming back to his channel. Thanks Bri. When I have more money I will be sure to send you a super thanks.

[@vincentmacdonald7144]

Hi Brian, can you use the same process to prepare the wings but cook them in an air fryer for similar results? Thanks, love your videos!

[@ooyoututchmytralala]

I’m glad Jamie Kennedys brother has a cooking channel on KZbin HAHAHA! Good video can’t wait to try the baking soda trick next time in the wings!

[@112Famine]

Melted butter & Frank's Red Hot 50/50 mix is what I usually use on wings & adding honey is great to tune down the heat level, & can't hurt, for honey I always use Natural Nate's, it's inexpensive, award winning, & 100% Pure Honey.

[@m_b41]

Deep frying is the best but I enjoy doing my wings on the traeger over being done in the oven. Still get a nice crispy skin after some prep work.

[@user-jl9zj8jv5x]

Outstanding🎉

[@scottdalon801]

Hey Bri! Love the video. Sometimes, I like a dry-rubbed wing. When would you suggest putting the dry rub on? Would this be during the brining process? The rub has salt in it.

[@martinkayne9675]

Hoisin... YES! Thank You! Marty in New Jersey.

[@ezpeteyt]

I just did a version of wings for the first time using a sous vide method, which was my first time cooking with a sous vide cooker. I finished them on an extremely hot grill and a hand-held torch. Not bad for a first time especially since I did absolutely nothing to season them and just doused them with Buffalo sauce when finished. I searched KZbin to see if you ever posted anything with sous vide and couldn’t find anything. Have you tried it? Any chance you can weigh in with a video? Looking forward to it if you decide to do it. Thanks for all of the great videos. I’ll be trying your grill pizza tomorrow night if all goes well.

[@maxlin5998]

I think I notice a little bit of Ethan’s influence on your videos with those cuts in to you describing what you taste. Very nice!

[@loucinci3922]

You had me at wings! Yum!!

[@michelleread247]

Hey Bri, I'm only a couple minutes into the vid but one suggestion for preventing smoke from the rendering fat is crumble the foil real good under the sheet tray, small divets of rendered fat, not a flat molten slick working to set our smoke alarms off. Learned that from the gods at ATK. This particular god was Dan. 😊

[@roadskare63]

super cool idea i WILL try!!.....and the lil dance at the end?....🤣😂🤣😂

[@davidkaziska6192]

Oh yeah, I'm doing this over the weekend.

[@davidkaziska6192]

Had a chance to make these and they were excellent. Didn't make the sauce but I'll try something like that next time.

[@trolo127florida]

hey bri, how do you stop the wings from having a freezer burnish taste from sitting in the fridge for so long uncovered?

[@durthvander]

Hear you on the drying step in the fridge, curious to see if you have any pointers on recipes that require marinating the wings

[@SinisterMD]

I will have to try this. I don't fry much because it feels like a waste of oil. I wonder if you can put these on a smoker for a little while and then finish in the oven under the broiler or if they need that broiler high heat the whole time. Thanks for another great recipe. Those sauces look dope.

[@paulgerton2573]

Interested since i dont have an air fryer either. But I have found that boiling the wings can render the fat. Then proceed with drying and everything else. Of course i prefer dry rub.

[@philipraimondo]

Have you ever par boiled or steamed the wings prior to broiling them? I boil them for about 5 minutes and then drain them well. They almost dry on their own. I think pat dry with paper towels. You can also place in the fridge uncovered to help dry them up. Then they cook perfectly without any major smoke from the rendered fat. Try it… works really well

[@jodiesattva]

Looks great! That mango habanero sauce is calling my name. Habanero + fruit is classic. I made a habanero pineapple sorbet a while back that was yummy.

[@BrianLagerstrom]

Nice! I like habanero in my margs

[@jodiesattva]

Yum! Infused simple syrup?

[@ChuckWestfield]

You can peel ginger with a spoon guys.

[@Earth1218]

I love buffalo wings but HATE deep frying in the house. The splatters of grease everywhere in a three foot radius of the pot. The hassle of disposing of the used oil. The oily smoky smell that becomes one with your furniture and lingers for days. I’m really looking forward to trying this out. Thanks for another really useful recipe!

[@Maplenr]

Considering how much wings are costing nowadays, this is a godsend. I about cried when we got wings to kill a craving recently, it was 30 bucks for just me and money aint going that far. Thank goodness I was able to get overtime that week... FOR DAMN WINGS. Ridiculous. Can't wait to try this

[@mikekerr5940]

This is awesome! I’ve been cooking wings in the oven but they have always taken way longer since I didn’t know about the overnight fridge trick. What advice do you have for dry rub seasoning if I’m not doing a sauce? We prefer McCormick’s Kicken Chicken seasoning. Would I add that in with the other dry ingredients at the start?

[@jcmazrizona]

Hey Brian, I was wondering if you think the wing dry brine would work with a pellet smoker? I will be trying this method but I love my smoker.

[@w.davidmcguinn8674]

My. nine year old daughter is learning to cook and she really admires you and your work. She always says at the end - he is going to dance now. But tell me Brian, just how do I explain to her the word "frickin'" you use so often?

[@DavidKimdkim36]

Love your videos! It's always a "go to" to learn why. By the way, how many pounds of chicken wings in this video? Sorry if I couldn't catch it. 😅

[@Vitamindmilk]

As someone who literally just made mango habanero salsa with home grown habaneros last weekend there are 2 things you can do to up the flavor and lower the spice level. Also side note, wear gloves when cutting the chili's as it can and will burn your skin. Cut the chilis in half and remove the seeds and placenta. Then roast them until they are charred and soft in the oven, grill, or pan. This ups the flavor and lowers the heat. For reference I used a dozen habaneros in my salsa and 1 mango and it wasn't so hot that you'd immediately stop eating the food. It was still spicy enough to where you'd sweat after eating about 2 small corn tacos though it didn't become overbearing until #5 and I put a lot of salsa on my tacos. If it's still too spicy, add sugar as this lowers the heat. I'm pretty sure honey works as well. Personally I'd rather core 2 habaneros than use 1 whole one. As the actual flavor of the chili is extremely fruity and pares well with most fruit. But again to each their own. I like sweet and spicy and habaneros are my personal favorite chili. The heat can be a bit much but you can easily mitigate it a lot while still keeping it's unique flavor.

[@umbles7007]

Just tried this. I've never had such tasty non-deep fried wings before.

[@jcm9356]

I put the wings in the fridge overnight and bake them for 35-45 minutes.... that's it. They have always come out great; the sauce does the talking.

[@k03hl3r]

Could I ask for a bit of general advice on this one? If I were to do this, I have two options: 1. Use my gas oven, but it's junk and it doesn't have a top broiler - the only option is to stick it in the drawer under the main, bottom heating element. Huge pain because I can't see the food, also because it's not an insulated cavity I'm not sure if they'd cook properly. 2. Use my Anova Precision Oven, but the small size would make me think that the oven would get way too hot and overcook the wings. Would I just leave the door cracked or open? Not only that, but it can only fit a pan just a bit larger than a quarter sheet - not too much food being made at once.

[@mariosepvillanueva1221]

delicious food

[@jeremyd.2156]

How does this guy not have more subscribers?

[@GrzegorzOklinski]

Bri: instead of fridge for 24hrs, lowest temp oven with fan for lest say 60mins. What do you think? Will it work?

[@josephhotto9414]

What if you have a communal fridge and don't have the space to store wings? Does a Ziploc bag work?

[@EricVandenAkker]

could you use a convection fan while broiling for more even temp?

[@ledheavy26]

The baking powder trick is tried and true guys, he's not just ripping it from some other KZbinr. It's multiple cook books I own, one of which being a Weber grilling book. I know you did the wings on your gas grill with a smoker box, and they looked fantastic, but I'd like you to try the same prepared wings on a ripping hot Weber kettle charcoal grill with some smoking wood. I don't think I've had better wings personally. This oven method is definitely the best method for those without a grill or those that don't want to deep fry. Keep up the sick vids.

[@IzzyTheEditor]

First presented 8 years ago by chef John from Food Wishes: kzbin.info/www/bejne/eHW5mGOrZ76EbbM

[@froosh93]

Hey Bri! I know you made a video about air fryers and the results weren't too in favour of them compared to other means of cooking but have you experimented with pressure cooking combined with air frying boned meat? The results are fucking amazing and I think you'd like it. The same process makes for some crispy and fluffy roast potatoes too. Best potatoes I've had (at home) is Dishoom's gunpowder potatoes using this method. Food in the vid looks amazing as usual!

[@Adiera]

Is that a half sheet pan? If so, can you give a link where you found the rack that fit in it? I've been looking at the kitchen/restaurant supply stores near me and nothing fits!

[@miat.4442]

If you have a broiler drawer and therefore can't set the wings far enough from the broiler, is it better to do them in a hot oven or close to the broiler?

[@robertkaspert4092]

Brian will the salt and baking powder work on leg quarters or even a spatchcock whole chicken?

[@Michael._The_Storyteller]

I love the cooking method, the sauce, not so much. I love the Honey Bar B Que you get in the south, that sweet taste, when you take a bite, it bites back.

[@papacitoloko1117]

I've been looking for pans i can throw in the oven 😮

[@MrMacMan23]

Classic Kenji prep and dry

[@user-lk4kb2ck7e]

Hey, Bri… I did your dry brine on chicken wings, stuck it in the fridge for about six hours and broiled them. How easy and fabulous was that?

[@paulbecker9426]

Hi Brian, would you mind mentioning the oven range you're using? I'm in the market for a new oven and thinking about going for an upgrade over my current unit. Keep up the good work! :) PS: I'm especially looking for a built-in broiler function, which is what caught my attention originally.

[@DylansDishes]

Not particularly related to this video, but you and Ethan Chlebowski are my main inspirations, whether that be in cooking or making KZbin videos. One day, I wanna be in your guys’ league, and hopefully we can all do a collab at some point!

[@mikepeterson9733]

Funny you should bring up Ethan. From the start of the vid, I was wondering if Brian and Ethan use the same kitchen except Brian's fridge is in the wrong spot.

[@lowdownone]

Is baking powder better for the skin than corn starch, which I have been using?