Cooking Chicken Wings

Below are my techniques for cooking chicken wings using various tools and equipment. I always start with large, fresh chicken wings, not frozen. I buy them in a family pack and save money. Enjoy!

Jump to a cooking method or scroll down.
Deep-fryer
Air fryer
Oven
Convection Oven
Grill (Direct sear)
Grill (Reverse sear)
Grill (Rotisserie)
Grill (Vortex)
Char Broil Big Easy (roasted)
Char Broil Big Easy (crispy)
Slow cooker
Smoker

Preparation

Start by separating the tip, drumette and flat (wingette) for each wing. Use the tips to make chicken broth.

Parts of a Chicken Wing

Deep-fryer

  1. Note: This technique for cooking chicken wings is for plain wings, no coating or seasoning. The cooked wings can be tossed with sauce or dry seasoning. If you prefer a coated wing with a little crunch, see my fried chicken wing dredge.
  2. Heat canola or peanut oil to 375 F.
  3. Pat wings dry.
  4. Fry 8-10 wings at a time, 5-6 minutes per side or until chicken is done.
  5. Remove to paper towel-lined plate to drain.

[deepfryercampaign_shortcode]

Air fryer (fresh)

  1. Pre-heat air fryer to 375 F.
  2. Lightly spray cooking basket with non-stick spray.
  3. Pat wings dry.
  4. Season with salt or your desired rub. If using a rub that contains sugar, you may wish to add the rub AFTER cooking the chicken wings so the rub does not burn.
  5. Cook for 12 minutes.
  6. Flip and cook another 12 minutes.
  7. Increase temperature to 390 F and cook another 6 minutes or until crispy.

Air fryer (frozen)

  1. Pre-heat air fryer to 375 F.
  2. Lightly spray cooking basket with non-stick spray.
  3. Add wings and cook for 12 minutes.
  4. Flip and cook another 12 minutes.
  5. Increase temperature to 390 F and cook another 6 minutes or until crispy.
  6. Season and/or sauce wings as desired.

[airfryercampaign_shortcode]

Oven

  1. Preheat oven to 450 F.
  2. Line a large baking sheet with aluminum foil.
  3. Spread wings out on baking sheet and bake 20 minutes.
  4. Flip wings and bake another 15-20 minutes or until chicken is done.

Convection Oven

  1. Preheat convection oven to 350 F.
  2. Spread wings out onto a baking sheet lined with parchment paper or a silpat.
  3. Bake for 30 minutes then flip the wings.
  4. Increase the oven temperature to 375 F.
  5. Bake wings another 30 minutes or until getting crispy around the edges.

Grill (Direct sear)

  1. Fire up a gas or charcoal grill for two-zone (direct and indirect) cooking.
  2. Sear wings on both sides over direct heat.
  3. Move wings to indirect heat and cook until chicken is done.

Grill (Reverse sear)

  1. Fire up a gas or charcoal grill for two-zone (direct and indirect) cooking.
  2. Place wings over indirect heat until done.
  3. Move wings to direct heat and sear for 2-4 minutes.

Grill (Rotisserie)

  1. Fire up your grill with a rotisserie attachment. You do not want any direct fire beneath the basket. I put a disposable pan under the basket to catch and drippings. On a charcoal grill you’ll want to keep the lit coals in front of and behind the rotisserie. For a gas grill you want any burner(s) to the left and right of the basket to be lit if your burners run from-to-back. If your burners run from left-to-right you want to have the burner(s) in front of and behind the basket to be lit. If you have an infrared burner above your basket, light it also and turn it to medium-high. All other burners should be on high.
  2. Transfer the wings to the basket and place on your grill. Turn on the rotisserie and close the lid. You want high heat, so no peaking. Let the wings cook for 20 minutes before checking them. They should start to crisp and the meat will start to pull back from the bones. Mine ended up taking 25-30 minutes until they got how I liked them.
  3. Carefully remove the wings from the basket (it will be hot!).

Grill (Vortex)

  1. Fire up a chimney of charcoal. Once it is completely ashed over, transfer to a Vortex placed small opening up in the center of your charcoal grill. Add the top grate.
  2. Arrange chicken in a circle around the perimeter of the Vortex. Place flats with the meat side facing up, and drumettes with the meat side away from the Vortex.
  3. Adjust grill vents so that the top vent is completely open, and the bottom vents are only open by 1/3rd. Add the lid.
  4. Cook for 15 minutes, then rotate the lid 90 degrees. Cook another 15 minutes and again rotate the lid 90 degrees.
  5. Check the wings for crispness. If getting crispy, flip wings and cook another 5 minutes. If still soft, close lid, rotate 90 degrees, and check again in another 15 minutes. Then flip the wings and cook another 5 minutes.

[vortexcampaign_shortcode]

Char-Broil Big Easy (roasted)

  1. Preheat your Char-Broil Big Easy.
  2. Spray the Big Easy basket (I recommend using a Bunk Bed Basket or the Wingin’ator 3000) with non-stick spray.
  3. Add wings and cook 20-30 minutes or until the chicken is done.
  4. Note: If you want a little crunch to your wings, transfer cooked wings to a grill over direct heat and cook 2-3 minutes per side until golden brown and little charred, or deep-fry in 375 F oil for 1-2 minutes.

[bigeasyaddons1_shortcode]

Char-Broil Big Easy (crispy)

  1. Rinse the wings and pat them very dry with paper towels.
  2. Place on a sheet pan or plate and cover with more paper towels. Refrigerate for 2 hours to further dry out the skin.
  3. Preheat oven to 250 F.
  4. Transfer wings to a re-sealable baggie or container. Add in 2 tablespoons of baking powder and 3/4 teaspoon of kosher salt. Seal, and shake or toss to coat well.
  5. Spray a baking rack with the non-stick spray and put it over a baking sheet that is lined with foil.
  6. Place wings onto rack but do not crowd them.
  7. Bake for 30 minutes. While baking, fire up your Big Easy.
  8. Transfer wings to the Big Easy and cook another 10-20 minutes or until done.

[bigeasyaddons3_shortcode]

Slow cooker

  1. Place the wings into the bottom of your slow cooker.
  2. Add sauce and seasonings, enough to just cover the wings.
  3. Cover and cook on high for 2 1/2 hours – 3 hours until the meat is starting to pull back from the bones.
  4. Carefully transfer the wings to a baking sheet lined with foil and sprayed with non-stick spray. Place under a hot oven broiler and broil until just starting to crisp.

Smoker

  1. Fire up your smoker for cooking between 225-250 F.
  2. Apply your favorite rub to the wings, if desired. I usually just use salt and pepper.
  3. Smoke the wings for 2 hours over a light wood such as cherry or apple.
  4. Note: If you want a little crunch to your wings, transfer cooked wings to a grill over direct heat and cook 2-3 minutes per side until golden brown and little charred, or deep-fry in 375 F oil for 1-2 minutes.

[wingcampaign_shortcode]