How To Cook Chicken Wings

Creole-Cajun Wings

Below are my steps for cooking chicken wings using various tools and equipment. These techniques apply to making either dry or sauced wings. Enjoy!

PS: Speaking of sauce, make sure to check out my guide on how to sauce wings!

Cooking Chicken Wings

Note: Never toss cooked wings in cold sauce. If you’re using refrigerated sauce bring it to room temperature or warm it over the stove first.

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. If you prefer a coated wing with a little crunch, use my fried chicken wing dredge.
  2. Preheat 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 a paper towel-lined plate to drain.
  6. Toss with seasoning and/or sauce and serve.

Air fryer

  1. Preheat your air fryer to 375 F.
  2. Lightly spray the cooking basket with non-stick spray.
  3. Toss wings with seasoning if using.
  4. Cook for 12 minutes.
  5. Flip and cook for another 12 minutes.
  6. Increase temperature to 390 F and cook for another 6 minutes or until crispy.
  7. Toss with seasoning and/or sauce and serve.

For a delicious twist, spray a little duck fat onto your air fryer wings.

Oven

  1. Preheat your oven to 450 F.
  2. Line a large baking sheet with aluminum foil.
  3. Toss wings with seasoning if using.
  4. Spread wings out on a baking sheet and bake for 20 minutes.
  5. Flip wings and bake for another 15-20 minutes or until the chicken is done.
  6. Toss with seasoning and/or sauce and serve.

Convection Oven

  1. Preheat your convection oven to 350 F.
  2. Spread wings out onto a baking sheet lined with parchment paper or a silpat.
  3. Toss wings with seasoning if using.
  4. Bake for 30 minutes then flip the wings.
  5. Increase the oven temperature to 375 F.
  6. Bake wings another 30 minutes or until getting crispy around the edges.
  7. Toss with seasoning and/or sauce and serve.

Grill (Direct sear)

  1. Preheat a gas or charcoal grill for two-zone (direct and indirect) cooking.
  2. Toss wings with seasoning if using.
  3. Sear wings on both sides over direct heat.
  4. Move wings to indirect heat and cook until chicken is done.
  5. Toss with seasoning and/or sauce and serve.

Grill (Reverse sear)

  1. Preheat 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.
  4. Toss with seasoning and/or sauce and serve.

Grill (Rotisserie)

  1. Preheat your grill with a rotisserie attachment. You do not want any direct fire beneath the basket. Put a disposable pan under the basket to catch any 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. Toss wings with a little oil and seasoning, if using.
  3. 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 peeking. 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.
  4. Carefully remove the wings from the basket (it will be hot!).
  5. Toss with seasoning and/or sauce and serve.

Grill (Vortex)

  1. Light 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. Toss wings with a little oil and seasoning, if using.
  3. 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.
  4. Adjust grill vents so that the top vent is completely open, and the bottom vents are only open by 1/3rd. Close the lid.
  5. Cook for 15 minutes, then rotate the lid 90 degrees. Cook for another 15 minutes and again rotate the lid 90 degrees.
  6. Check the wings for crispness. If getting crispy, flip wings and cook for another 5 minutes. If still soft, close the lid, rotate 90 degrees, and check again in another 15 minutes. Then flip the wings and cook for another 5 minutes.
  7. Toss with seasoning and/or sauce and serve.

For a delicious twist, spray a little duck fat onto your Vortex wings.

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) with non-stick spray.
  3. Toss wings with a little oil and seasoning, if using.
  4. Add wings and cook for 20-30 minutes or until the chicken is done.
  5. 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.
  6. Toss with seasoning and/or sauce and serve.

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 your oven to 250 F.
  4. Transfer wings to a resealable baggie or container. Add in 2 tablespoons of baking powder and 3/4 teaspoon of kosher salt (or seasoning, if using). 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 the rack but do not crowd them.
  7. Bake for 30 minutes. While baking, preheat your Big Easy.
  8. Transfer wings to the Big Easy (I recommend using a Bunk Bed Basket) and cook for another 10-20 minutes or until done.
  9. Toss with seasoning and/or sauce and serve.

Slow cooker

  1. Place the wings into the bottom of your slow cooker.
  2. Add sauce (if using) and seasonings (if using), 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.
  5. Toss with seasoning and/or sauce and serve.

Smoker

  1. Preheat your smoker for cooking between 225-250 F.
  2. Apply your favorite rub to the wings.
  3. Smoke the wings for 2 hours over a light wood such as cherry or apple.
  4. Toss with seasoning and/or sauce and serve.
  5. 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.
  6. Toss with seasoning and/or sauce and serve.

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