Crispy Wings using a Griddle

You can't go wrong with these wings.

Course Appetizer, Main Course

Cuisine American

Keyword wings

Prep Time 12 15

Cook Time 25

Servings

Calories 568kcal

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
1 tablespoon kosher salt
1 tablespoon baking powder
2 teaspoons garlic powder
3 tablespoons vegetable oil divided
Your favorite wing seasoning to taste
Your favorite wing sauce to taste

Pat the wings dry and place in a large bowl.
Sprinkle the wings with salt, baking powder and garlic powder. Toss to coat.
Place in the fridge (uncovered!) overnight.
Heat your griddle over medium heat.
Drizzle the wings with 1 tablespoon of the oil and toss to coat.
Add the wings to the griddle, being careful of the oil splattering.
Cook the wings 20-30 minutes, flipping often, until the skin starts to darken. If the wings get too dry add a bit more oil, again watching out for splatter.
You want to cook the wings to at least 165 F. For the best results, though, and the crunchiest skin, cook them to 195 F or even a bit higher.
Remove wings and toss with your favorite seasoning add back to the griddle, turning once, for 3 minutes total.
Toss wings with sauce before serving. Click here for our guide on how to sauce your wings.

If you're saucing your wings with a refrigerated sauce, make sure you bring it to room temperature first or warm it over medium heat.