Roasted and Glazed Chicken Wings
Forget frying. After a stint in the oven, the best part of the bird emerges fall-off-the-bone tender, with exceptionally savory, golden-brown skin.
Gather Your Ingredients
Key Equipment
Before You Begin
We roast the wingtips along with the flats and drumettes to boost the flavor and volume of the juices, but if you purchase chicken wings that are packaged without wingtips, it's OK to omit them. This recipe was developed with Diamond Crystal kosher salt; if you're using Morton, which is denser, decrease the amount to 2¼ teaspoons. Roasted chicken wings make a tasty, informal meal; serve them with a crisp green salad and crusty loaf of bread.
Instructions
1.
Adjust oven racks to lowest and upper-middle positions and heat oven to 400 degrees. Spray rimmed baking sheet with vegetable oil spray and line with parchment paper. Pat chicken dry with paper towels and transfer to large bowl. Add oil, salt, and pepper. Toss well to combine.
2.
Arrange drumettes along 2 long sides of prepared baking sheet. Place flats rounded side down in center. Tuck wingtips in to fill any gaps on sheet (discard any wingtips that don't fit). Top chicken with second sheet of parchment, then gently press second rimmed baking sheet on top of parchment to weigh down wings. Roast on lower rack for 45 minutes.
3.
Remove sheet from oven and heat broiler. Carefully and gently tilt 1 corner of sheet over fat separator or liquid measuring cup and drain off as much liquid as possible; you should have ⅓ to ½ cup. Remove top baking sheet and parchment. Discard wingtips (or save for nibbling). Flip remaining pieces.
4.
Transfer defatted drippings to small saucepan. Cook over medium heat, swirling saucepan occasionally, until juices are reduced to 2 to 3 tablespoons, 6 to 8 minutes. Cover to keep warm.
5.
While juices are reducing, broil chicken on upper rack until evenly golden brown, 6 to 8 minutes, rotating sheet halfway through broiling. Brush chicken with reduced juices, transfer to platter, and serve.
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