Sohla El-Waylly's Saucy Secrets to Oven-Roasted Chicken Wings

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By Food52

Roasting wings takes time but, aside from a couple of flippy flips and toss-y tosses, my method is mostly hands-off. Today I'll show you all my tips and tricks for tender, juicy chicken wings with glassy, sticky skin. Oven-baked wings won't have the same crispy, crackly skin as one blistered in a deep fryer. But that doesn't mean we have to skip out on the crunch! That sticky glaze is ready to catch toppings, so sprinkle on a final flourish and give the wings—and the people—what they want.

Sohla El-Waylly's Saucy Secrets to Oven-Roasted Chicken Wings

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