Have wanted to do this at home. Now I know the best way. I'm a wing woman too. Growing up wings were the only thing no one wanted so I took them . There was no fight and I was guaranteed to get chicken enough if I cleaned the bones well.😋.As an adult and the cook it was my privilege to have the wings. As a widow with no one else to feed I get all I want.
I found this video on the website a few months ago and this is how we’ve been doing wings ever since. Straightforward, simple, and so delicious. Toss in sauces if you like!
Very interesting, they look really good. It feels like that top sheet pan could be or should be weighted down or even preheated in the oven beforehand, but I know ATK tests everything extensively. Definitely saving this recipe for an easy way to prepare wings with a gravy/jus/glaze.
This is the bomb of a wing!! 🤤 Yummy for my tummy! Ok, I was this recipe on PBS 2 times and was very impressed. I went to the store and was blown away by the price of wings. I just kept on visiting the meat counter and found then 1/2 price BUT, had to freeze them because i was going out of town. Even pre frozen, the chicken wing came out excellent! I cannot wait to try this identical technique on thighs!
This has become my absolute go-to for wings-they turn out SO good! (I don’t bother with the glaze though since we always toss them in buffalo sauce or a Korean bbq sauce.)
Never thought about just roasting chicken wings. I've always just brought them, usually in the air fryer. Will give this a try next time I buy wings. Thanks for sharing.
I've been broiling chicken wings my whole adult life (although differently). They're so much better than fried. Especially If you season them with paprika, they're delicious.
This is an excellent technique. I have like to jazz them up a bit. I use olive oil, salt, pepper, Italian seasoning, and poultry seasoning. I also add about a cup of grated Parmesan cheese then toss them before putting them on the tray. I also find that giving them a full hour at 400 renders more fat and tenderizes the chicken more. I don’t go through the trouble of reducing the rendered fat and stock. I just glaze the wings with the fat mixture before serving.
Im going to try this recipe. Looks delicious. Hopefully, it works as well in a countertop oven as it did in the full size one cause that's what I own right now.
Almost a chicken wing confit😊 Reminds me a lot of confit with the other pan on top forcing the wings to render in their own fat would def amp up the roasted chicken flavors. Looking forward to trying this simple but effective looking technique for my next batch of wings. Thanks ATK❤
Any tips on preventing the sheet pans from warping in the oven? I'm guessing higher quality / heavier bottom sheets hold up better? I'm gonna try this with what I have for now. Looks delicious
For quite a while it seems that we have been Bridget-less. It has been so good to see her in some of the recent videos. Not meaning to slight Julia, but I do love me some Bridget.
My parents didn't have a lot of money when my three brothers and I were growing up in the sixtys and seventy back when most people just used chicken wing to make stock and where cheap but my mother would so this same thing with them to feed the six of us all the time and my brother's and I do it the same way now .
The best channel on TH-cam period after MKBHD. I think Julia finally leveled up with Bridget’s bacon video with this wings recipe. No competition but just sayin’. Another awesome video
This comment section is remarkably full of comments from people who don't know how to cook but insist on telling others how to cook... Like more than usual even for TH-cam. Hopefully the hater comments get buried under the weight of the dislike votes. Now, TBH I just deep fry my wings, glaze them and pop them under the broiler briefly, but as a professional I actually keep the necessaries for deep frying on hand. This method looks like it will produce very tasty wings, while not needing to handle big dutch ovens full of hot oil, so I can certainly understand why some would prefer it, and that's great for them. I especially liked the concentration on preserving and utilizing all the product, something we should see more of. Ps: wing tips are high in gelatine, and adding them to chicken stock improves it immensely. Chicken feet are eve better
@@mrbear1302 Yes, because there ids a difference between a constructive comment that adds to discourse, than laying a pointless turd like you just did.
What would happen if you had a cast-iron skillet. You put just the flats on the baking sheet, put a 2nd sheet on top and used the cast iron skillet to weigh it down. Put the drumettes in the skillet (since they are round and wont squish) then roasted. The cast iron skillet would take time to heat up and slow the roasting but increase the rendering.
The Anchor Bar in Buffalo, NY did the same thing back in the late 1960’s. That’s how Buffalo Chicken Wings we’re invented. Just cover them with your favorite hot sauce……
Chicken wings and the oysters from the underside go on my salad the day after roast chicken night. If anyone wants to fight me about it, I have an 8 inch carving knife at the ready ;)
I tried these tonight and while they were good, both my husband and I agreed that we have tasted much better. They needed more seasoning and weren’t nearly as crispy as others we have made. I didn’t flip them over when broiling them and started broiling them on low. I switched the setting to high because they weren’t browning at all. Growing up, my mom always baked whole chickens (I’m not sure if you could even buy individual pieces in the 60’s and 70’s). My brother and I each ate one wing (we were VERY small eaters) and loved them!
I think it is time for ATK to start providing convection ovens into their directions. The only energy source we have here is electric, and so many new electric stoves push you to convection. Tell us when it is critical to go through the effort to make sure our oven is not convection, because well everything sold at Costco or Home Stores for the last 20+ years was pushing convection.
I have a convection range with which I am utterly unfamiliar but hoping to “get to know better!” If any Commenters or anyone from ATK could help, I would greatly appreciate it. My oven has a standard, non-convection setting, then two convection settings: Conv Bake and Conv Roast. I’ve no idea what the usage difference is between the two Conv choices. I imagine doing the first part of this particular recipe in the standard oven as demonstrated in the video. Then I would transfer the roasted wings to a rack on a baking tray and at that point put them in on a convection setting. How does that sound to anyone more knowledgeable than I am? Which of the two Conv settings would I use? I’m guessing the Conv Roast. What temperature and for how long? I would really appreciate any guidance in general as to use of these two convection settings (maybe a link to a helpful website?) and also specifically for this recipe. I love wings, too. I am 74, not a terribly confident cook, and somewhat intimidated by my new range. BTW: I am loving the induction stove top, though it took a few Fails until I understood about how unbelievably fast the cooktop works! Thank you!
@@sandrah7512 Yes, indeed, I meant induction! I’ll do an edit on that. Thank you so much for answering my comment with some very helpful info! I didn’t know about not using non-stick under Broil setting. Yes, my oven does have a Broil setting. Also didn’t know about the YT link policy. Appreciate your guidance. 💐
All food is unaffordable, unobtainium, at this point. Chicken wings are more expensive than gold. I never cook wings with wings. Thighs and legs are much cheaper, and they can be cooked to taste like wings.
I don't care HOW MUCH you _"toss them with your hands"!_ The way you dumped the salt and pepper in a pile on top of them will *NEVER* result in an 'even' coating. Why not mix your salt and pepper first, spread the wings out on that sheet pan and *_THEN_* sprinkle the salt & pepper on them before mixing with your hands? Heck! You don't even have to mix the salt & pepper first if you really don't want to! Just spread them out so you at least have a *CHANCE* of getting each wing section seasoned.
Pouring out the liquid in that manner is a very bad idea. Just transfer the wings to another sheet with a fresh parchment. Then safely pour the liquid from the first pan.
i wonder if the "america's" part of this name is as in "north america" or as in "united states of america" (but i'm sure it's not about "the americas" and especially "south america")
You are also preaching to an older generation. The new generations might appreciate a bone-in chicken, but they certainly don't care for it in an eating experience. Recipes need to change. Bones can be good but those who want them on their plates is a diminishing population.
I never understand why one would wear a ring while handling food. No matter how well you clean your hands, there will always be some "stuff" finding its way under there... then possibly carried somewhere you don't want to. It's so easy to take off all rings, bracelets etc before handling food I dont get why it is not done by everyone automatically
@@bernardgagnon1626it doesn’t say the recipe in see more. It says a link to the recipe. Which makes you pay to see. So they aren’t wrong. They’re very correct.
This recipe isn't complicated. You can get all the info from just watching the video. It's more about technique. Use the transcript feature if you need to.
Way too much trouble! Takes soooooo looong. Whatever marinade you use doesn't matter. PLACE WINGS ON RACK ON COOKIE SHEET. BAKE ON TOP RACK IN 325°F OVEN 20-30MIN. It's easy peasy, MUCH less mess. My Dad's Grilled Wings: 1 can 7up. 1 stick butter. Garlic to taste. Lotsa black pepper. 1/4 C Worcestershire Sauce. Combine in saucepan; bring to low boil. Let cool for a while. Put 2-4lbs wings in and mix well. Grill and baste till done......
This looks absolutely delicious.
But it's the banter between Julia and Bridget that is always the best part of their episodes.
Thank you for making these videos FREE to us! You're amazing!
I love America’s Test Kitchen and its videos! Thank you! Stafford, VA
Have wanted to do this at home. Now I know the best way. I'm a wing woman too. Growing up wings were the only thing no one wanted so I took them . There was no fight and I was guaranteed to get chicken enough if I cleaned the bones well.😋.As an adult and the cook it was my privilege to have the wings. As a widow with no one else to feed I get all I want.
Sounds like you know how to look on the bright side in every situation!
Ran this recipe twice now and it is phenomenal
I just love these two! I think they really compliment each other! 💜
I found this video on the website a few months ago and this is how we’ve been doing wings ever since. Straightforward, simple, and so delicious. Toss in sauces if you like!
Appreciate your videos, they are the top of my list go to videos. Thank you for helping us become good cooks, no better cooks!
Very interesting, they look really good. It feels like that top sheet pan could be or should be weighted down or even preheated in the oven beforehand, but I know ATK tests everything extensively. Definitely saving this recipe for an easy way to prepare wings with a gravy/jus/glaze.
It's probably enough weight to achieve the purpose.
The only folks I've ever seen that appreciate the same aspects of wing culture as myself.
I won't even get tired of telling you how much I love to see you both cooking together!!!
This is the bomb of a wing!! 🤤 Yummy for my tummy! Ok, I was this recipe on PBS 2 times and was very impressed. I went to the store and was blown away by the price of wings. I just kept on visiting the meat counter and found then 1/2 price BUT, had to freeze them because i was going out of town. Even pre frozen, the chicken wing came out excellent! I cannot wait to try this identical technique on thighs!
This has become my absolute go-to for wings-they turn out SO good! (I don’t bother with the glaze though since we always toss them in buffalo sauce or a Korean bbq sauce.)
Never thought about just roasting chicken wings. I've always just brought them, usually in the air fryer. Will give this a try next time I buy wings. Thanks for sharing.
An air fryer is a convection oven, not actually a fryer. You get a different tasting wing from an air fryer than deep frying wings.
I've been broiling chicken wings my whole adult life (although differently). They're so much better than fried. Especially If you season them with paprika, they're delicious.
This is an excellent technique. I have like to jazz them up a bit. I use olive oil, salt, pepper, Italian seasoning, and poultry seasoning. I also add about a cup of grated Parmesan cheese then toss them before putting them on the tray. I also find that giving them a full hour at 400 renders more fat and tenderizes the chicken more. I don’t go through the trouble of reducing the rendered fat and stock. I just glaze the wings with the fat mixture before serving.
I made these tonight. They were delicious and my husband loved them
Im going to try this recipe. Looks delicious. Hopefully, it works as well in a countertop oven as it did in the full size one cause that's what I own right now.
This is finally one of my favorite recipes!!!
I don't know about everyone but I like nibbling on crispy wing tips!
Almost a chicken wing confit😊 Reminds me a lot of confit with the other pan on top forcing the wings to render in their own fat would def amp up the roasted chicken flavors. Looking forward to trying this simple but effective looking technique for my next batch of wings. Thanks ATK❤
Any tips on preventing the sheet pans from warping in the oven? I'm guessing higher quality / heavier bottom sheets hold up better? I'm gonna try this with what I have for now. Looks delicious
Commercial grade baking sheets with a heavy gauge.
Perfect wings for game time!
definitely will give this recipe a try. Thanks ladies 😊
For quite a while it seems that we have been Bridget-less. It has been so good to see her in some of the recent videos. Not meaning to slight Julia, but I do love me some Bridget.
My parents didn't have a lot of money when my three brothers and I were growing up in the sixtys and seventy back when most people just used chicken wing to make stock and where cheap but my mother would so this same thing with them to feed the six of us all the time and my brother's and I do it the same way now .
Add a little butter and garlic powder to that juice…you’ll thank me later
These chicken wings will definitely make my wifes close fall off. ❤
The best channel on TH-cam period after MKBHD. I think Julia finally leveled up with Bridget’s bacon video with this wings recipe. No competition but just sayin’. Another awesome video
Made it - was really amazing - just make sure to get the quality wings ☺️🤓❤️
ok so this changes my life
Was the temperature of the oven mentioned for roasting?
At 3:17 - Oven at 400 degrees, 45 minutes
That's whats for dinner on Sunday ❤
I use the same two pan method when I toast baguettes slices for my hors d’oeuvres
Could you adapt the glaze to be honey garlic, terriaki, BBQ etc.?
Yes but it'll burn quick in the broiler. You have to watch it very closely.
Simple & delicious!
Looks delicious!!
You should add a side order of rice on the plate or a small salad.
With wings? Nooooo.
You too are the BEST! ❤❤
Try the same technique with chicken legs. So delicious, and meaty.
I don't understand the pans and the browning but then you still have to broil them?
How long under the broiler?
🔥🔥🔥🔥🔥🔥
Im not 2 exp.in cookin.this lks gd .is there oil under n top of parch paper or 1side.?
She said to oil the baking sheet and then place parchment paper on top of the oil.
Thank you!
This comment section is remarkably full of comments from people who don't know how to cook but insist on telling others how to cook... Like more than usual even for TH-cam. Hopefully the hater comments get buried under the weight of the dislike votes.
Now, TBH I just deep fry my wings, glaze them and pop them under the broiler briefly, but as a professional I actually keep the necessaries for deep frying on hand. This method looks like it will produce very tasty wings, while not needing to handle big dutch ovens full of hot oil, so I can certainly understand why some would prefer it, and that's great for them. I especially liked the concentration on preserving and utilizing all the product, something we should see more of.
Ps: wing tips are high in gelatine, and adding them to chicken stock improves it immensely. Chicken feet are eve better
Complains about commenting; however, decides to comment.
@@mrbear1302 Also comments something of little to no value about them deep frying wings.
On a video about roasting wings.
👍👍👍@@Haka-f3k-u
@@mrbear1302 Yes, because there ids a difference between a constructive comment that adds to discourse, than laying a pointless turd like you just did.
I'm here for Julia's minion like exclamations of joy
What if you have an oven with no heating element on the bottom? Do you put the pan on the top rack?
The element is under the "pan" at the bottom. The element is hidden so you can clean it easier
Looks like it's worth the extra steps 😊
What would happen if you had a cast-iron skillet. You put just the flats on the baking sheet, put a 2nd sheet on top and used the cast iron skillet to weigh it down. Put the drumettes in the skillet (since they are round and wont squish) then roasted. The cast iron skillet would take time to heat up and slow the roasting but increase the rendering.
The Anchor Bar in Buffalo, NY did the same thing back in the late 1960’s. That’s how Buffalo Chicken Wings we’re invented. Just cover them with your favorite hot sauce……
Now I want some chicken.
Chicken wings and the oysters from the underside go on my salad the day after roast chicken night.
If anyone wants to fight me about it, I have an 8 inch carving knife at the ready ;)
I tried these tonight and while they were good, both my husband and I agreed that we have tasted much better. They needed more seasoning and weren’t nearly as crispy as others we have made. I didn’t flip them over when broiling them and started broiling them on low. I switched the setting to high because they weren’t browning at all. Growing up, my mom always baked whole chickens (I’m not sure if you could even buy individual pieces in the 60’s and 70’s). My brother and I each ate one wing (we were VERY small eaters) and loved them!
Have you tested the new Deeo machine. It makes the best air fryer wings I’ve found.
MOOOOREEE, PLEASE!!!!
Roast on lower rack for 45 minutes. The time was not mentioned in the video.
I was driving myself crazy trying to figure out how long I should cook these
Seventh from a frozen Indiana 👊🏻💪🏻🥶🥶👨🏼🍳
These look amazing!! (but I believe I would have shaved a clove of garlic in that chicken jus!!!
Lol and I just made oven wings tonight!
I think it is time for ATK to start providing convection ovens into their directions. The only energy source we have here is electric, and so many new electric stoves push you to convection. Tell us when it is critical to go through the effort to make sure our oven is not convection, because well everything sold at Costco or Home Stores for the last 20+ years was pushing convection.
Yes! Please see my Comment below!
I have a convection range with which I am utterly unfamiliar but hoping to “get to know better!” If any Commenters or anyone from ATK could help, I would greatly appreciate it. My oven has a standard, non-convection setting, then two convection settings: Conv Bake and Conv Roast. I’ve no idea what the usage difference is between the two Conv choices. I imagine doing the first part of this particular recipe in the standard oven as demonstrated in the video. Then I would transfer the roasted wings to a rack on a baking tray and at that point put them in on a convection setting. How does that sound to anyone more knowledgeable than I am? Which of the two Conv settings would I use? I’m guessing the Conv Roast. What temperature and for how long? I would really appreciate any guidance in general as to use of these two convection settings (maybe a link to a helpful website?) and also specifically for this recipe. I love wings, too. I am 74, not a terribly confident cook, and somewhat intimidated by my new range. BTW: I am loving the induction stove top, though it took a few Fails until I understood about how unbelievably fast the cooktop works! Thank you!
@@sandrah7512 Thank you! Love ATK!
@@sandrah7512 Yes, indeed, I meant induction! I’ll do an edit on that. Thank you so much for answering my comment with some very helpful info! I didn’t know about not using non-stick under Broil setting. Yes, my oven does have a Broil setting. Also didn’t know about the YT link policy. Appreciate your guidance. 💐
All food is unaffordable, unobtainium, at this point. Chicken wings are more expensive than gold. I never cook wings with wings. Thighs and legs are much cheaper, and they can be cooked to taste like wings.
Funny because I cook with the whole chicken and its still cheap, but sure, go off about how you can't break down a bird.
What about Chris Kimbo? Kimbo slice!
If you cook them to be fall off the bone tender, why cut them apart before cooking?
There are some things restaurants just do better. Donuts and wings are but a few examples.
Best chicken wing recipe ever.
❤❤❤❤❤❤
I don't care HOW MUCH you _"toss them with your hands"!_
The way you dumped the salt and pepper in a pile on top of them will *NEVER* result in an 'even' coating.
Why not mix your salt and pepper first, spread the wings out on that sheet pan and *_THEN_* sprinkle the salt & pepper on them before mixing with your hands?
Heck! You don't even have to mix the salt & pepper first if you really don't want to! Just spread them out so you at least have a *CHANCE* of getting each wing section seasoned.
Wish I saw this video 2 days ago when I made wings 😅
My broiler is not working properly , i wanted to make this wings though 😞
What sucks is that you're probably getting less "views" because you don't "deep fry" everything, which rules the world now...
I will say it’s very hard to get crispy wings without deep frying.
🎉🎉🎉🎉🎉🎉🎉
Way too much work. The kind that come frozen and you throw them in the microwave are just fine.
They look underdone to me.
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Take off your rings when cooking! Raw chicken! 🙀🙀
Your children Bridget ? How old are these ' Children ' ?
Would a bit of baking soda bump up that crispy factor 😅
Powder, not soda
Those do not look nearly crispy enough.
Buffalo wild wings is a lot easier.
Well WTF i just drained my wings and theres MAYBE a tablespoon of liquid....how am i supposed to based my chicken in liquid gold?!
Pouring out the liquid in that manner is a very bad idea. Just transfer the wings to another sheet with a fresh parchment. Then safely pour the liquid from the first pan.
You should not be wearing a ring while preparing food with bare hands. No way I would eat this
That's a good point. Rings can be so dirty.
i wonder if the "america's" part of this name is as in "north america" or as in "united states of america"
(but i'm sure it's not about "the americas" and especially "south america")
It means the United States of America. However when anyone simply says “America” everyone, even globally, understands it to be the USA.
@@MrMnmn911so much so that certain countries (like Japan) just say “America” when referring to the USA.
Stop. Not everything requires drama.
@@snikkerr1949 what is blud waffling about
Need a different sauce. Deceptive thumbnail photo.
You are also preaching to an older generation. The new generations might appreciate a bone-in chicken, but they certainly don't care for it in an eating experience. Recipes need to change. Bones can be good but those who want them on their plates is a diminishing population.
I never understand why one would wear a ring while handling food. No matter how well you clean your hands, there will always be some "stuff" finding its way under there... then possibly carried somewhere you don't want to. It's so easy to take off all rings, bracelets etc before handling food I dont get why it is not done by everyone automatically
Yall really do not know how to make crispy delicious wings!😂 and zero seasoning. Ew the yellow is not appetizing.
ain't paying you a sub fee to get a recipe. not going to happen
Sweetie, they literally give the recipe in the video.
Probably your first time on UTUBE. The recipies are 99.9% always availiable in "see more".
@@bernardgagnon1626it doesn’t say the recipe in see more. It says a link to the recipe. Which makes you pay to see. So they aren’t wrong. They’re very correct.
This recipe isn't complicated. You can get all the info from just watching the video. It's more about technique. Use the transcript feature if you need to.
Because you used “ain’t”, not surprised you cannot (or can’t) follow recipe
First
Marry me?
Way too much trouble!
Takes soooooo looong.
Whatever marinade you use doesn't matter.
PLACE WINGS ON RACK ON COOKIE SHEET.
BAKE ON TOP RACK IN 325°F OVEN 20-30MIN.
It's easy peasy, MUCH less mess.
My Dad's Grilled Wings:
1 can 7up.
1 stick butter.
Garlic to taste.
Lotsa black pepper.
1/4 C Worcestershire Sauce.
Combine in saucepan; bring to low boil.
Let cool for a while.
Put 2-4lbs wings in and mix well.
Grill and baste till done......
And this is supposed to be quicker? 😂😂😂😂😂
YES, it is.
Try it........
@@michaeldiogenesbest6127 😂😂😂😂😂
325 for 20-30 minutes is a recipe for flabby wings
that's way to complicated
... Not nearly as much as typing this comment 😉