Marianne Martinez
Chicken wings are a beloved snack, but deep-frying them can be a hassle. The process requires a lot of oil, and it can be challenging to get the temperature just right. Not to mention, it's a time-consuming process that involves a lot of clean-up. So, what are some alternative ways to cook chicken wings without a fryer?
Characteristics and Values Table
| Characteristics | Values |
|---|---|
| Cooking equipment | Oven, air fryer, grill, pot, saucepan, skillet, stovetop |
| Temperature | 250, 350, 375, 400, 425 degrees |
| Time | 8, 10, 20, 25, 30, 40, 45 minutes |
| Techniques | Boil, bake, broil, fry, grill, steam, toss, dredge, simmer, coat, spray, chill |
| Ingredients | Chicken wings, oil, butter, margarine, flour, garlic, chilli flakes, salt, pepper, sugar, hot sauce, apple cider vinegar, breadcrumbs, crackers, baking powder, baking soda |
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What You'll Learn
Bake wings with baking powder
Firstly, ensure that you are using aluminium-free baking powder, not baking soda. Baking powder will help ensure that your wings brown nicely and create a crispy coating. Sift the baking powder onto the chicken wings to prevent clumps and ensure each wing is evenly coated.
Pat the chicken wings dry with paper towels. It is important to remove as much moisture as possible from the surface of the wings, as this will help them get extra crispy. Place the dried wings in a large bowl and add kosher salt, ground white pepper, and neutral oil. Mix to evenly coat each wing.
Next, make the baking powder spice mixture. Combine grated lemon zest, baking powder, lemon pepper seasoning, garlic powder, onion powder, and smoked paprika. You can also use a dry spice rub of salt, pepper, garlic powder, paprika, and baking powder.
Toss the chicken wings in the spice mixture until they are evenly coated. Arrange the wings on a wire rack placed on top of a baking sheet. Space them about 1/2 inch apart to ensure even cooking.
Bake the chicken wings at 425°F for 1 hour, flipping the wings every 20 minutes, until they are browned, crispy, and cooked through. If your oven has a convection setting, use it to promote more airflow and crisp up the skin.
Once the wings are done, remove them from the oven and let them rest for 5 minutes. Serve with your favourite dipping sauce or toss them in a sauce before serving.
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Boil, then oven-bake
Step 1: Boil the chicken wings
To start, you'll want to add your chicken wings to a pot of boiling water. You can add salt to the water, or even garlic and chillies, to give your wings some extra flavour. Boil the wings for 7 to 10 minutes, or until any excess fat has been rendered.
Step 2: Dry the wings
Once boiled, drain the wings in a colander and place them on a wire rack to let the steam evaporate and any excess moisture drip away. Then, dry the wings thoroughly with paper towels or absorbent kitchen towels.
Step 3: Bake the wings
Preheat your oven to around 425-450°F. Place the wings on a baking sheet, with the fattier side facing down. Bake for 20 to 30 minutes on the first side, then flip the wings over and bake for another 5 to 10 minutes, or until the skin is golden and crisp.
Step 4: Sauce the wings
Once the wings are baked, you can toss them in your chosen sauce. Popular options include buffalo sauce, BBQ sauce, or teriyaki sauce. You can also make your own sauce by mixing hot sauce with melted butter, or brushing the sauce over the wings.
Step 5: Serve
Serve the wings immediately, with extra sauce on the side if desired. Enjoy!
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Grill wings over charcoal
Grilling chicken wings over charcoal is a great way to cook them without a fryer. This method imparts a smoky flavour and can get the skin nice and crispy.
First, prepare the wings by patting them dry with a paper towel. You can then separate the wings into three sections—the wing tip, the middle joint, and the drumette—using a sharp knife. The wing tip has very little meat, so it can be discarded.
Next, place the wings in a large resealable plastic bag and add in the oil. Seal the bag and mix the wings well to ensure they are coated with the oil. Open the bag and add in your choice of spices, repeating the process to coat the wings completely. You can also add a few dashes of hot sauce for extra flavour. Place the bag in the fridge for at least 2 hours to marinate, or even overnight.
When you're ready to cook, light up the charcoal grill and preheat it for indirect cooking. Aim for a medium heat of around 350-450°F. Place the coals on one side of the grill, or directly in the centre if you have a round grill, leaving a cool side to place the wings on. Place your wood chunk or chips directly on the charcoal once it's lit.
Arrange the wings on the cool side of the grill, away from the coals, and cook them with indirect heat. When the wings are browned on all sides, move them to the hotter side of the grill and sear them directly over the coals for a couple of minutes on each side. Be careful as chicken fat can drip down and cause flare-ups.
Once the wings have crispy skin and an internal temperature of around 180-185°F, they are ready to be served. You can also toss them in your favourite BBQ sauce, hot sauce, or glaze before serving.
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Air fryer wings
Preparation
Firstly, pat the wings dry with paper towels. This is an essential step to ensure the wings become crispy. You can also boil the wings for 8 minutes beforehand if you are short on time.
Seasoning
There are many different seasonings and sauces that can be used for air fryer wings. A simple seasoning can be made by combining salt, pepper, garlic powder, paprika, and baking powder (aluminium-free) in a small bowl, then sprinkling the mixture over the wings. Alternatively, you can use a mixture of garlic powder, onion powder, paprika, dried savoury, poultry seasoning, salt, pepper, and flour.
Cooking
Place the wings in the air fryer basket, skin side up, and be sure not to stack or overcrowd them. Spray the basket with cooking spray and set the air fryer to 400°F. Turn the wings every 5 minutes for around 15-20 minutes, or until crispy and browned.
Sauce
After removing the wings from the air fryer, let them rest for 5 minutes before tossing them in your chosen sauce. Some sauce options include buffalo sauce, honey BBQ, BBQ, ranch, hot sauce and melted butter, or store-bought buffalo sauce.
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Pan-fry, then oven-finish
If you don't have a deep fryer, you can still cook chicken wings by pan-frying and then oven-finishing them. Here's a step-by-step guide:
Step 1: Prepare the Chicken Wings
Start by patting your chicken wings dry with paper towels. This step is crucial, as it helps the wings cook evenly and ensures a crispy texture.
Step 2: Season the Chicken Wings
Place the wings in a large bowl and lightly coat them with olive oil or any cooking oil of your choice. Then, season the wings generously with your desired spices. You can use a combination of garlic powder, onion powder, paprika, dried savoury, poultry seasoning, salt, and pepper. Alternatively, you can use baking powder, which changes the pH balance of the skin, making the wings crispy and succulent. Give the wings a good toss to ensure they are evenly coated with oil and spices.
Step 3: Pan-Fry the Chicken Wings
Heat a skillet or a large pan over medium-high heat. Once the pan is hot, carefully place the chicken wings in a single layer, being careful not to crowd the pan. Fry the wings in batches if necessary. Cook the wings for about 5-7 minutes on each side, or until they develop a nice golden colour.
Step 4: Finish in the Oven
Preheat your oven to 350-425°F (177-218°C). Place the pan-fried wings on a baking sheet lined with foil or parchment paper. If desired, you can place an oven-safe baking rack on the baking sheet to allow excess fat to drip away from the wings. Bake the wings for 20-25 minutes, or until they are cooked through and crispy.
Step 5: Sauce and Serve
While the wings are baking, prepare your favourite sauce. You can make a simple sauce by melting butter in a saucepan over medium heat and adding hot sauce, apple cider vinegar, and a touch of sugar. You can also use store-bought wing sauces or make your own creations. When the wings are done, toss them in the sauce, ensuring they are fully coated. Serve immediately with extra sauce on the side for dipping.
Enjoy your delicious, crispy chicken wings! This method combines the benefits of pan-frying and oven-baking, resulting in juicy, flavourful, and crispy wings without the need for a deep fryer.
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Frequently asked questions
You can cook chicken wings in the oven. Preheat your oven to 450F and place your oven rack as close to the heat source as possible. Place the wings skin side up on a cookie sheet and put them in the oven for 20 minutes or until golden brown.
To cook chicken wings on the stove, heat oil in a large pot over medium-high heat. Once the oil reaches an internal temperature of 350F, fry the wings for 8-10 minutes, or until golden and crispy.
To make chicken wings crispy without frying, toss them in an instant pot for 30-45 minutes. Then, put them under the broiler for 5 minutes on each side, basting them with sauce in the middle.
Toss your chicken wings in sauce and place them in the air fryer at 400F for 25 minutes, flipping them halfway through.
