Make Crispy Chicken Wings Without A Deep Fryer

Chicken wings are a delicious snack, but deep-frying them can be a hassle and unhealthy. The good news is that there are alternative ways to cook them that are just as tasty and crispy. You can bake them in the oven, toss them in a sauce, and even use an air fryer. So, if you're craving some chicken wings but don't want to deal with the deep fryer, read on for some mouth-watering methods to get that crispy texture without all the grease.

Characteristics of making chicken wings without a deep fryer

Bake the wings in the oven

Baking chicken wings in the oven is a healthier alternative to deep-frying, as it uses less oil and produces lower-fat results. It's also a lot less hassle, as you don't have to worry about breaking out and cleaning lots of equipment.

Preparation

First, remove any excess moisture from the wings by patting them dry with paper towels. This step is essential to achieving a crispy coating.

Next, prepare a dry spice rub by combining salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Sprinkle the seasoning over the wings, tossing them to ensure they are evenly coated.

Cooking

Preheat your oven to 400–450°F (200–230°C). Place the wings on a baking sheet, making sure they are in a single layer and not overlapping. For best results, use a wire rack on top of the baking sheet to allow the fat to drip away from the wings as they cook.

Bake the wings for 20–30 minutes, turning them every 20 minutes to ensure even cooking. The total cooking time will depend on the size of the wings but may take up to an hour. You'll know they're done when the wings are golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.

Sauce

Remove the wings from the oven and let them rest for 5 minutes before tossing them in your desired sauce. A quick buffalo sauce can be made by mixing together hot sauce, sugar, and water. Other sauce options include honey BBQ, ranch, honey garlic, and BBQ sauce.

Tips for crispy wings

• Use baking powder: This will help the wings brown nicely and create a crispy coating.
• Dry the wings thoroughly: The less moisture left in the skin, the crispier your wings will be.
• Get the oven temperature right: The ideal temperature for crispy wings is 425°F (220°C).

Use a stovetop with a large pot, oil, and a thermometer

How to Make Chicken Wings Without a Deep Fryer: Using a Stovetop, a Large Pot, Oil, and a Thermometer

Ingredients and Equipment

To make chicken wings without a deep fryer, you will need the following ingredients and equipment:

• Chicken wings
• Oil with a high smoke point (vegetable, canola, or peanut oil are good options)
• A large pot
• A candy or meat thermometer
• Tongs
• Paper towels
• A wire rack
• A baking sheet
• Instant-read thermometer

Step-by-Step Guide

• Pour oil into the large pot: Pour 1 to 1.5 inches of vegetable or canola oil into the large pot.
• Attach the thermometer: Attach the candy thermometer to the pot so that it is in the oil but not touching the pot itself.
• Heat the oil: Heat the oil on medium heat to 350°F.
• Prepare the chicken wings: Cut each wing into two pieces (drumettes and flaps) if they are not already cut. You can also coat the wings in a mixture of flour and seasonings before frying, but this is optional.
• Fry the chicken wings: Use tongs to carefully lower the wings into the hot oil. Fry 8-10 wing pieces at a time, making sure to not overcrowd the pot. Fry the wings for 8-10 minutes, or until they are well-browned and the internal temperature reaches 165°F. Flip the wings occasionally to ensure even cooking.
• Remove the wings from the oil: Use tongs to remove the wings from the oil and transfer them to a wire rack on a baking sheet or a plate lined with paper towels to absorb excess oil.
• Serve: Serve the chicken wings immediately. You can also toss them in your favorite sauce before serving.

Tips

• Use an oil with a high smoke point that can handle temperatures of 350-375°F.
• Work in batches to avoid overcrowding the pot and to maintain the oil temperature.
• Keep the cooked wings warm in a 200°F oven if you are working in batches.
• Be careful of splattering oil when adding the wings to the pot.
• Monitor the oil temperature and adjust the heat as needed to maintain a temperature of 350-375°F.

Coat the wings in a dry spice rub

To make chicken wings without a deep fryer, you can bake them in the oven after coating them in a dry spice rub.

First, ensure your chicken wings are dry. Remove them from their packaging and use paper towels to blot away any moisture, pressing firmly on the wings. The less moisture left in the skin, the crispier your wings will be.

Next, make your dry spice rub. Combine salt, pepper, garlic powder, paprika, and baking powder in a small bowl. You can also add dried rosemary, oregano, basil, and thyme to the spice mix. Toss the wings in the bowl, ensuring they are evenly coated, then shake off any excess flour.

Now your wings are ready to bake! Place them skin-side up on a wire rack on a baking sheet. Bake at 425°F for 20-30 minutes, turning the wings every 20 minutes until they are crispy and browned. The total cooking time will depend on the size of the wings but may take up to an hour.

If you want to add extra flavour, toss the wings in your favourite sauce after baking. Options include buffalo sauce, BBQ sauce, ranch, honey garlic sauce, or any other sauce you desire!

Use a wire rack to drain excess oil

Using a wire rack to drain excess oil is a great way to ensure your chicken wings stay crispy. While paper towels are a good alternative, they can take away some of that all-important crispiness.

A wire rack allows the excess oil to drip off the wings, while still maintaining their crunchy texture. This is a much better option than letting them sit on a plate or in a bowl, where the oil will pool and make the wings soggy.

If you're cooking in batches, you can keep the first batch warm in the oven at 200°F while you finish frying the rest. Once all your wings are cooked, place them on a wire rack and let the excess oil drain off. This will ensure your chicken wings stay nice and crispy and aren't sitting in a pool of oil.

If you don't have a wire rack, you can use a baking sheet with a wire cooling rack on top. Spray the rack with non-stick spray to prevent sticking. This will work just as well as a regular wire rack and will help ensure your chicken wings stay crispy.

So, if you're looking for crispy, golden-brown chicken wings, be sure to use a wire rack to drain the excess oil!

Toss the wings in sauce

Now that your chicken wings are cooked, it's time to add the sauce. Choose your favourite sauce—a classic option is Buffalo sauce, but you could also try BBQ, honey garlic, or a spicy Korean sauce. You can also make your own sauce by mixing ingredients such as hot sauce, butter, and vinegar.

There are several ways to toss the wings in sauce. One way is to put the wings in a large bowl, pour the sauce over them, and then toss or mix until all the wings are evenly coated. You can use your hands to do this, but it can get messy. Alternatively, you can put on some gloves and use your hands to ensure each wing gets fully coated.

Another method is to put the wings and sauce in a large plastic bag, seal it shut, and then shake vigorously until the wings are evenly coated. This method can be a bit neater than using a bowl, and it's easy to control how much sauce is used.

If you want a really even coating, you can try brushing the sauce onto the wings with a pastry brush. This takes a bit more time and effort, but it ensures that every inch of the wing is covered in sauce.

Once the wings are sauced, you can serve them as-is, or you can put them back in the oven for a few minutes to let the sauce cook and get a bit sticky. This will also help reduce messiness.

Frequently asked questions