Roast Chicken wings

  • Author: Meagan


I saw these on the Food Network and am very glad I tried them.  It takes a bit of time to cut the whole wings into ‘units’ (I took the time to remove any excess fat as well), and then they take a long time to cook…but they’re easy,…and very worth it – enjoy!



Roast Chicken Wings

12 wings (individual units)

2 T. cornstarch

1 T. sugar

1 t. salt AND freshly ground pepper

1 t. of your favorite herb or spice – like thyme, curry or chili powder (this is optional, I haven’t tried this yet)


Preheat the oven to 400, line a large baking sheet with parchment and mix all of the dry ingredients in a large glass bowl.  Add the wings and toss, letting them rest for a few minutes before tossing again.  The wing ‘juice’ should soak up all of the dry mix and all wings should be evenly coated.

Bake for 1 to 1 1/2 hours (my wings were a good size, so I left them almost 1 1/2 hours), taking them out and turning them over every 30 minutes or so.  You’ll know when they’re done…crispy, beautiful brown on the outside and juicy on the inside – thankfully, I’d doubled the recipe.

  • Category: Appetizers, Chicken


From Meagan's Kitchen

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