Save the tips for chicken stock or discard them. If your wings are already cut, skip this step.
Feel free to add your choice of spices or seasonings to the wings. For example, add 1 teaspoon (2 g) of curry powder or blackening seasoning.
There’s no need to turn the wings as they bake since they’re raised up off of the baking sheets. Make sure that the chicken wings have an internal temperature of 165 °F (74 °C) before you eat them.
Ginger soy sauce Honey mustard sauce Ranch dipping sauce
If your broiler doesn’t have a “high” or “low” option, just turn the broiler on.
The foil prevents the wings from sticking to the sheet and makes clean up easier.
You can discard the tips or save them to make chicken stock.
Skip this step if you don’t want to marinate the wings or use a marinade of your choice.
Discard the marinade that’s left in the bowl.
Refrigerate leftover wings in an airtight container for up to 4 days. Use an instant thermometer to check and make sure that the chicken has an internal temperature of 165 °F (74 °C).
