3 Easy Recipes for Baked Chicken Wings

A brief history of chicken wings

There was a time, not too long ago, that butchers would toss the chicken wings out with the rest of the carcass. The gizzard and liver had higher status. 

Only that little piece at the tail end of the chicken that you have to twist off (was it called the Parson’s nose?) was more unpopular. The wings were useless, nobody would pay for them.

A thrifty homemaker might have used them for making stock. She’d toss them in a large stockpot with celery leaves, onion scraps, and a handful of limp parsley, whatever she had.

But they weren’t the desirable, high-priced pieces of the chicken that they have since become.

Legend has it that the popularity of wings exploded in 1964 at a bar in Buffalo, NY. Some would dispute that, but no matter where it started, it started. And now this previously fairly worthless piece of chicken enjoys immense popularity.

Let me share some of my favorite recipes for baked chicken wings.

This page contains affiliate links to products I use, love, and recommend.  See my full disclosure policy.

Finding room in the budget for wings

I can buy thighs and leg quarters all day long for .69/lb and breasts go on sale for .99/lb. There are hundreds of easy recipes to prepare these now, more humble, pieces of chicken.

Wings are typically priced at $2.99/lb and up. That’s crazy for chicken parts that used to be considered trash.

My stock-up price on wings is $1.99/lb and my head spins when I think about how crazy THAT is given my frugal nature.  They’re reserved for special occasions now, so when I find them at that price I buy them.

So the cheaper legs, thighs, and breasts are now for budget-stretching weekday meals and the WINGS are for the special occasion. Huh.

BUT…we love them, don’t we?

Hot, spicy dipped in blue cheese with a side of celery. 

They have become the favorite bar food or Super Bowl party snack. Pile them high on a platter and eat them with your fingers.

Chicken wings are fun to eat, easy to make, and versatile. Use your favorite marinade or the classic hot wing sauce, sit back and watch them disappear.

How to cook chicken wings

Wings can be deep-fried, grilled, or oven-baked. Or in the case of the frugal housewife, boiled down for stock.

When I buy whole wings, I separate them into drumettes, wingettes,  and tips.

You can have the butcher cut these up for you or check out YouTube for a how-to video on separating them. It’s easy once you get the hang of it. You’ll be cutting up whole chickens in no time. I’m serious, it requires a sharp knife, but it really is easy once you find the right spot to cut.

Then, like the frugal housewife, I use the tips along with celery leaves, onions, the odd shriveled carrot, and other vegetable scraps to make chicken stock for later. It goes in the freezer, labeled and dated, and I have stock when I need it.

But I digress…

Baking chicken wings in the oven is by far the easiest way to prepare them. Wings typically take about 45 minutes to cook in a 400° oven or to an internal temperature of 165°.

The grill will be easy to clean if it was oiled before cooking the chicken.

3 Easy Chicken Wing Recipes

1) Lemon-Pepper-Tarragon Wings

This marinade has been a family favorite for years.  Served with Fire & Ice, potato salad, and baked beans, it’s a perfect summer meal. It’s also great to use on chicken thighs, especially if you marinate them for 24-36 hours. Grill or bake, the flavor goes all the way to the bone. If wings aren’t your thing, do try it on thighs. It’s fabulous. I would use 6-8 thighs for this recipe.

This easy marinade is for 18 chicken wings

• 1 cup lemon juice
• ⅓ cup canola oil
• 1 Tbsp paprika
• 2 Tbsp tarragon
• 1 Tbsp salt
• 2 Tbsp black pepper

Mix the marinade ingredients well and pour over chicken. Seal in an airtight container, refrigerate for at least 24 hours. Turn the container periodically to keep the ingredients mixed up.

Follow the simple instructions for baking wings in the oven.

2) Teriyaki Wings

For a delicious Oriental twist on chicken wings, try this recipe. My friend Debbie shared this recipe with me about 50-eleven years ago and now I’m sharing it with you. Another good summer meal served with a popular side dish- Asian slaw (you know the one with cabbage and ramen?).

To make the marinade for 18 wings mix together

• 1 cup Soy sauce
• 2 tsp fresh grated ginger
• 2 Tbsp fresh chopped rosemary
• 4 cloves minced garlic
• 2 Tbsp lemon juice

Pour marinade over chicken and seal in an airtight container, turning periodically to keep the ingredients incorporated. Allow to marinate for at least 24 hours.

Follow the easy baking instructions.

3) Buffalo Wings

It doesn’t get any easier. For 18-24 wings mix together

• ½ cup Frank’s Red Hot Wing Sauce
• 4 Tbsp melted butter

Melt the butter, then stir in wing sauce, mix well.  Reserve 2-3 Tbsp of sauce. Marinate wings in the remaining marinade for 1-4 hours. Follow the easy baking instructions.

When they are done toss the wings with the reserved sauce. Serve with blue cheese dip and celery, carrot, and cucumber sticks.

If this is for dinner, a big bowl of coleslaw (I use blue cheese in my coleslaw when I am making it as a side with wings). If it’s for Super Bowl Sunday, well, the menu changes. The quantity of beer depends on who I have invited over.

Related Posts

Cook Like A Pro with a Well-Stocked Spice Cabinet

5 Tasty Things to do When Life Gives You Lemons