Forget frying. After a stint in the oven, the best part of the bird emerges fall-off-the-bone tender, with exceptionally savory, golden-brown skin.
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Almost a chicken wing confit😊 Reminds me a lot of confit with the other pan on top forcing the wings to render in their own fat would def amp up the roasted chicken flavors. Looking forward to trying this simple but effective looking technique for my next batch of wings. Thanks ATK❤
Looks delicious!!
Need a different sauce. Deceptive thumbnail photo.
For quite a while it seems that we have been Bridget-less. It has been so good to see her in some of the recent videos. Not meaning to slight Julia, but I do love me some Bridget.
I tried these tonight and while they were good, both my husband and I agreed that we have tasted much better. They needed more seasoning and weren’t nearly as crispy as others we have made. I didn’t flip them over when broiling them and started broiling them on low. I switched the setting to high because they weren’t browning at all. Growing up, my mom always baked whole chickens (I’m not sure if you could even buy individual pieces in the 60’s and 70’s). My brother and I each ate one wing (we were VERY small eaters) and loved them!
Your children Bridget ? How old are these ' Children ' ?
Was the temperature of the oven mentioned for roasting?
Chicken wings and the oysters from the underside go on my salad the day after roast chicken night.
If anyone wants to fight me about it, I have an 8 inch carving knife at the ready 😉
There are some things restaurants just do better. Donuts and wings are but a few examples.
Way too much work. The kind that come frozen and you throw them in the microwave are just fine.
You are also preaching to an older generation. The new generations might appreciate a bone-in chicken, but they certainly don't care for it in an eating experience. Recipes need to change. Bones can be good but those who want them on their plates is a diminishing population.
I think it is time for ATK to start providing convection ovens into their directions. The only energy source we have here is electric, and so many new electric stoves push you to convection. Tell us when it is critical to go through the effort to make sure our oven is not convection, because well everything sold at Costco or Home Stores for the last 20+ years was pushing convection.
They look underdone to me.
What sucks is that you're probably getting less "views" because you don't "deep fry" everything, which rules the world now…
My broiler is not working properly , i wanted to make this wings though 😞
I use the same two pan method when I toast baguettes slices for my hors d’oeuvres
Could you adapt the glaze to be honey garlic, terriaki, BBQ etc.?
I always dry-brine wings for at least 6 hours before baking — that would make this recipe even better.
Appreciate your videos, they are the top of my list go to videos. Thank you for helping us become good cooks, no better cooks!
That's whats for dinner on Sunday ❤
How long under the broiler?
You too are the BEST! ❤❤
Lol and I just made oven wings tonight!
Yall really do not know how to make crispy delicious wings!😂 and zero seasoning. Ew the yellow is not appetizing.
I made these tonight. They were delicious and my husband loved them
The Anchor Bar in Buffalo, NY did the same thing back in the late 1960’s. That’s how Buffalo Chicken Wings we’re invented. Just cover them with your favorite hot sauce……
Absolutely delicious!
Simple & delicious!
et veilà
I just love these two! I think they really compliment each other! 💜
i wonder if the "america's" part of this name is as in "north america" or as in "united states of america"
(but i'm sure it's not about "the americas" and especially "south america")
Those do not look nearly crispy enough.
Pouring out the liquid in that manner is a very bad idea. Just transfer the wings to another sheet with a fresh parchment. Then safely pour the liquid from the first pan.
I love America’s Test Kitchen and its videos! Thank you! Stafford, VA
If buying whole wings, make sure to go through all of them very well and pluck out all the feathers. Some don't get real cleaned off in processing, leaving you with "hairs" and feathers.
ok so this changes my life
What about Chris Kimbo? Kimbo slice!
definitely will give this recipe a try. Thanks ladies 😊
Would a bit of baking soda bump up that crispy factor 😅
These look amazing!! (but I believe I would have shaved a clove of garlic in that chicken jus!!!
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
All food is unaffordable, unobtainium, at this point. Chicken wings are more expensive than gold. I never cook wings with wings. Thighs and legs are much cheaper, and they can be cooked to taste like wings.
This comment section is remarkably full of comments from people who don't know how to cook but insist on telling others how to cook… Like more than usual even for YouTube. Hopefully the hater comments get buried under the weight of the dislike votes.
Now, TBH I just deep fry my wings, glaze them and pop them under the broiler briefly, but as a professional I actually keep the necessaries for deep frying on hand. This method looks like it will produce very tasty wings, while not needing to handle big dutch ovens full of hot oil, so I can certainly understand why some would prefer it, and that's great for them. I especially liked the concentration on preserving and utilizing all the product, something we should see more of.
Ps: wing tips are high in gelatine, and adding them to chicken stock improves it immensely. Chicken feet are eve better
What would happen if you had a cast-iron skillet. You put just the flats on the baking sheet, put a 2nd sheet on top and used the cast iron skillet to weigh it down. Put the drumettes in the skillet (since they are round and wont squish) then roasted. The cast iron skillet would take time to heat up and slow the roasting but increase the rendering.
Air fryer FTW. I no longer oven cook wings… for any reason.
Most "chefs" dislike air fryers, and I couldn't care any less.
I never understand why one would wear a ring while handling food. No matter how well you clean your hands, there will always be some "stuff" finding its way under there… then possibly carried somewhere you don't want to. It's so easy to take off all rings, bracelets etc before handling food I dont get why it is not done by everyone automatically
I found this video on the website a few months ago and this is how we’ve been doing wings ever since. Straightforward, simple, and so delicious. Toss in sauces if you like!
What if you have an oven with no heating element on the bottom? Do you put the pan on the top rack?