Wings are such a quick, easy, and often very cheap way to make everyone happy. They’re frequently labeled at the butcher counter as “party wings” and are already split up into the flat wing and the drumette, which is perfect for me because The Boyfriend prefers the drums and I want *all* the flats. For a little while I was preparing a new recipe each time we wanted wings, until I finally figured out my “go to” or The Default. If you love wings, but you and your meal buddy want different flavors, this is the recipe for you. The Default delivers perfectly crispy wings with a delicious dry rub every time, ready to be eaten as is or drenched in your sauce of choice.
Large glass pan
1-2 lbs “party wings”
2 tbsp cooking oil or animal fat of choice
1-2 tbsp granulated garlic
2-3 tsp Diamond Crystal salt
Preheat oven to 350*F. Grease one or two glass pans with your fat of choice, using a silicone brush or other preferred utensil to coat the whole bottom of the pan and up the sides. (You may need two pans if you are making more than one pound of wings, if they are too close together, it can overcrowd the pan and they won’t cook as well or as evenly).
Lay the wings in the pan with the skin side facing down. Season liberally with salt and granulated garlic. Using your hands or tongs, flip the wings over so that the skin side is now facing up. Season again with salt and garlic. I find that this approach usually gets a more even coating than tossing them separately and then arranging the wings in the pan.
Roast wings in the oven at 350*F for 30-35 minutes. Once they are done, if you prefer more crispy skin (I definitely do), change the oven setting to broil at ~ 425*F and broil for 3-5 minutes.
The wings are ready to serve as is, or you can toss, dip, or just straight up drench them in your favorite sauces. Some of our favorites include the Buffalo Hot Sauce from Fire on the Mountain (a local Portland wing spot), Tessemae’s Mild Buffalo Sauce, and sometimes, I’m just down for a little gluten-free tamari and rice vinegar. For cheat day, I am all about the gyoza sauce from Trader Joe’s which I would drink out of the bottle if it were socially acceptable to do so.
Let me know if you guys are also interested in seeing the recipe for my Salt & Vinegar wings, that recipe requires a little more planning ahead, but is still super easy.