The Default Wings

A white plate on a marble countertop with crispy chicken wings and salad drenched in Trader Joe's Honey Aleppo Sauce. Part of the sauce bottle and a big clear, glass bowl of salad are visible in the background.

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 Nick prefers the drums and I want nothing to do with them – all flats for me please. For a little while, I was preparing a new recipe each time we wanted wings, but I finally figured out my “go to” or what we now refer to as 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 every time, ready to be eaten as is or drenched in your sauce of choice. The best part is that The Default is naturally keto/paleo/Whole30 and you can keep it that way depending on what sauce you choose, so it works no matter who you need to feed.

You Will Need:

  • Oven or toaster oven
  • Large pan or sheet tray
  • Silicone baking mat or foil, to make your life easier
  • Tongs

Ingredients:

  • 18-20 “party wings” (1.5-2 lbs)
  • 1 tbsp cooking oil or animal fat of choice
  • salt, such as Diamond Crystal
  • granulated garlic and/or onion powder

Preheat oven to 375*F. Grease one or two 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 depending on how many wings fit; if they are too close together, it can overcrowd the pan and they won’t cook as nicely). If you are using a silicone mat, you can skip the oil altogether, since the silicone is naturally non-stick.

Raw chicken wings on a silicone mat ready to go in the oven, they have been seasoned liberally with salt and granulated garlic.
18 wings fit perfectly in my beloved Breville toaster oven (not an affiliate, I just really love that thing)

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 trying to toss the wings in a bowl or zip-top bag, and makes less of a mess too.

Roast wings in the oven at 375*F for 30 minutes. Once they are done, change the oven setting to broil at ~ 425*F and broil for 3-5 minutes or until desired crispness is achieved (keep an eye on this though, you don’t wanna burn ’em!)

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 Honey Aleppo Sauce from Trader Joe’s, The New Primal’s Medium Buffalo Sauce, and sometimes, I’m just down for a bit of mayo and hot sauce. Dig in!

A close up shot of crispy chicken wings on a white plate with Honey Aleppo sauce drizzled on the wings. Some salad is poking up from behind the wings on the back end of the plate.

This post was originally published in 2017. While the photos and some of the text have since been updated, the recipe / cooking method are the same. Some links are affiliate links for which I earn a small percentage of any sales at no additional cost to you. This post is not sponsored.

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7 comments

  1. Fridge & Pantry Essentials: Whole30 – Slow Carb Snacktime

    […] I wrote almost five years ago. I love using beef tallow to grease the glassware before baking my Default Wings, I mean there’s a reason why 80/20 beef makes the best burgers. If you’re using high […]

    Reply

  2. Fridge & Pantry Essentials: Whole30 – Slow Carb Snacktime

    […] I wrote almost five years ago. I love using beef tallow to grease the glassware before baking my Default Wings, I mean there’s a reason why 80/20 beef makes the best burgers. If you’re using high […]

    Reply

  3. Beka’s Buffalo Chicken – Beka 'n Eggs

    […] wings (drumettes and flats) and good ol’ boneless, skinless breasts. For wings, follow my DIY Default Wings recipe, toss the wings in the hot sauce, and drizzle with […]

    Reply

  4. Beka’s Buffalo Chicken – Beka 'n Eggs

    […] wings (drumettes and flats) and good ol’ boneless, skinless breasts. For wings, follow my DIY Default Wings recipe, toss the wings in the hot sauce, and drizzle with […]

    Reply

  5. Fridge & Pantry Essentials: Whole30 |

    […] I wrote almost five years ago. I love using beef tallow to grease the glassware before baking my Default Wings, I mean there’s a reason why 80/20 beef makes the best burgers. If you’re using high […]

    Reply

  6. Beka’s Buffalo Chicken |

    […] wings (drumettes and flats) and good ol’ boneless, skinless breasts. For wings, follow my DIY Default Wings recipe, toss the wings in the hot sauce, and drizzle with […]

    Reply

  7. elissa

    I’m finally making this recipe! YAY!

    Reply

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