Real Recipes From Real Home Cooks ®

slow-baked chicken wings

(18 ratings)
Blue Ribbon Recipe by
Mary Ann Hanson
Wakefield, NE

Please note the title of this recipe. "Slow-baked..." Yes, you could speed this up. This is just the way I do it. My family has eaten these right out of the pan right from the oven because they are so good. You can bake these ahead of time and warm them later in the Crock Pot, but they will not have anything crispy on them. They are just yummy with no frying.

Blue Ribbon Recipe

The sauce on these slow-baked chicken wings won us over. It reminds us of a bourbon chicken sauce and is delicious. Different from traditional sauce added to chicken wings, we couldn't stop stealing a taste of the sauce. Slow baking the chicken wings means the meat falls off the bones. These wings are lick your fingers good and will be requested again and again.

— The Test Kitchen @kitchencrew
(18 ratings)
yield 6 -8 depending on meal or appetizer
prep time 10 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For slow-baked chicken wings

  • 5 lb
    chicken wing drummettes or wing pieces, thawed
  • 1 c
    low sodium soy sauce
  • 1/2 c
    brown sugar
  • 1/2 c
    white sugar
  • 1/2 c
    Dorothy Lynch or other sweet type French dressing
  • 5 clove
    peeled garlic
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    dried pepper flakes or chipotle pepper

How To Make slow-baked chicken wings

Test Kitchen Tips
We used parchment paper when moving these wings to a deeper pan. It works, but clean-up would be easier with aluminum foil as Mary Ann suggests.
  • Chicken wings on a baking sheet.
    Pour thawed chicken wings into a large greased baking pan.
  • Fat rendered out of the chicken.
    Bake at 400 degrees for about an hour turning once. This is just to render out the fat. Transfer the wings to another pan lined with greased foil. I do this to get wings out of the juice and grease from the previous cooking time. Foil just makes it easier to clean up afterward.
  • Sauce ingredients mixed in a blender.
    Blend all sauce ingredients together in a blender.
  • Sauce poured over the chicken wings.
    Pour over the wings in the final pan. Bake slowly at 250 degrees for about another 1 1/2 hours, basting every 30 minutes or so.
  • Basting the chicken wings while they break.
    Eat right away or cool and warm up and place in a lined (just thinking about cleanup) Crock Pot to serve later.
  • 6
    Add extra pepper or hot sauce if you like. These can even be placed on the serving table. These wings take a while to make but you can do a lot while they are baking. Enjoy as these are really good! I have not tried these with the traditional Buffalo sauce but want to do that. I just like not having to fry them.