These broiled chicken wings are simply outstanding! You can’t really compare them to baked wings – they are different and are in a league of their own. They strongly resemble grilled wings only without the smoky flavor.
On top, they require less than 30 minutes from start to finish! Need a great last minute party food idea? These broiled wings are it!
Benefits of broiling chicken wings
When cooking chicken wings in the oven, most of the time we think of baking instead of broiling. No doubt, it’s because we think that baking is easier and less messy. At least, that’s what I used to think. It’s partially true – broiling can be a little messy depending that the food you broil. Greasy foods will make a lot of mess. But that’s not the case with this chicken wing recipe. Broiling wings is super easy, quick and not messy at all.
The optimal way to broil wings
After experiencing a great success with broiled chicken breasts which tasted heavenly, I decided to experiment and see how broiled chicken wings would turn out. After a few tries I nailed the process and achieved quite impressive results. The main variables here are the time, heat and the distance to the heating element. Low heat broiling does not give sufficient browning. The best results that I achieved required broiling on high, 10 inches away from the heating element and 10 minutes per side.
This worked like magic and the wings came out nicely crisped up on the outside and succulent and tender on the inside. I don’t know if I’d ever want to go back to baked wings… well, unless they are my insanely popular Extra Crispy Baked Chicken Wings which at the moment I think are the best oven-baked wings, period.
These wings don’t require any sauce, they are perfectly seasoned and are good on their own. That said, there is nothing wrong with serving them with a dipping sauce, or tossed in your favorite BBQ or hot sauce.
Ingredients
- 2 lbs chicken wings (about 2 dozen chicken wingettes and drumettes)
For the rub:
- 1/4 cup olive oil (or vegetable oil)
- 2 Tbsp lime juice (or lemon juice)
- 2 tsp honey
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp powdered onion
- 2 tsp powdered garlic
- 1/2 tsp cayenne pepper (double if you want the wings to more kick)
- 2 tsp dry mustard powder (e.g. Colman's)
Instructions
- First, prepare the oven for broiling. Position the rack about 10 inches from the broiler heating element. In my electric oven I place it in the fourth position from the top. Take note of the width and depth of the heating element, you will need that in a later step.Set the broiler to high. If you put the wings in while it's preheating they may burn so it's always a good idea to let the oven pre-heat first for about 20 minutes or so.
- Combine all of the ingredients for the rub in a medium bowl. Add the wings and mix well until they are evenly coated all over.
- Line a large baking sheet with aluminum foil, then place a cooling rack on top. You don't have to use aluminum foil but if you do, it will save a lot of cleaning time afterwards.
- Dump the wings on the cooling rack and spread around, leaving some space in between the wings, while making sure that the wings will be directly under the heating element.
- Transfer the baking sheet with the wings to the oven and let them broil for 10 minutes on high. Do not open the oven during this time as every time you open the oven you will lose heat and the heating element will be heating and getting very hot which may cause the wings brown too fast.
- After 10 minutes, the wings will have crisped up quite nicely. If not, let the broiled a few minutes more. Otherwise, flip them and continue broiling on high for another 10 minutes, or until the desired level of browning.
- Remove the wings from the oven, transfer to a serving platter and serve immediately. You can serve these wings as is, they are perfectly seasoned, with a dash of freshly squeezed lime juice, or with a dipping sauce, or tossed in your favorite BBQ or hot sauce.
This post was updated on January 31, 2019
Peggy Bjerkan
I’ve made this recipe a number of times and I love the simplicity and the great flavor. It’s summer (and very hot) where I live and am wondering about using the outdoor grill to cook them. Will try it tonight…fingers crossed!
victor
Good luck, Peggy. I think it will work OK just keep an eye on them and don’t let the heat get too hot. Let me know how it goes, send some pics.
Kay
Hey! These look so good, I want to try these tonight but in my cast iron since I have no pans that are safe for the broiler, do you think they will crisp up in the cast iron or make them soggy since all the fat drippings will have no where to go?? Also I am worried about the ammount of smoke that it will produce has anyone found a sure way to prevent this?
victor
Hi Kay, a plain baking sheet with a cooling rack on top is what I use and it’s perfectly broiler-safe. If you want to try a cast iron pan, it may work but I never tried. The challenge with a CI pan is that it will take a while to heat up so you will be broiling the tops while the bottoms of the wings will be cool. You will have to flip them for sure.
To reduce smokiness, don’t use large, fatty, yellow-skinned wings. Instead, go for the think-skinned, bluish in color wings. They have little fat and won’t smoke a lot. Aso, reduce or eliminate sugary ingredients. There will be less browning but less smoke as well.
That said, I’ve never had an issue with smokiness. There is a little but never so much as to concern me.
Siena
Do I have to put the chicken on top of a cooling rack while baking? Or can I just put them down directly on the foil
victor
I put it directly on the foil but you can do it on a rack too.
Virginia
I avoided making wings at all costs…this is the easiest recipe I’ve ever found that actually works. Thank you kind Sir.
victor
You are very welcome.
Jacqueline Van Gorden
Another trick: place one layer of paper towels under your rack to catch the grease. It will not catch on fire and will eliminate the fat from smoking! Trying this method tonight with my own recipe (since I’ve already got them marinating), but will try your recipe next time!
Alice
this was easy to make and the wings came out tasty and crispy!
Bianca
Will Be making these today .!!!
Wish me blessings on this new recipe.
Of course imma tweak it but check later on for my response
victor
Good luck!
Terri B
THese wings were amazing. I ended up having to go an extra 2 minutes on each side. They were so moist and I love the flavors in the rub! A winner for me and my husband. I have broiled before but always thought the rack had to be closer to the heating element. I was amazed at putting it on the 4th rung down how great these cooked.Thank you for posting.
victor
You are very welcome. Enjoy!
kelsi
tried making these for dinner and the flavor was great in the end, but we had to keep taking them in and out because the grease/drips under the rack were smoking and the fire alarm was going off. did this happen to anyone else? any tips?
victor
Kelsi, I find that skinny, blueish color chicken wings work best for broiling. Thick-skinned, yellow (a lot of underskin fat) wings are the ones that splatter a lot. Hope this helps.
Alice
you may try putting some water in the bottom of the broiler pan which will keep the drippings from burning
Gia
I want to try this, but what would the instructions be for a bottom drawer broiler?
victor
Oh, I’ve never used one so I can’t say with certainty. What I can suggest is do what I would do – try experimenting with one wing, then once you get the process right, do the full batch.
Aliza
Have you figured out a solution for this? I also have a bottom drawer boiler and don’t know how to proceed
Carrie
Never ever made chicken wings before. Can’t even believe it’s true but sadly it is. Want to make them for a party. Suggestions for making ahead of time??
victor
I know the feeling, Carrie. Not long ago I took my family to Chick-fil-A for the first time, ever. A girl came up with an electronic pad to take our order. We asked for a bit of time as we had
never been there and needed time to get familiarized with their menu. Another employee who was taking an order from another family turned his head our way and stood like that, his jaw dropped, for good 5 seconds. We might as well have said we’d come from the Moon.
Making chicken wings ahead always faces the challenge of reheating them. Is the party at home? If so, you might as well make them from scratch as that won’t take much longer. There are several very good chicken wing recipes on my blog that people like. This one of course, extra crispy baked chicken wings, air fried chicken wings and a few more. If you decide to make them ahead, reheating in a toaster oven and an air fryer are best options IMHO, followed by regular oven. I wrote about it in my how to reheat chicken wings post, check it out, you may find it helpful.
If your party is away from home, you may have to settle with what’s available. A microwave usually. Just cook the wings then chill and refrigerate. Then microwave when ready to serve. Don’t over-do it or they will turn rubbery. Hope this helps. Let me know if you have additional questions.
Dionna
Left them in for 10 mins, burnt to high hell. 😂
victor
Sorry to hear that. You definitely need to decrease time and/or increase the distance between the wings and the heating element. It’s always a good idea to keep a very close eye the first time you are cooking something as everyone’s oven bakes/broils differently. Sometimes very much so.
Bunny Faust
My husband said these were the best wings he’d ever eaten — added a few of my own ingredients to the rub but they turned out excellent — thanks for the recipe — we’ll be sure to use it over and over again!
Maria
Literally the best chicken wings recipe I have ever tried…and I have tried many. Easy, fast, and so tasty! My family loved them. I will definitely be making these again.
Maria J. Skiffington
Literally THE best chicken wings recipe I’ve tried. And I have tried many. Easy, fast, and so tasty. I will definitely make these again….and again….
Queene Greene
WOW! Tried this new (to me) recipe and BOY am I glad I did. The only substitution I made was to substitute the Powdered Mistard for a Speciality Mistard (Dill Mustard) sold at my grocery store. Results were AMAZING…Thank you so very much sharing. Appreciate your help!
victor
Happy to hear that. I know, broiling is so under-rated. People always get surprised looks on their faces when they find out something was broiled from start to finish and comment on how good it is. Typically most of use reserve broiling to just finishing a cooking process.
Glenna
The cooking time is perfect. I was scared to try making wings. Not anymore. They came out perfect, both my husband and daughter loved them. We will be making many many many more wings. Thank you for sharing.
victor
You are very welcome. Thanks for posting your feedback.