Broiled Chicken Wings

These Broiled Chicken Wings are the sort of recipe you turn to when you want crispy, flavorful wings without the fuss of deep frying. They’re seasoned simply with salt, pepper, garlic powder, and paprika, then brushed with melted butter so the skin crisps up under the broiler while the meat stays juicy. Whether you’re prepping a game-night snack, a weeknight dinner, or a party appetizer, this method delivers wings with golden-brown edges and a savory, slightly smoky finish.

Why this method works

Broiling is intense direct heat from above that quickly renders fat and crisps skin. By splitting the wings and removing the tips, you encourage even cooking and make the pieces uniform in size so they finish at the same time. A brief but thorough toss in melted butter helps the spices adhere and promotes browning. Because the broiler is so hot, the wings develop color fast, so you’ll keep an eye on them and flip once to ensure even charring without overcooking.

Ingredients

• 3 pounds chicken wings, split and tips removed
• 2 tablespoons unsalted butter, melted
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika or smoked paprika

Equipment

• Baking sheet
• Wire rack that fits inside the baking sheet
• Small bowl for mixing the butter and spices
• Tongs or a spatula for flipping

Prep and timing

Total active time is about 15 minutes for prepping the wings and 20–30 minutes under the broiler, depending on your oven and the size of the wings. Start by positioning a rack so the wings will sit a few inches from the broiler element—too close and they’ll char before the fat renders; too far and they won’t crisp as well.

Flavor notes and swaps

The seasoning here is intentionally straightforward, letting the chicken shine. Use smoked paprika for a deeper, campfire-like flavor, or stick with regular paprika for milder sweetness. If you want a touch of heat, add 1/4 to 1/2 teaspoon cayenne pepper to the spice mix. For an herbier profile, a pinch of dried thyme or oregano folded in with the paprika will play nicely. All ingredient quantities are unchanged from the original list, so you’ll get consistent results.

Step-by-step instructions

Follow these clear steps to make perfectly broiled wings. The sequence matches the ingredient list and the original order of operations while clarifying timing and technique so nothing is left to guesswork.

1. Preheat the broiler and arrange your oven rack. Adjust a rack to sit about 4 to 6 inches below the broiler element. Turn the broiler on to high so the oven heats while you prepare the wings.
2. Pat the wings dry. Use paper towels to thoroughly pat the 3 pounds of chicken wings dry, removing excess moisture so they brown better under the broiler.
3. Mix the melted butter and seasonings. In a small bowl, combine 2 tablespoons melted unsalted butter, 2 teaspoons kosher salt, 1/2 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika (or smoked paprika). Stir until the spices are evenly distributed in the melted butter.
4. Coat the wings. Place the wings in a large bowl or a shallow dish. Pour the melted butter and spice mixture over the wings and use tongs or clean hands to toss them until each piece is evenly coated.
5. Arrange wings on a rack. Line a baking sheet with foil for easier cleanup, then set a wire rack on top. Arrange the coated wings in a single layer on the wire rack with space between each piece. Elevating the wings lets hot air circulate and the fat drip away so skin crisps on all sides.
6. Broil, watching closely. Slide the baking sheet into the oven on the prepared rack. Broil for about 8 to 10 minutes on the first side, watching closely because broilers vary in intensity. You want the skin to color and start to blister, not burn.
7. Flip the wings. Using tongs, flip each wing so the other side faces the broiler. Return the pan to the oven and broil for another 8 to 12 minutes, until the wings are deeply golden and crisp. Internal temperature should reach 165°F when checked in the thickest part, and juices should run clear.
8. Rest briefly. Transfer the wings to a clean platter and let them rest for 3 to 5 minutes. Resting allows the juices to settle so the meat stays moist when you bite in.
9. Serve. Serve the wings hot alongside your favorite dipping sauce or a simple squeeze of lemon if you like a bright finish.

Tips for success

• Dry the wings well before seasoning. Moisture on the skin creates steam that prevents browning, so thorough drying is important.
• Keep an eye on the broiler. Because broilers produce intense heat, color can develop quickly. Stay nearby and check often, especially the first time you try this method in a new oven.
• Use a wire rack. Elevating wings allows fat to drip away and exposes more skin to the hot air, which improves crispiness.
• Don’t crowd the pan. Give each wing room to breathe. If pieces overlap, they’ll steam instead of crisping.
• Choose paprika intentionally. Smoked paprika adds a pleasing smoke note; regular paprika is milder and slightly sweet. Both work well with the other spices.
• Finish with a sauce if desired. These wings are great plain, but they also handle saucing well—toss them in warm buffalo sauce, a sticky honey-garlic glaze, or a citrusy soy-based sauce after broiling.

Serving suggestions

Pair these Broiled Chicken Wings with a crunchy slaw, celery and carrot sticks, or a simple green salad for a balanced plate. For a party spread, a trio of dipping sauces—ranch, a tangy vinegar-based sauce, and a sweet chili dip—covers all taste preferences. Leftovers make terrific sandwiches or can be chopped into salads the next day.

Make-ahead and storage

You can season the wings up to 24 hours in advance and keep them covered in the refrigerator to let the flavors meld. When ready to cook, bring the wings to room temperature for about 15 minutes, pat them dry again if any moisture collects, and proceed with broiling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat under the broiler or in a hot oven on a wire rack to revive the crispness.

Common questions

Can I use frozen wings? Yes, but thaw them completely in the refrigerator first and pat them dry before coating. Cooking from frozen will prevent even browning and risk underdone centers.

What if my wings aren’t crispy enough? Make sure they are thoroughly dried and arranged on a wire rack with space between pieces. You can finish them with a minute or two under the broiler at the end if they need extra color—watching closely to avoid burning.

How do I know when they’re done? The safest approach is to use a meat thermometer: 165°F in the thickest part of the meat. Visual cues are helpful, too—deep golden-brown color and clear juices indicate doneness.

Nutrition snapshot

Wings are a satisfying protein-forward choice. The melting butter contributes richness and aids browning, while broiling lets some fat render away from the meat. For a lighter profile, reduce the butter slightly or blot excess drippings after broiling.

Final thoughts

These Broiled Chicken Wings are simple, reliable, and crowd-pleasing. A short ingredient list keeps the flavors focused while the broiler turns the skin crisp and golden. With just 3 pounds of wings, 2 tablespoons melted unsalted butter, and a handful of seasonings—2 teaspoons kosher salt, 1/2 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika or smoked paprika—you’ll produce wings that are flavorful, juicy, and beautifully crisp. Follow the step-by-step instructions above for consistent results, and don’t be afraid to experiment with finishing sauces or small spice tweaks to make the recipe your own.