Broiled Chicken Wings
Crispy, seasoned broiled chicken wings ready in under 30 minutes.
Equipment
- Baking Sheet
- Aluminum Foil
- Wire Rack
- Large Bowl
- Paper Towels
- Meat Thermometer
Ingredients
- 3 pounds chicken wings (split, 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
Instructions
- Set the oven broiler to high and move the rack to the upper-middle position; let the broiler preheat for 5 minutes.
- Line two baking sheets with aluminum foil and place a wire rack on each sheet.
- Pat the chicken wings dry with paper towels.
- In a large bowl, toss the wings with the melted butter until evenly coated.
- Arrange the wings in a single layer on the wire racks so they do not touch, then sprinkle evenly with kosher salt, black pepper, garlic powder, and paprika.
- Broil the wings 15–20 minutes, or until an instant-read thermometer inserted in the thickest part reads 165°F, flipping once halfway through if not using a rack.
- Remove the wings from the oven and serve hot with your preferred dipping sauce.
Notes
- Patting wings dry helps them brown and crisp under the broiler.
- Use smoked paprika for a deeper, smoky flavor.
- Arrange wings in a single layer for even cooking.
- Flip halfway if wings sit directly on foil to ensure even browning.