Best way to cook chicken wings

The UK has an excellent wing scene with hundreds of wing slingers purveying incredible chicken, of all flavours with experimental wings becoming more common. No matter how crazy of delicious the sauce, the underlying wing has to be juicy, crispy and well seasoned. Find out the best way to cook chicken wings, or if you change your mind, use the Wing Finder™ to find takeaways and wings joints near you.

The best way to cook chicken wings at home

The Wing Society has been home-cooking wings while some of our favourite wing slingers were closed (we all know why). We have found the best way to cook chicken wings at home doesn’t require deep fat fryers, copious amounts of oil or lost of equipment. All you need is a resealable food bag (or a mixing bowl), an oven and an oven rack.

Brine first

We have found the best way to cook chicken wings is to ensure the wings are brined first, using a simple solution of water, salt and sugar. Adding extras, such dried/fresh herbs, spices and syrups will give a deeper flavour. Submerging the wings in the brine for at least 4-hours prior to cooking keeps your wings juicy while cooking and seasons the wing meat for a tasty wings all round.

Cooking chicken wings

Crank your oven up! Getting the oven super-hot before putting the wings in will give you that crispy wing skin we all desire. We recommend around 220°C fan/425°F/Gas mark 7 to start and then reducing the temperature to around 200°C once you have put the wings in. Cooking times will vary depending on the size of the wing, however you should be aiming for between 20-30 minutes cooking time. Using an instant read food thermometer will help you ensure the wing is cooked through, when probing the fattest part of the meat (away from the bone) the internal temperature should be a minimum of 75°C. If you don’t have an instant read food thermometer, use a metal skewer to poke the fattest part of the meat and check the juices run clear.

Best way to cook chicken wings recipe


Best way to cook chicken wings

Course Appetizer, Side Dish
Cuisine American
Keyword chicken wings
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings 4 people


  • 1 Resealable food bag (or large mixing bowl)
  • 1 Oven-safe rack
  • 1 Cooling rack


Simple Brine

  • 1.5 L cold water
  • 150 g sea salt flakes
  • 150 g granulated sugar
  • 85 g red pepper flakes
  • 125 ml white wine vinegar
  • 2 cloves garlic crushed, don't worry about peeling
  • 1 tbsp cracked black pepper
  • 1 tbsp ground white pepper or use extra black pepper


  • 1 kg chicken wings optional, this gives the wing skin extra crisp
  • 1 tbsp baking powder


  • Combine the brine ingredients in a large resealable bag, or large mixing bowl and stir to combine and dissolve the salt and sugar.
    1.5 L cold water, 150 g sea salt flakes, 150 g granulated sugar, 85 g red pepper flakes, 125 ml white wine vinegar, 2 cloves garlic, 1 tbsp cracked black pepper, 1 tbsp ground white pepper
  • Add the raw chicken wings to the brine solution and seal the bag, ensuring all wings are submerged. Brine for up-to 4 hours.
    1 kg chicken wings
  • Remove the raw wings from the brine solution and pat dry with kitchen paper.
  • Pre-heat your oven to 220°C/425°F/Gas Mark 7, and place an oven-safe rack on the middle shelf to get hot while the oven heats.
  • Toss the raw wings in the baking powder.
    1 tbsp baking powder
  • Once your oven is hot, lay the wings on the rack in a single layer and cook for 5 minutes. Reduce the heat to 200°C/400°F/Gas Mark 6 and cook for a further 20-25 minutes or until the wings are crispy and golden and cooked through to a minimum of 75°C in the fattest part of the meat (avoiding the bone).
  • Transfer the wings to a cooking rack to ensure they crisp up. Serve promptly after tossing in your favourite sauce.

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