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Appetizers, Chicken, Economical, Gluten Free, Side Dishes, Spicy

Low and Slow Chicken Wings

by Nick

If you’re looking for a quick game day appetizer, chicken wings can almost always be counted on for good eats. Toss them in a fryer, slather them with sauce, serve them with blue cheese, and accept accolades from friends. It’s that easy.

Of course, that requires you to have a deep fryer and be sober enough to deep fry something.

This recipe though requires almost no thought or skill. It requires a small amount of planning ahead, but other than that it’s about as fail safe as a recipe can get. Instead of cooking the wings in a blazing hot oven or deep fryer, this recipe requires a low and slow bake that results in wings that literally fall off the bone.

You could sauce them, but they don’t really need it. They are perfect with a slightly spicy rub.

Yield
3 pounds wings
Prep Time
Total Time

Just a moment please...

Print Recipe Slow Roasted Chicken Wings

Ingredients

  • 3 pounds chicken wings
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • Blue cheese, for dipping
  • Hot sauce, for serving

Helpful Equipment

Directions

1) Preheat oven to 250 degrees F. In a small bowl, stir together salt, pepper, chili powder, paprika, garlic powder, and cumin.

2) Lay out wings on a few baking sheets with wire racks so they are suspended over the baking sheets. Rub wings liberally with spice rub.

3) Bake wings for around 4 hours, rotating every hour or so to make sure they are cooking evenly. Check the wings around 3 and a half hours to make sure they aren't overcooking.

4) Serve wings immediately with blue cheese dressing and hot sauce if you want. They are great with nothing on them also though.

The Rub

Before we talk about the wings, let’s talk about the rub. I used a really basic spice rub for these guys. Since the wings cook so long, this rub really has a chance to bake into the wings for some excellent flavor.

It’ll look like a lot of rub, but you’ll want to use most of it for a 3-4 pound batch of wings. A lot of it will fall off during baking.

You can wing it a bit...

You can wing it a bit…

The Wings

There’s only one real trick to making these wings successfully: wire racks.

Anyone who has eaten a chicken wing can tell you that they tend to be on the fatty side and since we are baking these for around four hours, most of that fat will slowly melt off the wings. If you don’t elevate the wings slightly, they will just sit in pools of rendered chicken fat and turn soggy. Of course, you could drain off the fat occasionally, but that’s way more work.

Just by placing the wings on a rack like this, we solve the problem. The fat can cleanly drain off the and the wings get even heat from the oven.

The rack trick.

The rack trick.

When it comes to rubbing the wings, use a liberal hand. Don’t just sprinkle on. Actually rub the wings so the spices stick on in a blanket of flavor.

Liberally rubbed.

Liberally rubbed.

Baking the Wings

These wings need to bake for around four hours at 250 degrees F. The baking time isn’t set in stone. I tried a few of mine at three hours and five hours and decided that the middle ground was perfect.

Rotate the wings every hour or so as they bake just to make sure they are cooking evenly.

This was my wings after two hours of baking.

After 2 hours...

After 2 hours…

And then after four hours which is when I pulled my wings. You can almost see that the skin on the wings is a bit firmer. They may look a bit overcooked, but trust me, they are still tender due to all the fat in the little guys.

Four hours...

Four hours…

The baking time will vary though based on the size of your wings so if you have smaller ones you might want to check on them around three hours. For normal sized wings, I would try one out at 3 and a half hours just to see how things are going.

Four hours was perfect for me though.

You can serve these with blue cheese and a splash of hot sauce, but it’s also perfectly fine to just serve them naked.

There’s no fighting these wings. The juicy meat just falls off the bone cleanly. You’ll be left with an almost cartoonish plate of clean bones when you’re done.

Ridiculously tender.

Ridiculously tender.

On a lazy weekend, I’m almost always willing to trade time for ease and this recipe is as easy as it gets.

If you’ve never tried to make your own chicken wings, this is an excellent place to start. I think you’ll be happy with the results!

These are the best wings you can make without a deep fryer and maybe even with one! Fall off the bone tender and an awesome spice rub!

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24 comments on “Low and Slow Chicken Wings

  1. great recipe. A Brining is equally little work and will ensure more than naturally juicy chicken wings cooked in the same great way. You get good results with just salt and water!

  2. Made these last weekend…so freaking amazing! Best wings I’ve made and the meat literally did fall off the bone. Fantastic recipe, thank you.

  3. I made these today and yes they are amazing. No hot sauce needed and I dipped them in bleu cheese dressing. I also paired these with homemade pizza and yes that is a good pairing.

  4. This was my first try at making wings and thanks to your recipe it was a huge success. I brought them to a super bowl party and got rave reviews, with numerous “best evers” Thanks for helping a wing novice get off to a flying start.

  5. I made these for my super bowl party and they were fantastic. My husband is a huge wing fan and we agreed that these could be made every weekend and we don’t think we would tire of them. I made a Greek yogurt and bleu cheese dip to go with them. The dry rub was perfect and the technique of the rack is one I will employ with other recipes now, thanks for the tip!

  6. The wings were great (wish I had the discipline to let them go the full 4 hours!), but this rub is incredible. I use it for chicken thighs & breasts, roasted sweet potatoes, all sorts of stuff. Seriously, it’s life-changing.

  7. Having friends over tonight and going to make these wings for them. I hope to have a lot of smiling faces!

  8. Yes! You have to try these. It’s everything Nick claims they are. I used table salt and seems I needed a bit more which I just sprinkled on for the last half hour (there–I’m busted–I tasted during the last hour).

    I would advise if making for a crowd, make way more than you think you’ll need coz folks are gonna keep coming for more.

  9. I’ve cooked wings in a similar fashion for over 10 years. I use various rubs but I’ll start the wings @ 250 for 1 hour, turn them and increase the temp to 275 for an hour, turn them and cook 1 hour @ 300.
    I make baked hot wings in a similar way by dipping them in hot sauce and finishing them for 15 minutes more in the oven.

  10. Excellent wings!! I have had afair share of wings in my life but these are by far the best I’ve ever had. The meat literally fell off the bone and was very juicy. I did not have a rack toset themon so just in the bottom of the pan. I drained the juices out about 10 minutes before done and then broiled them for about 5 minutes on each side to give them a little crisp. Just Awesome!!

  11. These are the best wings I have EVER had at home or outside. They just get crisp and tender, the skin is delicious and the meat just falls off the bone.
    It’s so quick and easy (aside from the baking time and the fact my oven only goes on for 1hr at a time).

    The only downside is being tortured by the smell and keep looking in the oven wishing the time go by quicker! :-)

    I do however change the dip to a homemade roast vegetable mayonnaise;
    1 onion, 1-2 sweet peppers, 1 head of garlic, 1-2 tomatoes. toss them in olive oil and salt and pepper, then bake at about 300F for 1hr until they are soft. Put them in the food processor until they are a puree.
    Next you add about 2 parts of this to 1 part mayonnaise and mix, looks like thousand island but tastes so much better!
    Before adding the mayonnaise you could add some cream and turn it into a roast vegetable soup.

  12. These are awesome! I’ve made them at least ten times, including a huge batch for a big 4th of July feed — they are a hit with everyone!

  13. I really want to try these, but baked wings are a MESS. Do they splatter all over the oven less than they do at higher temps? Seriously. I have been turned completely off baked wings for a while now because of the mess.

    1. Hey Elle! I know that problem well… haha. Yes.. I found that this method really reduces that because they cook slowly which causes the fat to render (melt) off rather than fry (splatter) off. I found the cleanup to be much easier actually on this version! Good luck!

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