Snack Time

Low and Slow Chicken Wings

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 Slow Roasted Chicken Wings recipe 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.

3 pounds wings
Prep Time
Total Time

Just a moment please...


Slow Roasted Chicken Wings

These require a bit of planning, but are hard to mess up and you’ll be left with fall-off-the-bone tender wings perfect for game day.


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

wire racks
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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.

Slow Roasted Chicken Wings

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.

Slow Roasted Chicken Wings

You can wing it a bit…

The Wings

There’s only one real trick to making these Slow Roasted Chicken 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.

starting slow roasted chicken wings

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.

Slow Roasted Chicken Wings

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.

Slow Roasted Chicken Wings after 2 hours of cooking

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.

Slow Roasted Chicken Wings - Macheesmo

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 Slow Roasted Chicken Wings 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.

Tender Slow Roasted Chicken Wings

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!



Other Wing Recipes!

Chili Garlic Sticky Wings

chili garlic sticky wings


How To Grill Chicken Wings

how to grill chicken wings

Spicy Baked Parmesan Wings

baked parmesan wings

48 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!

  14. O.K. I’m making these tomorrow, but I’m really apprehensive. 4 hours seems like a long time for wings. Cannot wait to do them though cause the wing is my favorite part of the chicken!

    1. Hey Vivian! If you’re worried about it, definitely check them at 3 hours. Keep in mind you are cooking them at 250 so they are gonna go really slow. If you have a hot oven though or small wings they might be done early. Good luck and report back! :)

    2. I made these for Superbowl and they were done in 2 hours 30 min. I guess they might have been on the small side.

  15. This recipe is definitely a keeper. I let them go 4 hours and they were fall off the bone tender and juicy!

  16. This recipe was a true success. I could literally taste the seasoning in the bones. The only problem I personally had, was the smell of the chicken wondered around the house and woke up the food zombies. I seriously had to fight to keep the wings in the oven for 3 hrs. My hunny was so serious about eating the wings they found your recipe online to some how prove they could be taken out earlier. I seriously would check the rack and find a open space were a wing previous laid. Awesome recipe.

  17. Followed directions did not turn out close to the comments listed. Rub was ok, wings very dry at 3 hour mark, glad not to have left them in oven any longer. Not enjoyable experience.

    1. Hey John, sorry it didn’t work out for ya man. If you have one, you might check your oven temp with a thermometer. My guess is it’s running 25-50 degrees warm which is pretty common honestly. That could definitely hurt a recipe like this but you might not notice it day-to-day. Cheers man!

  18. Nick, I just had to chime in and say that I’ve been using this rub not just for wings but for ENTIRE cut-up fryers (1.5x the rub quantity) with great results! Last spring my guy was diagnosed with a form of cancer that is low-grade and slow-progressing, but cancer nonetheless. So I went on the hunt for low-temp. (i.e., low-carcinogenic) ways to cook chicken, and found your awesome recipe! I lightly cover the breasts w/ foil after 1.5 hrs. or so… and sometimes I’ll brush everything with some coconut oil… and it is always DELISH. My last 2 times I added turmeric (1 tsp.) and I have to say, that has made it even BETTER. (I used to sometimes find the rub a little intense and this just… grounds / calms it in the most yummy way.) Don’t mean to be a buzz-kill by mentioning the C-word, but just wanted to thank you and also share that turmeric tip w/ you & your readers!

    1. Hey Marcy! Thanks for the comment and I’m sorry to hear about your guy. Sounds like you both are staying in good spirits though and hopefully he can kick its butt. Really glad you liked the rub. ;)

  19. Great recipe. I was wondering if this method (with the baking rack) would work in a crockpot. Perhaps if I finished them in the broiler to crisper up?

    1. Hey Sha! I’m not sure about that… I think the fat needs to drain away and the oven gives the wings enough surface area to crisp up. I think I’d stick to the oven!

  20. Hi Nick. In your expert opinion, is this a type of recipe that would benefit from ‘convection bake’ or do I want to use a regular bake setting. I’m just never sure when to use convection (and 4 hours is too long to wait to be wrong :) ).

    1. Hey Joey, I think I wouldn’t use convection here unless you have the right racks to allow the air to circulate. The recipe is super flexible though so if you do have a setup that allows that then you probably could. It would probably trim 30 minutes off the cooking time if I had to guess. If it’s your first time making them though I think I would just keep it simple and use the non convection option good luck sir!

  21. Just discovered your wing recipe today & will definitely be trying it out Super Bowl Sunday. Sounds very similar in to the recipe, “The Amazing Five-Hour Duck” I’ve been using for 15+ years to roast my whole ducks. Low and slow renders all of the fat out, leaving the meat still moist. I really love the idea of not having to fry the wings. Every little bit helps!!!

  22. Best wings ever. I’ve made them 10 times in both convection and non convection ovens – turned out fine each way. I use about a tablespoon of garlic powder instead of a teaspoon – personal preference and I coat the wings in a plastic bag just like shake and bake. I have a large 15.5″x21.5″ cookie sheet that I put two 16″x10″ cooling racks ($3 each from Walmart) that just fits 5 lbs of jumbo split wings.
    I tried drumsticks but they dried out after 4 hours – probably not enough fat and the skin only covered 2/3rds of the meat.
    I have used the rub on pork tenderloins about 40 min at 350 on the same racks with great results.

    1. Hey Rich, thanks for the comment! Your method sounds perfect. And yes, drumsticks dry out a bit with this method. That said, thighs do well. They have enough fat to make it work if you wanted to try those. Thanks for reporting back and glad you liked them!

  23. I LOVE these wings. I make them a lot. I was wondering – can I use the same method for full size drumsticks?


    1. Hey Brandy, they will mostly work. You’ll want to watch them a bit as drumsticks can dry out more easily than wings (less fat), but they are still fatty enough for this method to work just fine. Just not quite as flexible, but should still work and be delicious. Good luck!

  24. I have the chicken wings in the oven now and can hardly wait for them to get done. I love your video`s.


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