The Only Way To Get Crispy, Juicy Chicken Wings Without a Deep Fryer

I was never big on chicken wings. I didn’t grow up eating them, and honestly, the messiness of the endeavor never appealed to me. Then, years ago, I ate at Honey Road in Burlington, Vermont, and had a genuinely life-altering wing experience. The wings were perfectly crispy on the outside, succulent and juicy on the inside, and smothered in a sweet-and-spiced sauce.

I loved the wings (and honestly, the rest of the menu) so much that after I moved to Burlington, I started working at the restaurant. I have the opportunity to eat those wings fairly often at this point, and I remain as impressed by them now as I was on that first encounter. When figuring out how to achieve the best wings possible at home, I had to talk to Cara Tobin, co-owner and executive chef at Honey Road and The Grey Jay, for her top wing tips.

How To Make Perfectly Crispy Wings

According to Tobin, the worst wing is a flabby wing. To make sure you get a crisp wing, you need to dry the wing. “The way we avoid this at the restaurant is to par-roast the wings ahead of time. That helps the cooking process along and dries out the skin a bit.” At Honey Road and The Grey Jay, those wings are then deep-fried.

While Tobin says a deep fryer is the best way to get crispy, juicy wings, there is an alternative at home that will get you pretty close. She recommends roasting your wings low and slow in the oven to keep them moist inside and crisp outside. (Cooking for 250°F for two to three hours is a good range for "low and slow.") If you’re planning to make the wings as a party snack, great news: You don’t need to cook them the same day.

“You can absolutely pre-roast them like I do a day in advance and then finish them before serving. In that case, with the second reheat, use a higher temp to really crisp the outside," says Tobin.

 How To Flavor Your Wings

Whether you opt for a dry rub wing or a sauced wing comes down to personal preference. While Honey Road serves a saucy, brown sugar-harissa wing, The Grey Jay serves a dry wing.

The most important choice is deciding on the level of heat. While Tobin loves a hot wing, you don’t want it to be so overwhelming that you can’t taste anything else. “A good heat that builds and is mild enough that you can taste the spices and flavors of the sauce is important,” she says. 

If you’re adding a dipping sauce, consider the flavor of the wings first. Tobin advises that you shoot for a sauce that complements the seasoning. That’s why hot wings are so often served with a cool, creamy blue cheese or ranch to balance things out. 

Ultimately, the "right" flavor profile is up to you. “Go with what you love," says Tobin. "Love a hot wing? Throw some Frank's on them. Love a sweet wing? Maybe just some butter and maple syrup. The important thing is to cook the wing to your preferred level of crispness and have some fun doing it.”