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A Roast Chicken Has Only Two Succulent Wings: We Solved The Problem

By Steve Dunn Published

Here’s how we made an entire platterful of the best part of a roasted bird.

One of our favorite snacks is the chicken wings plucked from a freshly roasted bird. These small packages deliver the very essence of poultry—rich, succulent meat wrapped in bronzed, well-rendered skin—in a couple glorious bites. That’s because the bony appendages peek out just enough from under the body of the bird to turn deliciously brown and savory in the heat of the oven. Too bad there are only two per chicken. 

Wouldn’t it be great if you could produce an entire platterful of wings that tasted just like the two delectable noshes snuck from a whole chicken? We thought so too. Here’s how we did it.

The Method

  • Arrange 4 pounds of flats, drumettes, and wingtips on a parchment paper–lined baking sheet with the thicker drumettes on the outside of the sheet and the flats and collagen-rich wingtips (added to boost the flavor of the jus) in the center. 
  • Weigh the parts down with a second baking sheet (after laying a sheet of parchment on top to prevent sticking). This will promote even, deep browning and encourage fat and juices to render.

 

  • Roast the parts for 45 minutes, then pour any excess juices into a fat separator and pop the sheet under the broiler for a skin-browning blast of heat. 

 

  • Meanwhile, defat the juices. Reduce to a thick glaze.

 

  • Brush the gelatinous reduction onto the juicy, golden brown wings, turning them glistening and slightly tacky—just like wings you pull from a whole roasted bird.

With this approach, wing-hoarding is a thing of the past. There will always be more than enough finger-licking, chicken-y goodness to share with everyone who joins you at the table.  

Get the Full Recipe:

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Recipe Dakgangjeong (Korean Fried Chicken Wings)

One bite of this exceptionally crunchy, sweet-spicy style of fried chicken and you’ll understand its worldwide popularity.

Recipe Buffalo Wings

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Recipe Gas-Grilled Chicken Wings

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.