Broiled Chicken Wings

Recipe By:

Chef Joanne Chang

Prep + Cook Time:

35 mins

Serving Size:

24 wings

As featured in the:

Feb. 29, 2012 Coupon Book

Recipe Category

Poultry

Ingredients

24 chicken wings (frozen or at room temperature, preferably disjoined, discarding the tips)
garlic salt
pepper
1 whole lemon (cut into wedges)
Japanese tagarashi (red chili pepper)

Instructions

Preheat oven to broil. Chicken wings may be disjointed or broiled whole. Wings and drumsticks broil more evenly when separated. Lay wings and drumsticks skin side up on broiling rack. Line the bottom of the pan with foil to catch all the drippings. Liberally sprinkle with garlic salt and pepper. Broil until skin turns crispy and brown, about 10 to 12 minutes. Make sure you don’t burn the chicken. Turn chicken over then season the other side with salt and pepper. Broil until crispy and brown, another 8 to 10 minutes. Flip over again and broil another 4 to 5 minutes. Remove from oven and rub a lemon wedge all over the skin side of the chicken. Serve with lemon wedges and Japanese togarashi on the side.

Note: If chicken wings are still frozen, add an extra 5 to 10 minutes to each set of cooking times.

Browse all recipes