Super Crispy Chicken Wings (No Deep Fryer)
SUPER CRISPY Chicken Wings (No Deep Fryer) is a medium American recipe that serves 4. 250 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 4 hrs 35 min | Cook: 45 min | Total: 5 hrs 40 min
Cost: $13.02 total, $3.26 per serving
Ingredients
- 4 lb Whole Chicken Wings (includes flats, drumettes, and tips)
- 15 g Salt (for dry brine)
- 15 g Baking Powder (raises skin pH for extra crispness)
- 100 g Fresh Mango (peeled and diced)
- 1 piece Habanero Pepper (seeded for less heat if desired)
- 30 g Lime Juice (freshly squeezed, about 2 tsp)
- 15 g Apple Cider Vinegar (about 1 tsp)
- 1 g Paprika (smoked or sweet)
- 25 g Frank's Hot Sauce (about 1 tbsp)
- 200 g Honey (100 g for mango sauce, 125 g for hoisin sauce, plus extra if desired)
- 25 g Unsalted Butter (cut into cubes)
- 125 g Hoisin Sauce (store‑bought)
- 100 g Soy Sauce (low‑sodium preferred)
- 15 g Sesame Oil (toasted sesame oil)
- 20 g Minced Garlic (about 4 cloves, minced)
- 20 g Fresh Ginger (peeled and minced)
Instructions
Trim and Separate Wings
Place the whole wings on a cutting board and cut through the two joints: first between the flat and drumette, then between the drumette and tip. Discard the tips or save for stock.
Time: PT10M
Dry Brine with Salt and Baking Powder
Transfer the cut wings to a large bowl. Sprinkle 15 g salt and 15 g baking powder over them and toss until every piece is evenly coated.
Time: PT5M
Arrange on Wire Rack
Lay the wings on a wire rack placed over a half‑sheet tray, arranging them in alternating flat and drumette groups of six for even airflow.
Time: PT5M
Refrigerate to Dry
Cover the tray loosely with foil and place it in the refrigerator. Let the wings dry for at least 4 hours (up to 24 hours) to dehydrate the skin.
Time: PT4H
Preheat Broiler
Set the oven broiler to high and let it heat for about 5 minutes. Position the oven rack about 8 inches below the broiler element.
Time: PT5M
Temperature: high broiler
Blend Mango Habanero Base
In a blender combine 100 g diced mango, 1 habanero pepper, 30 g lime juice, 15 g apple cider vinegar, 1 g paprika, 25 g Frank's hot sauce, and 100 g honey. Blend on high for 1 minute until smooth.
Time: PT3M
Cook Mango Habanero Sauce
Melt 25 g butter in a small saucepan over medium heat. Add the blended mango mixture, bring to a simmer, and reduce by about 30% (≈8 minutes) until the sauce coats the back of a spoon.
Time: PT10M
Temperature: medium heat
Prepare Hoisin Barbecue Sauce
In another saucepan combine 125 g hoisin sauce, 100 g soy sauce, 15 g sesame oil, 125 g honey, 20 g minced garlic, and 20 g minced ginger. Bring to a rapid boil, then lower heat and simmer for 10 minutes until thick enough to coat a spoon.
Time: PT15M
Temperature: medium heat
First Broil Side
Remove the wings from the fridge, place the rack back in the oven, and broil the top side for 5 minutes.
Time: PT5M
Temperature: high broiler
Flip and Broil Second Side
Using tongs, flip all 24 wings and broil the other side for another 5 minutes.
Time: PT5M
Temperature: high broiler
Continue Flipping for Even Browning
Repeat the flip‑and‑broil process three more times (5 minutes each) for a total of 25 minutes of broiling. Rotate the tray as needed to compensate for uneven hot spots.
Time: PT15M
Temperature: high broiler
Toss Wings in Sauce
Transfer the cooked wings to a large bowl. Drizzle with either the mango habanero glaze or the hoisin barbecue glaze (or split the batch) and toss until evenly coated.
Time: PT5M
Serve
Arrange the sauced wings on a serving platter and enjoy while hot. Optionally garnish with sliced green onions or sesame seeds.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Contains dairy, Contains soy, Contains sesame, Contains honey
Allergens: Dairy, Honey, Soy, Sesame
Ingredient Substitutions
- Instead of Baking Powder: Baking soda (use half amount)
- Instead of Fresh Mango: Frozen mango
- Instead of Habanero Pepper: Jalapeño
- Instead of Lime Juice: Lemon juice
- Instead of Apple Cider Vinegar: White vinegar
- Instead of Frank's Hot Sauce: Tabasco
- Instead of Honey: Maple syrup
- Instead of Unsalted Butter: Margarine
- Instead of Soy Sauce: Tamari
- Instead of Sesame Oil: Vegetable oil
- Instead of Minced Garlic: Garlic powder (1 tsp)
- Instead of Fresh Ginger: Ground ginger (1 tsp)
Equipment Needed
- Cutting Board
- Sharp Chef's Knife
- Large Mixing Bowl
- Wire Rack
- Half Sheet Tray
- Aluminum Foil
- Blender
- Small Saucepan
- Digital Scale
- Tongs
- Oven with Broiler
Critical Steps — Do Not Skip
- Cutting the wings at the correct joints
- Dry brining with salt and baking powder
- Refrigerating the wings for at least 4 hours to dry the skin
- Positioning the oven rack 8 inches below the broiler
- Flipping the wings four times for uniform crispness
- Reducing sauces to proper thickness before coating
Chef Tips from the Video
- Baking powder is the secret to a puffy, glass‑like crust without deep‑frying
- Arrange flats and drumettes alternately to promote even rendering of fat
- If you don’t have a wire rack, place the wings on a cooling rack set over a baking sheet
Troubleshooting
Wings are soggy after broiling
Make sure the wings were refrigerated long enough to dry the skin; also verify the oven rack is at the correct distance from the broiler.
Sauce is too thin and slides off
Continue simmering the sauce until it coats the back of a spoon; it will thicken further as it cools.
Wings burn on one side
Rotate the sheet tray halfway through the cooking time and keep a close eye on the broiler’s hot spots.
Storage
Refrigerator: Store cooked wings in an airtight container for up to 3 days.
Freezer: Uncooked, brined wings can be frozen in a zip‑top bag for up to 2 months.
Room temperature: Do not leave cooked wings at room temperature for more than 2 hours.
Make-Ahead Tips
- Dry‑brine the wings up to 24 hours in advance for maximum crispness
- Both sauces can be prepared up to 2 days ahead; reheat gently before tossing
- Uncooked, brined wings freeze well; thaw in the refrigerator before cooking
Frequently Asked Questions
What is the cultural significance and history of crispy oven‑broiled chicken wings in American cuisine?
Chicken wings became a popular American bar food in the 1960s after being served at Buffalo’s Anchor Bar. Over time, home cooks have adapted the deep‑fried classic into oven‑broiled versions to achieve similar crunch with less oil, making it a staple for game days and casual gatherings.
What are the traditional regional variations of chicken wing sauces in the United States?
Beyond the classic Buffalo sauce, regions favor honey‑garlic in the South, teriyaki in the West Coast, and sweet‑spicy mango or hoisin‑sesame blends like the ones in this recipe have gained popularity nationwide as fusion twists.
How is a crispy wing traditionally served in American bar culture?
Typically, wings are served hot on a platter with celery sticks and a side of blue‑cheese or ranch dressing for dipping, often accompanied by a cold beer. The focus is on a crunchy skin and a sauce that clings to each piece.
What occasions or celebrations are chicken wings traditionally associated with in American culture?
Wings are a go‑to snack for Super Bowl parties, tailgate gatherings, casual game nights, and weekend barbecues, symbolizing communal, finger‑food fun.
What makes the use of baking powder in this wing recipe special within American cooking?
Baking powder raises the skin’s pH and releases CO₂ during high heat, creating a puffed, glass‑like crust that mimics deep‑frying without oil—a technique popularized by food‑science enthusiasts and now embraced by home cooks.
What authentic ingredients are essential for a traditional hoisin barbecue wing sauce versus acceptable substitutes?
Traditional hoisin sauce, soy sauce, sesame oil, honey, garlic, and ginger form the base. If hoisin is unavailable, a mix of soy sauce, brown sugar, and a splash of five‑spice powder can approximate the flavor, though the depth will differ.
What other American side dishes pair well with these crispy oven‑broiled chicken wings?
Classic pairings include coleslaw, potato wedges, corn on the cob, or a simple mixed green salad with a tangy vinaigrette to balance the richness of the wings.
What are the most common mistakes to avoid when making crispy oven‑broiled chicken wings?
Skipping the drying step, overcrowding the rack, placing the wings too close to the broiler, and not reducing the sauces enough are the top errors that lead to soggy skin or a sauce that slides off.
Why does this recipe use baking powder instead of a traditional flour coating for crispness?
Baking powder raises the skin’s pH and creates carbon dioxide bubbles that puff the skin, delivering a light, airy crunch without the heaviness of a flour coating, which can become gummy under a broiler.
What does the YouTube channel Brian Lagerstrom specialize in?
Brian Lagerstrom’s YouTube channel focuses on practical, equipment‑light cooking techniques for home chefs, emphasizing flavor, efficiency, and science‑backed methods like dry‑brining and broiling to achieve restaurant‑quality results.
How does the YouTube channel Brian Lagerstrom’s approach to American comfort food differ from other cooking channels?
Brian Lagerstrom prioritizes minimal equipment, clear step‑by‑step explanations, and food‑science insights—such as the use of baking powder for crispness—whereas many channels rely on heavy gear or deep‑frying to achieve similar textures.
Last updated: September 1, 2026
