Cold-Oven Crispy Wings

This is my go-to wing recipe when I want big flavor, crisp skin, and a platter that disappears fast. A baking soda dry brine helps the skin blister and brown, and starting in a cold oven renders fat slowly so the wings come out flavorful on their own and ready for any sauce. My version incorporates traditional Herbes de Provence, finished with a lemony herb salt that makes them irresistible even without the sauce.

Prep time: 10 minutes (plus 2 to 24 hours dry brine)
Cook time: 50 to 60 minutes
Yields: 4 servings

Ingredients

  • 2 lbs. chicken wings, separated into flats and drumettes
  • 1 1/2 tsp kosher salt (or 1 tsp fine salt)
  • 1/4 tsp baking soda
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 3/4 tsp Herbes de Provence (no lavender)

Herbs + Lemon Finishing Salt

  • 2 tbsp flaky sea salt
  • 1/2 tsp Herbes de Provence
  • Zest of 1 lemon

Sauces

  • Lemon-Herb Yogurt Dip: Greek yogurt, lemon juice and zest, grated garlic, chopped chives or parsley, pinch of salt.
  • Classic Buffalo: Hot sauce whisked with melted butter. Tip: A touch of honey takes the edge off the heat.

Preparation

  1. Dry brine: Pat wings completely dry. Toss with kosher salt, baking soda, garlic powder, onion powder, pepper, and Herbes de Provence. Place on a rack over a sheet pan. Refrigerate uncovered 2 to 24 hours.
  2.  Bake (cold oven method): Put wings into a cold oven (oven off). Turn oven to 400°F. Bake 50 to 60 minutes total, flipping at 30 minutes, until deeply golden and crisp.
  3. Make the finishing salt: While the wings bake, mix the flaky salt with Herbes de Provence and lemon zest. Set aside.
  4. Finish: As soon as the wings come out of the oven, dust them lightly with the finishing salt.

Serve

Arrange wings on a board or large platter lined with parchment. Tuck in lemon wedges and a few herb sprigs. Place the sauces on the side so the wings stay crisp.

Cold-Oven Crispy Wings

This is my go-to wing recipe when I want big flavor, crisp skin, and a platter that disappears fast. A baking soda dry brine helps the skin blister and brown, and starting in a cold oven renders fat slowly so the wings come out flavorful on their own and ready for any sauce. My version incorporates traditional Herbes de Provence, finished with a lemony herb salt that makes them irresistible even without the sauce.

Prep time: 10 minutes (plus 2 to 24 hours dry brine)
Cook time: 50 to 60 minutes
Yields: 4 servings

Ingredients

  • 2 lbs. chicken wings, separated into flats and drumettes
  • 1 1/2 tsp kosher salt (or 1 tsp fine salt)
  • 1/4 tsp baking soda
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 3/4 tsp Herbes de Provence (no lavender)

Herbs + Lemon Finishing Salt

  • 2 tbsp flaky sea salt
  • 1/2 tsp Herbes de Provence
  • Zest of 1 lemon

Sauces

  • Lemon-Herb Yogurt Dip: Greek yogurt, lemon juice and zest, grated garlic, chopped chives or parsley, pinch of salt.
  • Classic Buffalo: Hot sauce whisked with melted butter. Tip: A touch of honey takes the edge off the heat.

Preparation

  1. Dry brine: Pat wings completely dry. Toss with kosher salt, baking soda, garlic powder, onion powder, pepper, and Herbes de Provence. Place on a rack over a sheet pan. Refrigerate uncovered 2 to 24 hours.
  2.  Bake (cold oven method): Put wings into a cold oven (oven off). Turn oven to 400°F. Bake 50 to 60 minutes total, flipping at 30 minutes, until deeply golden and crisp.
  3. Make the finishing salt: While the wings bake, mix the flaky salt with Herbes de Provence and lemon zest. Set aside.
  4. Finish: As soon as the wings come out of the oven, dust them lightly with the finishing salt.

Serve

Arrange wings on a board or large platter lined with parchment. Tuck in lemon wedges and a few herb sprigs. Place the sauces on the side so the wings stay crisp.