Many home cooks wonder if they should toss chicken wings in a seasoning or sauce before cooking them. There are pros and cons to consider when deciding whether or not to toss wings before cooking. In the opening paragraphs, we’ll look at some quick answers to common questions about tossing wings before cooking.
Should you toss wings before baking?
When baking chicken wings, it’s generally recommended to toss the wings in a seasoning, sauce, or dry rub before cooking. Tossing the wings first allows the flavors to really permeate and coat the skin. Baking gives you a great opportunity to create crispy wings with a flavorful coating.
Should you toss wings before frying?
It’s best not to toss fried wings in any kind of wet sauce or seasoning before cooking. The moisture can cause the wings to steam rather than fry properly. For fried wings, just season with dry spices and toss the cooked wings in your favorite sauce after frying.
What are the benefits of tossing before cooking?
Tossing wings before cooking allows seasonings, sauces, and rubs to fully adhere to the meat and skin. The flavors have time to soak in. Tossing before also helps the coating stay on better through the cooking process.
What are the downsides of tossing before cooking?
With wet sauces or rubs, tossing before cooking can make the skin soggy rather than crispy. Overly sauced wings may also burn or cook unevenly. For fried wings, tossing before cooking can prevent the wings from browning and crisping up nicely.
Choosing a Sauce for Tossed Wings
When deciding to toss wings in a sauce or seasoning before cooking, you’ll first need to pick your sauce. Here are some top options for sauces and seasonings to use when tossing wings:
| Sauce | Description |
|---|---|
| Barbecue Sauce | Classic tangy, sweet and spicy barbecue sauce coats the wings beautifully when baked or grilled. |
| Buffalo Sauce | For spicy buffalo wings, toss in a cayenne and butter buffalo sauce before baking. |
| Curry Sauce | Coat wings in a flavorful curry sauce with spices like cumin, coriander and turmeric. |
| Teriyaki Sauce | Sweet and salty teriyaki makes a delicious toasted coating for baked wings. |
| Dry Rub | For crispy wings, coat with a dry rub of spices, salt, pepper, and herbs before baking. |
When choosing a sauce for tossed wings, consider the cooking method and flavors you want. Wet sauces work best for baking, grilling or broiling while dry rubs are ideal for frying.
Tossing Technique for Chicken Wings
The key to evenly coated wings is to toss them thoroughly and properly with your sauce or seasoning. Here are some tips for the best tossing technique:
– Place the wings in a large bowl or zip top bag. Pour your sauce or rub over the wings.
– Seal the bag or cover the bowl and shake vigorously to distribute the seasoning. Make sure all the wings are fully coated.
– Use your hands to toss the wings, coating each one individually. Turn the wings over periodically for even coverage.
– For very saucy wings, let them marinate in the fridge for 30 minutes to an hour before cooking. The sauce will really seep in.
– When ready to cook, retrieve the wings from the sauce one by one and place on your baking sheet or grill, letting any excess drip off.
Proper tossing and coating is crucial for maximum flavor. Be generous with the sauce or rub when tossing to ensure it adheres and permeates the wings.
Baked Tossed Chicken Wings
Baking is one of the most popular cooking methods for tossed wings. The oven creates crispy skin and allows sauce or seasoning to bake into the wings. Follow these simple steps:
Ingredients:
- 3 pounds chicken wings, tips removed, drumettes and flats separated
- 1 cup barbecue sauce, buffalo sauce or other sauce
- 2 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1⁄2 teaspoon paprika
- Salt and pepper to taste
Instructions:
- Pat chicken wings dry with paper towels. Place in a large bowl or zip top bag.
- Add barbecue sauce, olive oil or butter, and seasonings to the wings. Toss to coat evenly.
- Arrange wings on a foil-lined baking sheet. Bake at 400°F for 30 minutes.
- Turn wings over and bake for another 15-30 minutes until crispy and cooked through.
- Toss with more sauce to coat and serve hot.
Baked tossed wings are hard to beat! Allowing the wings to marinate in sauce before cooking infuses them with finger-licking flavor.
Fried Wings Tossed After Cooking
For the crispiest fried wings, it’s best to toss them in sauce after cooking. Here’s a simple fried wing recipe with a garlic Parmesan toss:
Ingredients:
- 3 pounds chicken wings, tips removed, drumettes and flats separated
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
- 1/4 cup melted butter
- 2 tablespoons Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
Garlic Parmesan Sauce:
Instructions
- Pat wings dry with paper towels. Dredge in flour, then dip in egg. Finally coat evenly in breadcrumbs.
- In a heavy pot or Dutch oven, heat 2-3 inches oil to 350°F.
- Fry wings in batches for 10-14 minutes until golden brown and crispy. Drain on paper towels.
- In a medium bowl, combine melted butter, Parmesan, garlic and seasonings. Toss cooked wings in the sauce until fully coated. Serve immediately.
Frying wings first before tossing preserves that sought-after crunch! The garlic Parmesan sauce delivers incredible roasted flavor.
Grilled Tossed Chicken Wings
The grill is a tasty way to cook up tossed wings with charred, smoky results:
Ingredients:
- 3 pounds chicken wings, tips removed, drumettes and flats separated
- 1 cup honey barbecue sauce
- 1⁄4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1⁄2 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions:
- Whisk barbecue sauce, olive oil, garlic, chili powder, cayenne and salt & pepper in a bowl.
- Place wings in a resealable plastic bag. Pour sauce mixture over wings and toss to fully coat. Marinate for 30-60 minutes.
- Preheat grill to medium heat. Grill wings for 15-20 minutes total, turning occasionally until charred and cooked through.
- Brush wings with more barbecue sauce before serving.
The char from the grill pairs perfectly with sticky, saucy wings. Let the wings marinate for maximum flavor.
Air Fryer Tossed Wings
For a mess-free method, try tossing and cooking wings in the air fryer:
Ingredients:
- 2 pounds chicken wings, tips removed, drumettes and flats separated
- 1⁄4 cup buffalo wing sauce
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
Instructions:
- Pat wings dry with paper towels. Place wings in a bowl with buffalo sauce, butter and seasonings. Toss to coat evenly.
- Arrange wings in a single layer in air fryer basket. Air fry at 400°F for 18-22 minutes, flipping halfway until crispy.
- Toss with more buffalo sauce if desired before serving.
The air fryer delivers hot and spicy buffalo tossed wings in minutes with no oily mess!
How to Store and Reheat Tossed Wings
Leftover tossed wings should be stored covered in the refrigerator and reheated within 3-4 days for food safety. Here are some reheating tips:
- Place wings on a baking sheet and reheat at 375°F for 10-15 minutes until hot.
- Microwave wings on a microwave safe plate for 1-2 minutes until warm.
- Sauté wings over medium heat in a skillet with a bit of butter or oil to re-crisp the skin.
- Toss with additional sauce to re-coat when reheating.
Avoid reheating sauced wings in a slow cooker or on the grill, as this can make them soggy. Focus on quick reheating methods to preserve texture.
Food Safety Precautions
When handling raw chicken, keep these important food safety guidelines in mind:
- Avoid rinsing chicken, which can spread bacteria. Pat dry with paper towels.
- Use separate cutting boards, utensils and prep surfaces for raw chicken.
- Wash hands, utensils and surfaces after handling raw chicken.
- Cook wings to an internal temperature of 165°F.
- Store leftovers within 2 hours and reheat to 165°F before serving again.
Following safe food handling practices helps prevent foodborne illness when preparing wings.
Conclusion
Tossed wings deliver mouthwatering flavor and satisfying crunch. Consider the cooking method when deciding to toss wings before or after cooking. Bake, grill or broil for saucy and sticky wings or fry first for ultimate crispiness. Use a hearty sauce and toss thoroughly to coat each wing. Follow safe handling tips and store leftovers properly. With the right technique, you’ll enjoy tender and juicy chicken wings bursting with flavor. Toss, cook and devour these savory snacks for your next game day or party!