Low and Slow Baked Chicken Wings

A simple, Low and Slow Baked Chicken Wings method that produces tender, juicy wingettes and drumettes—great for coating in sticky sauces. This gentle cooking process locks in moisture, ensuring flavorful results, and can extend to drumsticks for equally delicious results.

   

Serves: 2
Prep Time: 2-8 hours – Cooking Time: 40-50 minutes – Total Time: 55 minutes

Helpful equipment

• Large enough container(s) to hold the chicken wingettes and drumettes in a single layer

Ingredients

• 1.75 lb. chicken wingettes and drumettes
• 4 garlic cloves, sliced in half

For the sauce:

• 3 tbsp. favorite teriyaki sauce

Or 

• 2 tbsp. soy sauce
• 1 tbsp. honey

Instructions

Step 1

Prepare the chicken. Rinse the chicken wingettes and drumettes thoroughly under cold running water or soak them in a bowl of cold water with 1 teaspoon of salt for 20 minutes.

Step 2

In an airtight container, add the teriyaki sauce or combine the soy sauce and honey mixture.

Step 3

Remove the chicken from the water and pat dry. Score the drumettes and insert a piece of garlic into each scored opening.

Step 4

Place the wingettes and drumettes into the airtight container, ensuring they are evenly coated with the sauce. Seal the container and refrigerate for 2 to 8 hours, flipping the chicken about halfway through to ensure even marination.

Step 5

Preheat the oven to 250°F (121°C). Arrange the chicken on a wire rack set over a baking sheet to allow for even cooking. Bake for 40-50 minutes or until the internal temperature reaches 165°F (74°C). Remove the wingettes first if needed, allowing the drumettes to bake longer if necessary.

Step 6

Let the chicken rest for 5-10 minutes before serving to lock in juices. Enjoy!