A Roast Chicken Has Only Two Succulent Wings: We Solved The Problem

Here’s how we made an entire platterful of the best part of a roasted bird.

Published Feb. 8, 2022.

One of our favorite snacks is the chicken wings plucked from a freshly roasted bird. These small packages deliver the very essence of poultry—rich, succulent meat wrapped in bronzed, well-rendered skin—in a couple glorious bites. That’s because the bony appendages peek out just enough from under the body of the bird to turn deliciously brown and savory in the heat of the oven. Too bad there are only two per chicken. 

Wouldn’t it be great if you could produce an entire platterful of wings that tasted just like the two delectable noshes snuck from a whole chicken? We thought so too. Here’s how we did it.

Sign up for the Cook's Insider newsletter

The latest recipes, tips, and tricks, plus behind-the-scenes stories from the Cook's Illustrated team.

The Method

  • Arrange 4 pounds of flats, drumettes, and wingtips on a parchment paper–lined baking sheet with the thicker drumettes on the outside of the sheet and the flats and collagen-rich wingtips (added to boost the flavor of the jus) in the center. 
  • Weigh the parts down with a second baking sheet (after laying a sheet of parchment on top to prevent sticking). This will promote even, deep browning and encourage fat and juices to render.
  • Roast the parts for 45 minutes, then pour any excess juices into a fat separator and pop the sheet under the broiler for a skin-browning blast of heat. 
  • Meanwhile, defat the juices. Reduce to a thick glaze.
  • Brush the gelatinous reduction onto the juicy, golden brown wings, turning them glistening and slightly tacky—just like wings you pull from a whole roasted bird.

With this approach, wing-hoarding is a thing of the past. There will always be more than enough finger-licking, chicken-y goodness to share with everyone who joins you at the table.  

Get the Full Recipe:

Roasted and Glazed Chicken Wings

Forget frying. After a stint in the oven, the best part of the bird emerges fall-off-the-bone tender, with exceptionally savory, golden-brown skin.
Get the Recipe


This is a members' feature.