How To Bake Chicken Wings So They Don't Annoyingly Stick To The Pan

Baking chicken wings is supposed to be fairly straightforward and cut out a lot of the mess that comes with frying. But it turns out that they are a little challenging to pull off. Too much moisture yields a soggy texture, and not cooking at the optimal oven temperature for baked chicken can mean dried-out meat or scorched skin. Even if you manage to do everything right, you can still end up with half of your crispy skin sticking to the pan. 

I know exactly how you can avoid this frustrating ordeal with a few simple tricks. You have to create a barrier between those precious wings and the pan itself ... think nonstick spray, parchment paper, or even a wire rack. These strategic moves allow the wings to slide right off after baking, leaving you with perfectly crisp skin every time.

Depending on your preference, there are benefits to whichever method you choose. The nonstick spray is a quick fix that works well for most pans, while parchment paper makes cleanup a breeze. But it is my humble opinion that the best solution is the wire rack because it allows heat to circulate evenly around the wings. By using the right tools and techniques, you can bake wings that are crispy, delicious, and hassle-free.

Both nonstick spray and parchment paper are good options, but each has its strengths. Nonstick spray is a go-to for convenience — just a quick spritz on your baking sheet and you're good to go. For best results, coat the pan evenly before arranging the wings, and don't skimp on the spray. Remember not to use it on a nonstick baking sheet, as it can damage the coating over time. This method works pretty well, though sometimes I still get some sticking.

Parchment paper is a favorite for its versatility. Not only does it prevent sticking, but it also eliminates the need for scrubbing stubborn bits off the pan afterward. Parchment creates a smooth, nonstick surface that's perfect for sticky marinades. Plus, it's disposable, making cleanup almost effortless. To use parchment paper, simply cut a sheet to fit your baking tray, lay it down, and place your wings on top. The problem with parchment is that I almost always end up with my wings coming up with a little bit of paper.

If you're torn between the two, consider combining them. Spraying nonstick spray on parchment paper ensures an extra layer of protection, especially for heavily coated or sticky wings. This hybrid method is a game-changer for avoiding sticking while also making cleaning up afterwards way easier.

For baked chicken wings that are just as good as fried, a wire rack is your best bet. Elevating the wings off the baking sheet allows hot air to circulate evenly around them, resulting in perfectly crispy skin. It also prevents the wings from sitting in their juices, which can lead to soggy spots. While they can still stick, coating the rack with nonstick spray solves that problem. 

To set this up, place a wire rack on a baking sheet lined with aluminum foil or parchment paper to help with cleanup. Arrange your wings in a single layer, leaving space between each piece for optimal airflow. This method delivers a crispness that rivals anything deep-fried. 

While the wire rack setup requires just a bit more effort, the payoff is worth it. The wings come out golden and evenly cooked, and there's none of that annoying pan-sticking drama because of the combination of the airflow and the nonstick spray. Whether you prefer drums, flats, or boneless wings, this combo solution is definitely the method that has given me the most success.