I want to do chicken wings in the oven, because of the cost and hassle of dealing with oil. Every single method I have tried though leaves me with the nice crispy skin bonded to the pan and mostly mutilated wings on the plate.
I've tried oiled pans, oiled foil, parchment.. I think I tried glass (but I'm not entirely sure)
I usually preheat, clean/separate the wings, oil the wings then bake them at around 424F, turning halfway through cooking.
They are always ruined during turning or removing from the pan at the end of cooking.
Anyone have the secret, if there is one?
