Our Genius, Mess-Free Shortcut for Making Chicken Wings

Created December 8, 2016
Mexican Baked Chicken Wings
Wings, glorious wings! Half the fun of eating them is getting a little messy, but making them is a different story. Keep kitchen mess to a minimum with our shake-then-bake freezer bag method. MORE+ LESS-

Fact: Wings are the ultimate game day food. What else is easy, satisfying and can be made a million different ways? No matter your tastes—spicy, savory, sweet—there’s a chicken wing recipe for you. Plus, prep is easier than ever when you make use of a food storage bag! Here’s how easy it is to prep any chicken wing recipe that calls for a coating or sauce.

Step 1: Shake
Step 2: Bake
Step 3: Devour

Okay, I’m exaggerating just a little, but this method really is incredibly simple. I’ll show you how to do it with our recipe for taco-seasoned Mexican Baked Chicken Wings, but you can use this technique with plenty of other wings recipes. (We’ve rounded up a few favorites below.)

Mexican Party Wings

Step 1
Heat oven to 425°F. Line two 15x10x1-inch pans with foil. Spray foil generously with cooking spray. To make a quick dipping sauce for later, combine blue cheese dressing, green chiles, 1 tablespoon of the taco seasoning mix and the cilantro as called for in the recipe, and refrigerate.

Top wing sauce with chopped cilantro

Step 2
In gallon-size resealable food-storage plastic bag, mix flour and remaining taco seasoning mix. Add chicken to bag; seal, and shake to coat chicken.

Mix taco seasoning and flour in a freezer bag
Toss chicken, flour, taco seasoning in a freezer bag

Cleanup’s not usually my favorite part, but in this case it’s pretty fun. Just toss the bag in the trash—no need to worry about sanitizing dishes.

Step 3
Place wings 1 inch apart in pans. Brush tops and sides of chicken with melted butter.

Place wings 1 inch apart on foil-lined baking sheet
Brush tops and sides of wings with melted butter

Bake 20 minutes. Turn chicken. Rotate pans, and bake 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Place chicken on paper towel-lined heatproof plate to drain. Transfer to serving platter, and serve with dressing.