Twice Baked Brick Oven Wings Recipe
Not breaded and gluten sensitive option in Tuscan, Buffalo, Garlic Parmesan & Honey Chili.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wings
Method
Preparation
- 1
Prepare the Wings
Preheat your brick oven to 425°F (220°C). Pat the chicken wings dry with paper towels and place them in a large bowl.
- 2
Seasoning
Drizzle the olive oil over the wings, then add salt and black pepper. Toss the wings until they are well coated.
- 3
Bake the Wings
Spread the wings in a single layer on a baking sheet. Bake in the preheated brick oven for 25-30 minutes, turning halfway through, until crispy and cooked through.
- 4
Saucing & Second Bake
Remove the wings from the oven and toss them in your choice of sauce. Return them to the oven and bake for an additional 10-15 minutes.
