Everyone has that one friend who insists on deep-frying wings in a bubbling vat of oil, turning their kitchen into a slick, hazardous zone of grease. Honestly? That's just too much work. When I first looked for a better way to do game day, I realized that ina garten chicken wings are basically the antithesis of that mess. They’re elegant. They’re simple. And most importantly, they don't involve a thermometer or a potential fire hazard.
Ina's approach to food is always about "maximum flavor, minimum stress." Her Buffalo Chicken Wings from Barefoot Contessa Family Style are a masterclass in this philosophy. While most of the world is obsessing over double-frying or air-fryer settings, Ina just uses her broiler. It’s a bit of a "why didn't I think of that?" moment.
The Broiler Secret for Ina Garten Chicken Wings
Most people think you need a deep fryer to get that specific "crunch" on the skin. You don't. Ina’s recipe calls for about 3 pounds of wings (around 16 whole wings, which you'll cut into drumettes and flats). The trick is her butter and hot sauce bath. She melts a stick of unsalted butter and mixes it with 4 teaspoons of Frank’s RedHot—or Tabasco if you’re feeling spicy—along with cayenne and kosher salt.
Instead of tossing them after they cook, she brushes them with this mixture before they go under the broiler. This isn't just for flavor. The fat in the butter helps the skin sizzle and brown quickly under the intense, direct heat of the broiler. You're basically oven-searing them.
She recommends placing the sheet pan about 3 inches below the heat. You broil them for 8 minutes, flip them, brush them with more of that liquid gold, and give them another 4 or 5 minutes. It’s fast. Like, 12-minutes-of-cook-time fast.
That Blue Cheese Dip is the Real Star
If you’ve ever followed an Ina recipe, you know she doesn't do "bottled" anything unless it’s "good" olive oil or "good" vanilla. Her blue cheese dip is where she really pulls away from the competition. While the wings are doing their thing under the broiler, you throw these ingredients into a food processor:
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- 1 ½ cups of crumbled Gorgonzola (or any blue cheese you actually like)
- 1 cup of mayonnaise
- ¾ cup sour cream
- A splash of milk, some Worcestershire sauce, and plenty of black pepper
It’s thick. It’s chunky. It’s definitely not "light," but it’s the perfect cooling counterpoint to the cayenne in the wings. Most people make the mistake of using a thin, watery dressing from a plastic bottle. Don't do that. The dip can even be made two days in advance, which is a total lifesaver if you're hosting a crowd.
Why People Get This Recipe Wrong
I've seen people try to "improve" on ina garten chicken wings by baking them at 400°F for an hour. Big mistake. If you bake them low and slow, the meat can get dry before the skin gets crispy. The broiler method is what keeps the inside juicy.
Another common pitfall? Crowding the pan. If your wings are touching, they won't crisp; they'll steam. Give those drumettes some personal space. Use two sheet pans if you have to. Also, for the love of all things holy, line your pans with extra-heavy-duty aluminum foil. Cleaning burnt butter and chicken fat off a bare sheet pan is a nightmare you don't want.
Is There a Tuscan Version?
While Ina is famous for her Tuscan Lemon Chicken (which uses a whole flattened bird), you can easily adapt those flavors for wings. If Buffalo isn't your vibe, try marinating your wings in olive oil, lemon zest, minced garlic, and fresh rosemary.
I’ve found that using the same broiler technique with these Mediterranean flavors works surprisingly well. Just skip the Frank's RedHot and use a bit more lemon juice in the basting butter. It’s a sophisticated twist that feels a bit more "Hamptons dinner party" and a bit less "sports bar."
Practical Steps for Your Next Batch
If you're ready to tackle ina garten chicken wings this weekend, here is the sequence that actually works:
- Prep the wings early: Pat them bone-dry with paper towels. Wet skin is the enemy of crispiness. If you have time, let them sit uncovered in the fridge for an hour to dry out even more.
- Make the dip first: It tastes better after the flavors have had an hour to mingle in the fridge.
- Watch the broiler: Every oven is different. Three inches from the element might be too close for some high-powered modern ovens. If you see them charring too fast, drop the rack down one level.
- Serve immediately: These are best the second they come out, though Ina does mention they’re fine at room temperature. (But let’s be real, hot wings are better.)
At the end of the day, these wings work because they rely on high-quality fat and high-intensity heat. No fancy equipment, no messy flour dredging—just a sheet pan and a little bit of Barefoot Contessa magic.
To take this to the next level, focus on the quality of your blue cheese. A creamy Gorgonzola Dolce will give you a much smoother dip than a crumbly, aged Danish Blue. Small choices like that are what bridge the gap between a "recipe" and a "signature dish" in your own kitchen.