Preparing chicken wings for oven baking or broiling:
First, rinse wings thoroughly and pat dry. Use The Impressor™ 60-blades attachment and pierce through the skin across each wing. This will release the fatty layer beneath the skin and help to render them crispy without the need for deep fat-frying.
Next, coat each wing in oil (peanut or canola oil is recommended due to their higher smoke point). Season the wings with your favorite barbecue rub or spice and arrange the wings on a non-stick sheet pan and place them on the upper-rack of a preheated oven.
450?F or higher is recommended. Roast the wings for approximately ten minutes on each side until they reach a golden crispy texture. Turn the oven to broil if an even crispier texture is desired.