The seasoning mix packet suggested that the wings be baked for 25-30 minutes or grilled for 15-20 minutes. I arranged half the pieces on an aluminum foil wrapped rack and placed them in the oven first, then I waited a few minutes, and put the other half on the grill's secondary platform a few extra inches away from the burners on medium flame.

After 20 minutes I grabbed my tongs and removed the wings that were on the BBQ. They were sizzling, had nice grill marks and seemed to be very crispy yet not overdone. A few minutes later the oven timer went off and I removed the other set of wings. The oven baked wings weren't as crisp looking since they had been sitting in their own juices but were still very appetizing.

Below you can see the final result of this oven baked versus BBQ grilled buffalo chicken wing competition. For a quick and easy experience with minimal clean up, I'd recommend using your gas grill. I think that the oven baked wings would have fared much better if I had suspended them over a baking pan with a wire rack so that their grease would have dripped away creating a much crispier skin. For an even better method, check out my Alton Brown's Steamed & Baked Chicken Wings page, which was inspired by "The Wing and I" episode from the show Good Eats which airs on the Food Network.

For more of my culinary adventures take a look at some of my other updates such as the Deep Fried Turkey, Oven Baked BBQ Ribs, Smoked Pork Baby Back Ribs, Hickory Smoked Pork Loin Ribs, Creamy Three Cheese Risotto, Three Cheese Chicken Marsala Recipe, Mr. Beer Home Brewing Kit Review, Cold Brewed Coffee Iced Dessert, and the Melting Sugar Food Art Experiment.