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Baked chicken wings, heat vs time?

What is the difference between baking chicken wings at high heat for a short amount of time or baking them at a low heat for a long time? I'm cooking fresh wings with a store bought marinade, I will move on to frying them and using a homemade sauce after I attempt to perfect how I bake them in an oven. I assume there are differences in the tenderness and juiciness, I'll have to try it both ways to see which way is "better". I'll consider boiling them first before throwing them in the oven if there's an overwhelming consensus for that technique.

Public Comments

1. i would not boil! the water will leach juices(= flavors) from the wings. lower heat and longer time would be your way to go. because you're not looking for crispness on the outside if you're going to fry them anyways after. The only thing you want to make sure of is that you don't cook them too long for at any temperature they will dry. You would want them to reach 160 F for the carry over cooking (continued cooking after removing from oven) will bring it up to temp. plus you will be frying them which will raise the temp even more. DO NOT BOIL
2. Search youtube for alton browns episode of "good eats" about chicken wings. It explains alot of the "what not to do"s. I now steam the chicken pieces, dry them, dry rub them with spices, bake them at a moderate temp, then sauce them. That one episode was very helpful and the wings turn out perfect everyime. Even if you make alterations to the sauce, or spices. just follow the basic principles and it'll turn out great
3. I've been tring to make tasty hot wings for years. Hot wings, not buffalo wings. I think I'm finally getting close. I heavily spice water in a large pot using garlic powder, paprika ceyenne pepper and a dash of soy sauce, salt and black pepper of course. Then I dump my raw wings in, bring the whole mess to a boil, and then immediately turn off the heat and let them sit covered for 30 minutes. I them remove the wings and let them air dry while I'm boiling down the spicy water. I then make a BBQ sauce by adding some brown sugar, ketchup, liquid smoke and a tad of yellow mustard. Once this reaches a nice thick consistency, I pour the sauce over the wings, toss to cover well, then pop into a preheated 325 oven for about 15 minutes. It has turned out to be a good starting point.
4. I use Worcestershire... honey ...Dijon mustard for my chicken wings..bake .low about 250 for at least 2 hours,,,,, and sauce is hot and bubbly .Then turn on broiler to just brown them a little..for about 15 minutes...Yummy