Fried chicken falling in the air isolated on white background.
The Ingredient You Need To Take Oven-Fried Wings Up A Notch
By Heidi Chaya
Chicken wing fans expect crackly skin and moist, tender meat, but it can be difficult to cook any meat on the bone without it drying out or being underdone. Home cooks usually fry chicken wings in a pan, cook them in an air fryer, or grill them, but you can go the easy route and use your oven while incorporating an ingredient that guarantees crispiness every time.
Slathered-on sauce can not only cause your wings to take a very long time to crisp up, but they might never get there. Fortunately, you can resolve this issue with baking powder, which, according to food blogger Christine Pittman, changes the pH of the wings and makes them extra crispy; plus, baking is much easier than frying when it comes to large-batch prep.
After heating your oven's broiler, pat your chicken dry with a paper towel to wick up excess moisture, and dust them with salt, pepper, spices, and some baking powder. Next, let them sit on the counter for an hour or in the fridge for a few hours to help them dry further and crisp better, and finally, broil your wings for about 15 minutes per side.