Oven-Fried Chicken Wings
If you don’t deep-fry, can you have chicken wings that are crispy on the outside and moist and tender within? We cooked more than 200 pounds of wings to find out.
Why This Recipe Works
To get crispy chicken wings without frying, we had to find a way to dry out the skin. Baking powder is our secret weapon; it helps break down the proteins within the skin, as well as aids in browning. After we toss them with baking powder and salt, we start the wings in a low oven—on a wire rack for better air circulation—to fully dry the skin and begin rendering the fat. Then we crank the oven to finish roasting the wings and crisping the skin. A coating of flavorful sauce and these wings are ready to be devoured.
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