Finally got wings crispy without drying them out after 4 tries

I kept ending up with either rubbery skin or dried out meat on my chicken wings. Tried 400 degrees for 12 minutes, flip, then another 10 minutes and they came out perfect. The trick was patting them dry with paper towels first and tossing them in a tiny bit of baking powder. No more sad sad wings for me. Has anyone else found a better time or temp combo for frozen wings?

3 comments

3 Comments

faithcampbell18d ago

Patting them dry and using baking powder is the real game changer, everyone misses that step. The baking powder lifts the skin just enough to get that shatter crunch without overdoing the heat. For frozen wings though, you gotta bump up the time a bit since they're icy. Try 375 for 15 minutes, flip, then another 12 minutes at 425. The lower temp first lets the inside cook through without burning the outside, then the high heat blast crisps everything up. Let them rest on a wire rack for 5 minutes after, that keeps the steam from making the bottom soggy. Honestly once you nail that technique there's no going back to sad wings.

adamr1417d ago

Wait, didn't I read somewhere that Kenji Lopez-Alt tested baking powder vs. cornstarch and found baking powder actually works better because of the chemical reaction? That lines up with what @faithcampbell is saying about the skin lifting. I've been doing the baking powder trick for a couple years now and yeah, it's night and day difference. The extra step of letting them air dry in the fridge overnight on a wire rack takes it even further if you're not in a rush. Once you get that method down you really can't go back to sad floppy wings.

susan64918d ago

Nah it's just chicken wings lol. I've never done all that and mine come out fine.