Unlocking the Secrets to Crispy and Juicy Chicken Wings

Let’s cut to the chase: no one likes soggy wings. If you’re serving wings with floppy skin, just don’t invite me to your party. The secret to crispy, juicy wings starts before they even hit the heat. First, pat those wings dry like you’re prepping them for a magazine photoshoot. Then, sprinkle on some baking powder—not baking soda unless you like your wings tasting like science class—to give them a crispy edge.

The Oven Method: Simplicity Meets Flavor

For oven-baked wings, line a baking sheet with foil (because who wants to scrub a pan afterward?) and place a wire rack on top. Crank the oven to 400°F and bake the wings for 45-50 minutes, flipping halfway through. This ensures even crispiness and avoids the dreaded “top-crunch-bottom-sog” situation.

Double-Fry Like a Pro

For fried wings, the golden rule is: do not overcrowd the pot. Fry in small batches at 375°F for 8-10 minutes, then drain on a rack—not paper towels—to keep that crunch alive. Feeling adventurous? Try double frying for extra crispiness; it’s the secret weapon of Korean wings.

Saucing Done Right

When they’re done, toss them in your favorite sauce, or keep it simple with just a sprinkle of sea salt. Want a sauce that’ll knock socks off? Mix butter, hot sauce, and a little garlic powder for a classic Buffalo experience.