No Flour, No Problem: Tips for Crispy Chicken Wings That Will Wow Your Guests

Pat Dry the Wings: Before cooking, ensure your wings are thoroughly patted dry. Moisture is the enemy of crispiness.

Use Baking Powder: Coat the wings lightly with baking powder. This helps draw out moisture and promotes crispiness, even without flour.

High Heat: Cook your wings at a high temperature, around 425°F (220°C). This ensures the skin crisps up beautifully.

Don’t Overcrowd: Arrange wings in a single layer with enough space between them to allow air to circulate for even cooking.

Flip Halfway Through: Turn the wings halfway through the cooking process for an even, golden crisp on both sides.

Preheat Your Oven: Always preheat your oven before placing the wings inside for optimal heat and crispiness.

Cook on Convection: If possible, use the convection setting on your oven. It promotes air circulation and helps with crisping.

Season After Cooking: Season the wings after baking. This prevents the seasoning from burning during the cooking process.

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