No Flour, All Flavor: Creating Crispy Chicken Wings with a Crunchy Outside and Juicy Inside
Choose the Right Wings: Start with fresh, high-quality chicken wings. Make sure they're patted dry with a paper towel to remove any moisture, which helps achieve crispiness.
Season Generously: Coat the wings in a flavorful dry rub. You can use a mix of salt, pepper, garlic powder, paprika, and cayenne for a spicy kick.
Baking Powder for Crispiness: Baking powder is your key to a crunchy texture. Sprinkle it over the wings before cooking.
High-Heat Roasting: Bake the wings at 425°F (220°C) for 25–30 minutes, flipping halfway through. The high heat will crisp up the outside while keeping the inside juicy.
Air Fryer Option: For an even healthier option, air-fry the wings at 400°F for about 20 minutes. The circulating hot air will give them a crispy exterior and tender interior.
Finishing Touches: After baking or air frying, toss your wings in your favorite sauce or enjoy them plain. The crispy outer layer will provide the crunch, while the inside remains perfectly juicy.
Preheat the Cooking Surface: Whether you're baking or using an air fryer, always preheat your cooking surface to ensure the wings hit the heat immediately.
Rest Before Serving: Let the wings rest for a few minutes after cooking. This allows the juices inside to redistribute, ensuring a moist and flavorful bite with every crunch.