How to Achieve Restaurant-Quality Crispy Flourless Chicken Wings at Home
Choose the Right Chicken Wings: Start with fresh, high-quality chicken wings. Trim excess fat for a cleaner finish and better crisping.
Pat the Wings Dry: Moisture is the enemy of crispiness. Use paper towels to thoroughly dry the chicken wings before cooking.
Use a Dry Rub: Season the wings with a flavorful dry rub. Salt, pepper, garlic powder, onion powder, and paprika make a great basic combination.
Preheat the Oven or Air Fryer: For even cooking and crispy skin, preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C).
Use a Cooling Rack: Place the wings on a cooling rack set over a baking sheet. This allows hot air to circulate around the wings, promoting an even crispiness.
Don't Overcrowd the Wings: Make sure the wings have enough space to cook evenly. Overcrowding traps moisture and prevents crisping.
Add a Coat of Oil: Lightly spray or brush the wings with oil before cooking. This helps achieve an even, crispy texture.
Use High Heat: Crispy wings need high heat. Cooking at a moderate temperature won’t achieve the desired texture.