Flour-Free and Flavorful: How to Achieve the Crispiest Chicken Wings
Start with Dry Skin: Ensure the skin of your wings is completely dry. Pat them down with paper towels to remove any moisture.
Use Baking Powder: Baking powder is the secret to achieving a crispy, golden exterior. Toss your wings with a small amount of baking powder before cooking.
Season Generously: Salt, pepper, and other spices (like paprika or garlic powder) will help flavor the wings and enhance the crispy texture.
Use High Heat: Cooking your wings at a high temperature (around 425°F to 450°F) ensures they crisp up without being soggy.
Flip Halfway Through: For even crispiness, flip the wings halfway through cooking to make sure both sides are golden brown.
Air Dry Overnight: If possible, let the wings air dry in the fridge for several hours or overnight. This helps remove excess moisture.
Use a Wire Rack: Elevate the wings on a wire rack while cooking to allow heat to circulate all around them for even crisping.
Avoid Crowding the Pan: Overcrowding can cause wings to steam rather than crisp. Space them out so the heat can circulate evenly.