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Make the crispiest chicken wings with this one secret ingredient: baking powder.
Baking powder is widely used for its leavening power, giving baked goods volume and lighter textures. However, it is also a magical alkaline agent. When coated on chicken, it raises the pH of the skin, breaking down the proteins and creating a crispier, browner end result. Baking powder also draws out excess moisture; less moisture equals drier skin, further increasing the crispness everyone desires in a wing.
Thank you, Kasim Hardaway, for giving us the power to create these dangerously addictive wings.
Ingredients
Steps
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Oven directions
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1
Preheat the oven to 425°F. Line a large, rimmed baking sheet with foil, and place a wire baking rack on top. Set aside.
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2
Pat chicken wings completely dry. Toss the wings with baking powder, a pinch each of salt and pepper, garlic powder, parsley, and cayenne.
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3
See AlsoCrispy Baked Buffalo WingsTransfer the chicken wings to the prepared baking sheet, arranging them skin-side up and leaving about an inch in between each wing.
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4
Bake at 425°F for 40 minutes (flipping halfway through) until the internal temperature reads 165°F
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5
If you prefer a saucy wing, remove from the oven and toss with wing sauce.
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6
Serve with your favorite dipping sauce.
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Air fryer directions
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1
Pat chicken wings completely dry. Toss the wings with baking powder, a pinch each of salt and pepper, garlic powder, parsley, and cayenne.
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2
Set the air fryer to 400°F.
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3
Working in batches, place the wings in the air fryer basket, not allowing them to touch. Air fry for 8 minutes. Remove, toss with wing sauce, and air fry for another 5 minutes.
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4
If you prefer a saucy wing, remove from the air fryer and toss with wing sauce again.
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5
Serve with your favorite dipping sauce.
