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Chicken Wings
Chicken Wings
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Dry Them Completely
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This is the single most important step and the one most people skip.
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Pat every wing dry with paper towels — really press into them.
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Moisture on the skin is what prevents crispiness.
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Some people even let them sit uncovered in the fridge for a few hours or overnight on a wire rack.
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The drier the skin, the crispier the wing.
The Baking Powder Secret
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Mix baking powder directly into your spice blend, or toss the wings in it separately.
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About a tablespoon per pound of wings.
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Baking powder raises the pH of the skin, which helps it brown and crisp faster in the oven.
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It's the difference between soggy oven wings and wings that rival fried.
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Don't confuse it with baking soda — you want baking powder.
How to Cook Them
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Line a sheet pan with foil and set a wire rack on top — you want air circulating under the wings.
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Bake at 425°F for about 40-45 minutes, flipping halfway through.
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They're hard to overcook as long as you cook them long enough.
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The skin should be deep golden and audibly crispy when you tap it.
Sauce After, Not Before
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Sauce goes on after they come out of the oven.
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Toss them in a bowl with whatever sauce you want — buffalo, BBQ, garlic parm, whatever.
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If you sauce before baking, the skin gets soggy and you lose all that crispiness you worked for.
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Sauce them, serve them immediately.
Quick Tips
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Paper towels are your best friend — use more than you think
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Baking powder in the spice mix is the #1 crispy wing hack
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Use a wire rack on the sheet pan so air circulates underneath
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Don't sauce until after they come out of the oven
Featured In The Playbook
Cajun Dry Rub
Classic BBQ Rub
Avocado Crema
Buffalo / Hot Sauce Glaze
Garlic Parmesan Wing Sauce
Homemade BBQ Sauce
Mild Wing Sauce
Spicy Wing Sauce
Caesar Side Salad
Potato Wedges
Simple Green Salad
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