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Crispy Chicken Wings Recipe: Baked or Fried?

Whether you're baking or frying, we got the secret to the crispiest chicken wings
Crispiest Buffalo Wings
Photo: Dave Katz/Tasting Table

Football season is here, which may mean something special to you, but to us, that something means wings. Hot, crispy chicken wings. Whether you’re baking or frying them, here’s a little trick that will help ensure the skin becomes perfectly crunchy.

Before baking or frying, steam the chicken wings to get extra-crispy skin.

① Bring one inch of water to a boil in a 6-quart saucepan fitted with a steamer basket.

② Lay the wings in the steamer basket, being careful not to overcrowd. Batch if necessary.

③ Reduce the heat and steam the wings for 10 minutes.

④ Remove the wings and pat them dry, making sure no moisture remains.

⑤ Let them rest 30 minutes before cooking them however you’d like.

Once the wings are ready, toss them in your favorite sauce and be prepared for a supremely crunchy bite.

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As Alton Brown explains, the steam renders some of the fat from the wings, which allows them to crisp up more than they otherwise would. You can also let the wings rest longer in the fridge to dry out the skin even further, but steaming them is the quicker fix.

If you really want to go for the win, steam the wings and let them rest in the fridge overnight. Just remember, if you take this route, you need to act before game day.

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