How to get extra-crispy chicken wings without frying.
the next day to test the cooking method again. Sure enough, they came out just the same—juicy, tender, and wrapped in a perfect layer crisp of crispy goodness.
This baking technique is perfect when you want grade-A wings at home, but don’t want to stand over the stove frying them. Just set a timer for the halfway point , go about your business. Another major benefit is that the clean up is a breeze. If you line your baking sheet with aluminum foil or parchment paper, the lining will catch your chicken drippings. Simply toss the foil or paper and chicken fat in the trash once it’s cooled.
For anyone with sensitive taste buds, it is recommended that you find a brand of baking powder without sodium aluminum sulfate. Baking powders containing sodium aluminum sulfate can have a metallic aftertaste that is easily detectable to some. That said, I actually tested with a baking powder that contained sodium aluminum sulfate and found no overwhelming aftertaste.
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