Oven-Fried Chicken Wings

144 comments
By

Appears in Cook's Country October/November 2013

If you don’t deep-fry, can you have chicken wings that are crispy on the outside and moist and tender within? We cooked more than 200 pounds of wings to find out.

SERVES4 to 6

TIME1½ hours

Oven-Fried Chicken Wings

WHY THIS RECIPE WORKS

To get crispy chicken wings without frying, we had to find a way to dry out the skin. Baking powder is our secret weapon; it helps break down the proteins within the skin, as well as aids in browning. After we toss them with baking powder a...

Print