How to Make Wings: Tips for Crispy Skin

chicken wings

🥗Healthier: chicken drumsticks

💰Cheaper: chicken thighs

Drumsticks and thighs are often less expensive and still provide great flavor.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour is lower in carbs, while cornstarch is often cheaper and gluten-free.

hot sauce

🥗Healthier: sriracha

💰Cheaper: homemade hot sauce

Sriracha offers a different flavor profile, while homemade can be more cost-effective.

Dry brine the chicken wings overnight using a 1% salt to chicken ratio and a 1.5% baking soda to chicken ratio.

Steam the wings in a steamer basket until they reach at least 175°F, checking with a thermometer.

Remove the wings from the steamer and let them cool for a while.

Heat vegetable oil to 375°F in a fryer.

Crisp the wings in the hot oil until they are bubbly and crispy.

Alternatively, braise the wings in beer with onions until tender and cooked through.

After braising, cool the wings and then crisp them in hot oil at 375°F.

For smoking, use a leave probe thermometer to monitor the wing temperature and remove them from the smoke when they reach 175°F.

Fry smoked wings at 350°F until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens