Any recipe for crispy wings

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I prefer deep fried wings but I never make them at home.

These baked wings are crispy when they come out of the oven but tossing them in wing sauce will reduce the crispness.

The addition of double acting baking powder to the coating mix helps to draw moisture from the chicken skin and crisp the wings.

You really need to experiment until you come up with something that you enjoy.

Good luck!

Toss wing sections in a flour coating that contains onion powder, garlic powder, paprika, salt, black pepper, cayenne pepper, and baking powder.

Place the coated wings on a wire rack over a baking sheet and refrigerate them for a couple of hours. Bake, on the rack over a baking sheet pan, for 30 minutes at 250f and increase the temp to 425f for another 40 minutes.

Coat the wings with a mixture of Frank’s hot sauce and melted butter.

Return the wings to the oven for 5 minutes to set the sauce.
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But Bea is right about the baking powder.

I cook mine under the broiler for 13-15 minutes per side. Time depends on the size of the wings and the power of the broiler.

I also grill them and deep fry them.
A member on another cooking forum swears by these. I do intend to try these but have not yet, though may use different spices. The recipes he has posted that I have made have been good so far.
I prefer deep fried wings but I never make them at home.

These baked wings are crispy when they come out of the oven but tossing them in wing sauce will reduce the crispness.

I do usually deep fry mine at home, and they are crispy until, like you say, I toss them in Buffalo sauce. Then, they gradually get softer, although the skin remains bite-through.

On the grill, I "bake" them with indirect heat, and at the end, finish them over direct heat to crisp up the skin.

I am going to try cooking them on the pellet smoker today. I've read to smoke them at 250F until almost done, then crank the heat up to 400F (most pellet smokers can go that high) to brown and crisp up the skin.

Instead, I think I will smoke them until almost done, and move them over to the gas grill to crisp up over direct heat. I think it will take too long for the pellet smoker to get from 250F to 400F, leaving my wings overcooked. I want to quickly go from smoking to finishing.

I will say this ONE MORE TIME!!! I am originally from Western New York. I was there when Teressa Bellissimo gave birth to what are now clled Buffalo chicken wings in 1964. I was given the ORIGINAL recipe by a friend that worked there. Here it is:


Original Anchor Bar Buffalo Wings​

  • 2 dozen chicken wings, separated at the joints, tips reserved
  • ¼ lb butter
  • 1 cup Frank's Original Hot Sauce
  • 2 Tbs white vinegar
  • 2 Tbs granulated sugar
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion salt
Preheat the oven to 250F.

Bake the wings in the 250F oven for 15 minutes, then deep fry in vegetable oil to the desired texture (soft or crispy).

Melt the butter in a medium sauce pan over low heat and add the hot sauce and vinegar. Stir in the sugar until it dissolves, then whisk the cayenne pepper, chili powder, garlic powder and onion salt into the sauce until incorporated. Simmer the sauce, covered, over low heat for 20 minutes. Unless you need to clear your sinuses, do not inhale the fumes.

Pour the sauce into large sealable storage bowl (I use pyrex), add the chicken wings, seal the bowl, and shake it until the wings are completely coated.

Additionally, Buffalo Wings are served with celery sticks and bleu cheese dressing. No carrot sticks and definitely not ranch dressing. The bleu cheese dressing is for dipping the celery sticks, NOT THE WINGS! Bleu cheese does not enhance the flavour of the wings, it destroys it.

If your mouth is getting overheated, An ice cold Molsons or Genesee Cream Ale will do the trick.

Please believe me, I know these things. I have eaten and drank at the Anchor bar more times than I can count and I have prepared and eaten more Buffalo wings in the last 60 years than you have even seen.
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