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Finally got crispy wings with a 1/4 tsp of baking powder, after 3 tries that failed
Last Friday I tried that baking powder trick on a pound of wings and it actually worked. First two attempts I used way too much and they tasted like chalk, but this time I measured 1/4 tsp per pound and tossed them in a bowl. Cooked at 380 for 22 minutes, shaking the basket at the halfway mark, and the skin came out crackly like the ones from my local spot in Fresno. Do you all dry the wings with paper towels first, or does patting them down not really matter?
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spencer_owens5811d ago
Patting them dry is a must, skipping it steams the skin instead of crisping it up.
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