Extra Crispy Baked Wings | Kenji's Cooking Show

Summary by Krater

J. Kenji López-Alt demonstrates how to make oven-fried chicken wings using a baking powder and salt dry brine technique for extra crispiness, accompanied by a homemade ranch dressing and hot sauce glaze.

From the video

Answers: How do you make extra crispy oven-fried chicken wings?

• oven-fried chicken wings
• baking powder wing crisping method
• homemade ranch dressing
• buffalo wing sauce

Ingredients

• 2 1/2 lbs chicken wings
• 2 1/2 tsp kosher salt
• 2 1/2 tsp baking powder
• 2 1/2 tsp cornstarch
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1/2 cup mayo
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 2 cloves fresh garlic
• null fresh parsley
• null fresh dill
• null lemon juice
• 1 pinch Piment d'Espelette
• null black pepper
• null MSG
• 4 tbsp butter
• 4 tbsp hot sauce
• null celery

What it concludes

• Air-chilled chicken has less retained moisture and drier skin, which makes crisping faster than water-chilled chicken.
• Baking powder forms microscopic bubbles inside the moisture and protein of chicken skin when cooked, providing more surface area and crunch.
• Baking powder's mild alkalinity helps the protein in chicken skin break down more for shorter protein strands and a crispier texture.
• Water is the primary driver of crispy chicken skin, so chicken wings must be dehydrated and fat rendered to achieve crispiness.
• Buffalo wing sauce needs to be extra crispy to start because adding a high-water content sauce can make the skin soggy.