StupidGenius
Registered User
- Apr 1, 2013
- 1,153
- 1,378
You can dredge them in flour, but that'll give you a crispy breaded exterior, and not really crisp the wing itself. If you just want a wing with a bit of a crunch to the tooth, definitely toss them in some flour, but skip the egg wash until you're working with chicken breast. You won't really need baking powder in the flour, as that's more helpful for things like fish 'n' chips, where you want a lighter, fluffier breading. Adding a few simple seasonings can compliment your wing sauce nicely; oregeno, paprika and a bit of garlic salt go nice with Frank's, whereas you might want to try something more like brown sugar and dry mustard for BBQ wings.
If you want to get the wing itself crispy, pan-searing them before tossing and baking them is the simplest way, but it's tough to do a big batch of wings unless you own a griddle or bigass frying pan. If I'm working oven-only, I'll broil the wings on both sides on high heat, then toss and bake them before finishing them on both sides under the broiler again. Salting the wings before you bake them can help draw out some of the moisture and give you a crispier final product as well.
