Free sample · Crunch Time
Crisp Baking-Powder Wings
Wings are dried, dusted with baking powder, and cooked hot in one layer until the skin shatters.
Serves4
Hands-on12 min
Cook22 min
Total34 min
Setting400 F (204 C)
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Ingredients
- 2 lb (907 g) chicken wings, flats and drumettes, thawed
- 1 tablespoon (15 ml) olive oil
- 2 teaspoons (8 g) baking powder labeled gluten-free
- 3/4 teaspoon (4.5 g) kosher salt
- 1/2 teaspoon (1 g) black pepper
Gluten-free: Written so a reader with celiac disease can cook it when every packaged ingredient is one whose label says gluten-free. Read the package you actually buy. This page does not promise a meal with zero gluten.
Method
- If the wings were frozen, thaw them in the refrigerator first. Blot every piece very dry. Dry skin is what crisps.
- In a big bowl, mix the wings with the baking powder, the olive oil, the kosher salt, and the black pepper until the powder looks evenly dusty.
- Bring the fryer to 400 F (204 C). Give every wing its own spot in the basket, with a little air between pieces. Models vary; cook a second batch rather than piling them.
- Cook 11 minutes, then turn each wing over.
- Cook about 11 minutes more, until the skin is crisp.
- The thickest piece must read 165 F (74 C). Pepper them again at the table if you want more bite.
Notes
- Baking powder is what dries the skin. It needs a gluten-free label, and so does any spray you add if the basket is sticky. This batch uses oil instead of spray.
- Start thawed. Frozen wings throw off water and will not brown on this clock.
- If the basket only holds half the wings, give that half the full 22 minutes at 400 F (204 C) and turn them at 11 minutes. Crowding steams the skin.
This recipe is one of 50 in Crunch Time.
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