It's probably an ingredient you've never thought to rub on meat, but baking soda is the key to baked chicken wings with real crunch.
around on your favorite shirt and/or cat, the smell that doesn’t go away for days, and after all of that you have to figure out how to properly dispose of a vat of hot oil. No. Thanks., I proved myself wrong.
Baking the chicken on a wire rack set in a sheet pan helped a lot—it helped to keep hot air circulating around the wings, which crisped them more evenly without having to flip them halfway through. And starting the wings at a low temperature—which allowed fat in the chicken skin to render out and surface moisture to evaporate—before blasting them at a higher temperature wasBut it was the addition of one very unusual ingredient that really made the difference: baking soda.
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