The recipe is ridiculously simple, and it’s a genius discovery by the amazing folks over at Cook’s Illustrated who used science to figure out how to make truly crispy wings in the oven. There are 2 unique steps in this recipe that make all the difference are:
1. Tossing the wings in baking powder which draws moisture to the surface of the skin and helps make it crispy. Rest assured you can’t taste the baking powder at all; and
2. Baking the wings at a low temperature first, which melts the fat under the skin (which also means less calories!), then cranking it right up to crisp up the skin.
These are fairly easy to make and have a huge payoff.
Look for them under Appetizers and Snacks at
www.youcancookthat.com
1. Tossing the wings in baking powder which draws moisture to the surface of the skin and helps make it crispy. Rest assured you can’t taste the baking powder at all; and
2. Baking the wings at a low temperature first, which melts the fat under the skin (which also means less calories!), then cranking it right up to crisp up the skin.
These are fairly easy to make and have a huge payoff.
Look for them under Appetizers and Snacks at
www.youcancookthat.com
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