There is a really simple secret to making crispy, perfect baked chicken wings at home. It’s the easiest thing and it only takes one ordinary ingredient that I can almost guarantee you have in your pantry right now.
This is one of those kitchen secrets that I almost don’t want to share because then I can continue to serve up these incredible crunchy, tasty chicken wings to dinner and party guests and when they are inevitably impressed and wowed by every crispy bite, I can maintain the illusion of being some sort of kitchen rock star. But, alas, I’m no kitchen rock star, just an ordinary mom keeping the kids tummies full, and really, the secret of how to bake chicken wings is not my secret to keep.
I discovered the handy little trick for how to bake chicken wings at home a couple years ago from America’s Test Kitchen. If it weren’t for Mark Bittman’s How to Cook Everything, the fabulous America’s Test Kitchen, and so many stacks of their Cook’s Illustrated magazine, I’d still be microwaving seasoned rice packets and making pop tarts for most meals. Almost everything important that I know about cooking, I learned from those three sources.
Being the chicken wing lover that I am, I consider this handy trick for crispy baked chicken wings that taste as good as fried to be one of the more important things I’ve picked up. Make a batch and you’ll see why!
It’s not just the baked chicken wings though. Everyone who knows a good chicken wing also knows that they must be accompanied by a really great wing sauce. I’ve got all the secrets, plus a recipe for my favorite Honey-Sriracha Wing Sauce over on Craftsy. Hop on over to get the recipes and make wings that will wow everyone who tastes them. So crispy I tell you, so very crispy.