Crispy chicken wings

I'm looking for a chicken wing recipe that produces truly CRISPY skin, but doesn't require me to fry the wings. Yesterday I tried Alton Brown's method of steaming the wings first and then baking in the oven, but that didn't live up to expectations at all. Who has the solution? Thanks in advance!

did you use a sharp metal skewer/pin/knife to poke lots of holes in the skin of the wings before steaming/roasting? i don't recall if AB's recipe calls for that or not.

gleam wrote:did you use a sharp metal skewer/pin/knife to poke lots of holes in the skin of the wings before steaming/roasting? i don't recall if AB's recipe calls for that or not.

I did not but it's worth a shot. I'll have fun eating till I get it right, lol!

Blown Z wrote:

gleam wrote:did you use a sharp metal skewer/pin/knife to poke lots of holes in the skin of the wings before steaming/roasting? i don't recall if AB's recipe calls for that or not.

I did not but it's worth a shot. I'll have fun eating till I get it right, lol!

that is the fun in getting it right, i think that getting crispy skin is not in a recipe. it is more the cook just my 2 cent. you will know when you get it right

I always get crispy wings when I bake them in the oven.

Preheat the oven to 425 F. Grease a rack* or spray it with cooking spray and place on a baking sheet. Place patted dry and salted wings** fattiest side up on the rack and bake until cooked through and the skin feels crispy. It normally takes about 45-50 minutes...more if they're big, meaty wings and less if they're anorexic wings. I sometimes turn the heat up to 450 F for the last 10-15 minutes of cooking.

Sauce as desired. I tend to sauce as I'm eating in order to keep the skin perfectly crispy.

*The rack allows the grease to drop to the lower pan which encourages crispier skin.
**The wings have to be fresh or completely defrosted and patted dry otherwise they don't get crispy.

It can never hurt to let the wings sit uncovered in the fridge for a few hours before cooking. That let's the skin dry out and helps crispness.

I read a recipe in a food mag yesterday for a crispy "sticky" wing thing that is made with a marinade in a crock pot. The author was looking for a crispy but sticky wing recipe. I was thinking of making them for a superbowl party. The long and short of it is that you make a marinade and then cook in crock pot. Then take the wings out put on a rack and brush with the sauce and broil them at the end. It appears the author experimented with a wide variety of recipes until it was right. I'll try to look it up and provide a link.

toria wrote:I read a recipe in a food mag yesterday for a crispy "sticky" wing thing that is made with a marinade in a crock pot. The author was looking for a crispy but sticky wing recipe. I was thinking of making them for a superbowl party. The long and short of it is that you make a marinade and then cook in crock pot. Then take the wings out put on a rack and brush with the sauce and broil them at the end. It appears the author experimented with a wide variety of recipes until it was right. I'll try to look it up and provide a link.

I believe you are referring to the recipe on p6 of the current issue of Cooks Country, which I have not tried. You need to be a member to access the recipe on line. I can paraphrase if you remind me via pm.

-ramon

I've never tried baking wings, but I've always had good results on the grill, making sure to use a wing that has been patted very dried and allowed some further time to "air dry" in the refrigerator uncovered. I like to baste my wings in sauce repeatedly while grilling over direct medium level heat.

...check these out, they're "oven fried".......http://foodwishes.blogspot.com/2008/05/clifton-springs-chicken-wings-oven.html.....and very tasty.........

My mom just winged it the other night (har dee har har). She is a vegetarian, certainly not a wing expert.

Granted, they were smaller wings, but she just filled a ziploc bag with some flour and seasonings, shook the wings until coated, laid them out on a baking sheet while shaking off any excess flour. Once they are laid out, she drizzled them each with a little bit of melted butter. In the oven at 350 (I know, weird) and just keep rotating them every 10-15 minutes until they become crispy. Seems like a too simple of a way to go about it, but I was really impressed with the product.