My sister swore baking soda made chicken wings crispier - she was totally right

She kept telling me to toss them in a teaspoon of baking soda and let them sit for 15 minutes before seasoning. I thought she was nuts. Did it last night with a batch of wings from Aldi and they came out way crunchier than my usual cornstarch method. Anyone else try this or am I late to the party?

2 comments

2 Comments

piper_lopez14d ago

Your mileage may vary and all that, but I'd gently point out that letting the baking soda sit for 15 minutes might not be quite right. In my experience, you actually want to let it sit longer, like 30 minutes to an hour, so it has time to really break down the skin's surface and dry it out. I've also heard some folks say even overnight in the fridge works better if you've got the time. Take this with a grain of salt though, because I'm no chef, just a home cook who's tested it a bunch of times. So your sister wasn't totally off base, maybe just a little impatient with the timing.

jennifer35814d ago

The timing depends a lot on how wet your wings are when you start. Pat them super dry with paper towels first, then let the baking soda sit for at least 30 minutes before rinsing and drying again. I've found that skipping the rinse leaves a weird soapy taste, so make sure you wash it all off before adding your seasoning.