My wife told me my chicken wings were just okay and it stung

She said they were dry and the skin wasn't crispy enough, which was a bummer because I thought I had it down. I realized I was cooking them at 400 degrees for 20 minutes straight. Now I do 380 for 15 minutes, shake the basket, then another 8 minutes. The skin is way better and the meat stays juicy. What temp and time do you all use for wings?

2 comments

2 Comments

caseyl1826d ago

Nah, you're overthinking it! Crank that heat to 425 and just keep an eye on them, that's the only way to get real crunch.

emery_taylor326d ago

Honestly I was a 425 guy for years, swore it was the only way to get them crispy. But I tried a lower temp like 375 for a longer cook and it was a total game changer. The fat renders out better so the skin gets that perfect crackle without drying out the inside.