Chicken Wings Recipes

First, there are some recipes where you simply bake the wings instead of parboiling them first, and I already knew when I originally posted this recipe that parboiling is better, because I tested them side by side.

Parboiling adds an extra step, but is worthwhile. I’ll talk more about that further down.

A newer popular method is to coat the wings in baking powder and bake them in a low oven (250F) for a while, then in a high temp oven (425-450F).

I personally found that method to be a little bit more crackly than crispy, and the skin felt leathery to me. I wasn’t a fan.

Then I tested a hybrid of the baking powder method with my own (you can see the side-by-side of all of them above), but it wasn’t as crispy as the parboil method, and it felt more fussy than the original.