Perfectly crispy chicken wings can be easily achieved in the fryer or on the grill, but it’s much harder when you have to bake them. Unless, of course, you know food genius Alton Brown’s method.
Photo by Elsi Hui.
In his latest book, EveryDayCook, Brown shares his favourite method for cooking up baked chicken wings: Steaming the chicken wings first. Crispy skin requires high heat, and wings also require quite a bit of oven time to cook all the way through. But running your oven at such high temperatures for so long isn’t ideal. Instead, Brown recommends you steam the wings for 10 minutes first, then bake them on a cooling rack resting above a baking sheet for 30 minutes at 220C. At 20 minutes, pull the wings and toss them with your favourite sauce, then let them finish off for the last 10 minutes. This will get you crispy skin while avoiding the extra fat a fryer can add.