when making chicken wings, how do you get them crispy? my skin is always soft?

Answer 1

We deep fry ours. Then toss with the sauce and then bake.

Answer 2

Seperate the tips from the drumettes. Coat in flour mixture, then in milk then again in the flour. Double dipping almost ensures crispiness! Deep fry in oil 350 degrees, too hot and the coating will cook and not the crust, too cool and you will get a soggy mess!. When cooked, dab off excess oil and keep warm in an oven at about 170 degrees whilst cooking the rest. Do not add too many to cook at a time as the chicken will cool the oil down. Ues self raising flour as this will help keep the chicken off of the bottom of the cooking pot/fryer. Don't forget to add celery salt to flour as this is the "Secret ingredient"!

Answer 3

I separate the drummies from the middle section and freeze the tips for stock later.

Rinse, arrange them on a tray in one layer and pat them really dry. Season with salt & pepper.

Use a non-stick skillet with canola oil (1tblsp.) to pan fry over medium heat. Fry the wings in single layers and give them some space for browning. Only turn them once after the skin has browned.

Arrange them on tray in a pre-heated oven to bake for an additional 15-20 minutes at 350 degrees F.

Answer 4

You need to cook them for approx 20 min@ 475 degrees. If you want them crispy try cook for about 30 min.

Answer 5

coat them in a bit of olive oil and season them, then put them in the oven until crispy. then you can put sauce or whatever on top when it's done.
it's healthier than frying.

Answer 6

Deepfry them in hot oil. That's the only way I can think of.

Answer 7

dip it in butter milk and flour then deep fry in fresh corn oil.

Answer 8

You have to deep fry them.

Answer 9

High temperature!

Answer 10

put them under the grill