There's nothing worse than tuning into the Sunday game and opening the oven to grab your game-day snack, only to find soggy wings. I got into slow-cooking wings last year, and I always finished them under the broiler to crisp up because nothing—I repeat nothing—is more disappointing (OK maybe your team getting slaughtered is worse) than rubbery chicken wing skin.
Here's what you need to know when making wings at home:
1. Get your oven HOT!
Kick up the temp to 400 degrees F and make sure you don't put the wings in there until the oven is preheated. You want to blast these babies to pull out their moisture and start getting them crispy.
2. Put them on a wire rack set on top of a baking sheet.
You don't want the wings to be directly on a baking sheet because then you will def be paying a visit to sog city. Putting them on a wire rack helps the heat circulate and blast the bottoms of the wings.
3. Bake them when they're almost dry.
Contrary to what you might believe, you don't want to glop up your wings with oil or sauce before they go in the oven. Toss them in a tiny (like 1 tablespoon per dozen wings) bit of oil just so they're lightly coated before baking. Toss your wings with your sauce of choice once they're already crispy.
GET THE RECIPE HERE.
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