What Secret Ingredient Made These Wings SO CRISPY? | Oven Baked Crispy Wings

[@_MandyTV]

Can confirm the baking powder worked like a charm! They came out so crispy and juicy! I put my wings in the air fryer and it still worked well. The baking powder doesn’t leave any aftertaste either

[@ChefAnge]

Thank you so much! I think I need to make some wings soon! Haven’t have any in a little while and they are sooooo good!

[@ttb1513]

Baking powders with aluminum sulphate can leave an after taste. But there are aluminum free baking powders.

[@shirleyballard3554]

Looks delicious, sounds smacking good.

[@drehardin]

​@@ttb1513 Any brands you recommend ?

[@georgep5006]

I like Chef Ange, he's more honest with his recepies , you can tell when other cooks make a recepie, and say it so good but they fake it, at least Chef Ange, can say I made these and don't taste good, as a matter a fact I don't think I have ever seen a cook say it dos'nt taste good thanks Chef Ange.

[@ChefAnge]

I tried but that baking soda was not good on those wings.

[@49sybil]

@@ChefAnge ⅕

[@dr.velmasablan3611]

My grandchildren love chicken wings, but I don't like them to eat deep fried wings. So, I reviewed 5 cooks/chefs who showed how to make crispy baked chicken wings and all 5 of them recommended using the dusting of BAKING POWDER. Your taste test supports the other recipes. Love it.

[@ChefAnge]

It definitely works well! Next video will put baking powder head to head with straight up cornstarch.

[@fatman7817]

That aluminum is probably not healthy

[@ChefAnge]

@@fatman7817 I’ve switched to Davis brand now. No aluminum

[@judyrecchia9550]

Hi Chef Ange once again a great recipe to try. Love the sound effects as always. Your the best!!!

[@ChefAnge]

I’ve always been a noisy and messy eater! Some say it’s a gift!

[@MauleSean]

Super easy, super good! I like to use Old Bay Blackened seasoning for wings. And blue cheese dressing for dipping. Great recipe!

[@ChefAnge]

Might have to use that seasoning for the next video! Always looking for new dry rub flavors for these crispy wing videos!

[@t3134]

This was extremely informative. Appreciate you taking the time to set this up. Job well done.

[@ChefAnge]

Thanks! The people must know the truth!

[@misterj2207]

I think it was well done until I realized that you dip them before tasting them to truly know which one tasted best.

[@c2089me]

I made them for the super bowl last year and everybody loved them!!!!

[@ChefAnge]

Wonderful!

[@steveville54]

If you want even crispier and crunchier chicken, use cornstarch instead of baking powder. But still spray with oil before baking.

[@lauraharris7384]

A lot of people confuse baking powder with baking soda. I think they are the same. Baking powder for sure for wings and fried chicken. You do a great job with all your recipes.!

[@ChefAnge]

Now we know! Thanks Laura!

[@igamilaz]

True. Soda is for tendering and it can alter the flavor

[@koryleach9660]

They are two slightly different things. BS is sodium bicarbonate ONLY BP adds in acids to help aid a rise in foods that don't have acids in them.

[@steveville54]

@@koryleach9660 You are correct.

[@YT4Me57]

Baking soda is pure sodium bicarbonate, whereas baking powder also contains an acid, such as cream of tartar, and cornstarch. Baking POWDER is better for recipes that contain little or no acid ingredients like the skin of a chicken.

[@johnlindberg1794]

I did learn a really easy spice to use and it's so simple is to use powder Chicken Bouillion. Khors makes a great powder or any of their brands of "Better than Bouillion" as a rub. I also suggest either Blue Cheese or Garlic Parmasean sauces.

[@ChefAnge]

I’ll have to integrate these in the next wing video in this series!

[@bibiannaricci3118]

Thank you for sharing 🙂 What do you 🤔 about half baking soda and half cornstarch?

[@ChefAnge]

Never tried it! I guess I’ll have to make another video testing this out!

[@bibiannaricci3118]

Just saying, because I've been watching a lot of Oriental cooking and most of them, are saying, that they prefer cornstarch, because it makes the the meat, first, tender and the outside much crispier? IDK I haven't tired it yet either! 😀

[@reneeanderson3752]

I heard that cornstarch makes them crispy in the oven to.

[@dogsdroolllquinavancepasre6756]

I use cornstarch and baking powder.

[@BethPerry-oo8ub]

Thank you so much for this wonderful tutorial and recipe! My husband and friends love wings and I have never understood why. (most wings, to me, range from okay to disgusting) These were, by far, the BEST wings I have ever had! Everyone loved them and I could not stop eating them! Making them again for our OSU vs. Georgia/New Years Eve party tonight! Go Bucks! Have a Happy and Healthy 2023!

[@ChefAnge]

Thanks so much Beth! Keep a look out for another crispy wing video coming out soon where I put cornstarch head to head with the baking powder that was the clear winner here. Happy new year!

[@AllChocolateDiet]

I never used either soda or powder! Good to know. Will try this & I just got a convection oven like that! I need a rack like this (Teflon coated?) I personally can't handle so much seasoning. Would it change the outcome if you modify the spices? Ty for the tricks on prep too!

[@ChefAnge]

Make whatever spice blend you like. The nonstick grate definitely helps the wings not stick and makes clean up easier.

[@SmallKitchen7]

I will definitely try this recipe. Looks amazing 👏🏾

[@ChefAnge]

Thank you! Enjoy and let me know how it comes out!

[@TerryWickett]

NO WAY, BAKING POWDER ALL THE WAY FOR SURE. LOOKS GOOD THANKS FOR THE LESSON KIND MAN

[@ChefAnge]

Right on!

[@davidCARDENAS-ds9qb]

Thanks for the video, I am going to try it.

[@ChefAnge]

My pleasure! Thanks for watching and enjoy!

[@BeachGirl911]

I’m giving this technique a try tonight! Can’t wait!

[@ChefAnge]

Enjoy! Adjust time based on the size of the wings. Smaller wings less time.

[@BearPawSwipe]

I've always used corn starch. I am going to try the baking powder now.

[@ChefAnge]

kzbin.info/www/bejne/d2K2l2h7mLGhp9U

[@ChefAnge]

This is my newest video of the series, where I put cornstarch head to head with the reigning winner baking powder!

[@BearPawSwipe]

@@ChefAnge Oh neat! I am going to watch it now. Thanks!

[@Votethepower]

Would cornstarch work instead of baking powder/soda?

[@ChefAnge]

Yes as baking powder is part cornstarch

[@Votethepower]

@@ChefAnge Thanks!!

[@lydia160]

Thanks for the tip about keeping the wing tip for stock and I just wanted to share a cooking utensils tip. Get some cooking shear to cut your wings. I have a pair and they are great for cutting wings!👍💯

[@ChefAnge]

I have them but prefer to do it with the knife. I appreciate the tip though! Thank you for sharing!

[@lydia160]

@@ChefAnge Ah, I got ya!👍 Thanks for the reply!😊

[@ChefAnge]

@@lydia160 my pleasure! Thanks for watching and commenting!

[@lydia160]

@@ChefAnge Also, those wings looked delicious and I love to bake my chicken wings, too but I will need to try the baking powder version. But, you didn't have any hot sauce for your wings! What happened?🤔 Are you not a hot sauce person?😏 LOL!😹

[@carmenregalado7183]

Great trial test I could hearthe crunch with the baking powder Hur ray

[@ChefAnge]

Soooo crispy!

[@noemisotoarteaga2774]

This is so helpful ! thank you so much for sharing

[@ChefAnge]

My pleasure! I had a lot of fun making this video.

[@uhclem]

The browning is the Maillard Reaction, and baking soda can definitely be tasted after, even if using only a pinch.

[@ChefAnge]

Yea it wasn’t pleasant

[@nateroo]

Now that's how to eat wings!! I knew from the very beginning that the baking powder would be the ingredient to make the wings crispy; baking soda is the Chinese and/or Asian restaurant secret to tenderizing their meat (ie oyster beef, broccoli beef, etc). It's done in the marinating phase of meat prep. So I would think all the baking soda did was make the texture softer, not crispier. But the video was enjoyable to watch, especially the initial seasonings and the ranch sauce. Great vid!!

[@ChefAnge]

Thank you!

[@dekelsey17]

Hi, Can you make a big batch using baking powder and seasoning and freeze the wings individually to cook at a later time and will they still turn out just as good? Thank you

[@ChefAnge]

Never tried it. Not too sure but sounds like a good idea for another wing video!

[@-.-4]

Turning makes so much sense 😮

[@ChefAnge]

It’s magical!

[@abigailjosephine3366]

Looks great! Plan to make these for the playoffs!

[@ChefAnge]

Enjoy! Thanks!

[@dekelsey17]

Hi, What would be the difference in at the beginning not putting oil on wings vs putting oil on the wings? Thank you!

[@ChefAnge]

The spices wouldn’t bind well the the skin without a binder. You can use other ingredients that aren’t oil like mustard or vinegar but something to adhere the spices. Oil just works best for maximum crispy

[@dominiquen1326]

Thanks for that information and honesty

[@ChefAnge]

That's what I'm all about! Thanks for watching!

[@dominiquen1326]

@@ChefAnge you welcome

[@g.choppa4448]

I knew that baking soda was gonna give you that weird taste 😁😁 . They do look good. You can use baking soda to tenderize beef , but you have to wash off before cooking , otherwise you will have a weird tasting beef and probably a ruined meal. Thanks for posting I am gonna give this a try with powder. Looks delicious !

[@ChefAnge]

I did too but had to make the video for all the people out there who swear it’s baking soda.

[@greggh.748]

Used 25/75, baking soda to flour. Came out horrible. Got it from a KZbinr posted recipe. 50/50 Backing powder to flour works great, just add your favorite herbs and spices.

[@ttb1513]

@@greggh.748Have you compared your 50/50 mix to 100% baking powder and no flour? Just curious. I have not used flour.

[@greggh.748]

@@ttb1513 50/50 Baking powder and AP flour. Add your favorite herbs and spices

[@greggh.748]

@@ttb1513- No I haven't..... I'm thinking it would probably taste weird. I guess it won't hurt to try.

[@cherie4615]

You made eating these look so good I had to try this immediately. Love your videos ❤

[@ChefAnge]

Yay! Thank you!🙏

[@mrcrutchfieldii]

Love this! Best video I’ve seen on wings!

[@ChefAnge]

Thanks so much! I have a new one coming out soon. Keep a look out for it. 😜

[@mrcrutchfieldii]

@@ChefAnge yes sir!

[@RubicksProductions]

You've got yourself a new subscriber! Great job Chef.

[@ChefAnge]

Thanks so much! 🙏🙏🙏

[@diannehillman5465]

I’ve seen other videos using cornstarch. Thanks for the test video

[@ChefAnge]

You’re welcome 😊

[@Sinsae717]

Here for Chef Ange ASMR bangin wings! Hahaha...always great videos from this guy. Thanks Chef!

[@ChefAnge]

Thanks so much! Glad you enjoy the videos and my noisy eating! 😜

[@IBenZik]

Was the baking powder with or without aluminum?

[@ChefAnge]

I use Davis brand now. Aluminum free

[@melaneymattson3733]

Thanks so much for doing this video!! I have been wondering myself for so long which I should use and was so confused that I never tried either one. Melaney from SoCal

[@ChefAnge]

Now we all know!

[@mestep511]

Baking Soda is a component of Baking Powder. Mixing a tsp baking soda with 3 tsps of cornstarch produces the same end result on about 4lbs of wings (powder has cream of tarter also but you don't have that in spice cabinet). The important step is being sure to thoroughly coat evenly with no lumps. When you think you are done mixing mix a couple more minutes. Soda can ruin taste and when velveting chicken it is washed off. So the answer seems to be using as little as possible when leaving on the meat.

[@ChefAnge]

Thanks!

[@mestep511]

@@ChefAnge Just found this channel and that thigh/ potato/ asparagus recipe and about to go on another journey. That really is going to amp up one our favorite meals.

[@jen6110]

Interesting, I will try the baking powder, baking soda and cornstarch.😅 Thanks for the idea, something to learn.🎉

[@ChefAnge]

You’re welcome 😊

[@chargeron3115]

Personally I would try them without dip at least for the first taste. Looks tasty though!

[@ChefAnge]

That’s exactly what I did in the newest video in this series.

[@ChefAnge]

kzbin.info/www/bejne/d2K2l2h7mLGhp9U

[@anthonybuono02809]

I really enjoy your video. Thank you for the tip.

[@ChefAnge]

Why thank you very much!

[@pastyfleming2339]

its baking powder n corn starch, mixed with ur seasonings, also its 1 tsp off each per pound wings,,

[@ChefAnge]

Combo video coming up! Thank you!

[@marygonzales5957]

Baking Powder is the Winner!!!? Yeah!!!!! Cool. Cool..... 💕 Your video uube. Thanks

[@ChefAnge]

Sure is!

[@gamgeeslass82]

Do you pat the wings dry before dressing them?

[@ChefAnge]

I did not for this video.

[@ChefAnge]

I’ll be doing a dry vs wet video soon.

[@gamgeeslass82]

@@ChefAnge thank you, Chef.

[@oneoftheppl]

I use corn starch,awesome

[@ChefAnge]

kzbin.info/www/bejne/d2K2l2h7mLGhp9U

[@ChefAnge]

They your going to definitely want to check out my newest crispy wing video.

[@trevortummings5398]

I'll never buy wings from a restaurant again!!! Sooo crispy and juicy!

[@ChefAnge]

I get excited every time I make them.

[@daniele5493]

YASSSSSSS Gonna try

[@ChefAnge]

Enjoy! New wing video out soon too! Keep a look out for it.

[@keithmccracken5557]

I wonder if mixing the baking powder and soda? Maybe 2/3 to 1/3 or 3/4 to 1/4 powder to soda.

[@ChefAnge]

I'll have to try on a future video!

[@bluemustang5002]

Have you tried adding corn starch?

[@ChefAnge]

kzbin.info/www/bejne/d2K2l2h7mLGhp9U

[@ChefAnge]

Here’s the most recent video in the series where I put cornstarch head to head with baking powder, the reigning champion.

[@PursuitofThought]

That last gulp had me rollin 🤣

[@ChefAnge]

I eat like a troll! LOL

[@PursuitofThought]

@@ChefAnge 😂😂😂😂

[@jondo9919]

Dude my Pit Zoey makes less noise when she’s eating! LOL. Good vid

[@ChefAnge]

🐐🐐🐐

[@carolgarber5209]

Put McCormick's Old Bay seasoning in everything. We do it here in Maryland. Love to all.

[@ChefAnge]

love that stuff!

[@ninabrooks589]

Do you have a recipe for carrots where you cook them similar to the way you cook your brussel sprout

[@ChefAnge]

Not right now but prob should do a carrot episode. 🐰

[@lorriet2922]

Please, great request, I would love some carrot recipes.

[@franktilman5788]

Baking soda is used as a tenderizer,baking powder has a funky taste you need to use it in small quantities like half teaspoon to 10lb of meat mainly to tenderize tough beef for stir fry.

[@ChefAnge]

I do the for beef stir fry it now we know!

[@notsurewhatscookin8691]

What great info thanks for sharing 👍

[@ChefAnge]

Thank you so much! My pleasure and thank you for watching!

[@susanbuchanan3700]

I will DEFINITELY try baking powder on my next oven baked wings!

[@ChefAnge]

And now you know what to say when someone says use baking soda.

[@susanbuchanan3700]

Absolutely! I just found your videos and am enjoying binge watching you! Thanks so much!!!🥰

[@chrisfry436]

I love how he jumps into his food with both feet!

[@ChefAnge]

Is there any other way???? LOL

[@uniquefall6952]

My eyes were captivated by your Chanel post ‼ We thank you taking the time to impart your knowledge and experience to us and for expanding our recipe library with a new Secret Crispy Wings recipe.❗ Finally, it gave me a sense of readiness and propelled me to try, along with a lot of passion that made it fun to watch your post.❗ We appreciate your efforts and wish you every success as you continue to be the best "Your" channel can be.‼ :)

[@ChefAnge]

Why thank you so much!

[@uniquefall6952]

@@ChefAnge You may always welcome. ❗

[@edmurphy9545]

I was told corn starch was best for crispy anything that's what I use. Never tried soda / powder

[@ChefAnge]

Wait till my next video where I put cornstarch head to head with baking powder.

[@getrudeadinkra5756]

In fact you done a great job well done boss

[@ChefAnge]

Why thank you!

[@MamaRayRayInTheKitchen]

Hello Chef this was a great video coming from a mom who cooks all the time I tell people baking soda is awful on chicken chef great video keep up the amazing work I subscribed to your channel I love the honest Chef have an amazing Sunday and a great week you have an amazing channel👍🏽🥰🍋🍋

[@ChefAnge]

Thank you so much! Glad you subscribed so I’ll see you on my next video!

[@cyrusatkinson3307]

You CANNOT judge crispy when the first thing you do is put them in something moist.

[@ChefAnge]

You’re right. That’s why I did 5 more videos on this with no dipping sauce.

[@cyrusatkinson3307]

Iv'e never understood wing dippers. Dont like the flavor of the wings? Cant take the heat? If you just want ranch wings, then just use ranch spice as the main

[@ChefAnge]

It’s a contrast thing. They compliment each other

[@gabireljohnson3960]

What kind of oven are you using ?

[@ChefAnge]

Just a regular oven with a convection setting

[@Reinolds_Recipes]

Looking good! Love your content, thanks for sharing :) subscribed 😀

[@ChefAnge]

Thanks so much bro! I’ll keep ‘em coming.

[@juanitataylor6947]

I've heard that what about cornstarch

[@Mr_Duck_RVA]

Have you tried corn starch?

[@nicolajohnson4319]

Thanks 😊

[@ChefAnge]

Welcome 😊

[@EstherMitchell]

It's both they don't know what they are talking about, anyway looks good and delicious 😋 😊🎉🎉🎉❤❤❤❤

[@JonahBCarpenter]

You ate those things like a Viking, bro!!

[@ChefAnge]

More like a 🐐! Thanks man!

[@johndeschain2156]

Sounds like you enjoyed them 😊

[@ChefAnge]

I sure did and I do every time I make wings!

[@yvettesmith4991]

Mine are in the oven right now!😳👍🏾

[@ChefAnge]

Hope you enjoyed them as much as I do!

[@marklawrence76]

New Subscriber. Keep the videos coming

[@ChefAnge]

Thanks bro! Welcome to the channel and I’ll keep ‘em coming!

[@wadereynoldsgm]

Corn starch works well

[@slgraham1936]

Baking powder will make them crispy. but it inhibits the rubs. you have to apply rub before and after to get flavor using baking powder or cornstarch. Baking powder is made from cornstarch

[@ChefAnge]

It sure is

[@TheBig5Hunter]

Wow looks great, I'll eat all the chicken 😋

[@ChefAnge]

Me too! 🙃

[@morgancalvi6675]

' A popular seasoning and flavor enhancer, MSG, or monosodium glutamate, is the purest form of umami, the fifth taste. MSG (monosodium glutamate) is widely used to intensify and enhance umami flavors in sauces, broths, soups and many more foods.'

[@ChefAnge]

Yes!

[@morgancalvi6675]

@@ChefAnge I try to go the all natural route...and saying 'seasoning' is deceptive.

[@tbev58]

Baking powder and corn starch makes crispy chicken🤗

[@ChefAnge]

Yes it does!

[@D31taD4wn]

Hi, Sorry you wasted those Soda ones but it has always been Baking Powder! Love this video. God Bless.

[@ChefAnge]

Thanks so much! God bless you too!

[@gwine9087]

The weird tangy flavor is the baking soda. Baking powder has less and adds cream of tartare and cornstarch for the crispiness.

[@ChefAnge]

Sure is

[@gwine9087]

@@ChefAnge Also, you used way too much. Most recipes, that I see, call for about 1/2 to 1 teaspoon for 3 pounds of wings. And I make them without the oil. The powders are supposed to draw out the moisture, from the skin, so the oil stops that. Just my $.02

[@ChefAnge]

@@gwine9087 all great tips. I’ll give that a shot. Thanks!

[@yodaddy2619]

i dont know which is better but i did notice u favored the baking powder from the beginning lol. but i will use bakin powder tonight and see how mies like it

[@ChefAnge]

It’s always been my go to but wanted to see what the people were talking about.

[@gr1pp3r32]

Can’t wait to try this. Loved watching the enjoyment on your face while tasting the third wing!! Question, can I make these and then glaze with my favorite hot sauce, put in the broiler for a few minutes and still have awesome wings?

[@ChefAnge]

Thank you! I sure do like these wings. I’d suggest to make them like in the video and just toss with the glaze after then are done cooking and have cooled for a few minutes. No need to put them back in the oven and if you do just for a minute or two for the glaze to set.

[@Stacy_SJA]

I usually cook my glaze separately & then toss when chicken is done, just don’t drown them or they won’t be as crispy

[@KM00Youtube]

Interesting as I thought the baking powder would leave an after taste. Will try this, thanks for testing this out, Chef Ange! Oh, and thanks for the carving tip! :)

[@ChefAnge]

baking powder didn't add any flavor at all. the baking soda did. yuck!

[@kgm6258]

I watched a video and it said you need aluminium free baking powder, otherwise it will have a bitter aftertaste

[@ttb1513]

@@kgm6258same.

[@Fusion8r]

Also, I think corn starch will work even better than the baking powder.

[@bobdude2360]

I agree corn starch and baking powder make the best crispy chicken wings

[@mckinney529]

Corn starch is often the first ingredient in baking powder, so it's probably the cornstarch that is creating the crispy coating on the wings. Baking powder, unlike corn starch has the added health benefits of baking soda, so baking powder still has some perks.

[@onewitdaforce3418]

It got funny when he started eating

[@johnd.8224]

Never found sauce to be a good match for wings. Plain old wings are best if seasoning is right & crispy.

[@ChefAnge]

I like them crispy or sauced up! Fantastic either way!

[@Chris-wp3ew]

Inexpensive? Not the case around here (Delaware)... I can buy leg/thigh quarters for .89 cents a lb.. I've found them as low as .39 cents a lb. Boneless, skinless breasts are often .99 - 1.59 per lb. Chicken wings? $3.59 per lb... Sometimes slightly less. I still buy them regardless of the price.

[@ChefAnge]

Prices were high for a while under $2 now. They are also inexpensive compared to breasts which are the most popular cut and far more inexpensive than any beef or seafood if we’re comparing proteins for dinner.

[@paradigmshift7541]

@@ChefAnge Thanks for the info guys. Been awhile since i've been to the market.

[@22ERICSHELLY]

Thanks! May Jesus continue to bless you and your family

[@ChefAnge]

Same to you friend! 🙏🙏🙏

[@brad119]

I'm going to try the difference hopefully because you said you were making them with baking powder that you ain't favoring yours so I'll give it a try

[@ChefAnge]

It changed my mind! I’ll be using the combo moving forward

[@badgermtn]

Food science 101: baking soda is just 100% sodium bicarbonate. Baking powder is also sodium bicarbonate to a lesser amount with corn starch the principle ingredient, and sodium aluminum sulphate and monocalcium phosphate added for various reasons. It would stand to reason that baking powder gives a crisper wing due to the corn starch, and a less noticeable aftertaste due to the lower % of sodium bicarbonate.

[@ChefAnge]

Thanks!

[@peaceloveforever88]

very good

[@ChefAnge]

very good indeed!

[@peaceloveforever88]

@@ChefAnge yehhh so cool

[@theresatoomer8249]

I tried baking soda and you can taste the baking soda which was salty. Will try baking powder next for sure.

[@ChefAnge]

Works great and zero weird taste

[@joanhayes8958]

I loved the video

[@ChefAnge]

Thank you so much Joan!

[@cherms8383]

I’m glad there’s a fast forward button. This was a 4 minute vid tops

[@ChefAnge]

I like to take my time with the videos but thanks for watching!

[@DocumentsManager-iw8do]

It's almost the same thing. Baking soda is the pure and baking powder just has corn starch and or tarter in it.

[@ChefAnge]

Dogs are almost the same thing as cats too!

[@montyduskin4610]

ATTENTION !! I FIXED THIS AND YUM !! I FIX A DOUBLE BATCH EVERY MONDAY AND A TRIPLE BATCH EVERY OTHER SUNDAY !! VERY GOOD AND THE BEST WING RECIPE !! 👌🙌😋😍👍

[@ChefAnge]

I’m coming over Sunday and staying till Monday dinner!

[@montyduskin4610]

@@ChefAnge YOUR WELCOME TO COME OVER !! BUT BRING A DESSERT !! DO YOU BAKE YOUR CHEESE CAKES ? BY THE WAY AFTER WE EAT WE PLAY CARDS !! SPADES OR PITCH !! SEE YOU SOON !! 😘💓❤💖💕💗😘💓❤

[@johnniepaul685]

FYI baking powder is just baking soda mixed with cream of tartar. Wings look great

[@ChefAnge]

And cornstarch. Thank you!

[@johnniepaul685]

@@ChefAnge Awww...that's right. Well, that explains the crispness. Thank you

[@coreycorbin9419]

Shake and bake Italian,the best 🎉

[@ChefAnge]

Yup!

[@Ty-rs6lk]

I'm sure you've heard this a few times now - they do seem great, but one critical element you're missing is not dry-brining. A mixture of baking powder, corn-starch, and salt applied before chilling in the fridge for 8-12 hours creates blistering on the skin which crisps beautifully in the oven. This mixed with the method you often use of flipping for rendered fat on the skin-side into a higher temp bake results in the crispiest, juiciest wings I've ever had. Oil is also completely unnecessary with this method although I usually transfer to a oiled wire rack.

[@ChefAnge]

I’ll have to try this in a future video! Thanks for this information.

[@mar1ojo]

Chef how many times do we have to turn the chicken

[@ChefAnge]

3 total flips.

[@mar1ojo]

@@ChefAnge thank you Sir

[@Lou-gu4uc]

HAHA you are loving those BP wings! great video

[@ChefAnge]

They are the best!

[@kpceo9380]

I respect it

[@ChefAnge]

✊✊✊