Friday, January 16, 2015

Crispy Honey Sriracha Chicken Wings – Ladies and Gentlemen, We Have a Winner

Every year about this time, I get a bunch of emails asking which of our previously posted oven-fried chicken wing methods is the best. I never know how to respond, since I think they’re all pretty close, but now I finally have a definitive answer…this one!

By the way, the honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer.

Instead of the soft, slippery skin associated with most oven baked wings, we get a crispy, blistered surface that really holds onto whatever glaze you decide to toss your wings with. The surprising thing is, once these are cooked you would never know baking powder was involved.

I’m not exactly sure who originally invented this; I heard about it via America's Test Kitchen, but that doesn’t really matter, since the only thing that really matters is who people 10 years from now think invented this. And if this is video somehow goes viral, that could be me. To that end, I really hope you give this unusual, and highly effective method, and honey-sriracha sauce a try soon. Enjoy!


Ingredients for 4 portions:
2 1/2 pounds chicken wing sections
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
2 tbsp baking powder (aluminum free)
- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.

For the Honey Sriracha glaze:
1/3 cup honey
1/3 cup Sriracha
1 tbsp seasoned rice vinegar
1/4 tsp sesame oil
sesame seeds to garnish

137 comments:

TheZaxAttack said...

These look mouth-wateringly good! I'm definitely trying them this week!

Sharkey said...

One could almost say, you've got a winner, winner, chicken dinner.

supervillainsomeday said...

This is probably a stupid question, but will the baking powder thing work with wings that have been marinated? (At least, if patted dry first?) I'm a sucker for teriyaki, but I think some crispier skin would be awesome.

Timothy said...

Can you suggest any substitutions for Sriracha sauce?

William DiStefano said...

At Last!!! Crispy wings without dragging out my deep fryer!

Thanks Chef :)

Daryl said...

It looks amazing. I wonder if legs and thighs would be as good if cooked the same way?

Sherreen Tolliver said...

I'm making this tonight can't wait! However I'll need to double the recepie because the last wings of yours I made lasted for approx 1 hour in my house! Love ya chef!

Gerry Graham said...

Thanks for showing the technique for de-boning a wing again.

Patriarkalafeministen said...

Doing this as I'm writing. They look lovely so far. I'm of course tweaking it a little, and added some ginger to the spice mix, used corn starch instead of flour and I'm gonna put the honey sriracha sauce on top with the wings on the broiler for a couple of mins. I am the king of my chicken wing. ;)

Stefano Bart said...

using only the flats and taking the bones out for a quick pick&eat? boneless tecnique, boner experience (i think)

Chef John said...

Yes, you are the king, BUT I didn't use flour in this! It's baking powder! Cornstarch is not going to work for this technique.

Scion said...

Can't wait to try this, as I've never even heard of Sy-Ra-Wha? sauce before. I will have to see where it is in the grocery store. :-)

Michele Cryan said...

We actually bought fresh wings today (before I saw the vide) for the football game tomorrow. This will be perfect. Not a big sweet with heat fan. I think I'll just toss in Frank's and look for a FW video for bluecheesedip.

Mike C said...

This is genius! Would this same 'baking powder' coating work on whole chickens or spatchcock chickens/turkeys as well? To simulate a deep fried but oven oven cooked bird?

Monty said...

Will this method work for skinless chicken wings?

Monty said...

Will this method work for skinless chicken wings?

DK said...

Just a note that if your oven has a top heating element, you might want to set this down a little lower than the middle, just set off the fire alarm because the chicken was splattering and the grease got on the top heating element. Not good when trying to put a baby down for the night! Chicken is crisping nicely though, definitely the best wing recipe yet. :-)

DK said...

Yeah...just a follow up to my last comment, if you can't deactivate your smoke detector, I wouldn't do this one unless you have a true range hood. Even lowered, it was smoking too bad to be able to keep going. I ended up turning the oven off. Wings were delicious though!

Chef John said...

Are you putting oil on the wings or pan? Or maybe your oven has some residue inside is smoking? Of all the methods we've done this one definitely produced the least amount of smoke since there's no added oil.

Pearson Report said...

Thank you, Chef John, for sharing this interesting way of preparing wings.

I love having them, mostly when I go out, as I've never really found a way to make them at home. Well, that will change now!

DK said...

Not oiling the wings or pan, but yes, there probably is some residual oil in my oven. I'll give it a clean and try again. :-)

NOODLE MCGEE said...

Yeah, I'm not sure where the smoke comment is coming from...I made a double batch of these for a party last night and had no smoke at all.

Davendra Brijlall said...

Thanks for the tip!

So I actually make a dry rub for my wings and bake them without the baking sheet so the rendered fat keeps it moist. If I add baking powder as one of my dry ingredients, how do you think it'll taste? Does the baking powder leave any weird taste to worry about?

Thanks!

Ril said...

Hello! I am always a big fan of your Youtube videos. So there is this Korean crispy fried chicken dish called dakgangjeong (it involves deep frying boneless, skinless pieces of chicken then coating them in sweet and spicy sauce, but I digress). Do you think that this amazing baking powder method would work with skinless chicken pieces? Or is it limited to chicken with skin intact? I would love to make my chickens sort of "healthier" so I could make this dish more often without feeling guilty. ;D

Aaron said...

I had no significant amount of smoke from my oven and I accidentally cooked them at 450 degrees. So if yours was smoking that badly, you have some other issue.

Mine came out amazing, thanks Chef John!

Olgalii. said...

now i'm drooling over those... so gorgeous! as far as i know, my dad e.g. always rubbed the skin side of the pork belly with baking powder so that it becomes reaaaaally crunchy when baked (asians...), gonna try this soon, seems like the perfect recipe!!

rotunder said...

Thanks Jon!! I just perfected the old coating technique now I gotta learn a new one hahah.

Still, looks great... couple of questions here, can I use standard sea salt instead of Kosher? And Olive Oil instead of Peanut? Does it affect the flavour that much?

Thanks and keep up the good work love your stuff.

Unknown said...

These wings look and sound great! I searched a bit to learn more about using larger amounts of baking powder and I found an article that suggests perhaps using an aluminum free baking powder (the larger quantity might leave a metallic aftertaste). Any opinion on this? perhaps you used the aluminum free baking powder?

http://www.finecooking.com/item/5054/baking-powder

rancholyn said...

OMG. moment..can't wait to try...:)

Brian Johnson said...

I made these last night for my wife and they were out of this world. I added a little celery seed and granulated garlic to the dry ingredients. The texture was exactly like you said, which even impressed my wife. John, my wife is the biggest critic of wings. Thanks!!!

Bobbisox said...

My husband was really happy with the crunchieness of the wings; since our hearts and minds were set on buffalo style wings; I just dumped the crispy wings in the giant bowl with Franks buffalo sauce on the bottom and did the bowl toss. I will eventually try the honey Sriracha sauce, after I do the sweet chili sauce next, this is a keeper of a recipe. I am going to try Ogaliis' fathers' pork skin trick too with the baking powder. I really liked how easy this was. I am drooling as I am typing this thinking of all kinds of possibilties.

Azi said...

Made a batch yesterday. They worked well except for some salt that stayed on top (when tested a couple prior to glazing).
Used a mustard-apricot jam glaze w/ mustard made a week ago. Turned out great :)

Thanks for the great idea!

Mikeyj30 said...

Had no idea what to make for dinner- Chef John saves the day yet again. Crunchy as promised. Superb sauce!

My wings were slightly smaller than in the video, needed only 40 minutes @425.

Thanks!

David Wise said...

Tried this tonight, absolutely the best wings I've ever had. A definite make again for movie night!

Jason Smith said...

Do you really like tis over your potato pearl version? I thought that was killer!

Tammy Nguyen said...

made this buffalo wing yesterday, and they were delicious! definitely going to use the recipe from now on.

Olgalii. said...

@Bobbisox

Please bear in mind that I don't know how exactly my dad did it, but I'm quite sure he did leave it on for some hours before baking, so that the skin becomes really nice. crisp and bubbly, but somehow airy! :)

DrD. said...

Very good! Really crunchy and tasty.

Warren Drell said...

Making this happen as I type, my wife is beyond giddy to come home and try some sweet and spicy wings! The sauce is AMAZZZZING!

Warren Drell said...

So I made these for dinner tonight with a side salad, Awesome Wings! You taste the honey at first, then you get the heat from the Siracha. But its a good heat, just the right amount of burn to make you want another, and another and another!

inchrisin said...

Hi John,

Do you think this recipe would work with chicken breasts, or whole chickens in a similar fashion?

Chef John said...

I believe the reaction works with any chicken skin, but I've never tried!

markus loh said...

Hi Chef John !
I've just tried your recipe and yes, the wings are crispy !
However, I tasted a wing before adding the glaze , and the baking powder gave a very off feeling in my mouth .
Did I use the wrong type of baking powder ?
:(

markus loh said...

Hi Chef John !
I've just tried the recipe and yes! My wings are crispy !
However , I had a wing before adding the glaze and it had an off taste/feeling on my tongue .
Did I did use the right baking powder ? :(

Azi said...

It will work with any chicken. Cook's illustrated demonstrated this technique about a decade ago for oven grilled chicken.

Wren said...

I'm no McGee, so I can't tell you how to nudge the recipe, but it definitely needs to be nudged to work with other pieces of chicken.

I just tried to make buffalo drumsticks, and the result was less than impressive. It took too long for the fat to render out of the skin, so the meat ended up dry. I pulled the chicken at 1:20; half the 'sticks hadn't properly crisped and instead tasted of ...salt? The aluminum taste baked out but not some other taste.

...you need the extra fat that wings give you for this. For Science.

Jennifer Smith said...

I will be making these soon. You are such a good chef. I've made/attempted some of your videos. My best turn out so far is the banana bread. Keep posting you inspire me.

philogaia said...

I've been just roasting my wings tossed in spices and melted chicken fat or lard for a long time now and just love it. The fat helps crisp the wings. I recently tried Alton Brown's method of steaming the wings before hand and was disappointed. Too dry. The only up side was the oven stayed cleaner. I recently saw this method and was unsure but since I got my original ability to make great wings from you, CJ, I will give this one a go. You have convinced me.

Cooper Nelson said...

Chef John, I made these tonight and loved the recipe! I'm a big fan. Thanks for all the great recipes, man!

http://www.coopertnelson.com/blog/2015/1/21/chicken-wings

Jamie Rogers said...

I made these tonight and they turned out perfect! The sauce was awesome. Not too sweet and not too spicy, the perfect combination. Also, it was great not frying them! This technique worked really well. Thank you Chef, I'm a huge fan and enjoy cooking your recipes here at home for me and my family! Keep up the great work!

gio37777 said...

Chef John what kind of oven do you have(what brand?what model?)
this chicken wings are great,tried them: ))

gio37777 said...

chef john what kind of oven do you have?(what brand?what model?)
these chicken wings are great tried them :)

Kris Fininen said...

Chef John - I'm such a fan, but these did not work for me. Even though they came out brown and crispy, it still felt like I had a mouth full of powder when I ate them. And yes, I'm sure I used baking powder, not soda. Any idea what happened here? The sauce is delicious, but unless I can figure out the problem, it's back to flour for me.

Mike Bottema said...

I tried these today. The first batch came out really metallic flavored, and I had to toss them, but they looked great.
The second batch I didn't use baking powder on the second batch and they came out great looking and no metal taste.
Maybe the Japanese baking powder is different, I live in Japan and don't really know if there is a difference.
Anyways, the sauce is amazing.

philogaia said...

I made a small batch today. The wings were awesome. The sauce I still need to tweak for my tastes. I eat very little sugar or starch so that may be the issue. I did make the sauce with a little higher hot sauce to honey ratio and since I like a sharp vinegar flavor used more rice vinegar. I also added more cayenne as the sauce was too mild. Remained too sweet for my palate though.

My tweaks created a sauce that was too runny and soggied the crust a bit but was otherwise pretty tasty. I'm going to continue tweaking this sauce recipe though as I overall like it. Perhaps some melted butter and less honey. No critique of another fine recipe, just need to get it dialed into my personal tastes.

Chef John said...

People asking about a metallic taste, your baking powder might be out of dates=, or contains aluminum, Try an aluminum free baking powder.

fletchoid said...

Watched this video on a Friday, and tried it the next day. However, I did not have any ink in my printer, and was going by memory. Used Baking Soda instead of Baking Powder. DOH! The result was very flat and flavorless. Dang! Then I remembered Chemistry! I poured on some extra rice vinegar, and the sizzling sound told me that it was reacting with the Soda. After a few shots of vinegar, and some shaking, the soda was neutralized, and the flavor picked up. A half A$$ed rescue, but a rescue without a doubt. I have some fairly good chicken wings.... Next time I will follow instructions.

Angry said...

Chef John, this is a winner! Fantastic flavor and fall off the bone delicious. I had mixed results with the flour and instant potato wing recipes. This one Sir, is a keeper.

Edwin Scott said...

Chef John these Wings were amazing! I've tried a few of your other wing recipes and this is by far the best! My wife lives on Siracha sauce and loved it! My daughter is and I can't take the sauce and they were perfect without them. THANK YOU!

Full Frontal Lobotomy said...

I followed your recipe verbatim and even bought a wire rack (a must have to get it crispy) for my largest baking sheet and these are indeed the greatest, most crispy and flavourful chicken wings I have ever tasted. Thank you sir. You are a genius!

Alex Weber said...

Oh my stars, chef John, you continue to offer *the* coat tails to ride to superstar chef status (at least in my household)! Made these for the family tonight, did some with the sriracha honey glaze (omg wow) and some for the kids with a honey mustard I think I learned from one of your earlier recipes (honey, yellow, and dijon mustards). The ones I left plain tasted a touch salty on their own, but were divine if dunked in either of the sauces. For some reason the drumettes are sold for half the price of the flats here in Beijing, so I may just make a whole mess of those next time, but I made sure to shell out for some flats just so I could try your deboning technique. :) Thank you so much for yet another fabulous recipe to put in the rotation!

Smellls said...

This was great except that the cooling rack is pretty much mandatory. I got crisp, chicken-skin crusted aluminum foil with buffalo flavored wing meat.

The wings that weren't scalped were the best I've ever pulled out of an oven though.

Chef John what am I doing wrong?

Panopticon said...

Just tried these and they were truly amazing. I used the amount of salt stated but not kosher salt, just a fine sea salt so they were a little on the salty side - I'll know for next time.

Do you think adding the baking powder to your other wing recipes would be fine? I assume it's all about that chemical reaction so worth a try

Anselmo said...

Credit where it's due - J. Kenji Lopez-Alt at Serious Eats developed the baking powder method

http://www.seriouseats.com/2010/02/the-best-baked-buffalo-chicken-wings-in-oven-not-fried-appetizers.html

Chef John said...

I'm happy to publish this link, since it's a great article, but my research indicates the baking powder trick predates 2010. :)

MiHwa Lim said...
This comment has been removed by the author.
John Muir said...

Thanks Chef John- is there anyway to make the jerk chicken sauce for this and still get the great color/flavor AND the crispy-ness?

John Muir said...

Thanks Chef John- is there anyway to use the Jamaican jerk sauce with this crispy-ness recipe?

Chef John said...

Dry spices will work, but a wet rub or marinade will not! You could always make a sauce with the same ingredients and toss once crisp.

Tom Hyland said...

Hi Chef, tried this recipe and it worked great. Curious about trying a different sauce though, specifically a buffalo. I was considering cutting out the smoked paprika and cutting back the salt back to a tsp given the amount of saltiness that's inherent with buffalo sauce. Or should I not worry about the amount of salt on the wing prior to tossing? I had previously tried the steam and bake method and this is so much simpler and results in a better and crispier wing.

Larry Flynn said...

Chef John, Thank you!!! I just made these for my Super Bowl party. My lord, those are the best wings ever!!

I'm your biggest "phan" in Philadelphia and thought your mini-cheesesteaks update was phenomenal.

Cami Kangleon said...

I tried these and the skin became very salty and the rub hardened and burned.

Rob Barrett, Jr. said...

I came up with the idea by myself through some serious testing, although I may not have been the first. I use a little flour in mine. and prefer teriyaki as I do in most things. Chef John though is always the king. http://www.youtube.com/watch?v=Rx5eW0N0CM8

mdb139 said...

I made these tonight - turned out perfectly! I don't make wings often, but this was a very simple technique and well worth the effort!

I modified the sauce a bit to make it milder: I used ketchup with only a tbsp of siracha, honey, soy, Worcestershire, rice vinegar, and sesame oil. Lovely!

Thanks Chef John for the technique and recipe!

Dale Meyer said...

I made these wings tonight as per the recipe. The baking powder rub worked great in producing crispy wings. But I did not like the honey-stiracha sauce. Sorry Chef John but the sauce was disappointing compared to Buffalo wing sauce.

James atusf said...

I marinated my wings first. Pat dry. The meat came out a little dry, but I did use an upper rack on my oven(hotter). Finally, an alternative to deep frying, would highly recommend.
The sauce is different, sweet, tasty, hot. The honey does a good job of coating the wings with a lot of taste.
The next day, I took the leftover sauce and put it in my scrambled eggs, they were good.
Thanks Chef John.

Ron said...

Maybe a silly question, but should the wings be frozen or defrosted when starting on this?

Ron said...

Follow-up: Just noticed the wings in the video are defrosted, so that more or less answers my question! You don't have to post either this or my previous comment, I don't mind. :)

Chris Hunnicutt said...

John,

I used this method in a wings competition. I won best overall wings. Also, some could not believe I didn't fry them.

Thanks,
Chris

Rheann Brown said...

Well, we definitely enjoyed! I didn't have wings in the freezer, so I had to use legs instead since I didn't want to drive 30 miles to the grocery store. I have to say this recipe is great, and the skin crisped up (my fiance performed your fork scraper test, he worships you by the way). I added this to my family favorites recipe binder, it's a keeper!

Thanks for all you do,
Rheann

Lewis Smith said...

Hi there Chef John. I have now made these 3 times over the last 2 weeks and I love them. Super simple to make. I do have one question. Is 1 tablespoon of salt to much? The first time I made it they were way to salty. I have cut the salt down to just under 1 tsp. Thanks for a great blog.

Chef John said...

Are you using kosher salt! A tbsp of fine salt may be too much. But salt is subjective, so use to taste!

George Hatziioannidis said...

Hello chef John.i ve tried this recipe and it is great. Would it work with ahrimo as well as i would lile my vegeterian frienda to enjoy ir as well?

George Hatziioannidis said...

Hello chef John. I ve tried this recipe and it is great.would it work with shrimp as well as i would like my vegeterian frienda to enjoy it as well?

Madam W said...

I hadn't tried Sriracha before and was eager to try it after watching the video. I added a few more tablespoons of honey and bit more sesame oil but loved the recipe. I oven baked Turkey wings and poured some sauce over them when they were done, then returned them to the oven for 5 minutes. More sauce was drizzled over the wings when plated. It was wonderful! Love the smokiness with the sweet and hot. Will definitely try this sauce again with grilled shrimp. Thanks Chef John!

Chef John said...

Sorry, but the technique won't work with shrimp due to its lack of chicken skin. ;)

d j said...

I should have posted this earlier, but I tried this technique, and used your buffalo style wing sauce instead of the sriracha/honey glaze. FANTASIC - raves from the entire family... Thanks again Chef John!

Walter H said...

Hi Chef. For this method of baking, will it produce the same resulting crispness if you omit the seasoning and just use the baking powder by itself.

aussiecriminals said...

These wings are exceptional. As always, the video is all you need to get the job done (I print out every recipe I have made of yours John, just in case the internet dies !!!)

Always the right length and no face time to get distracted.Your skills and techniques do the job.

Another winner! all the best from Australia

David Gillman said...

chef john I have only rice wine vinegar shall this ruin it

Chef John said...

The recipe calls for rice wine vinegar! so yes. ;)

Chef John said...

The recipe calls for rice wine vinegar! so yes. ;)

David Gillman said...

john your recipe actually calls for seasoned rice vinegar I had White wine vinegar I didn't know if they were the same not a vinegar expert However tried them and they were great I did ENJOY

JÏИ£µИ™ said...

Great vid Chef John, i tried twice but i cant seem to get the crisp though. i dried the wings with kitchen towel before adding the seasoning. It appeared slightly dry in the first 20 min but after overturning it, it didnt appear light brown afterwards. The skin is still pretty soft. Should i use a higher temperature? Pls advice? =)

JÏИ£µИ™ said...

Great vid Chef John, tried twice but I cant seem the crisp. Tried drying wings with kitchen towel before adding in the seasoning. It appear slightly dry still soft though in the first 20 min and remained as it is for the rest of the baking, Any advice? should i be increasing the temp? i set around 210 degree celsius.

Chef John said...

Are you using a rack? Sounds like you juts need to give it more time!

Chef John said...

Are you using a rack? Sounds like you just need to give it more time!

Joe Worden said...

I tried this with chicken thighs and it worked perfectly. I even got the ugly white chicken look for the first turn. lol Today I'm doing actual wings. Surprisingly though the wife said they were to salty for her taste(she pours salt on everything), so I'll cut back to half as much.

robert brochu said...

Do you recommend wearing San Francisco Giants clothing while cooking?

cookinmom said...

Made these twice and they were awesome!! Hubby and all liked them better than wings at the "wing place". Only thing is they stuck to the rack and lost some of the crispy layer so will spray rack next time. Once again, a success!!! Tks chef!

cookinmom said...

Oh...by the way, those who think that it was a little salty, it may be the type of baking powder you're using. One of my baking powders said 55mg of sodium per 1/8 tsp and the other said 95mg. So if you're wondering, that may be why. Also, I did cut back a little on the salt anyways because I did use other sauces that had tons of salt in them.

Lewis Smith said...

Thanks Chef John! I just made these wings tonight and the were totally AWESOME! They had a bit if a bite but were great. I did leave them in for about an hour and 10 minuets and they were nice and crispy. I'll make the next batch as a double dip of both teriyaki and buffalo sauce.

Joseph Russo said...

Chef John, love the idea but I found them way way way too salty... that's 3 ways for 3 teaspoons (one Tablespoon) of salt.. next time I will just use 1 tsp salt and the rest of the proportions the same. Could that have been an error?

big fan.

Joseph Russo said...

Way way way too salty. Are you sure it is 1 Tablespoon of salt. One teaspoon would probably do.

Chef John said...

Are you sure you're using kosher salt? If you're using fine table salt, and probably only need half a tablespoon. Kosher salt is a much bigger crystal.

John Muir said...

It may have been that you didn't use an aluminum-free baking powder. I didn't and mine had this salty taste that came on strong, but it built up. Some may call it metallic, but that just makes too much sense, considering the aluminum.

Bobby Meekis said...

My family loves spicy food, and this hit the spot. everyone loved it. but i cant seem to get my wings as crispy.

also i watch you all the time, i wait for the "new video" notification all the time. and we need more wing recipes!

A-Rock said...

Very good, but just a little too salty for me. An absolute keeper.

Mr. H. said...

I've made this recipe a couple of times. The first time my wife said these are the best wings she's ever had. The second time, my son and his wife said the same thing. He said they were even better than eating restaurants' wings. So easy to make, too.

One thing I would include in the recipe is to line your cookie sheets with aluminum for easy clean up. It appears that is what you did, looking at the pictures. Also, spray the wire rack with Pam so that the wings will not stick. They don't stick that much, but who wants to lose even a little bit of that yummy skin?

danny said...

Chef John, you have done it again. This was simple, crispy, and delicious and the glaze was just outrageous. (I did add a dash of garlic powder). It reminded me of a PF Chang style wing. The four of us ate 30 wings in about ten minutes. We all had slightly crazed looks on our faces when it was over...

I'm going to add a little baking powder to my next BBQ chicken thigh recipe to see if I can de-flabinate the skin.

Thanks again, John. You are our go to guy for just about everything not flabby and delicious!

DW
San Jose

Dila Yazid said...

Tried this with with added garlic and chopped chili to the sauce mix

Dan said...

Going to try this tonight with standard chicken thighs

D.K. said...

I tried this recipe yesterday and it was a hit! The baking powder method worked out! It's definitely a dish I'll make again in the future. :)

Bernard said...

This is partly my own cooking naivety, but I think the recipe needs to mention that a wire rack is mandatory and the rack needs to be sprayed down with cooking spray/PAM.

It's been brought up in the comments, but both steps are critical to achieving crispiness, not just baking powder.

SS4Kokoro said...

I attempted this "baking crispy" technique of yours on your baked onion rings recipe and they came out amazing! :D I also used it when following your regularly deep-fried onion rings and they came out awesome also. Thank you for such an amazing tip. :D

B's Blurb said...

Would they still be crunchy if reheated the next day if reheated?

GartnerRon said...

Chef John

It's finally happened. We didn't like this recipe at all. The Siracha/honey thing didn't do it for us. I guess it was inevitable after so very many WOWs!!!!

Please don't cry!

stanv said...

Finally got to try this, but being a cheapskate went with the drumsticks that were on sale. Previous posts mentioned there wasn't enough chicken fat in the legs to get the crisp outcome, so dabbed the dry spots (at the 50 minute mark) with a bit of vegetable oil and it worked out well.
Next time wings for sure, if only for the surface area-to-volume ratio that makes the sauce-to-chicken balance perfect.

That's a lot of hyphens up there...

Thanks for all that you do in making great, tasty home-cooked food accessible to us all.

Jason B said...

Tried these tonight and wow soo crispy. Loved It. Question though. Seemed a touch salty. It the salt playing a role in the reaction with the baking powder or would I be safe to reduce the amount of salt?

Pamela said...

Chef John, these are fantastic. I have made them several times and my daughter and husband and of course I just love them. Who knew you could bake chicken wings and have them come out so crispy. The sauce is so easy and to die for also. This is the only way to make them.

Catlin Joyce said...

Pelase please help I've been waiting to make these all week for a party I'm attending and I just noticed it said to be aluminum free ! Oh gosh what can I do now ?

Sarah Sue said...

Well well well. I was really pessimistic 3/4 of the way through. They were grey, life-less, limp chicken wings and 10 minutes later, when I went to check on them, voilà - perfectly crispy and juicy wings! Definitely a make-again recipe! Thank you so much!!

drcobol2000 said...

Hello Chef John,

I made these wings a couple of days ago and I have to say it won't be the last time! Although I'm not necessarily a fan of sticky, sweet sauces this was a winner in my book. I switched things up a little, though. I like my wings cooked to well-done (read dry and a bit leathery) so a prolonged cooking was in order and worked well.

I also double-glazed them. Since I only had had a little more than a pound-and-a-half of wings, there was a good amount of sauce left over and rather than waste it, I thought that it might be a good idea to coat the wings and then put them back in the still hot oven and let them dry for about an extra 10 minutes.

Afterward, I ran them through the leftover sauce and put them on a plate and noshed away. Sorry I don't have a photo to back-up my studies, but the wings weren't around long enough to pick-up the camera to shoot a couple of frames! Nom nom nom...

Thanks for all of your helpful and culinarily inspiring videos (esp., spatchcocking a chicken) and please keep up with your efforts in this arena.

Best Regards,

David from Baltimore

Msv419 said...

Chef John, I had my doubts about this working out but I should not have doubted you after the peanut butter jelly wings with the instant mashed potato turned out to be my go to recipe. For Christmas...Million Dollar Chicken what else?

Euphoric said...

Made these. Loved them. Except one thing.
This is a sodium bomb. Which is unfortunate since it's so tasty. Going to have to figure something else out that contain so much salt. I felt terrible after eating which is only reserved for high sodium hits.

Chester Copperpot said...

I made these and you DEFINITLY need to use a baking rack. I didn't have one so did it straight on the tray and the wings stuck to them really badly. Still turned out ok, but was sad to see all the skin and flavor stuck to the tray instead of on the wings. Sauce was amazing and will be doing these again as soon as I get that baking rack...

drcobol2000 said...

Chester, you can get away with using a sheet pan, just line it with foil and rub on some oil. Once the wings are done, slide the foil and wings off the pan and let them cool for a few minutes (they're too hot to eat anyway). As they cool, the wings will shrink a little and should release from the foil intact. The sugar in the sriracha sauce would be akin to baking with ketchup so things will stick, even if you use a rack. I've used this technique for baked wings in the past and it does work well, plus cleanup will be a little easier since you won't have to soak and scrub so much.

Jonathan's Dad said...

Chef John

Could you cover with foil for first 20 min. Cooking time, uncover and turn chicken pieces, cook 20 min., remove from oven turn chicken again and return again for 10-15 min. *and get same results of crispy

Miki said...

I tried this tonight. Thinking what a great idea for the Super Bowl. However, they didn't exactly come out like those in the video. For one, they didn't crisp up the way it was shown. We cooked them at 425° for 20 min, turned them, cooked for another 20, turned them again and cooked them for another 15. By that time, they looked like they were getting overcooked so we pulled them out. They were not crispy at all.

Secondly, even with them sauced (I made the honey siracha for him and teriyaki for me) they were extremely salty.

Lastly, they were on the verge of being dried out. They were not juicy at all, albeit edible.

I don't think I did anything different from the video but my results were no where near the same. All in all, very disappointing. Your mileage may differ.

andysa said...

Way too much salt in this. I'm not sure if it was the salt of the Baking powder, but they did taste strange. I would use some other technique to get crispness, this way kills the chicken.

Crue said...

Perfect! Just Perfect! I made these last night.
I ended up flipping them for additional turns, as I had two racks full of these. (until golden brown, used the fork test too!)
Making the dry rub for roughly 2.5 lbs of chicken was spot on. I just repeated it over and over for my 7 lbs of wings.
I served the whole tray ala carte. But tossed my wings, and for anyone who asked, in various sauces.
Came out marvelous!!!

William Lane said...

Chef John,

I love your videos and recipes! As a way of giving back, I wanted to share a great webpage I just found. It talks all about cooking the best, crispiest wings and what ingredients to use: http://www.seriouseats.com/2012/10/the-food-lab-korean-fried-chicken.html. Notably, they mention baking powder!

"How do you make the batter crisper and lighter? One trick is to use a leavener like baking powder. This accomplishes two goals. First, it raises the pH of the batter, which has the effect of increasing its browning properties. Secondly, and more importantly, it creates tiny, tiny air pockets that bubble up as the batter hits the hot oil. These pockets not only increase the surface area of the batter, making it crisper and crunchier, but they also break up the thick layer of batter, reducing its toughness."

Morah Chaya said...

Would this baking powder method work on other cuts of chicken? Thanks!

Diana said...

This baking soda technique is the best! Works with any flavor sauce you want. My friends all think I'm some sort of wing wizard because of it. Thank you, Chef John!

A Google-User 2 said...

TOO SALTY! I made these tonight for my wing-loving boyfriend. They came out very well and were indeed crispy. My boyfriend loves hot spicy wings and these were definitely spicy! The sauce was a good blend of sweet with spicy and was delicious. However, we both felt the rub mixture was waaaaay too salty. It kind of ruined the meal for us because the wings were just soooo salty. The salt absolutely overpowered the meal. I followed the recipe EXACTLY - yes I used Kosher salt. 1TBSP = 3tsp, and next time I will use only ONE tsp of Kosher salt. But yes I WILL make it again.

yuditm6644 said...

I'm quite skeptical this recipe is going to work without even a drop of oil, and the wings w'ont get burned. Could you supply some more theoretical and practical evidence (except your own experience) as to the so called "chemical reaction" the baking powder is causing.

drcobol2000 said...

yuditm6644,

Thou shalt not question the chemistry, just try it and you will be surprised.