How to get crispy chicken wings … kitchen helper
Hot, crispy chicken wings are delicious, and a big part of that yum-factor is the crunchy skin. But how do you get it super-crunchy without burning the wings? We’ve got a simple little trick to help.
Before baking or frying, steam the chicken wings to guarantee an extra-crispy skin. Steaming the wings renders some of the fat from the wings which makes them crisp up when cooked.
All you need to do is bring about 5 centimetres of water to the boil in a saucepan fitted with a steamer basket. Place the wings in the steamer basket making sure you don’t overcrowd them – do in batches if you are making a lot.
Reduce the heat and steam the wings for 10 minutes.
Remove the wings and pat them dry with paper towel to remove any moisture.
Let them rest for 30 minutes in the fridge before baking or frying. You can leave them longer in the fridge (even overnight) if you want to dry out the skin even further.
When the wings are cooked serve them with your favourite sauce and marvel at the crunch!
