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Ingredients & Substitutions
- Chicken Wings: The star of the show. For best results, use fresh wings. If using from frozen, be sure to thaw completely and pat them completely dry.
- Baking Powder: The secret to getting that crispy skin without frying. Make sure it’s aluminum-free to avoid any aftertaste. No suitable substitution for achieving the same crispiness.
- Salt, Black Pepper, & Paprika: Adds flavor and a touch of heat. Feel free to adjust these spices according to your taste or substitute with garlic powder or onion powder for a different flavor profile.
- Buffalo Sauce: Gives the wings their iconic tangy and spicy flavor. You can substitute with BBQ sauce or use any of our flavor options.
Baking Powder: The Secret Ingredient
Baking powder might seem like an unusual ingredient to pair with chicken wings, but it’s the secret ingredient for perfectly crispy wings, without frying them.
When baking powder is applied to the chicken wings, the alkaline nature of baking powder raises the pH level of the chicken skin. This higher pH level allows the proteins in the skin to break down more efficiently, resulting in a texture that’s less tough and more tender. As the chicken wings cook, the baking powder reacts with the natural juices of the chicken to create carbon dioxide bubbles. These bubbles increase the surface area of the skin and help it dry out more effectively in the oven’s heat. The result? Skin that crisps up beautifully, mimicking the crunch you’d expect from deep frying but without the extra oil and calories.
It’s important to use aluminum-free baking powder in this recipe to avoid any potential metallic taste that can sometimes accompany baking powder with aluminum.
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