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I like really crispy chicken wings that I make in the oven. The last several times I have made 'wings' they were not crispy enough. Yesterday they came out horrible! They were in the oven (350) for a long time, and then I raised the temp up to 525 to get them CRISPY. They still weren't crispy. Even my husband commented on them. He said they weren't cooked long enough. They were in the oven a long time.
Does anyone know the formula for getting really CRISPY chicken wings??? (or chicken in general).

When I decided I just have to have chicken wings... like them CRISPY and bake in oven. I roll them in well-seasoned flour... and pat most off. Have a large non-stick Calphalon griddle that works great for wings for one... 10-12 pieces. Set oven at about 425 or so to preheat. Turn a few times... probably cook WAY longer than "they" say to, but works for me. If I was doing a lot would probably go with parchment paper on a baking sheet.

Hello Wavy,
Sometime back I read somewhere, that if you wanted crispy chicken to be sure that you pat the chicken dry, otherwise you are basically steaming it. I have been doing that and then coating as usual and it has been a bit crispier. So try drying it and see if it works.

I never pat them dry. I will do that and see if it makes it crispier! (otherwise, I will keep those babies in the oven until they DO crisp up!) Thanks a lot!!!

Just read in the Courier Post column by Martha Stewart to pat the chicken dry for crispier skin. Do not wash chicken first as the spreads bacteria.

You're not supposed to wash the chicken? Once a few weeks ago, I didn't wash the chicken first as I was too lazy to take the dishes out of the sink. I usually always wash the chicken. How does it spread bacteria, the splashing of the water around the sink? You mean I don't ever have to wash chicken again???
Halleluah!!!! Yippee!!!!!!!

I would never not wash chicken. The people I know wash with either some lemon or vinegar in the water. There is high risk of spreading bacteria / causing infection if the juices from the raw chicken are not handled properly. For example if you wash the chicken you have to make sure you thoroughly clean up your counter top or whereever the juice encountered. I hardly eat chicken in restaurants unless like its some almost overdone approach ... The minute the chicken gets near my nose or mouth I often smell a rawness that just makes me nauseous or lose my appetite.

This message has been edited. Last edited by: Sherrywood,

quote:

Originally posted by Wavy:
You're not supposed to wash the chicken? Once a few weeks ago, I didn't wash the chicken first as I was too lazy to take the dishes out of the sink. I usually always wash the chicken. How does it spread bacteria, the splashing of the water around the sink? You mean I don't ever have to wash chicken again???
Halleluah!!!! Yippee!!!!!!!

Yes you can skip washing poultry. Just pat it dry. The following is from the USDA's site - http://www.fsis.usda.gov/FACTS...ood_Safety/index.asp

Washing Meat and Poultry
Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.

Some consumers think they are removing bacteria and making their meat or poultry safe. However, some of the bacteria are so tightly attached that you could not remove them no matter how many times you washed. But there are other types of bacteria that can be easily washed off and splashed on the surfaces of your kitchen. Failure to clean these contaminated areas can lead to foodborne illness. Cooking (baking, broiling, boiling, and grilling) to the right temperature kills the bacteria, so washing food is not necessary.

Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria. Cook all raw beef and veal steaks, roasts, and chops to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

THANK YOU SO MUCH!!! I made the chicken wings again last night (I did not wash them. I usually always do in the sink ~ and don't wash the sink immediately afterwards, & I have never gotten sick, knock wood!)
I patted the wings dry and cooked them on 400 deg. They came out MUCH BETTER! THANKS AGAIN!