There are many ways to get the crust that Guy Fieri mentions, but nearly every method involves removing moisture from the wing. You could pat dry your wings with a paper towel before cooking or leave them uncovered in the refrigerator overnight. Other shortcuts involve tossing your wings in cornstarch or baking soda before cooking. One source of moisture that's hard to withdraw is the under-skin fat. In truth, this is the source of added moisture you don't want to remove. This fat is beneficial for cooking chicken wings at home, but only if you follow Fieri's advice and let the oven cook.
Fieri points to chicken wing flats as an example. The cardinal sin of flats is having gummy skin that lacks crispness, and it's a clear sign your wing hasn't spent enough time under the heat. Animal fats begin to render around an internal temperature of 130-140 degrees Fahrenheit, and once they do, that liquified fat can cook the meat and make skin friable.
However, because the recommended internal temperature for wings is 165 degrees Fahrenheit, many cooks don't give the rendered fat enough time to actually become a part of the cooking process, removing their wings practically as soon as the fat becomes useful. Instead, consider allowing your wings to cook slightly past the suggested internal temperatures. Rather than ending up with dry meat, Fieri says the fat will moisturize the meat as it cooks while giving the skin the edge you're looking for.
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2024-04-10 15:30:52Z
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