Hello, my name is Eric and I love chicken wings. There I said it!! Now we can move on to how we make these amazing wings so crispy!!
The secret is baking powder and salt! The baking powder increases the pH of the chicken allowing for better browning (Maillard reaction). The salt adds flavor but also helps dry out the chicken skin by pulling out excess moisture. Both of these ingredients together help produce a chicken wing with a great crispy texture.
We are using the Brazilian Flame Rotisserie Grill to cook our chicken wings today. If you don’t have a rotisserie grill you can still make this recipe, you’ll just have to use your oven. Follow the instructions below and when it comes time to cook your wings place them on a wire rack in your oven set to broil. Once the wings get nice and crispy, they are done!! They won’t have that rotisserie flavor, but they will still be delicious!!
Here are a few things you might find useful when making these Rotisserie Chicken Wings
Add the rest of the ingredients and bring to a low boil stirring constantly.
Reduce the heat and simmer for 8-10 minutes.
Taste the sauce and make any final seasoning adjustments.
Toss your wings in the sauce and serve hot.
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