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
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Ultra Crispy Chicken Wings
Ingredients
- 2 pounds chicken wings drumettes and flats only
- 4 tbsp baking powder
- 2 tsp sea salt
Instructions
- with a paper towel pat the chicken wings dry
- toss the wings in your salt/baking powder mixture.
- place them on a wire rack and put them in your refrigerator (uncovered) for at least 4 hours. Overnight is better.
- Remove the wings from the refrigerator and pat the chicken dry once more.
- Toss your wings with oil (coat them in your favorite wing rub if you want), then place the wings on your skewer leaving a little space between each wing.
- Heat up your rotisserie grill to 400f (204c) and cook your wings for 20-30 minutes till they are nice and crispy.
- Toss the crispy wings in your favorite hot sauce or eat as it. Enjoy
Spicy Wing Sauce
Ingredients
- 1/2 cup Ultra Hot Sauce
- 1/2 cup Franks Original Cayenne Sauce
- 2 tbsp Sriracha Hot Sauce
- 1 tbsp Worcestershire sauce
- 1/2 cup butter
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp cayenne pepper optional for additional heat
Instructions
- Over a medium heat melt butter in a saucepan.
- 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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I did this on a Hamilton Beach Skovell. It took >2.5hrs. Perhaps I was a bit too far from the burner? So I tried with a basket, as close as I could get. Still took 2hrs. Next I’ll try with the wire grill removed, skewer on the closest setting.
Both batches were nice, however the second time, by using a basket I didn’t peirce the meat, just brushed a little duck fat on, then doused well w/ dry rub mix over a pan. Super easy to handle chicken and clean up. Oh my!!! That was the most succulent, juicy chicken I’ve ever tasted.
I make wings in the oven about weekly. Fried is too much hassle.
Wings with 12% Salt and water added taste bland, cook to a dried out texture as they steam in salty water and will not crisp short burning.
The 4% water (like First Street) chicken roasts much better, crisps up and tastes like chicken, not salt.
I love the baking powder trick, add 2tbsp/ lb to my dry rub. No bad flavor.