Tried doing chicken wings at 400 for 18 minutes instead of 380...

always did the standard 380 for like 20-22 minutes and they came out fine but I saw a post saying crank it up to 400 and cut the time a bit. tried it last night with 8 wings and honestly the skin was way crispier. still juicy inside too. has anyone else messed with higher temps than what the book says?

3 comments

3 Comments

juliarodriguez9d ago

Read somewhere that a lot of wing places actually fry at 375 or so and the extra heat in the oven helps replicate that crunch. Definitely gonna try 400 next time.

martin.riley9d ago

I read an article from a chef who said the real trick is letting the wings sit uncovered in the fridge overnight after you pat them dry. Something about the dry air pulling out more moisture so the skin gets extra crispy. That plus a hot oven sounds like a solid plan to me.

claire_young769d ago

My buddy who used to run a food truck told me he read the same thing from some restaurant blog. He tried dry brining wings overnight in the fridge with just salt and then baked them at 425 for about 15 minutes. Said it was the closest he ever got to fried wings without actually frying them. I gave it a shot myself last month with a small batch, just 10 wings, and I was surprised how much crunchier the skin was. The trick is you really have to get them as dry as possible before they go in, otherwise the steam kills the crisp factor. So your higher temp approach plus that overnight drying trick from martin.riley might be the perfect combo. Just watch them close though, every oven runs a little different so your mileage may vary on the exact timing.