The baking powder raises the pH of our chicken wings, which breaks down some of the proteins in the skin. That makes a crispier, more evenly-cooked wing without having to deep fry.
If you're using oven-baked wings as your base, I recommend it.
This is because when we bake these wings at a high temperature, a lot of the fat underneath the skin renders out. You need to elevate the wings on a rack so the extra fat can fall.
However, because we toss this in sauce at the end, you don't have to worry about reaching the optimal level of crispiness (unless you want that!)
You can pop these in the air fryer until they are fully heated through. If you don't have an air fryer, add them to a lined baking sheet (no wire rack required for reheating!) and bake for 8-10 minutes at 390°F.
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