Hot wings cooked 16 ways,
Several methods were put to the test: high and low temperatures, and racks versus pan.
Although wings on a pan produce a crispy crust, it was convection roasting with a rack that resulted in the juiciest meat.
They’re crispy, they’re about as close as you can get to fried without using a deep fryer or an air fryer, and we also just like them because you don’t need another appliance.
Some swear by broiling wings at a high heat, some like to keep it low. But it was the wings that were boiled in salted water followed by a hot broil that ruled the roost. And they were placed on a baking sheet with no wrap, a brave twist that went against expectations.
These wings were beautifully browned and crispy, with no need to scrub a wire rack.
Pitted indirect and direct heat method paired with foil or boiling in salted water.
Our found the started over indirect heat, and finished on hot grate, producing a tasty char that was a crowd favorite.