How to make chicken wings — fried, air-fried or baked — with sauces to match

Bake. Low in effort but requiring an investment in time, baking can give you crispy wings with the help of a little science and baking powder. The technique, which we’ve written about before, was popularized by J. Kenji López-Alt in an article for Serious Eats. He later recommended adding cornstarch into the mix for even more crispiness, which you are certainly welcome to do, but I was pleasantly surprised by the results I achieved without it. However, if crispiness is truly what you’re after, let them rest in the refrigerator overnight before baking, for maximum crunch.