How to Keep Oven-Fried Chicken Wings Crispy After Saucing

Question

I made the Oven-Fried Chicken Wings recipe using the cornstarch.  When removing from the oven, I did notice the crispness of the skin.  I immediately tossed in the sauce until it was (mostly) absorbed as the recipe stated.  The problem is that immediately turned the crispy skin completely soggy again.  Is this expected or did I do something wrong that might have caused it?  I was really hoping it would maintain some crispness despite the sauce.

Chris Kimball · Accepted Answer

I use the Vietnamese stir fried chicken wings where the fried wings are finished in a wok with the sauce. They remain pretty crispy although any sauce is going to take some of the crispiness away. You could try this method and use much LESS sauce. The sauce in the Vietnamese version is powerful and not too sweet which means you can use less and it won't penetrate the skin as much.

How to Keep Oven-Fried Chicken Wings Crispy After Saucing

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