Tender tips
Dry brine for 1–4 h and add baking powder for the crispiest skin
Pat wings completely dry after removing from bags
Don't overcrowd the baking sheet—wings need space to crisp
Finish at high heat (450°F / 232°C) for maximum crispness
Traditional tips
This temperature ensures maximum tenderness
Still requires high-heat finishing for crispy skin
Great for conservative diners
Fall Off Bone tips
This is a matter of preference—some love it, others find it too soft
The crispy skin provides essential textural contrast
Handle gently as meat is very delicate