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Wing night at my house flipped when I stopped drying the wings with paper towels
Back in March I did a side by side test in my kitchen: twelve wings patted dry with paper towels, twelve left wet straight out of the pack, same 380 degrees, same 24 minutes, shaken at the halfway mark. The dry ones came out tight and crackly, the wet ones steamed themselves into something closer to rubber, and I sat there annoyed because every recipe I read says to dry them and I figured it was just filler advice. Two weeks later I tried the same thing with a light dusting of baking powder on the dry batch, and the skin got even better, almost like the cheap bar wings I used to buy in Portland for $9 a basket. People keep saying you need a wire rack or a special basket insert, and I think that is overkill, a single layer and one shake does the job fine in my 5.8 quart. So my real question is whether anyone has tested wet vs dry on drumsticks, because I want to know if the skin behaves the same way before I ruin a whole pack.
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