Baking and frying are two of the most popular ways to prepare wings. English cook Hannah Glasse first published a fried chicken recipe in 1747. On the other hand, about 4,000 years ago, the Egyptians built huge incubators made of bricks to bake meat that descended from the Red Jungle Fowl. Meat consumption in the US is rapidly increasing over the years. The total value of all chickens in America was about $2.28 billion in 2018 and broiler chicken is the most consumed meat which is to reach 101.1 pounds per capita in 2030. Different poultry requires different cooking methods. For example, young chicken is ideal for roasting, frying and broiling while older ones need stewing or braising methods.

Chicken wings have a higher ratio of skin to meat. This is in comparison to any other cut and thus they turn out to be utterly flavorful. The coating and the cooking style determine whether the pieces would be chewy, juicy or crispy. So, you need to understand which one will bring out the true potential of wings with the right flavor and texture. Here’s a detailed guide on frying and baking for an informed choice.

Frying Chicken Wings

Frying is a fan favorite since it is moist, packed with flavor and has a crunchy exterior. An important aspect of authentic Buffalo wings is that they must be deep-fried. This should be done without any breading to ensure ultimate crisp. The fat ensures a thick crust and caramelizes the skin creating an epitome of taste. Frying has a quick cooking time than baking. The process includes dipping the pieces fully in oil and then cooking at a very high temperature. There are multiple benefits when the wings are fried correctly. For instance:

  • It is packed with magnesium and lowers PMS symptoms.
  • Boosts the serotonin level and elevates mood.
  • Lowers the risks of arthritis
  • Prevents the chances of bone loss.

Fried chicken wings paired with chilled, peanut and soy ginger dipping and tender salad with buttermilk dressing make for a wholesome meal. This is applicable for both boneless and bone-in (traditional) chicken pieces.

Baking Chicken Wings

Baked chicken boosts iron intake by producing hemoglobin, the heme-containing protein needed to carry oxygen in the blood. Removing the skin and baking also reduces the fat content which is extremely healthy for seniors and children. Baking keeps the nutrient content of the meat intact making it an utterly healthy cooking process.

Chicken wings are not ideal for oven baking. It loses its originality and fails to produce the complex taste that they are known for. Further, wings can go from raw to completely burn if the baking temperature is too high. This ruins the taste and makes it unfit for consumption. Baking powder can also steal moisture which is not a genuine characteristic of wings.

Preparing chicken in an improper way can have potential health risks. For instance, food poisoning and diarrhea are quite common if the chicken wings remain raw. Further, they are usually heavy on the sauce. Not frying it well will keep the pieces from soaking up any sauce or seasoning. It is a good idea to order from the nearest restaurant to avoid the disputes of frying versus baking. You can enjoy the correct taste and flavor with every bite.

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