A plate of roasted chicken wings with dipping sauce
The Flavor Pitfall To Watch Out For When Cooking Chicken Wings With Baking Soda
By Haldan Kirsch
There’s nothing like homemade chicken wings, and adding baking soda to your wings can mimic that desirable restaurant quality crispiness without even using a deep fryer. However, too much of it will cause your wings to taste metallic and bitter, so you have to make sure you're using the right amount of baking soda.
One of the keys to using baking soda is to remember that a little goes a long way, and while it's great for creating crispy skin and tender meat, if you use too much, it will start to affect the flavor of your food or baked goods. You can compensate for some of this by using an aluminum-free baking soda, but it's best to play it safe and avoid using too much.
A ½ teaspoon is all that it takes to make 3 pounds of chicken wings nice and crispy — just coat the wings in a simple dry rub with baking soda before cooking them. You can mask the baking soda taste with other flavors like salt, onion, garlic, or chili powder, and since baking soda is an alkaline substance, its flavor can also be neutralized with a spritz of an acid, like lemon juice.