If you keep the chicken skin, it will give your wings a crispy, buttery outside. Removing the skin will allow the meat to soak up more of your marinade.
Soak your chicken for two hours at least, so that the meat absorbs the flavors.
Options for batter recipes include milk and flour batter, egg batter, and buttermilk batter. Roll the chicken in the batter. Some recipes suggest soaking the chicken in the batter for two hours. This is a good suggestion for flavorful buttermilk batters.
You can create a crust with flour, bread crumbs or crushed crackers. Roll the chicken in your crust mix. For an extra crispy crust, coat the chicken with milk or beaten eggs before you roll it in your crust mix.
If you have a thermometer, it should be about 350˚–375˚ Fahrenheit, or 175˚–190˚ Centigrade (Celsius). This is about equivalent to the “Medium” to “Medium High” settings on your stovetop.
