Wings are a popular appetizer or snack, especially buffalo wings. A key step in preparing wings is to coat them in baking soda before frying or baking. But why do recipes call for this? What does the baking soda do to the wings?
Baking soda, also known as sodium bicarbonate, is a common ingredient used for a variety of purposes, both in cooking and baking as well as around the house. When used on chicken wings, the baking soda serves several functions.
Removes Moisture and Dries Out the Skin
One of the main reasons baking soda is used on wings is to help dry out and remove excess moisture from the skin. Chicken wings can release a lot of water when cooked. This can make the skin soggy instead of crisp.
Baking soda helps draw out and absorb some of the moisture from the skin through a process called osmosis. When the baking soda coated wings are left to sit for a period of time before cooking, the baking soda will pull moisture out of the skin, drying it out.
This makes the wings crisper when cooked. The drier skin will get crackly and crunchy in the oven or fryer. The baking soda creates a thin layer on the exterior that dries out the surface.
How Baking Soda Absorbs Moisture
On a molecular level, baking soda is hygroscopic, meaning it attracts and absorbs water molecules. When it comes into contact with the moist chicken skin, the baking soda eagerly pulls water out of the skin through osmosis.
Osmosis is the process where molecules pass from an area of higher concentration to an area of lower concentration through a semipermeable membrane, in this case, the chicken’s skin.
The baking soda has a high affinity for water and will draw it out of the cells of the skin, where there is a higher moisture concentration, leaving the skin more dehydrated.
Leaving Wings Exposed
For best results, wings are left uncovered or open to the air when coated with baking soda. This allows moisture to fully evaporate as it gets pulled out by the baking soda. If the wings were wrapped or sealed, the moisture would remain trapped and not fully dry out.
Exposing the wings also allows the baking soda to absorb as much moisture as possible. Any liquid released gets drawn into the baking soda coating on the exterior rather than sitting against the skin.
Alters the pH Balance
In addition to absorbing moisture, baking soda also changes the pH balance of the chicken skin. Baking soda is alkaline, with a pH level of about 9. This means it has a basic pH rather than acidic.
The alkalinity can help break down the connective tissues in the skin as well as some proteins. Altering the pH balance of the surface leads to increased browning, resulting in crisper, crunchier, and tastier skin after the wings are cooked.
Skin Browning Reaction
When the pH balance shifts more alkaline, it increases the Maillard reaction on the chicken skin. The Maillard reaction is the browning produced when proteins and sugars are heated.
As the baking soda makes the skin more alkaline, the Maillard reaction happens faster and more efficiently when the wings are cooked. This reaction produces hundreds of flavor compounds and complex aromas that give the skin that sought after crispy, brown, flavorful exterior.
Breaking Down Connective Tissue
In addition to increasing browning, the alkaline baking soda also helps break down collagen and connective tissues in the skin. Collagen helps make the skin strong and stretchy.
When the baking soda alters the pH and disconnects some of these tough protein structures, it allows the skin to get crisper and crunchier. The alkaline environment weakens and separates some of the connections in the connective tissues.
Removes Impurities and Odors
Using baking soda can also help remove impurities or odors from the chicken skin. Raw chicken can sometimes have a mild odor or certain compounds on the skin that can cause unwanted flavors.
The baking soda helps neutralize and lift some of these impurities or odors from the skin through the drying process. This prevents unwanted flavors from getting into the finished wings.
Absorbing Odorous Compounds
As an odor absorber, baking soda soaks up odorous compounds that may be present on the raw chicken skin. When it pulls moisture out, it also draws out these water-soluble odor molecules and binds to them within the baking soda crystals.
This prevents the odors from concentrating on the surface of the wings as they cook. The baking soda traps and ties up these odor compounds.
Neutralizing Acids
Some odors and impurities are acidic in nature. Baking soda can help neutralize and counteract these acidic compounds thanks to its alkaline properties.
Acidic impurities may be neutralized by the baking soda, reducing any harsh or sour flavors on the cooked wings. The alkaline baking soda provides a buffer against acidic odorous compounds.
Helps Other Seasonings Adhere
Putting baking soda on wings before adding other dry seasonings can also help the additional spices and flavors stick better to the skin. When the baking soda dries out the exterior, it leaves a arid, chalky coating.
Improved Adhesion
This chalky layer provides a surface the allows other dried spices, like salt, pepper, paprika, garlic powder, etc., to adhere cleanly and efficiently. The seasoning particles stick nicely to the basic, powdery baking soda base.
The dried out chicken skin gives the seasonings less opportunity to slide off or pool together. Baking soda helps the seasonings cling and coat the wings evenly.
Better Distribution
Since the baking soda coating is spread evenly across the wings, it helps distribute any other seasonings used consistently as well. The spices end up layered uniformly over the baking soda chalky finish.
Shaking the wings in a baking soda mixture first allows for an even seasoning application rather than getting clumps and piles of spices on some spots and bare patches on others.
Can Lead to Crisper Skin When Frying
When frying chicken wings, dusting them with baking soda first can contribute to getting an extra crispy texture. Along with drying out the exterior, the baking soda can enhance the bubbly nature of the fried coating.
Increased Carbon Dioxide Production
When baking soda is exposed to heat and moisture, it decomposes and gives off carbon dioxide gas. As the baking soda coated wings fry, the moisture and hot oil induce this reaction.
The carbon dioxide released from the baking soda escapes into the bubbling fry oil, adding to the foaming nature of the crust. More bubbles create pockets and nooks that get super crispy and crunchy as the water evaporates.
Craggy Texture
This escaped gas leaves behind a pock-marked, divoted coating with peaks, valleys, and crags that increase crispness. The cracks and crags provide plenty of desirable nooks and crannies that give added surface area and crunch appeal.
Can Make Baked Wings Crispier
For baked wings, rather than fried, a baking soda coating can also boost crisping and browning in the hot, dry oven by continuing to draw out moisture as they cook.
Moisture Removal in Oven
Even once in the oven, baking soda will keep absorbing available moisture from the chicken skin. As it heats up, the baking soda dries the exterior further.
This provides the ideal arid environment for getting super crisp skin, since any softening moisture has been removed by the baking soda.
Heat Activation
The heat also activates and accelerates the other browning and pH altering abilities of the baking soda. The baking soda truly shifts into high gear once heated.
This kicks the Maillard reaction into overdrive for deep, brown crisping on the exterior while the interior stays juicy. Baking wings rather than frying them reduces the fat and calories as well.
How to Apply Baking Soda to Chicken Wings
Using baking soda on your wings is simple. Here are some tips for getting the baking soda coated evenly and effectively:
– Pat wings dry – Make sure wings are patted very dry before applying baking soda. Remove any excess moisture on the surface for best results.
– Use sufficient baking soda – You’ll want about 1 teaspoon of baking soda per pound of wings. Have plenty available to coat the wings.
– Rub into skin – Gently rub the baking soda all over the wings to distribute it evenly and get full coverage. Press lightly so it adheres.
– Let sit – After coating in baking soda, place wings on a baking sheet or plate, uncovered in the fridge for at least an hour. This allows the baking soda time to draw out moisture.
– Sprinkle on any other seasonings – Once wings have sat with the baking soda, you can sprinkle on any other dry spices or herb blends you like. Toss to disperse them evenly.
– Cook wings – Bake or fry wings as you normally would once they’ve sat with baking soda. The drier wings will get perfectly crispy.
How Baking Soda Affects Fried vs Baked Wings
While baking soda helps achieve crispy wings either fried or baked, the mechanism works a little differently for each cooking method.
Fried Wings
For fried wings, baking soda:
– Dries skin to get crisper crust
– Alters pH for better browning
– Releases carbon dioxide for air pockets
– Allows seasonings to adhere
The moisture removal before frying lets steam escape rather than making bubbles soggy. And the air pockets from carbon dioxide create crunchy crags and crevices as the wings fry up.
Baked Wings
For baked wings, baking soda:
– Continues drying out skin in oven
– Boosts Maillard reaction for browning
– Removes moisture during baking
– Lets seasonings cling
Rather than bubbling from carbon dioxide, the baking soda keeps pulling moisture as the wings bake while also enhancing browning through Maillard reactions.
How Much Baking Soda to Use on Wings
A good rule of thumb for how much baking soda to use on wings is:
– 1 teaspoon per pound of wings
So if you were coating 2 pounds of wings, you would use 2 teaspoons of baking soda total.
Sprinkle the baking soda over both sides of the wings and rub it in evenly. It doesn’t take a lot to be effective. Too much can over-dry the wings and give a chemical taste.
No more than 2 teaspoons per pound of wings
Don’t go overboard on the baking soda. Using more than 2 teaspoons per pound can make the wings too dry and salty tasting. All it takes is a light, even dusting.
Reduce baking soda for marinated wings
If wings have been soaked in a marinade or liquid, reduce the baking soda slightly since the wings will already have moisture on them that needs to be dried out.
The Science of Baking Soda
Looking at the science and chemical properties of baking soda explains why it performs so well when making crispy wings:
Chemical Makeup
– Sodium bicarbonate (NaHCO3) – Alkaline salt
– pH of 9 – Makes it a base rather than acid
– Water soluble – Absorbs moisture
– Thermal decomposition – Breaks down with heat into CO2
Unique Properties
– Hygroscopic – Attracts and absorbs water
– Odor absorption
– Non-toxic and food safe
– Acts as leavening agent
– Alters pH levels
– Produces carbon dioxide gas when heated
These characteristics allow baking soda to extract moisture, neutralize odors, change pH levels, and add bubbles when making wings super crispy.
The Benefits of Baking Soda for Wings
Here are some of the top benefits using baking soda when cooking up chicken wings:
Crispier Skin
Baking soda absorbs moisture and dries out the exterior of wings for crisper, crunchier skin as they bake or fry.
Browner Color
The alkaline baking soda increases browned flavors on the skin through the Maillard reaction for deep, rich color.
Neutralizes Odors
It soaks up any odorous compounds on the raw chicken skin, leaving only clean, mild flavors behind.
Allows Seasonings to Stick
The baking soda coating gives other spices and seasonings something dusty and dry to cling to so they coat the wings evenly.
Air Pockets When Frying
Baking soda releases carbon dioxide when frying for extra bubbles and pockets of crunchiness.
No Soggy Skin
Removing excess moisture prevents the steam from making fried wings soggy or baked wings mushy.
Frequently Asked Questions
Here are answers to some common questions about using baking soda when making wings:
Is baking soda necessary for crisp wings?
While not absolutely necessary, baking soda goes a long way towards getting the crispiest texture possible for both baked and fried wings.
Can you use baking powder instead of baking soda?
Baking powder contains baking soda along with an acid that activates it. It can be used but won’t have the same moisture absorbing and pH altering abilities.
What does baking soda do in wing recipes?
It removes moisture, raises pH levels for better browning, allows seasonings to stick to the skin, and adds air bubbles when frying to increase crunch.
How does baking soda make wings crispy?
It absorbs moisture and dries out the exterior, while also producing carbon dioxide gas when frying to create nooks and crags for extra crispness.
Can you use too much baking soda on wings?
Yes, more than 2 teaspoons per pound can over-dry the wings, leaving a chemical taste. A light dusting of 1 teaspoon per pound of wings is perfect.
The Takeaway
Baking soda is commonly used when making wings, both fried and baked, because it has properties that remove moisture, alter pH, allow seasonings to stick, and increase bubbles when frying. All these characteristics help produce super crispy, crunchy, flavorful chicken wings with skin that gets browned and deliciously crusty.
Sprinkling the wings with baking soda before cooking draws out excess water, changes the pH to improve browning, removes odors, and gives seasonings something to cling to. While not mandatory, baking soda can take your wings to the next level of crispy perfection.