Quick Answer
Whether or not to remove the skin from chicken wings before cooking is a matter of personal preference. Some people prefer to leave the skin on for added flavor and texture, while others remove it to lower the fat and calorie content. Neither way is necessarily right or wrong.
Should You Remove Chicken Wing Skin?
Here are some of the main factors to consider when deciding whether or not to remove chicken wing skin:
Flavor
The skin contains a lot of fat and collagen, which gives chicken wings much of their signature flavor when cooked. Removing the skin eliminates some of that rich, savory taste. The crispiness and texture of the skin is also part of the classic buffalo wing experience.
Calories and Fat
Chicken skin is very high in fat and calories. A typical wing with skin contains around 90 calories and 7 grams of fat, whereas a wing without skin has only around 45 calories and 1 gram of fat. Removing the skin significantly reduces the calorie and fat content.
Texture
In addition to flavor, the skin also provides texture contrast with the meat of the wing. The skin gets crispy and crunchy when cooked, while the meat remains juicy and tender. Removing the skin eliminates this variation in texture.
Cooking Process
Skinless chicken wings tend to cook more quickly and can dry out faster since the fat underneath the skin isn’t there to bast the meat and keep it moist. Extra care must be taken not to overcook skinless wings.
Personal Preference
Some people simply don’t like the texture of chicken skin, or try to avoid it for health reasons. Others can’t imagine a chicken wing without crispy skin. It ultimately comes down to individual tastes.
Pros of Leaving Skin on Chicken Wings
Here are some of the benefits of cooking chicken wings with the skin on:
- More flavor – The skin imparts a lot of savory, fatty, rich taste
- Crispier texture – The skin gets super crispy when roasted or fried
- Keeps meat juicy – The fat under the skin bastes the meat as it cooks
- Classic appeal – Skin-on is the traditional way chicken wings are prepared
For maximum flavor and the quintessential chicken wing experience, leaving the skin on is ideal. The skin develops appetizing crispness and renders its fat into the meat during cooking.
Pros of Removing Chicken Wing Skin
Here are some benefits to removing the skin from chicken wings before cooking:
- Fewer calories – Skinless wings have about half the calories of wings with skin
- Less fat – The high fat content of the skin is eliminated
- Healthier – More in line with dietary guidelines for limited fat intake
- Avoid chewy skin – Some people dislike the texture of chicken skin
Skinless chicken wings are great if you are trying to reduce total fat and calorie intake. The wings will be much leaner yet still contain lots of protein and meaty chicken flavor.
How to Remove Chicken Wing Skin
It takes a little bit of work, but removing the skin from chicken wings is straightforward:
- Start with raw, whole chicken wings. Rinse them and pat dry.
- Grab the tip of the skin using a paper towel to get a grip.
- Pull the skin back slowly while holding the wing steady. It should peel off in one piece.
- Use your fingers to remove any remaining bits of skin or fat from the wing.
- Discard the removed chicken wing skin.
- Wash the skinned wings under cool running water.
It takes about 30-60 seconds per wing with practice. The skin should peel off cleanly, leaving just the meat and bone behind.
Tips for Removing Skin Easily
These tips will help the chicken wing skin come off more easily:
- Start with very cold, freshly refrigerated raw wings. Warm or room temp wings don’t peel as easily.
- Run a knife under the skin at the tip before pulling to slightly separate the skin from the meat.
- Pull slowly and evenly. Don’t yank hard or the meat can tear.
- If needed, use a paper towel to grip slippery skin.
Proper technique and cold wings help the skin peel off in one smooth piece with minimal effort.
How to Cook Chicken Wings Without Skin
Skinless chicken wings require some modified cooking techniques compared to wings with skin:
Oven Baked
- Season as desired with salt, pepper, spices, etc.
- Bake at 425°F for 18-22 minutes per side until browned and cooked through.
- Baste occasionally with sauce to prevent drying out.
Air Fried
- Toss wings in cornstarch, seasonings, and a tsp of oil.
- Air fry at 390°F for 14-18 minutes, flipping halfway.
- Toss with sauce and air fry 2-3 more minutes if crisping wings further.
Deep Fried
- Marinate wings in buttermilk, hot sauce, or dressing for extra flavor.
- Fry at 350°F for 9-12 minutes until cooked through and browned.
- Toss in sauce to coat.
Monitor closely when frying and baking to avoid overcooking. Brining or marinating the wings helps keep them juicy.
Best Sauces and Rubs for Skinless Wings
Here are some great flavor options for skinless chicken wings:
Sauces
- Buffalo – Classic cayenne pepper hot sauce and butter
- BBQ – Sweet yet tangy barbecue sauce
- Teriyaki – Salty, savory, and slightly sweet
- Honey mustard – Sweet honey balanced by mustard
- Jerk – Spicy and robust Jamaican jerk sauce
Dry Rubs
- Cajun – Paprika, cayenne, garlic, oregano, and onion
- Lemon pepper – Bright lemon flavor with black pepper
- Chili lime – Chili powder, cumin, lime zest, garlic, and brown sugar
- Jamaican jerk – Traditional Jamaican jerk spices
The sauces coat the wings and keep them moist, while dry rubs add plenty of flavor. Barbecue and honey mustard sauces pair especially well with skinless wings.
Are Skinless Wings Healthier?
Removing the fatty skin does significantly improve the nutrition profile of chicken wings:
| Nutrition Info (per wing) | With Skin | Skinless |
|---|---|---|
| Calories | 90 | 45 |
| Total Fat | 7g | 1g |
| Saturated Fat | 2g | 0g |
| Protein | 6g | 6g |
As you can see, removing the skin cuts the calories and fat roughly in half, while maintaining the same protein content. The fat that remains is primarily heart-healthy unsaturated fat from the chicken meat itself.
So skinless chicken wings are definitively healthier overall. However, keep portion sizes reasonable, as they are still a high-protein food.
Conclusion
Whether or not to remove chicken wing skin comes down largely to personal preference for flavor vs nutrition. Leaving the skin on provides more fat for rich flavor and a crispy texture. But removing the skin slashes calories, fat, and saturated fat for a healthier wing option.
Simply peel the raw skin off before cooking for an easy way to make wings lower in fat and calories without sacrificing much flavor or juiciness. Then bake, fry, or toss in your favorite sauces and rubs. While not necessary, going skinless does make chicken wings a bit better nutritionally.