This Guide Covers

Why do buffalo wings turn brown and crispy? What's the science?

Full editorial guide coming soon. In the meantime, explore related content in the Learn section.

⭐ In This Guide

  • What the Maillard reaction is (amino acids + reducing sugars + heat)
  • Why it matters for wing skin
  • The role of pH in browning rate (why baking powder works — raises pH)
  • Temperature requirement (above 280°F)
  • Why steamed wings won't brown