The extended time under scorching heat caused the chicken’s muscle fibers to contract and expel their moisture, leaving us with dry, tough meat.
Boil + Broil, No Rack vs. Boil + Broil, With Rack
Winner: Boil + Broil, No Rack
Talk about a bracket buster. Conventional wisdom says that a rack elevates food so that heat can circulate evenly, crisping all sides without the need to turn them. So you can imagine our surprise when these wings, cooked without a rack, emerged beautifully browned. We haven’t seen a performance like that since we last tried a deep-fried wing. The bar has officially been set—these are the wings to beat out of the broiler.
And it’s not that the wings cooked on the rack choked; they were crispy, juicy, and delicious. But the opponent—sans rack—were crispier, juicier, and more delicious. Plus, having to scrub a wire rack with baked-on chicken bits stuck in every crevice after the game is such a bummer.