How do you bake chicken with crispy or firm skin?

I can be inconsistent when it comes to baking chicken sometimes. I hate it when I bake chicken wings and the skin remains somewhat soft and fatty-like, despite the fact that its baked thoroughly and seasoned/flavored well.How do you firm or crisp the skin when baking chicken?please keep in mind that I am referring to crispy BAKED/BROILED chicken and not fried or breaded chicken. ------

well are we talking about a whole chicken here or just the wings???? when i broil a whole chicken i stick butter in between the skin and the meat and then i bake it @ 325.......and i baste it with honey and butter while baking then just before it is done i swiitch my oven to broil to kind of bake the skin.........taste wonderful ------

Shake and bake is what I always use. It's good, it's fast. It has always came out crispy. Not a big mess because it's in a bag. ------

If you are baking chicken parts try thisWash and pat dry partsroll in mayonnaiseroll in corn flake crumbs and bake in shallow baking dish till done.You can make your own crumbs by smashing cereal you can also season the crumbs to taste Good Luck ------

How to Bake ChickenDifficulty: EasyYou can bake chicken whole or in pieces and season it any way you like. No matter which baked chicken recipe you use, it's best to leave the skin on, even when baking chicken breasts, to protect the meat from drying out.Things You'll Need1 (2 1/2 to 3 1/2 pound) broiler-fryer chicken, whole or cut upSalt and freshly ground black pepperFresh or dried herbs (oregano, thyme, tarragon or rosemary)Olive oilMarinade (optional)StepsPreheat the oven to 350 degrees F.Remove the giblets from the cavity if using a whole chicken. Rinse the chicken under cool water. Pat it dry with paper towels and season the chicken (inside and out, if whole) with salt and freshly ground black pepper.Place the chicken in a roasting pan or a large oven-proof skillet, skin-side up. Rub with olive oil or pour a marinade over the chicken if desired (see the Related eHows).Bake, uncovered for 1 to 1 1/2 hours, or until the skin is golden brown and the meat is cooked through.Use an instant-read meat thermometer to check the chicken near the end of cooking. When the internal temperature reaches 170 degrees for breast meat, 180 for thighs (measured in the thickest part), the chicken is done.Test for doneness without a thermometer by cutting into the deepest part of the thigh. If the meat is no longer pink and juices run clear, it's done.Let a whole chicken rest for 10 minutes before carving.Tips&WarningsExperiment by rubbing the raw chicken with different dry seasonings, from international seasoning mixes to your own blends.Squeeze a lemon over the chicken (and inside the cavity of a whole chicken) before you cook it.Try an easy glaze - equal parts melted butter, apricot jam and white wine - applied for the last 30 minutes of cooking.Be sure to carefully clean everything that the raw chicken touches to avoid contamination.Partially raw chicken is not safe to eat. Bone-in chicken parts are done when juices run clear and a meat thermometer shows they have reached an internal temperature of 170 degrees F. ------

Season the pieces of chicken with a little salt, black pepper, Season All and parsley flakes, place in heavy pan (cast iron is best), do not oil pan or chicken, bake in a 350'F oven uncovered for about an hour or until tender. The chicken is golden brown and crispy. ------