Rubbery chicken results from the slow cooking process of the fat and moisture in the chicken. To avoid this, don't baste the chicken, don't wet brine, don't wrap the chicken in foil, and don't let the chicken just sit in a pan. Keep the temperature between 250 and 275-degrees Fahrenheit for a crispy chicken wing. For extra crispy skin, baking powder helps remove all moisture so that they can crisp up better.