Washing wings with baking soda is a technique that alters the pH level of the skin, promoting the Maillard reaction and resulting in a crispier, golden-brown texture during cooking. By creating an alkaline environment, baking soda breaks down proteins and enhances browning, similar to the effects of baking powder. To use, create a paste of baking soda and water, coat the wings, rinse, and pat dry before cooking. Keep in mind that while baking soda can enhance crispiness, moderation is key to avoid affecting flavor and texture.