Wing aficionados will tell you that real wings are deep fried and you just can’t make them in the oven.
I say real wings have to be CRISPY, and you can do that in the oven with a tiny bit of molecular gastronomy.
I’m no food scientist, but apparently tossing wings in baking powder and salt and letting them dry uncovered in the fridge for a day or two leads to incredibly crisp wings.
You’ll notice that in this recipe I did not include a spice mix or sauce. This is where you get super creative.
Sweet and mild? Tongue-numbing hot? How do you like your wings?
Don’t forget to share your spice rubs and sauces in the comments below!
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Bacon Wrapped Ibérico Tenderloin