Crisp Oven-"Fried" Wings
I am struggling to write this out before the drink takes effect. Who will win?
I never liked wings before I started dating Alex. They kind of bothered me... a catacomb-ish pile of the same type of body part. How many sadly clipped mismatched chickens' wings that never flew are we eating tonight?
Anyway, now that I've ruined them for you, too, I appreciate a good wing. Tonight, I tried a new recipe and served them to Alex and his friend to great praise. Serious Eats has cracked the code to fantastic crispy non-fried (not that it helps the health aspect, but the convenience aspect) oven wings. You can find the recipe here. The trick: toss them in baking powder and salt and have enough forethought to let them sit in the fridge for at least 8 hours.
"I have to say, that worked out a lot better than I thought it would. I was worried it would affect the flavor not just the texture...but it really just made it crispy on the outside and juicy on the inside. I would not recommend anything that would compromise the quality of the meat, you know? Like, I wouldn't want anything to not have the juices. So I wouldn't put my stamp of approval on anything that dried out the meat, unless it was jerky. You know? I take that very seriously. And you can post that on the Bork Blog, but maybe in, like, different terms." --you know who :)
I never liked wings before I started dating Alex. They kind of bothered me... a catacomb-ish pile of the same type of body part. How many sadly clipped mismatched chickens' wings that never flew are we eating tonight?
Anyway, now that I've ruined them for you, too, I appreciate a good wing. Tonight, I tried a new recipe and served them to Alex and his friend to great praise. Serious Eats has cracked the code to fantastic crispy non-fried (not that it helps the health aspect, but the convenience aspect) oven wings. You can find the recipe here. The trick: toss them in baking powder and salt and have enough forethought to let them sit in the fridge for at least 8 hours.
"I have to say, that worked out a lot better than I thought it would. I was worried it would affect the flavor not just the texture...but it really just made it crispy on the outside and juicy on the inside. I would not recommend anything that would compromise the quality of the meat, you know? Like, I wouldn't want anything to not have the juices. So I wouldn't put my stamp of approval on anything that dried out the meat, unless it was jerky. You know? I take that very seriously. And you can post that on the Bork Blog, but maybe in, like, different terms." --you know who :)
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