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Help finding Dr. Blonder info on baking soda

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    #1

    Help finding Dr. Blonder info on baking soda

    Been searching high and low with no luck. I remember reading about this to crisp up chicken skin. Can someone point me in the right direction? Thx
    Tags: None
    #2
    Just a moment...
    http://www.seriouseats.com/2010/02/the-best-baked-buffalo-chicken-wings-in-oven-not-fried-appetizers.html?ref=search
    • Likes 1

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    • Hugh
      #2.1
      Hugh commented
      September 1, 2018, 05:42 PM
      Editing a comment
      Thx customtrim - great article. Any thoughts on the amount of baking powder to add and then the treatment (just sprinkle on after salt in a dry brine?)
    • customtrim
      #2.2
      customtrim commented
      September 1, 2018, 05:53 PM
      Editing a comment
      Hugh I think it was 1\2 teaspoon per pound let me see if I can find it. I thought that link have the info
    #3
    The recipe was at the bottom of the article
    • 1 to 4 pounds (450g to 1.7kg) chicken wings, cut into drumettes and flats
    • 1 teaspoon (5g) baking powder per pound of chicken wings
    • 1 teaspoon (5g) kosher salt per pound of chicken wings

    Comment

      #4
      Oh yeah - crispy wings!

      Comment

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