I do my wings on a kettle with Vortex. No special treatment of any kind required. Just hit them with a wing rub I like and toss them on. Crispy outside and moist and tender inside.
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Wings: Baking soda vs cornstarch
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While you are all hear talking about chicken wings... what are y'alls thoughts on the Alton Brown method (https://www.foodnetwork.com/recipes/...recipe-1972721) of steaming them first to render some fat and then make them (I use the grill of course).
I have tried the baking powder route, the long uncovered in the fridge in a dry brine, and the Alton Brown method.... I liked all three to be honest, I am just not sure the Alton Brown method was worth the extra effort of steaming.
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J. Kenji disproved the "steam" method as being effective. It's also a PITA. https://www.seriouseats.com/2010/02/...ppetizers.html
I'd look at the various articles on Serious Eats to come to your own conclusion as to methodology.
I generally sous vide or pressure cook first (I think Kenji has a SV method, ChefSteps has a pressure method), fridge dry and baking powder, then deep fry quickly to crisp. Oven frying may work here, too.Last edited by cscheib; December 28, 2020, 09:19 PM.
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