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Suspect Bucket posted:I'll probably bake and sauce then. I've already got a gallon of stock I made from necks, giblets, backs, and feet from the farm's turkey processing party. If you're going to bake wings, you should toss them with baking powder (not baking soda!) first. Then let them air-dry on a rack in your fridge for at least a few hours, though giving them a full 10-12 hours by tossing them first thing in the morning and cooking them around dinner time is best. Finally, bake them on a rack, flipping twice through the cooking process. Tossing the wings with something dry like baking powder will bring the moisture within the skin towards the surface and in the higher pH, more basic environment, the proteins in the skin can break down more easily and the Maillard reaction occurs more quickly, giving crisper, browner wings. If you just bake wings that you don't do something like this with, you're going to often get skin that is somehow both soggy and leathery at the same time.
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Nov 26, 2016 06:26
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| # ¿ May 22, 2024 14:11 |
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