Another recent batch of wings:
Another day, another flavor experiment. This experiment's flavor: Atomic City Caribe sauce.
Since this experiment was a last-minute decision, I had about an hour to let the wings dry in the fridge before baking, vs. the normal 24 hours. Skin turned out slightly less crispy (no surprise), but very much on par when I bake wings that were marinaded overnight, vs. left to air-dry. Quite tasty.
Prepped the wings as normal; seasoned w/ Penzey's adobo seasoning. Usual oven-cooking method: 1 hour @ 400° on a stainless cooling rack, flipped halfway thru. Once cooked, basted both sides of the wings w/ Caribe, back into the oven for ~7 more min to let the sauce set up.
Showing my work:
Verdict: Tasty, AF.
Those looke great. I've got a batch of wings in the fridge now drying. FWIW, if you don't have a lot of time, pat dry, toss them in a tsp of baking powder and put them on the cooling rack in the fridge for an hour or so.
Tomorrow's wings are getting a dry rub (on now) and grilled.
Thanks, JT, much appreciated.
I usually let my wings dry out overnight in the fridge, on a stainless cooling rack set in a rimmed baking sheet, with no other treatments except for a light dusting of salt. I may try the baking powder method again sometime (I've had issues with past batches of wings where I got a rather unpleasant off-flavor from the baking powder).
As far as cooking wings goes, grilling is my fav method by far. Lotsa good flavors that you can't replicate in the oven or deep-fryer, IMO.
And if you have some on hand, a little bit of pecan wood for some smoke character is killer on grilled wings. I usually add a lump on top of the grate, over the coals, while the wings cook indirectly, before searing. I can post a pic if you want to see what I'm describing.
Really nice smoke character, and plays nicely with Frank's wing sauce or straight-ahead cayenne and butter.