My favourite food: chicken wings. Here in Canada, they cost $13+ per pound at a pub 💸. So we've taken to making them at home for less than $5 per pound.
They are super easy to make. Instead of a detailed recipe, here's my broad, adaptable approach (will link to a fancier method at the end).
No extra oil needed, the wing skin has enough fat to take care of that. No need to even flip if you have a rack. If there's no rack, either place the tray higher up in the stove or flip halfway through.
These amounts work great for 2 pounds / 1 kg of wings.
Get the water + main flavour together on medium high heat. Toss in the butter and acid, whisk it up. Season. Taste frequently. Too salty or spicy? Try more sugar, honey or water. Needs ...something, but not salt? Put more acid in.
🌟 Tip: A teeny tiny dusting of cinnamon goes amazing with most hot sauces.
Cornstarch: Once the flavour is where you want it, combine the starch with a splash of water. Stir until it's liquified. Pour slowly into sauce when it's still on med-high heat; whisk fast. It'll get nice 'n' thick.
Bunch of broccoli florets tossed with salt, pepper, oil. Add extra herbs/whatever as desired. Pop into oven on tinfoil lined sheet when there are 25–30 mins left on the wings. Place higher up in the stove to avoid over crisping one side.
Bunch of potato chunks tossed with salt, pepper, oil. Put in oven at the same time as wings. Stir occasionally for more even browning. These were fingerling potatoes and we used a cast iron pot with bacon fat in the bottom IIRC.
I'm sure if you like the Internet and you like food, you know my man Babish, right? Here he is in an old school Binging episode, making lemon pepper wings Atlanta-style (aka Lemon Pepper Wet).
Thanks for reading, and let me know if you have any interesting ideas for sauces / rubs :D
