Hi all – I am responsible for making wings for Super Bowl Sunday – I want to do the serious eats recipe but I would love input from people here are my questions…
His Youtube shows a variation with cornstarch – does anyone prefer one type over the other? Just cornstarch? Both? Give me your experience.
I want to have some wings un-sauced as not everyone likes buffalo sauce – will these wings taste okay plain? I see lots of comments around the baking powder making the wings taste weird without a sauce?
In addition to the salt – can I season my wings with garlic powder, paprika etc? that is usually how I season my wings that we grill before we do Buffalo sauce. In addition am i able to season with seasoned salt instead of regular kosher salt?
Anything you would suggest or change? I care more about flavor then texture – super crispy would be great but I care more about flavor and enjoyment than crispiness.
by unbiasedwimp
3 Comments
I stick pretty close to the recipe. Cornstarch and salt, dry brine in the refrigerator overnight. They are amazing! My wife insisted that I leave at least half of the wings unsauced because she likes hers plain. Go for it! (EDIT: Spelling)
1. I’ve tried them with just baking powder, and with equal parts baking powder and cornstarch, and I actually think I prefer just baking powder. I weirdly feel like the cornstarch somehow makes them crisp LESS, but maybe I just didn’t let them dry brine or bake long enough or something. They’ll turn out pretty close either way, in my experience.
2. They should be fine unsauced! I doubled the baking powder once on accident, and I was the only person who even thought they tasted off. I’ve made them correctly and eaten them plain many times and they taste like normal wings, shouldn’t be a problem.
3. The issue with seasoning before is that the spices can burn in a hot oven. I’ll usually only do that if I’m smoking the wings, since it’s at a lower temp. I haven’t tried it in the oven though, I’d say it’s a toss up. Probably fine but if you want them extra crispy you might end up with burned spices. Paprika generally holds up well in heat, garlic powder, not so much.
I do the Alton Brown method. Boil for 7 minutes, bake for 25, flip and do another 5-10.
Always have come out perfect for me. Also, super easy and you don’t need to deal with a bunch of extra ingredients.