re: Boiled then Baked Chicken Wings

I've never had Mopho.

I talked to my baw in the know, and he said don't bother.

Blue Oak>everything else

I'm a recent convert to shaking the wings w baking powder to coat then baking on a rack (using convection if you have it). If you are so inclined, an overnight refrigerated rest after coating but before baking makes me even crispier.....but even when baked directly after coating, they're the crispest baked wings I've ever made.

Because it tenderizers the meat.


I read about the boil and broil method on here.
Best way to cook wings IMO.

Tender and crispy.

When wings were cheap, I would boil/simmer them to make stock.
Onion, celery,carrots, etc. Now I use backs and necks and when I can find them, feet...thank you Mexican grocery.

Delicious stock is only homemade. Where I live, there are 8 wing places within a 5 mile radius. I see no need to make my own.