Professional cooks learn early to taste as they work, checking a dish at various points for balance and seasoning. It’s a critical skill. We also come to understand that some morsels of food are best kept as a secret treat. My favorite solo snack? The chicken wings plucked from a freshly roasted bird.
These small packages deliver the very essence of poultry—rich, succulent meat wrapped in bronzed, well-rendered skin—in a couple glorious bites. That’s because the bony appendages peek out just enough from under the body of the bird to turn deliciously brown and savory in the heat of the oven. Too bad there are only two per chicken.
Wouldn’t it be great if you could produce an entire platterful of wings that tasted just like two delectable noshes snuck from a whole bird? I thought so too, so I set out to develop a recipe that would allow me to enjoy the roasted wing experience
