Recipe: Kickoff-ready glazed wings – The Japan Times
[ad_1] Wings, at their best, are a crispy carrier for sauce. Why then do so many recipes start with a liquid marinade? Rather than soaking for flavor, wings should be lightly dehydrated for texture while also increasing surface area for sauce to cling.Like my kobujime salmon recipe, drying fish or chicken skin overnight is a good starting point, but let’s go a step further with a dry rub of powdered […]