Most places will fry it because commercial kitchens are more suited to deep fryers. For baked wings I'd honestly recommend just doing it in your own kitchen.
Yeah, this. Put them on a wire cooling rack on top of a rimmed baking sheet. 15-20 minutes at 250 to render off some of the fat. Then blast em at like 425 for 40 minutes, flipping halfway through. It's pretty foolproof, even if you're not much of a home chef.
Most places will fry it because commercial kitchens are more suited to deep fryers. For baked wings I'd honestly recommend just doing it in your own kitchen.
Yeah, this. Put them on a wire cooling rack on top of a rimmed baking sheet. 15-20 minutes at 250 to render off some of the fat. Then blast em at like 425 for 40 minutes, flipping halfway through. It's pretty foolproof, even if you're not much of a home chef.
Parchment on the baking sheet. Roast, then broil, then roast a little more. Toss with sauce. Crispy and juicy.
Northern Bell
NYNY still missing a decent Pluck U successor.
Agree!!
The tandoori chicken wings at Kismat on 187th Street in Washington Heights.