COVID wings look like regular, except you get to eat them all by yourself.
COVID wings! The CDC is recommending we celebrate Super Bowl Sunday with as many virtual activities as possible, such as sharing recipes for wings and other snacks, vs getting together in person and yelling in one another’s faces. Sounds good to us. We have repeatedly published tips for cooking and saucing wings, both Buffalo- and Korean-style. Here’s a reference guides to past posts, which we’re offering up today because some of these methods require a 24 hour lead time for brining.
Oven-Baked Wings Taste Test. Can you enjoy greasy, finger-licking wings without dredging them in flour and cooking them in oil? Absolutely. This extensive experiment tried a number of oven cooking strategies head to head. Read it first, then head to this post for the results.
Oven-Fried Wings in Baking Powder (Dry) Brine. Another taste test, comparing different formulas for a salt and baking powder dry brine to dry out the skin so it will cook up nice and crisp. Interestingly, we have not done a playoff comparison of the winner from this test and the one above. But you need to brine overnight, so we’ll save this for next year.
Korean Fried Chicken. This recipe will deliver the mouthwatering sweet and salty and spicy delicacies that are suddenly everywhere for good reason. Yet again we present two prep alternatives; we prefer the second, AKA Korean PTA Potluck Chicken, where the wings are sauced in advance so the juices can soak in.
Easy KFC Chicken. The base KFC recipe includes gochujang, which is Korean chili paste. If you don’t have it in your pantry or fridge and can’t get to an Asian market today, here is an alternative that is very close and made with ingredients you probably do have already.
As to the game itself, we’re torn between rooting for KC, because their QB is from Texas, and Tampa, because their QB is a geriatric. We feel the same about the above recipes. Whatever your preference, they’re all good, so you can’t go wrong.
