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This is great little book and I definitely recommend for people who are unfamiliar and new to making their own wings! It's short and too the point, covering some of the most important aspects of cooking wings. However, without taking away from the author's experience, I was a little surprised that their preferred brining method is wet, vs. dry, with no mention of dry brining whatsoever, or scientific reasoning as to why wet is the only method (the science is not the same between both methods). In my years of experience, dry brining is far more efficient and, depending on how you are cooking them, is the better method. In my opinion, in a side-by-side test of wet vs. dry, you will not deem one wing "juicer" than the other. All-in-all, I recommend this book! Don't be afraid to deviate and do your own experimenting, because at the end of the day, you are the one eating your wings, and you have the last call as to whether you like them one way or another. Cheers!
Thank you Jordan, so glad you enjoyed the book! Interesting note about dry brining and you have peaked our interest. Will definitely be doing some experimenting. Thanks for the tip and enjoy!
Tips and tricks on cooking the perfect chicken wing.
We've spent the last decade dedicated to America's favorite meat snack and now we want to share everything we've learned with you. This pocket guidebook is a dive into all the steps you need to know to make the perfect chicken wing from the comfort of your own home.
TOPICS COVERED: How to get crispy wings, how to choose the proper chicken per your cooking method, how to make a perfect brine, three wing styles: sauced, rubbed, & breaded, five cooking styles: deep fried, air fried, baked, grilled and smoked, and other creative wing cooking ideas.