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!
