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7.28.11 Wings & a Prayer

Just a month ago, I was waxing poetic to you about wings. If you still haven't made a batch, I want to urge you to give it a whirl. They're delightful as an hors d'oeuvre or snack, but they're also great as the centerpiece of a meal. I know my way is more involved than simply coating them in barbecue sauce and sticking them in the oven, but that doesn't begin to do them justice. To get the perfect combination of rich, silky meat and crisp, sticky skin, you really need to add in a couple more steps. You don't need to get all crazy like David Chang, who brines his wings, then poaches them in duck fat, then smokes them and then grills them. Although they're sublime. I'll let you skip the smoking step. But brining, poaching and grilling is the way to go. None of it requires much attention, but you'll snap to when you bite into your winged masterpiece.
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