Chicken Wings, Six Ways

This is a very interesting technique for cooking wings. Bittman promises crispy wings approximating fried, but without the oil and mess. The wings are roasted in the oven, then finished at a high temperature. They didn't get quite as brown and crispy as I expected, but the meat was tender and delicious. I also liked that these wings weren't as fatty as wings typically are, because a lot of the fat is allowed to drain away.

Bittman provides 6 different sauces. We tried 3. Our favorite was the traditional buffalo style and the soy-ginger glaze. The beer-butter was too subtle and didn't produce as nice a crust.

This is a good recipe that I would make again, such as for a party or picnic.