Roasted and Glazed Chicken Wings
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By Appears in Cook's Illustrated March/April 2022, America's Test Kitchen TV
Forget frying. After a stint in the oven, the best part of the bird emerges fall-off-the-bone tender, with exceptionally savory, golden-brown skin.
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WHY THIS RECIPE WORKS
The wings plucked from a whole roast chicken deliver a couple glorious bites: They offer succulent, savory meat along with well-rendered, sweetly caramelized skin. To produce an entire trayful of wings with those same attributes, we roasted...
