So ... wings!

I got such good deals on a beef roast and some pork things that we have a whole bunch of leftovers. So these wings are just going to marinate for another day. It won't hurt them (it won't hurt me, either). I'll be back on Thursday with the results of this unusual marinade experiment.

I left the drumettes and wingettes attached while they were in a miso marinade. For ease of eating I cut them apart before cooking. I mentioned this the other day, but the marinade consisted of onion and garlic powders (I use them a lot these days), red miso paste (nice and salty), white wine, cayenne pepper, black pepper, and chicken broth. It had been a long time since I baked chicken wings and I had to do a bit of research to remind myself of the best method.

What I found was that I used to make wings with a fairly low and slow method: 275 degrees for up to 3 hours. That worked really well in the past and I saw no reason not to rest on my laurels. Have you noticed that lately I'm not posting actual recipes? No particularly good reason, except that none of us seems to make the recipes. Rather, we all adapt, mimic, whatever. I don't say this as a criticism. Out individual inventiveness is what leads us down this path. Cook on, dear readers. I know I shall.