The wings need to be dry-brined at least 1 hour, and up to 24 hours, before roasting. The mumbo sauce can be prepared and refrigerated in an airtight container for up to 2 weeks. Refrigerate leftovers ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can't escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...

Poking small holes in the wings with a fork or using a meat mallet helps the marinade penetrate deeper. You can also give the ...

No less important is how much sauce you end up using to coat the wings. Simply put, you want them dripping. “The more sauce,” she says, “the better.” You might think that a golf club set ...