I’m always working on my wing recipe. I feel confident in saying that I’ve got my oven-baked method down. But every time I follow a recipe for the actual seasoning part? Too salty. Always too salty.
But not this batch! I did a quick pickle brine and thinned out the sauce with some vinegar—I even used unsalted butter to keep the sodium content down. And it was perfect! I made a little homemade blue cheese to tie the whole thing up. A true delight!
Now let’s see if I can do it again.