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Seasoned with salt and baking powder and dried in fridge for 8 hours. Cooked at 450 for 35 minutes on the Memphis. Tossed with a mixture of butter, crushed garlic and hot gojuchang. Crunchy skin and juicy meat.
For every 4lbs of wings I use 1.5 teaspoon kosher salt, and 1.5 teaspoon baking powder.Those wings are money! How much baking powder did you put on them? I got a few pounds in the freezer and those look amazing!
Thanks for the ratios. I think we can survive that sodium levelFor every 4lbs of wings I use 1.5 teaspoon kosher salt, and 1.5 teaspoon baking powder.
It is traditionally spelled gochujang.Those wings look phenomenal! I do have to admit I had to look up Gojuchang, sounds tasty and need to try that!
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