No more sad chicken on the Fourth of July grill! No more!
Boneless, skinless chicken breasts tend to be bland and dry, but that doesn't keep them from being one of the most popular cuts of meat in America. If you're going to give chicken breasts space on the grill, treat them right by pounding them to a uniform thickness, brining them, and using an instant-read thermometer to avoid overcooking them.Tandoori chicken is cooked at a high temperature, which leads to a risk of the meat drying out.
This both dries out the surface of the wings and raises the pH, which improves browning. Once you have perfectly cooked wings you can sauce them however you want—here we go with a soy sauce, honey, and hoisin glaze.If you're going to do the air-drying step of preparing chicken wings you can also add seasonings to the mix—for these Cajun-inspired wings we mix paprika, garlic powder, thyme, oregano, cayenne, and more in with the salt and baking powder.
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