- By MONTECRISTO Magazine
“The roasted duck is carved tableside with great ceremony into beautifully thin slices of perfectly crisp skin and succulent meat. The most prized portion is the breast skin—served first without any meat, the fat completely rendered, the skin literally crackling."
- By Food52
Roasting wings takes time but, aside from a couple of flippy flips and toss-y tosses, my method is mostly hands-off. Today I'll show you all my tips and tricks for tender, juicy chicken wings with glassy, sticky skin. Oven-baked wings won't have the same crispy, crackly skin as one blistered in a deep fryer. But that doesn't mean we have to skip out on the crunch! That sticky glaze is ready to catch toppings, so sprinkle on a final flourish and give the wings—and the people—what they want.