Crispy Buffalo WIngs

 I blended Alton Brown's method of pre-steaming for 10 minutes with the classic version using baking powder, and added a dry rub. By steaming we get the meat totally warm and almost cooked, then cool it down. This results in a uniform medium cooked texture, still moist, cooked through, yet tender and not dried out.

• 4 lb. chicken wings, butchered
• 2 tbsp. KFC Seasoning +2 tbsp. baking powder
• 1 cup peanut oil

Butcher time: remove the little "flapper" wingtips. Separate the drumette from the wing by cutting in between the knuckle.

Using a rice cooker, preheat 1 inch of water on STEAM setting. Put wings in steamer basket and set it for 10 minutes. Remove and drain over cooling rack. Roll each piece in the seasoned baking powder, refrigerate 1 hour.

Preheat the oil 425F in a cake pan for 10 minutes, add the chicken and BE CAREFUL. Cook 20 minutes, turn, and another 20 minutes. Drain and cool.

Mmmm, MM! Perfectly crispy wings! Super tasty plain and dry. Now you can toss with your favorite sauce. Good job, me.

The yield was only 4 kinda meager servings of 6. These disappeared FAST. Next time, probably a quadruple batch using two pans in the convection oven for more freezer meals. 

Yeesh, maybe in the future. I remember a time when wings were FREE at the butcher store. 4 pounds of wings today, in Covid times, was TEN BUCKS. Still, that's less than half the current restaurant price of a dollar per wing segment. 

PROTIP: freeze sauce and wings separately, then sauce after microwaving.

Edit: The Next Day-

There are no chicken wings left over. I ate them all. So much for saved lunches. No regrets, though. 10/10 would do again.