Originally Posted by
JBord
That's interesting, I hadn't thought of baking powder. I think I have a couple different experiments this winter. In JBord's Test Kitchen we do have two ovens, so maybe I'll make them both ways and have the audience taste test
.
If you google you'll see it's often recommended for crispy skin, with at least 8 hours in the fridge. We do something similar when we spatchcock chicken (usually 12-24 hours) and I know I've seen trays of wings in my friend's fridge before he cooks them, so I suspect he's doing something similar. Let us know how your test batches stack up!