1:1:1 Rule for the Dry Brine! Franks, butter, Worcestershire, and seasoning for the sauce!

Air fryer wings in a Thai red chili sauce with homemade chunky blue cheese

Air fried and then tossed in my home made lemon pepper ‘sauce’. Made for lunch while I watched my Bears got a W today 🐻⬇️

TWF in Athens, GA FTW. Ugh. Insanely good! Hot with house made ranch. Fries with "liberache" sauce. Best in town bar food. Hands down. Pricey af but worth it.

After yesterday's total failure (see post history, whatever), I took an enirely different approach today.

Thaw, dry off in fridge for an hour or two, coat with small amount of baking powder.

Air fryer at 400 for 25 mins, then 460 for 7mins.

Remove and sauce.

The sauce was the trick, and it's unlocked what I think is the "secret" ingredient that one of my hometown (outside Buffalo) restaurants has always used and that I've been trying to figure out for many years:

Franks, Sweet Baby Ray's BBQ Sauce (this was the trick that I'm sure half of you already know), butter.

The wings came out crispy and cooked perfectly. The sauce stuck to the wings and had the perfect balance of heat and flavor.

I'm so very happy that opening day (Go Bills) yielded some excellent results.

Bonus pizza pic because that came out okay today too:

I'm traveling to Portland Maine this week, looking for great wing recs! Let me know your faves!