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Used to dry rub chicken wings in a bowl, now I toss them in a ziploc bag
I always did my seasoning in a mixing bowl, ended up with half the rub stuck to the sides and a mess to clean up every time. Last week I tossed 2 pounds of wings in a gallon ziploc with some paprika and garlic powder, shook it for 30 seconds, and they came out perfectly coated. Game changer for me, anyone else switch up their prep method recently?
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grantf733mo ago
You know viola_ward, the bag thing is actually pretty solid for dry rubs but you're right that it's not some crazy new idea. People have been doing this with shake and bake since the 80s or whatever. What I've found though is that if you let the wings sit in the bag for about 15 minutes after shaking, the rub really sticks better than just tossing them. That's the step most folks skip. My only warning is don't use the cheap ziplocs that rip easy, learned that one the hard way with a pound of cayenne all over my kitchen floor.
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viola_ward3mo ago
Game changer" is a bit dramatic for putting chicken in a bag, but okay, I'll allow it. Next you'll tell me you discovered that using your hands instead of a spoon is a total revelation. Honestly, I'm just glad you stopped wasting half the paprika on your counter like a tragic spice sacrifice.
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