Wings dried in fridge?

It's more of a technique than it is a recipe. I've done several wing cooks using this approach.

I usually like to leave them on sheet pan with a grid and let them dry out for about 12-24 hours. Then I'll add 1 part corn starch in a plastic bag, then add 3 to 4 parts of my favorite rub. Shake it up and apply it to my wings.

This adds almost a super light breading and helps crisp them up. I cook them at 375-400 raised direct.

stevethegreat said:

+1 for corn starch (not corn meal)

Yep. Post edited. I really mixed a lot of crap up in my first post. Drunk tired. Lol