Competition Wings

I haven't done wings at a comp, but I do them regularly at home and definitely use the cornstarch to help the skin out, works fantastic!


As far as flavor, I would personally keep it the same or similar to my normal competition chicken recipe. Just because they are wings does not mean they need to be buffalo style wings, just my take on it...

Using corn starch will give a look similar to frying, if that's the look you're after, it pry would be a great idea to inform the Rep early on so if challenged by the judges he would be able to explain they are indeed legal. Search kettle fried chicken.
Or you can baste them with your favorite sauce, (Blues Hog Original cut with Blues Hog Tennessee Red)
Also, in my opinion "party wing pieces" are far less exciting than whole wings in presentation and taste. I clip the tips of whole wings and cut the web to make separating while judging easier for the judge.
Walked and scored high in my two Masters contests.
Ed

Oh and I heard from judges what a refreshing change in that entry!

I assume the corn starch is of a light sprinkle type of application so to change the skin's pH in promotion of the Maillard reaction. Is that correct ?