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The spice blend in these savory meatballs is just exotic enough to sparkle but not so overdone to turn off picky eaters. You can make these ahead and refrigerate until you’re ready to cook. And if you have a large crowd to feed, it’s simple to double the recipe.
We didn’t believe it until we tried it, but tossing wings in baking powder and par-baking them at a low temperature creates a crispy wing without the frying. Part of the trick is switching the height of the baking pan when you increase the temperature. You can toss the finished wings into any sauce you like, but we love the fresh...