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You will crave these deceptively easy and incredibly tasty ‘quickles’ – they’re crunchy with just the right amount of zing. Don’t be alarmed if you notice the garlic turning blue in the pickling liquid – this is a harmless enzymatic reaction. You can toss the garlic after they’ve steeped.
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...