Oil — that’s what mayonnaise is (see how to make mayonnaise) — and I needed the chicken meat to absorb the oil. I could have used milk and let the chicken wings soak it up overnight for additional moisture but that might make the meat too packed with liquid.
Chicken wings, the second best part of that essential bird, may have become associated with fall and football-watching, but I tend to eat them as much as possible all year long. Like other ubiquitous dishes however (burgers, fries, ice cream), wings—whether Buffalo, Asian, barbecue, jerk, or just straight-up fried—can tragically disappoint as often as they send you soaring to an fiery, messy heaven.
Rinse chicken wings. Transfer into the strainer for excess water to drain. 2. Measure out and combine seasoning ingredients. Set aside until ready for use. 3. Transfer chicken wings into a gallon size Ziploc bag, and sprinkle seasoning over the chicken. 4. Open the Ziploc bag again and coat chicken wings with the glaze.