9 hours ago, Smithy said:This time I wanted to bake them from their frozen state.
This rub:
went onto the frozen wing sections, which were then baked at 400F for about an hour, turning once and trying to re-coat them in the rub that kept falling off the damp surface. This is how they came out of the oven:
I would suspect two issues here:
1) When you coat the frozen wings, that - per description - are ice-glaced you are not really coating the wing, but the thin film of ice covering it. This will melt first, when the wings hit the oven and thus effectively washing most, if not all of your marinate off. That would also explain the dried out „puddle“ in the second picture.
2) If then at a later point you try to coat the partially cooked wings the marinade meets the wing while the fat is rendering out, so the surface of the wing will be hydrophobic as can be, and the water-based marinade won‘t have it easy to adhere, either.
From a conceptual point of view I believe that vinegar-based marinades need a bit of time to do their work denaturing the skin, so it can crisp up nicely later. So, it might not work so well as a quick or even in situ solution.
However, I think it should be possible to bake from frozen. Maybe the best would be to start at a slightly lower temperature, thus gently cooking the wing first, and then giving it a blast at the end. If you could use an oil-based marinate or a „sprinkle on“ dry rub in the later cooking stage, it should do the trick. Here I feel that just the method and the material were incompatible …
(and as a side note: fully agree that that green sauce is really magical)
