Every obsession has an origin story, and as far as this archive goes, this might be it — a blue plate, a Belmont kitchen, October 2016. No fanfare, no dry rub philosophy yet, just a home cook figuring out that oven-baked wings could be genuinely good if you stopped babying them and cranked the heat. I don’t remember the recipe. I choose to believe it was simple: salt, a hot oven, and a sauce toss at the end.
If this is where it all began, it began humbly, which feels right.
Recipe inspiration for the archives: RecipeTin Eats’ Truly Crispy Baked Buffalo Wings.