A Buffalo wing is a piece of skin-coated, bone-in chicken fat that's deep-fried and doused in butter before being dipped in mayo, blue cheese, and sour cream. He wanted to make oven roasted chicken wings that were the same as deep fried wings… J. Kenji López-Alt is the chief culinary consultant of Serious Eats and author of the James Beard Award–nominated column The Food Lab, in which he unravels the science of home cooking. Wearing safety glasses and a construction helmet, J. Kenji López-Alt uses a softball pitching machine to hurl two cooked hamburger patties against a … A recent favorite of mine was his investigation into oven-roasted chicken wings. You may already know J. Kenji Lopez-Alt from such hits as the skillet-broiler method, this awesome pizza sauce recipe, and a great New York–style pizza recipe.Get to know him a little better as we put him in the hot seat. Spicy Sesame Chicken Wings. [Photographs: J. Kenji López-Alt, Morgan Eisenberg, Shao Z.] 2 pounds chicken wings. He lives in San Francisco. The latter is a good substitute if you don't want to fry, but when it's superbowl time you should bring out the oil. But they're seriously tricky to match with wine. ½ … J_Kenji_Lopez-Alt 2 points 3 points 4 points 2 years ago It's really hard to get crispy skin while smoking. 2 teaspoons ground ginger. Press J to jump to the feed. Made kenji's wing's for the superbowl. 1 tablespoon cayenne pepper. I've never been able to get a chocolate chip cookie exactly the way I like. Books. Food writer and chef J. Kenji Lopez-Alt went on a search for a homemade wing that delivered the same kind of taste experience as the deep-fried wings … 2 pounds chicken wings, separated into pieces. Ingredients. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo.His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, … Anyone know if I can pressure cook + oven fry?