This was dinner tonight, served alongside a Caprese salad. The idea for this dish came to me from Andrew Carmellini’s notes on cooking chicken from one of my favorite books, The Flavor Bible. Brining is key here – don’t skip that step. It produces really tender, fall-off-the-bone meat. I like to keep the wing tips on. My favorite parts are those crispy crunchy bits - brings out my inner cavewoman. But feel free to trim yours if you prefer. - mrslarkin

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