as far as I know, the original suggestion years ago was either baking soda or baking powder but later on, the suggestion was changed to baking powder so that there will not be a certain taste to it.
He also suggested steaming them for 10 minutes which I did when I am using my Vulcan oven ( for large group of guest) but when I use my turbo broiler, I can only cook around 24 wings , the heat of the turbo broiler coming from the top is intense and it really makes the wings very crispy initial so, I omit that step of steaming
Here is the recipe nd one reviewer actually states that she may be crazy when she thought that initially, baking soda was suggested. She is not bec way back when Brown suggested alkalinizing it, around 2008 or2009, I use baking soda.
I have been using that recipe of adding baking powder to my chicken wing for oven frying for years and it does work . Last year, someone at Hungry onion ( I think it is Junior Nojervedeci ?) use it for his scallops as well, I googled and started using that whenever I cook scallops.
