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How did you manage the excess fat when baking the wings? I like boiling them first to release the fat which I chill into schmaltz. How did you manage not to set off every smoke alarm?
You need a different smile alarm. There is zero reason baked wings should generate that level of smoke. You should check if you have the right kind of alarm in your kitchen, there are two types, one of them is less sensitive to direct smoke or something asking those lines.