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Burnt a batch of wings at 400 degrees, so now I do 380 and flip at 12 minutes
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the_rowan1mo ago
For years I swore by 400 and figured lower temps just meant rubbery skin, but burning a tray finally made me try 380. Turns out the fat renders slower and you get way less smoke in the kitchen, plus the flip at 12 keeps them from sticking. Budget the extra few minutes, it's worth it.
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