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Burnt my third batch of wings yesterday and I'm losing my mind
Kept cranking it to 400°F thinking that's what gets them crispy, but now I've got a smoke-filled kitchen and hockey pucks with bones. What temp and time actually works without setting off your fire alarm?
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troyc172d ago
Yo @martinez.paul I totally feel you on the fridge thing, I read somewhere that letting them sit out for 15-20 minutes before cooking actually helps the heat penetrate more evenly. I've been doing that and it's a game changer. Also, I dropped the temp to 375 and flipped at the 25 minute mark, then left em for another 20-25 minutes depending on size, and they come out actually crispy without setting off the alarm. The wire rack part is huge too, I grabbed a cheap one from the grocery store and it does make them golden instead of soggy. If you try that method and it fails, your oven might just be a liar lol.
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gracej993d ago
Wait, are you doing them straight from the fridge or letting them come to room temp first? That makes a bigger difference than most people realize. Also, are you using a wire rack or just tossing them straight on the pan? Because the rack lets the heat circulate underneath so they actually get crispy instead of steaming in their own juices. Just trying to figure out which part of the process is sabotaging you before I throw my usual 375 for 45 with a flip advice at you.
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martinez.paul3d ago
Honestly, I was doing them straight from the fridge and just tossing them on a bare pan like a total caveman. I didn't even know a wire rack existed for this purpose, I thought those were only for like, cooling cookies or something. So I was basically getting soggy, pale chicken while you guys were out here living in 2035 with airflow and room temp strategy. Ngl I feel personally attacked by how much better your method sounds. I'm gonna try the rack and the 375 flip thing next time, but if it still fails I'm blaming my oven personally.
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