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I finally got my chicken wings crispy without drying them out
My sister in Phoenix told me to stop flipping the wings every 5 minutes and just let them sit at 380 for 18 minutes straight. She said all that opening the basket was killing the heat. Tried it last night on 8 wings and they came out way better than my usual method, skin was actually crunchy. Anyone else had luck with leaving them alone for a full cycle?
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casey5353d ago
The same thing happened to me with pancakes, of all things. My buddy Dale kept flipping them every 30 seconds and they came out pale and flat, then one morning he just let them sit until the bubbles popped and they were perfect. It seems like half the stuff we cook gets ruined because we can't stop messing with it. My grandma used to say the roast knows when it's done, you just have to trust the oven. 380 for 18 minutes straight makes total sense too, because every time you open that basket all the heat escapes and the fryer has to work back up. I'm trying this on a full batch of wings this weekend, no peeking.
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