extra-crispy bake; yes, bake. naked.
i grow reapers and make my own reaper sauce.. so once the wings are a bit cooled, I will add vinegar, reaper sauce and maldon sea salt flakes.. shake the hell out of 'em and, that's all she wrote.
extra-crispy bake; yes, bake. naked.
i grow reapers and make my own reaper sauce.. so once the wings are a bit cooled, I will add vinegar, reaper sauce and maldon sea salt flakes.. shake the hell out of 'em and, that's all she wrote.
Too fine of a line between extra crispy and too dry
Too fine of a line between extra crispy and too dry
It can be a delicate balance, certainly. Some baking soda added and rubbed in will help crisp and brown the skin with less time, but there runs a risk of not cooking them long enough or turning them to jerky. Could also par-boil.
It can be a delicate balance, certainly. Some baking soda added and rubbed in will help crisp and brown the skin with less time, but there runs a risk of not cooking them long enough or turning them to jerky. Could also par-boil.
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