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Found the magic temp for chicken wings after 6 failed batches
I kept getting soggy wings no matter what I did, so last Tuesday I tried 375 degrees for 25 minutes with a flip at the 12 minute mark. They came out perfectly crispy without drying out, which surprised me because my old recipe book said 400 was the way to go. The game changer was patting them dry with paper towels and letting them sit in the fridge uncovered for 20 minutes before cooking. Has anyone else had better luck running wings at a lower temp than what the manual suggests?
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