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Napkin math: 400F for 8 minutes OR 380F for 12 for frozen wings, which camp are you in
Made a batch of frozen wings Saturday and went 400F for 8 minutes per side, got good char but the inside was still a bit cold near the bone. Tried 380F for 12 the next night and they came out juicier but the skin never really crisped up right. So now I'm stuck picking between speed and texture and I can't decide which one I actually care about more. What temp and time are you all running for a plain bag of frozen wings?
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