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A guy at the Columbus state fair told me to skip the preheat and my wings came out way better
I always ran 400 for 5 minutes first because some recipe said so, but he swore cold starts crisp the skin better and he was right. Anyone else ditching the preheat or am I late to this?
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wadew5115d ago
Tried this last summer after my brother in law kept going on about it. I used to do the whole 400 degree thing for like 10 min then drop it down, but the skin always came out kinda rubbery on the outside while the meat was fine. First time I went cold start I put them in, set it to 425, and just let it ride for about 45 min flipping once. Skin got way crispier and the fat rendered down better too. The one thing I noticed is you gotta watch them closer at the end because they can go from perfect to burnt fast without that preheat buffer. Been doing it this way ever since, never going back.
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