Andy M.
Certified Pretend Chef
I deep-fried chicken wings tonight for buffalo wings. They were delicious!
However, SO and I have different priorities when it comes to chicken wings. Her top priority is crispy skin. Mine is that they're cooked through and not dried out.
The last batch I made was unintentionally over cooked and crispy. SO loved them. I cooked that batch at about 365º F.
Trying to think logically, I lowered the temperature to 350º F so they would cook longer to be done and the skin would have time to crisp. I used a thermometer to check for doneness. I took them out when they were done but not overcooked. They were not as crispy as SO likes. But they were delicious.
Should I be going in the other direction and cook them at a higher temp? Recipes usually call for 350º F to 360º F.
However, SO and I have different priorities when it comes to chicken wings. Her top priority is crispy skin. Mine is that they're cooked through and not dried out.
The last batch I made was unintentionally over cooked and crispy. SO loved them. I cooked that batch at about 365º F.
Trying to think logically, I lowered the temperature to 350º F so they would cook longer to be done and the skin would have time to crisp. I used a thermometer to check for doneness. I took them out when they were done but not overcooked. They were not as crispy as SO likes. But they were delicious.
Should I be going in the other direction and cook them at a higher temp? Recipes usually call for 350º F to 360º F.