CremeBruleeFan
Assistant Cook
I tried to do this Rachel Ray recipe for Honey Mustard Chicken Wings. The recipe said to preheat a Large ovenproof skillet on high, and "once the skillet is Screaming Hot, add the 2 tbsp. oil and brown 3 mins per side." Then I poured the sauce over it and roasted it for 20 mins in the oven on 400F. I don't know if this matters but I have a Calphalon One Nonstick 5qt. skillet. This is my first time doing this and when I put the chicken in the skillet it splattered a lot and smoked up the entire house. I was hit a lot with splattering oil. How do I prevent this from happening next time? Do I need the two tbsp of oil if I have a nonstick skillet, and can I brown the chicken on medium heat instead of high heat? Will it still splatter oil no matter what or can it be avoided? Sorry if this is a dumb question but I'm really new at this. Thanks.