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Cooking frozen wings straight from the bag beat thawing them 10 times out of 10
I used to thaw 2 lbs of wings in the fridge overnight and they always came out dry at 400 degrees for 25 minutes, but going straight from frozen at 380 for 22 minutes with a flip halfway gave me crunchy skin and juicy meat, so what other foods am I wasting time thawing first?
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