Shoutout to the burnt chicken wing that taught me a lesson

Tried making buffalo wings last Tuesday at 400 degrees. Set the timer for 12 minutes like the recipe said. Opened the basket and they were black on top. I was so mad at first. But the ones underneath were perfect. Now I shake the basket halfway through every time. Anyone else have a recipe fail that actually helped you figure it out?

2 comments

2 Comments

king.andrew1mo ago

Ha! Oh man, I've been there. That first batch of wings is basically a sacrifice to the fryer gods. The trick is to pat them dry as hell before you toss them in oil or seasoning, otherwise the moisture steams the skin and you end up with rubbery disaster. And yeah, shaking the basket is a must, but also flip them halfway through if you're not using a basket. I do 375 for 20 minutes now, flip at 10, and they come out perfect every time.

violamurray1mo ago

Laughed out loud at 'sacrifice to the fryer gods' because that's exactly what my first batch was. I tried to get fancy with a dry rub before patting them dry and... yeah, let's just say I ended up scraping a blackened paste off the bottom of the basket. Now I'm a strict four paper towels per batch guy. No shortcuts.