The before and after on my chicken wings after I started flipping them halfway

I used to just toss wings in and let them go, but after 3 batches of soggy bottoms I finally tried flipping them at the 8 minute mark. Now they come out even crispy on both sides - has anyone else noticed that makes a bigger difference than the temp or oil?

2 comments

2 Comments

jackson.jenny20d ago

You said "soggy bottoms" and that's exactly what I used to get too. So when you flip them at the 8 minute mark, do you find the skin stays more connected to the meat? Because mine always pulls away and gets rubbery no matter what temp I use. I tried drying them in the fridge overnight and it helped some but I still get that one side that's just... off.

tessa_kelly19d agoMost Upvoted

Flipping at that 8 minute mark is key but honestly what worked better for me was a 10 minute rest uncovered in the fridge before cooking at all. It's funny how much of cooking is just learning what not to do, same as balancing a checkbook you gotta stop the little leaks before they turn into a flood. @jackson.jenny have you tried scoring the skin in a few spots before the fridge dry? That trapped the moisture release for me so the skin stays put like it's supposed to.