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First batch of wings came out raw in the middle and my wife caught it
Threw 2 lbs of wings in at 380 for 12 minutes thinking that was plenty and pulled one out pink near the bone. Went back to 400 for 8 more minutes after patting them dry, way better crust too. Anyone else find that drying them first makes a bigger difference than the temp?
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the_jessica20h ago
I saw a Kenji video where he tested this and the dry skin thing is real. Wet skin steams the meat instead of crisping up, so you end up with rubbery skin and pink meat near the bone. The pink part is actually kind of normal for wings since the bone marrow can bleed through, but raw is raw. Leaving them uncovered in the fridge for a few hours does wonders for the skin. Baking powder mixed in with the salt is another trick that gets them crazy crispy. 400 for the whole cook is the move either way.
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