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Tried making frozen chicken wings without patting them dry first and ended up with a smoky kitchen at 2pm on a Tuesday
I tossed them straight from the bag into the basket at 400 degrees and the moisture made the whole thing steam and burn so bad the smoke alarm went off, so now I always lay them on paper towels for 10 minutes before cooking - anyone else learn that lesson the hard way?
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parkera222d ago
Yeah that’s a rough one, I did the same thing with breaded chicken strips once and my whole apartment smelled like a wet towel that caught fire. What worked for me was patting them dry like you said but also letting them sit uncovered in the fridge for about 20 minutes after that. It dries out the surface even more so the skin gets crispy instead of steaming. Another thing I do now is lower the temp to 375 the first 15 minutes then bump it up to 425 for the last 5 to get that crunch without the smoke. Just my two cents but it saved me from setting off the alarm again.
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max_ross1d ago
Alright you changed my mind, gonna try the fridge trick next time.
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