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That comment about soggy wings changed my whole crispy game
My buddy laughed at me last month for pulling wings out of the fryer at 370 for 20 minutes and called them 'steamed chicken with sauce'. He said to try 400 for 25, flip halfway, then rest them 5 minutes before tossing in sauce. First batch after that came out actually crunchy and I felt dumb for not trying it sooner. Also started doing a light cornstarch dusting before seasoning, that alone fixed the texture. Anyone else get roasted by a friend and end up with a better recipe because of it?
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