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Was a flip-and-forget guy, now I shake every 5 minutes
Used to just toss chicken wings in and wait, they came out rubbery half the time. Saw a post here about shaking the basket mid-cook, tried it last Tuesday with 12 wings and the crisp was night and day. Anyone else stubborn about opening the basket halfway through?
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harper_wells5d ago
12 wings is a decent test batch, but I stopped shaking mine a while back. I found the basket drying out on me and the wings sticking more, so now I just line them up in a single layer and leave the thing shut. Crisp has been fine since I started patting them dry first.
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