The husband did this on the 1st day of 2011.
It was finger-licking good. Hot piping wings devoured on a rainy day.
The marination was good. The temperature and texture was perfect. He baked under high heat so that the skin will be slightly crisp and browned, but turned to low heat for last 15 mins so that the meat will be tender and moist inside. The end result is a good-baked wing where the meat tears off easily in a bite. DELICIOUS!
No comments:
Post a Comment