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My sister said my wings were dry so I dropped the temp to 360 and it fixed everything
I had been blasting wings at 400 for like 25 minutes because that is what a YouTube guy in Denver did, and my sister came over for the game and said they were dry inside. So I dropped it to 360, ran them 12 minutes, flipped, then 12 more, and the meat was actually juicy. The skin still got crispy enough for me, which was my main worry. Do you all cook wings lower and longer, or am I the only one who had this wrong for like a year?
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luna_green7d ago
Dropping to 360 is the move. Higher heat just dries them out faster, that Denver guy was cooking at altitude where water boils different anyway.
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