I made the oven fried wings the other day, and while overall I'm happy with the results, I can't say I'm a fan of all the smoke the oven produces cooking chicken at 450 for 40-50 mins total.
Does anyone else get an overly smoky oven from this? Is there a case for turning down the temp to something more like 420 rather than 450 all the way?
Overall these turned out well, though I don't feel I could get them as dry as I wanted, even after an overnight in the fridge
by Fishyblue11
1 Comment
So, roasted.