Our grocery store has a great deal on air-chilled chicken drumsticks right now (maybe that's where all the egg-layers went . . .) Has anyone adapted the oven-fried chicken wing technique to a larger cut like the drumsticks? If so, what modifications did you have to make?
by FlucDissThm
2 Comments
I use it for whole roast chickens and turkeys all the time. It works really well!
I also use it all the time.
What modifications?
Make more for larger amounts of chicken.