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Posted on 5/9/14 at 1:05 pm to NOFLyZ0ne28
I didn't find that I got as even a crispiness when I've broiled them, as I do when I bake on a higher temp. I bake them on a rack over a foil lined baking sheet.
Posted on 5/9/14 at 1:08 pm to NOFLyZ0ne28
You're welcome. I have an old thread bookmarked with wing recipes. Maybe it will help. I think that method worked well. The boiling cooks the meat without drying them out, and the broiling crisps the skin and cooks the sauce into them. 20 minutes on high sounds like a lot, but it really isn't too much. Just keep an eye on them after you flip them at about 10 minutes in. Works well with me, and the meat separates from the bones very easily
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