I'm kind of a traditional wings snob, so I tried this mostly out of curiosity, just to see how they'd work out. Like a previous reviewer, I found 400 degrees to be too low; the wings didn't start to brown or crisp until I increased the heat to 450. I also had to re-dip the wings again after cooking, which decreased what little crispiness they had. Fun to try, and I'd probably make them again, but I wouldn't serve them to a fellow wing-lover, if that makes sense. (Note: Used Chef John's Buffalo sauce recipe from this site. THE BEST.)
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I'm kind of a traditional wings snob, so I tried this mostly out of curiosity, just to see how...