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I've had good success with 24 hour fridge drying and indirect heat on a covered grill. I like to toss them in lemon and pepper/salt. I'll have to try pre-steaming as well. Would a quick blanching work too? Edit: I should probably clarify that the skin texture isn't so much crunchy as it is mediocre Peking duck. Now I'm all self conscious about goddamn chicken wings. Gorman Thomas fucked around with this message at 18:31 on Oct 29, 2014 |
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Oct 29, 2014 18:26
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| # ¿ Apr 29, 2024 06:50 |
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