Quote:
Originally Posted by Easy 6
On a side note for anyone preparing wings today, I learned a secret to perfectly crispy skin online...get them as dry as possible before frying
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Yeah, water and crispy are sworn enemies. Whether it's frying things in oil, or getting the Maillard reaction in a skillet.
Crisping takes a lot of energy, and water absorbs a lot of energy. So basically, if you're leaving moisture on the surface, you might as well boil it.