Quote:
Originally Posted by Northendzone
ok folks - so tell me a where i wnet wrong as yesterday i smoked some chicken wings. i caoted teh wings in baking powder, and while the inside of the wing was nice (i brined 'em for about 36hrs), the skin was rubbery........
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Baking powder on wings is news to me. Corn starch and flour make more sense to me.
However, I know that for roasted pig, baking powder is occasionally used for part of the crisp skin.
Additionally, if the skin is rubbery, I assume that the same rules as rubbery skin on Turkey apply? (ie: Gotta give it a solid broil/hit of high heat to make it crisp).