Loading…
3
Picked parchment over foil for wings last night and the smoke alarm stayed quiet
Last night I had a pound and a half of wings and a choice: foil for easy cleanup or parchment because I read foil traps grease and smokes up the basket. I went parchment, 400 degrees for 22 minutes with one flip, and they came out crisp without setting off the alarm at 9pm. Does anyone else find the liner choice actually changes the crunch, or am I just imagining it?
1 comments
Log in to join the discussion
Log In1 Comment
kelly38521d ago
My mom bought a roll of that nonstick perforated copper stuff at a garage sale in Tucson like 6 years ago and I swear it made wings taste weird, like a penny. So I went back to plain old parchment too and yeah the bottom gets crisp instead of soggy. My brother in law claims the holes in foil let the fat drip so the skin fries, but his wings always set off his alarm at his apartment on 5th street. The smoke thing is real though, foil catches all that grease and it just sits there burning at 400. Honestly parchment curls up on me at the edges but I just weigh the corners down with the wings. So no you are not imagining it, the liner is doing way more than people give it credit for.
5