What are you preparing/ordering to eat for Superbowl Sunday?

[AbsolutSurgen]

19 hours ago, Joe said:

Does your oven have a convection setting? Same thing.

It's more like "super-convection" -- typically the fan blows air directly on the heating element, and with significantly more air volume than a regular convection oven.

10 hours ago, Fizzzzle said:

You add FLOUR to your chicken wings?!

 

Oh, my days...

 

Chicken skin doesn't need anything. Sauce just makes any breading soggy.

 

List of things I'm most disgusted by:

1) Jeffrey Epstein

2) Jeff Bezos' eyeballs

3) Breaded buffalo wings

 

Get that shit out of here. Might as well eat a filet mignon well done with A1 slathered all over it.

This isn't breading -- it adds an extra layer of crunch to the skin (and helps with the browning in an air fryer).

[Fizzzzle]

I still think it's an unnecessary step. Like, if you're deep frying, you don't need to add anything to the skin. The skin will crisp up on its own. It makes sense if you're dead set on baking instead of deep frying.

[Joe]

I add a teaspoon each of baking powder and corn starch to each pound of wings.

[Anathema-]

8 hours ago, Fizzzzle said:

I still think it's an unnecessary step. Like, if you're deep frying, you don't need to add anything to the skin. The skin will crisp up on its own. It makes sense if you're dead set on baking instead of deep frying.

 

What? Coating with flour is specifically for frying. Frying is about heat and moisture management and a flour dredge helps immensely with both; there's more to it than crispy skin. It's like saying that brining meat doesn't help much.