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<blockquote data-quote="Dannyalcatraz" data-source="post: 6640350" data-attributes="member: 19675"><p>Did a nifty thing with chicken tonight.</p><p></p><p>I tossed some thighs & wings in a quick marinade of 14 Hands Pinot Grigio and Tabasco sauce, then sprinkled them with a little McCormick's garlic pepper mix and some paprika, plus just a tiny pat of butter. Baked at 350F for a while.</p><p></p><p>Came out quite tasty, but I DID make one technical error. I had the thighs & wings resting on a bed of sliced onions, garlic and mushrooms in casserole dishes. This was fine for the thighs, but I overcrowded my wing pan. Too much fat rendered off of them, so their undersides were more boiled/steamed than crispy baked.</p><p></p><p>Next time, I'm doing the wings on an edged cookie sheet with a small rack over it. That way, I still get the benefit of the drippings on the veggies below, but the bigger surface area and the elevation over the sheet will result in properly done wings.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 6640350, member: 19675"] Did a nifty thing with chicken tonight. I tossed some thighs & wings in a quick marinade of 14 Hands Pinot Grigio and Tabasco sauce, then sprinkled them with a little McCormick's garlic pepper mix and some paprika, plus just a tiny pat of butter. Baked at 350F for a while. Came out quite tasty, but I DID make one technical error. I had the thighs & wings resting on a bed of sliced onions, garlic and mushrooms in casserole dishes. This was fine for the thighs, but I overcrowded my wing pan. Too much fat rendered off of them, so their undersides were more boiled/steamed than crispy baked. Next time, I'm doing the wings on an edged cookie sheet with a small rack over it. That way, I still get the benefit of the drippings on the veggies below, but the bigger surface area and the elevation over the sheet will result in properly done wings. [/QUOTE]
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