Crispy Chicken Skin

[Chef Wil]

Hoping this picture shows up. Crispy skin on wings is achieved by lightly dusting it with cornstarch. Cooked at 250 degrees for 4 hours.

[BillyBob]

Chef Wil...looks good. If you haven't tried Mies All In One Seasoning...try it,
it works great on everything!!

BillyBob

[Chef Wil]

who is Mies and does it have the cornstarch in it?

[BillyBob]

Chef Wil...Mies is a company that sells mostly to the food industry.
However, they have resently started selling to consumers.

You can use it on the grill as well...just like frying.

BillyBob

[brewmaster]

Chef Wil.....Noticed you are from Louisiana, so am I from Covington.

[Chef Wil]

Brewmaster.......all purpose seasoning and dusted with cornstarch
I am in Lafayette. I am interested in the Mies product that was mentioned above our post.

[brewmaster]

Yes I was looking at it also however it contains monosodium glutamate. I know it enhances food taste however not fond of it. I prefer to make my own seasonings, this way I can control what I use and how much.

[brewmaster]

Makes sense to use cornstarch, nere thought about using it. Did you use anything else besides cornstarch?

[BDC]

Hi Chef...I smoked some wings in my ST1400 at 250F for 1.5 hours and they were perfectly DONE...wouldn't smoking them for 4 hours make them way OVERdone?

[ajax]

Dumb question, but how did you "dust" the cornstarch on chicken? I'd assume shaking it out of its box would result in clumpy uneven coverage. Did you buy a shaker or something similar? Also did you dust before applying seasoning or on top of any seasoning?