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  1. #1
    Join Date
    Dec 2010
    Location
    Louisiana
    Posts
    27

    Default Crispy Chicken Skin

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

Name:	crispy chicken by chefwil.jpg 
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ID:	375

  2. #2
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

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

    BillyBob

  3. #3
    Join Date
    Dec 2010
    Location
    Louisiana
    Posts
    27

    Default

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

  4. #4
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    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

  5. #5

    Default

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

  6. #6
    Join Date
    Dec 2010
    Location
    Louisiana
    Posts
    27

    Default

    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.

  7. #7

    Default

    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.
    L J

  8. #8

    Default

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

  9. #9
    Join Date
    Aug 2015
    Location
    Palm Harbor, FL
    Posts
    6

    Default

    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?

  10. #10
    Join Date
    Mar 2012
    Posts
    45

    Default

    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?

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