Hot take: parchment liners vs spray oil for chicken wings

I tried both methods back to back last Friday and the difference was wild. Used parchment liners for one batch and just spray oil on the basket for the other. The spray oil batch came out way crispier, like restaurant quality. The liner batch had soggy bottoms even after 25 minutes at 380. Plus the liners just trap moisture down there. Has anyone else noticed this or am I doing something wrong with the paper?

2 comments

2 Comments

noahw5311d ago

Wait, are you telling me my sad, floppy wing experiments could have been avoided this whole time? Guess I'll stick with my spray-bottle-and-burnt-fingers method since it's clearly the superior choice.

the_ben11d ago

Oh man I feel your pain! I tried that whole spray bottle method for weeks and just ended up with soggy, sad looking attempts. What finally worked for me was switching to a simple brine solution before cooking, kept everything moist without the floppy disaster.