GrantAshton
05-03-2020, 06:46 PM
I hadn't done chicken wings on the MAK so I put it to the test with our favorite chicken wings recipe.
Serious Eats: Hot & Numbing Xi'an-Style Oven-Fried Chicken Wings Recipe (https://www.seriouseats.com/recipes/2015/01/hot-and-numbing-oven-fried-xian-chicken-wings-recipe.html)
After drying the wings and tossing them with salt & baking powder, they spent the day on a rack in the fridge.
Off to the MAK for 45 minutes at 450 and they're ready to pull.
https://i.imgur.com/q4DOogl.jpg
Ready to toss with the spice mix, cilantro, & scallions.
https://i.imgur.com/MpOvHrx.jpg
A dinner plate. Broccoli was steamed/sauted then tossed with Lao Gan Ma Chili Crisp Sauce.
https://i.imgur.com/G0hO4e3.jpg
I couldn't detect a noticeable difference between the kitchen oven method & the MAK method. Verdict: TIE.
Serious Eats: Hot & Numbing Xi'an-Style Oven-Fried Chicken Wings Recipe (https://www.seriouseats.com/recipes/2015/01/hot-and-numbing-oven-fried-xian-chicken-wings-recipe.html)
After drying the wings and tossing them with salt & baking powder, they spent the day on a rack in the fridge.
Off to the MAK for 45 minutes at 450 and they're ready to pull.
https://i.imgur.com/q4DOogl.jpg
Ready to toss with the spice mix, cilantro, & scallions.
https://i.imgur.com/MpOvHrx.jpg
A dinner plate. Broccoli was steamed/sauted then tossed with Lao Gan Ma Chili Crisp Sauce.
https://i.imgur.com/G0hO4e3.jpg
I couldn't detect a noticeable difference between the kitchen oven method & the MAK method. Verdict: TIE.