My Basket ()

A question about a recipe: Burmese-Style Wings with Lime, Cilantro, and Shallot Salsa

I have a question about the recipe "Burmese-Style Wings with Lime, Cilantro, and Shallot Salsa" from thirschfeld. Step 6: how is the "cooking" to be done? Oven? grill? Does it matter?

Answer »

Kristen is the Senior Editor of Food52

added 9 months ago

I'll defer to thirschfeld, but I think he just means to continue cooking in the manner you were in step 5 -- on the grill if you have one, or at 400 degrees in the oven if not.

Diapotpie added 9 months ago

Thanks. I am making these now and it seems to me that after grilling/cartelizing, you need to transfer them to the oven to accumulate juices and allow the shallots to get "smaltzy" in the chicken fat. Hopefully, thirschfeld will weigh in.

No need to email me as additional
answers are added to this question.