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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
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.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Cream Cheese Spinach Filo
Great Gifts for Mom, Under $100
Make Your Own Limoncello
Save on Our Clever Italian Risotto Pan