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

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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?

asked by Diapotpie about 4 years ago

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2 answers 932 views
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Kristen Miglore

Kristen is the Creative Director of Food52

added about 4 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

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added about 4 years 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.

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