Step 6: how is the "cooking" to be done? Oven? grill? Does it matter?

Dia Sherman
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Burmese-Style Wings with Lime, Cilantro, and Shallot Salsa
Recipe question for: Burmese-Style Wings with Lime, Cilantro, and Shallot Salsa

2 Comments

Kristen M.
Kristen M. July 17, 2013
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.
 
Dia S.
Dia S. July 18, 2013
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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