No_Dance1739

No_Dance1739 t1_j5h4y0k wrote

I start with Kinder’s lemon pepper, I believe they use lemon zest and oil. I add granulated garlic, ground ginger, dash of turmeric, dash of old bay, sometimes cumin, sea salt, and some fresh cracked pepper. I add enough of the other spices to not take over but to give it some depth of flavor. I can’t stand stuff that tastes flat.

1

No_Dance1739 t1_j5gzvvq wrote

I’ve mostly done Korean bbq, I try to stay away from fried foods. And I have heard a lot of recipes and social media posts say to use corn starch. If they ever said why, I missed it.

I’ve been making my own oven baked buffalo style wings, with good results baking completely then broiling to crisp up the skin. I eventually got an air-fryer to aid in the process, but both yield almost identical results. Double broiling or double air-frying helps get it crispier. So I think corn starch is what’s been missing to get that extra crisp and not have to cook it as long.

3