I know you will all insult, but here it goes. >Fresh chicken

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>>8840564
Update.

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>>8840576

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>>8840583
Yup. That about done it

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>>8840583
Oh yea

>>8840597
Looks pretty good. Specially the fries

>>8840597
Too be honest with you you over crowded you baking sheet for the fries. Some came out burnt and over done while others look like they need more time.

>>8840564

Next time clip the wing tips off they aren't edible and just make you look like a fucking gross gook, plus just takes up precious baking space. And personally I prefer to separate the drums and the flats as well, just gets more surface area to crisp up. Otherwise not bad. You seem to understand the basics which is more than you can say for the typical cu/ck/

>>8840993
>wing tips
>not edible
>>>/flyover/

>>8840993
I kind of like chewing around the crispy spots of the tip. I see what your saying though. I keep them full for nostalgic reasons. The best wings I ever ate were full like this so I just tried to keep it original in that aspect.

What is your favourite pubfare to cook?

wew lad

>>8841188
wew dubs yo. dub wings.

>>8840597
What did you use for the sauce?

>>8841217
mud

>>8841180

I get you, I was just trying to give some improvement but I'd eat those wings in a heartbeat. Fries look good too

Serious question here,

What is the point of the baking powder? Why not use flour instead? Or just not use anything?

>>8841435
baking powder, when given time to soak in, does something to the moisture/fat I think....and when baked, it is crispy. science nerds correct me if i am wrong.

thoughtful responses and solid advise? this is not the board I once knew. Never heard of using baking powder either, I'll have to try that out.

Doing wings tonight will post results here