I've cooked steaks, briskets, pork, cobblers, pizzas etc...and eventually I figure out how to cook them. One food I cannot get is the elusive wing.
Specifically I'm having trouble with two things. First I cannot for the life of me get them "restaurant crispy". Second, I seem to have a problem keeping my wings from taking on the flavor of the chicken fat that burns off. It is overpowering and shields the sauce at times. (Yes I've tried using a plate setter. That works better but I seem to think it makes it harder to get the right texture).
So with that being said, can anyone offer me some pointers on how they conquer these two problems...I just got my AR in the mail this week so including it in the solution is an option.