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Serious question: basket shaking vs flipping, which one actually makes better wings? My last 4 batches had me flip flopping
I've been making wings every Friday for about a year now. The first 6 months I shook the basket every 8 minutes like the manual says. Wings came out fine, crispy skin, decent evenness. Then last month I watched a video from some Buffalo guy who said shaking is a lazy man's move and you need to flip each wing individually with tongs. So for 3 weeks I did that, took 10 extra minutes per batch and burned my knuckles twice on the basket rim. Honestly the individual flip wings were more even on the bottom side, but not enough that I'd notice unless I was looking for it. Last week I went back to shaking and my buddy who eats them with me said he couldn't tell the difference. So is the flipping thing just internet performance art or are people actually getting results that justify the hassle? Anyone else test both side by side with the same rub and temp?
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