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Went with thighs over wings for my Sunday batch and honestly regret it
Did 400F for 18 minutes on bone-in thighs last night and they came out drier than the wings I usually do at 380 for 12. Anybody got a temp and time that keeps thighs juicy without the skin going rubbery?
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noahmartin3d ago
400F is too hot for thighs the whole way through. Try 350 for 35 to 40 minutes skin side up on a rack so the fat drips away, then crank the broiler for the last 3 or 4 minutes to crisp the skin. Pull them at 175 to 180 internal, not 165, the dark meat needs to go higher to break down and stay juicy.
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