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Hot take: my frozen wings went from soggy to crispy after I stopped thawing them
I used to thaw my wings in the fridge overnight and they always came out rubbery with soggy skin after 20 minutes at 380. Two weeks ago I threw them in still frozen at 400 for 24 minutes, flipping halfway, and the skin actually crackled when I bit into it. Am I crazy or does going straight from freezer to basket make that big a difference for anyone else?
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