Originally Posted by
JBord
Are they still crispy? I start on direct high heat to get them crispy, nearly the same as a fryer. As I've said though, most of my "recipes" are just trial and error, so I may not have the best method.
They're not as crispy as fried chicken, but the skin does crisp up. I do them on a hot indirect grill (let's say around 210c) if they haven't crisped by the time they're close to being cooked then I put them directly over the flame for a minute or so. I have to say, since I've discovered reverse searing I haven't gone back to starting a cook direct then finishing indirect.