Originally Posted by
Badenoch
Thanks. Good suggestions. It was my first effort cooking wings and am still experimenting.
I also prefer flats. One of my regular pub companions always ordered drums-only and I'd tell the server to bring me all of his flats to balance things out.
For a first effort, they look pretty good. How did they taste? That's what matters. I'd suggest leaving them on high heat longer -- I prefer at the beginning -- to get more char on the outside. You don't want black, but good crispy skin.