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Mark Frankel
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For me, crispy wing-tips are a must. When I put the chicken in the roasting pan (with a rack) I add a few tablespoons of vegetable oil, a "primer", so to speak. I roast the chicken normally, but without trussing. This leaves the wing-tips out in the open and exposed to the heat. I baste the chicken frequently (every 10 minutes!!), paying particular attention to the wing-tips, with the vegetable oil at first, then with the drippings. The result is a perfect bird with delicious crackly-crisp wing-tips.
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Mark Frankel is now following The Typepad Team
Dec 13, 2009