I did FIND on the forum, but really didn't get my FEC-specific chicken wing questions asked. I understand they stick. What temp and for how long do you cook them? I dont' quite understand the rotation either. Should I Bring a try at a rack down lower toward the bottom In order to apply direct heat. Will they get crispy and at what temp. thanks so much, I'm cooking a bunch this friday. I'm doing a trial run with 20 pieces 350 on the top rack for 20 miniutes and moving them down to the bottom until done. There are zillions of recipies, but nothing FEC specific.
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