so I've been seeing the posts about dredging chicken wings in flour and using the vortex to cook them with the result being similar to having been fried. local store had flats of chicken legs on sale for $0.77/lb so I snatched one up. wife has some medical issues(not celiac's) that we try to mitigate by being as gluten free as possible. so, the flour I used was tapioca flour, not wheat. anyway, patted legs dry w/paper towel, dredged in seasoned flour and tossed on the grill. used about 2/3 chimney of kbb and my little workhorse, buddy. cooked for about 30min or so. came out really well. looking forward to using this method on some wings in the future. anyway, on to the pr0n.
floured up
vortex heating up
legs on
hot hot hot
turning
done
plated
as an aside, I decided to take a quick pic to show how my lid rash rust fix was holding up after over two years. here it is.
thanks for looking.
Topic: Yet another vortex chicken cook (Read 2159 times)
