Don’t give up on them. They are incredible when done right. I failed last time on the grill. This time I changed things up a bit.
I seasoned then deep fried in the newly restored Dutch oven at around 325.
This part is key. I took them to an internal of 200. Crispy tender juicy. That’s what they need to break down all the connective tissue and to cook them quick enough to make the skin crisp and not dry out.
I basted them with a mixture of general tso, sriracha, garlic and soy.
They were absolutely incredible.
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