Christine Dabney wrote:
> On Sat, 22 Dec 2007 18:01:17 -0600, Melba's Jammin'
> > wrote:
>
>
> >
> >Ok, that looks good, but I've a question about the time and temp. Seems
> >hot and long. Have you ever made them, Christine? Seems like they'd be
> >drying out and I'm not looking for that.
>
> No I have never made them. I know Damsel has made them, and I always
> heard how great they were. They have been in my recipe file for years
> now, and I sometimes think of trying them out.
> Maybe Cryambers will speak up about them?
>
> Christine

It depends on how dry you want them. When I first made these and
wrote up the recipe and posted it, I did them the longer time. I do
generally cut the time back a little now, closer to an hour total.
When the sauce goes on them, though, they moisten back up if they're
getting dry.

Damsel liked this recipe because she likes wings really crispy.
That's where the "crackling" name she gave them comes from. I think
she omits the sauce.

pat