Description
Chicken skin that is baked low and slow yields crispy chips that are so addicting and delicious.
Ingredients
- 8 whole Skins Removed From Chicken Thighs
- ½ Tablespoons Your Favorite Dry Rub
- 3 dashes Maggi Seasoning (optional)
Preparation
Heat oven to 300ºF. I like to slow cook my chicken wings in the oven, slowly getting them nice and crispy. I’m not a fan of rubbery wings. You know the ones. Not a fan at all. All this requires is time, and occasionally removing excess chicken fat.
Once the oven is heated, lay the chicken skin on a baking sheet lined with parchment paper. Make sure the chicken skin is lays flat for even cooking. Sprinkle on some of your favorite seasoning (in my case it was chipotle seasoned salt) and a few dashes of Maggi seasoning onto the skins and place into the oven, cooking slowly until crisp, roughly 2–3 hours.
Keep an eye on them, and carefully drain any excess fat along the way. I did this twice. Once the skins are crisp, remove from the oven and dig in.
