Primo chicken thighs, crispy skin.

[philpom]

Those look nice. I always have trouble getting the skin just right and crispy. Thank you for sharing your methods.

HT

Thank you! If you dress the bone side, then wrap the flap and pull tight.... doing nothing to the top yet, pat them dry and refrigerate for an hour or 2, or 3 then remove them and add the fine salt and let them sweat real good on the counter while you get the grill fired up it'll increase odds for ya. As mentioned up the stack, baking soda can be used too, I personally prefer not to use it. Some folks go to extremes like removing the skin entirely, scraping the underside, drying the skin, reapplying the skin after applying baking soda, using butter, all kinds of tricks. I just want dinner lol

 

[forktender]

Looks good. I love chicken skin

I am the guy in our family that will without hesitation ask everyone at the table,
"are you going to eat that" For some reason I'm the only one in the family that likes the skin, which works out nicely for me. LOL!!!

That chicken looks KILL'er, Phil!!!

 

[forktender]

Thank you, we have a Japanese fusion food place near us, first time I went, I discovered they sold a basket of deep fried chicken skin, imagine a French fry basket but skin instead.

Same here, we also have a Japanese place that serves crispy chicken skins.
Matter of fact, if I don't feel like cooking tonight for the 49er game, I'm sending my wife down to pick some up tonight. LOL!!!