What good advice here! The ability to give the dark meat a head start is a bonus. Yes, wings are dark meat too, but too small to need more time than white. You COULD press down to break the spine sections if you wanted every bit of skin to brown optimally. https://m.youtube.com/watch?v=wUJr3-VF9HU
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That was interesting and I will try the chicken method, thanks. I did cringe when he put that gorgeous fresh-picked asparagus in with everything else to roast to death.
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Had they not accidentally been in the oven too long, putting the stalks underneath the chicken would likely have shielded them enough, but I’d have added them toward the end of the roasting - if I remembered!
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Me too on both counts!
