Optional light cure (recommended for deeper flavour):
1% salt by weight
Tiny pinch of sugar
Light Cure (Optional but Better)
Salt chicken lightly (1% by weight).
Rest uncovered in fridge 4–6 hours.
This improves seasoning and skin drying.
Crisp Skin
Pat the skin completely dry.
Heat the pan on medium-high with a small amount of neutral oil.
Place chicken skin side down.
Press gently for full contact and cook 5–7 minutes until:
- Skin deep golden
- Fat rendered
- Crisp
Do not move too early.
Flip briefly (30 seconds) just to kiss the flesh.
Finish in Wolf Combi
Mode: Humid Bake
Temperature: 165°C
Cook 6–8 minutes until internal temp reaches:
68–70°C
Rest 5 minutes before slicing.
This gives:
- Juicy interior
- Crisp skin maintained
- Controlled doneness
