I can't sleep. Anyway, I'm on a roll,
I want to hold some chicken wings,
I want them to maintain their moist interior.
However, I also want them to maintain their crisp skin.
Now, there's a lot on the market.
Having worked in KFC, I can tell you that they use a henny penny smart hold cabinet. Now, that's breaded chicken so maybe that can keep them crisp despite steam being present. Maybe, I need a one of those draws as holding cabinets are relevant to breaded chicken.
I've heard these words humidity/steam/convection.
Can somebody please explain those terms in relation to holding cabinets.