It was nice and crispy
So I deliver to a lot of the Chinese stores in the Bay Area. So I just buy them all prepped up by the store and this was the 2nd one I tried.
The prep work of getting the skin dry in the fridge or just hanging with a fan on it ( every store in the bay hangs em outside of refrigeration )
I poke 1,000 tiny holes in the skin but not deep into the meat. Next time I do it it’s gunna be 225 for 1:30 then crank it to 300 and go till 160 degrees
Awesome, thanks!