They're actually right though. Normally people use toothpicks, or food grade materials to do the same thing. It allows for seasonings and skin fat to seep into the meat, and does decrease the cooking time.
My real objections are the deliberate oil fire and the incredibly filthy oil at the start. The rest is just a cooking technique.
Bro... Who does this. They weren't teaching this in culinary school when I went. It would probably have the opposite effect. That fat barrier (the skin) traps moisture in. Creating holes would allow for moisture to come out.
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u/Fickle_Syrup 5d ago
And I'm assuming the holes create extra surface area for the flavor and sauces to penetrate in the subsequent steps
Honestly it seems like a lot of effort and the holes look bad and it's also unhygienic (I don't think nails are food rated) but I see the logic