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Cooking Wings in Oven
Posted on 5/9/14 at 12:51 pm
Posted on 5/9/14 at 12:51 pm
Anybody have any good suggestions here? Plan on cooking some wings tonight for the draft. Never did wings in the oven though and don't have a fryer. How do I go about doing this without burning the shite out of them?! Have some wet sauce I plan on using as well...TIA!
6
Posted on 5/9/14 at 12:56 pm to NOFLyZ0ne28
Boil them for 12 minutes. Remove them and toss them in sauce. Broil on high for about 10 minutes/side or more until desired crispiness, then toss them in sauce again.
This post was edited on 5/9/14 at 12:58 pm
Posted on 5/9/14 at 12:57 pm to NOFLyZ0ne28
You can season them and rub them (after drying them well) with butter or oil or a mix and bake on 400-425 or so, turning them during the process until crispy and cooked through.
There are cheap fryers out there if you're looking to invest in one.
There are cheap fryers out there if you're looking to invest in one.
Posted on 5/9/14 at 1:01 pm to Mr Fusion
quote:This sounds like a pretty solid method if I plan on tossing them w/ a wet sauce. Thanks for the info!
Mr Fusion
Posted on 5/9/14 at 1:05 pm to NOFLyZ0ne28
I didn't find that I got as even a crispiness when I've broiled them, as I do when I bake on a higher temp. I bake them on a rack over a foil lined baking sheet.
Posted on 5/9/14 at 1:08 pm to NOFLyZ0ne28
You're welcome. I have an old thread bookmarked with wing recipes. Maybe it will help. I think that method worked well. The boiling cooks the meat without drying them out, and the broiling crisps the skin and cooks the sauce into them. 20 minutes on high sounds like a lot, but it really isn't too much. Just keep an eye on them after you flip them at about 10 minutes in. Works well with me, and the meat separates from the bones very easily
LINK
LINK
Posted on 5/9/14 at 1:09 pm to Gris Gris
quote:I'll have to try that next time. I was having trouble getting the skin as crispy as I wanted without burning them.
I didn't find that I got as even a crispiness when I've broiled them, as I do when I bake on a higher temp. I bake them on a rack over a foil lined baking sheet.
Posted on 5/9/14 at 1:15 pm to Mr Fusion
I put a little bit of oil in a zip lock bag. I toss the wings in the bag and bake like that. They always come out crispy. As Gris said earlier, you can use dry seasoning after this also. If you are just putting the wings in without any type of oil, then they usually won't come out crisp.
Posted on 5/9/14 at 1:15 pm to Mr Fusion
quote:
I was having trouble getting the skin as crispy as I wanted without burning them.
Yeah, that was another issue and, especially, if your oven doesn't have temp controlled broil setting. Mine does so I can broil at 350 or whatever. I still couldn't get the even crispiness. I've even baked them starting higher than 425 and then turned down the oven after I got a good crispness.
Posted on 5/9/14 at 1:15 pm to NOFLyZ0ne28
Posted on 5/9/14 at 1:31 pm to Gris Gris
quote:Thinking about it, I don't think mine does actually. Could I still boil them for 12, and then throw them in the oven at about 400* for 20 minutes and be good to go? ... I like the boiling route only b/c I've boiled chicken recently for my GF and she loved it.
if your oven doesn't have temp controlled broil setting
Posted on 5/9/14 at 1:36 pm to NOFLyZ0ne28
I haven't ever boiled them first, but honestly in order to get the crispiness you're going for, I would think you would overcook them trying to bake them long enough for that. You could experiment, but if you google oven baked wings, I think you'll find that most recommendations do not include a boil.
If you don't have a temp control broiler, I think you risk burning them and I don't think you're going to get an even crispy texture. I'd do them on a rack in a high oven and if you think they're going to be overdone, turn the heat down when you've achieved the desired crispiness. You can also get that crispy texture, then toss in sauce and put them back in the oven on a lower temp to set the sauce a bit, if you like.
If you don't have a temp control broiler, I think you risk burning them and I don't think you're going to get an even crispy texture. I'd do them on a rack in a high oven and if you think they're going to be overdone, turn the heat down when you've achieved the desired crispiness. You can also get that crispy texture, then toss in sauce and put them back in the oven on a lower temp to set the sauce a bit, if you like.
Posted on 5/9/14 at 1:39 pm to NOFLyZ0ne28
I imagine a little higher would be better. That would crisp them up without overcooking the meat. My guess based on some similar experience would be to put them on a rack over a foiled cookie sheet, like Gris said, and put it at 450. Just keep an eye on them as you do it. And I would think tossing them first, baking them to cook in the sauce, then retossing them after would still be the way to go. Just tossing out my ponderings.
Posted on 5/9/14 at 1:45 pm to Mr Fusion
When I fry them, I don't sauce them until after and I sometimes put them in the oven for just a bit depending on the sauce. A thick sauce will set a bit. If they're sauced ahead of time, they may not get the crisp you want and sugar in the sauce might burn if there's any in it.
It's a matter of personal taste, though. I'm not a wing expert, but I like that crispiness under that wet sauce...a conflict of textures.
It's a matter of personal taste, though. I'm not a wing expert, but I like that crispiness under that wet sauce...a conflict of textures.
Posted on 5/9/14 at 1:54 pm to Gris Gris
Ok sounds good! I'm going to go the straight to oven over the foil lined baking pan route then. Rub with a little oil, salt, and peper. Bake on 425* for about 25-30 mins or so, flipping once halfways. Take out, toss in sauce, bake for another 10-15 mins or so. And probably resauce once cooked.
This post was edited on 5/9/14 at 1:56 pm
Posted on 5/9/14 at 2:24 pm to NOFLyZ0ne28
Had great success with this method:
Put wings in fridge-uncovered-for a couple of hours
Season then dredge wings in flour & return to fridge-uncovered-overnight
Place wings on a rack on top of a foil lined baking sheet
Bake at about 400-425 for 40-50 minutes, flipping halfway thru
I know the whole let them sit in the fridge a couple of hours then season flour & put them back in overnight seems a but much but the secret is getting all the moisture out to get crispy skin. Also, I don't sauce until after they are cooked.
Put wings in fridge-uncovered-for a couple of hours
Season then dredge wings in flour & return to fridge-uncovered-overnight
Place wings on a rack on top of a foil lined baking sheet
Bake at about 400-425 for 40-50 minutes, flipping halfway thru
I know the whole let them sit in the fridge a couple of hours then season flour & put them back in overnight seems a but much but the secret is getting all the moisture out to get crispy skin. Also, I don't sauce until after they are cooked.
This post was edited on 5/9/14 at 3:37 pm
Posted on 5/9/14 at 3:41 pm to NOFLyZ0ne28
You want to pan roast here (just like the OT's famous steak threads).
Get a saute pan screaming hot, add oil. Toss in winges. Cook on each side about 3-4 minutes. Toss into a hot oven (say 400) until cooked through. Place in bowl, add sauce of choice.
Pan searing them will help develop the crust you are looking for (assuming these are naked, or non-battered wings).
Get a saute pan screaming hot, add oil. Toss in winges. Cook on each side about 3-4 minutes. Toss into a hot oven (say 400) until cooked through. Place in bowl, add sauce of choice.
Pan searing them will help develop the crust you are looking for (assuming these are naked, or non-battered wings).
Posted on 5/9/14 at 6:03 pm to Gris Gris
quote:
bake on a higher temp. I bake them on a rack over a foil lined baking sheet.
This.
Posted on 5/9/14 at 6:24 pm to NOFLyZ0ne28
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