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Started By
Message
Got a dozen wings in a saltwater brine overnight.... Making for lunch. Process?
Posted on 1/25/15 at 7:24 am
Posted on 1/25/15 at 7:24 am
I have both fried then tossed in sauce, grilled on the pit then tossed in sauce.... Never baked or boiled/broiled
Saw someone talkin about boiling them then broiling? Im game if thats the suggested route?
Makin my own buffalo sauce w Bourques Hot Sauce (in a buffalo taste test here - Bourques won over Crystal, Louisiana, & Southern Art when making sauces w butter, garlic powder & a dash of garlic salt). Considering making one w Siracha after seeing that mentioned in a thread earlier this week.
What say u? Boil then Broil? Bake? Grill? Probably wont fry them today.
Mucho appreciated
Saw someone talkin about boiling them then broiling? Im game if thats the suggested route?
Makin my own buffalo sauce w Bourques Hot Sauce (in a buffalo taste test here - Bourques won over Crystal, Louisiana, & Southern Art when making sauces w butter, garlic powder & a dash of garlic salt). Considering making one w Siracha after seeing that mentioned in a thread earlier this week.
What say u? Boil then Broil? Bake? Grill? Probably wont fry them today.
Mucho appreciated
2
Posted on 1/25/15 at 7:34 am to bossflossjr
Steam for 10-15 min, place in fridge for an hour.
Place in broiler, 20 on each side at 400°
Toss in sauce.
Place in broiler, 20 on each side at 400°
Toss in sauce.
Posted on 1/25/15 at 7:50 am to BRgetthenet
40 min in broiler at 400?
These are small "party" wings, not big ones... But 40 min? That seems like an awefully long time?
These are small "party" wings, not big ones... But 40 min? That seems like an awefully long time?
Posted on 1/25/15 at 7:54 am to bossflossjr
That's gotta be a typo.
I love to grill mine then toss.
I love to grill mine then toss.
Posted on 1/25/15 at 7:56 am to bossflossjr
That's the Alton Brown method. 20 on each side. I guess if they're small, throttle back.
Steam, then fridge though is the bomb.
Steam, then fridge though is the bomb.
Posted on 1/25/15 at 8:17 am to bossflossjr
Think he meant place on a broiler pan, bake at 400, 20min each side?
Posted on 1/25/15 at 8:32 am to Sunday Gravy
quote:
Think he meant place on a broiler pan, bake at 400, 20min each side?
That's correct. This is the Spud McConnell way for orgasmic wings. Bake not broil, but he sure to drain the sauce after the first 20 minutes, flip the wings, then re-sauce for an additional 20 minutes.
Posted on 1/25/15 at 8:42 am to bossflossjr
Honey Sriracha and lime makes a good wing sauce.
Cook's country has a good grilled wing recipe that gives you a crispy skin.
Cook's country has a good grilled wing recipe that gives you a crispy skin.
Posted on 1/25/15 at 11:09 am to WDE24
I used to bake, but now I cook them indirect on the kettle with some cherry wood on the fire.
I use a Michael Symon wing sauce that I saw in a magazine article years ago.
He calls for these ingredients. I use much less butter and just sort of eyeball everything. It's good, but hot as hell, so I dip the crispy wings in it rather than toss them and make them (a) soggy and (b) too hot.
3/4 cup Sriracha chile sauce
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1/2 cup chopped cilantro
Finely grated zest and juice of 3 limes
I use a Michael Symon wing sauce that I saw in a magazine article years ago.
He calls for these ingredients. I use much less butter and just sort of eyeball everything. It's good, but hot as hell, so I dip the crispy wings in it rather than toss them and make them (a) soggy and (b) too hot.
3/4 cup Sriracha chile sauce
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1/2 cup chopped cilantro
Finely grated zest and juice of 3 limes
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