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Posted on 9/14/19 at 1:32 pm to OTIS2
If you're going to bake, use parchment paper.
Posted on 9/14/19 at 3:02 pm to Coater
quote:
smoke then fry
Another vote for this
Posted on 9/14/19 at 3:22 pm to Athis
quote:
There are some recipes out there that have you roll the wings in some baking soda to add to the crispiness.
Do you mean baking powder?
Posted on 9/14/19 at 9:53 pm to mouton
That's what I do, toss in aluminum free baking powder and red pepper, bake at 225 for 30 min, turn up to 425 (leave them in) cook 30 to 40 min, flip, cook 10 min.
Lets sit 5, to crisp
Toss in sauce.
Lets sit 5, to crisp
Toss in sauce.
Posted on 9/15/19 at 9:45 am to Maggie6d
I realized one day that wings were 3 to 4 times more expensive than legs. Legs have more meat, are easier to eat, and I like them better. Why go all wing-nuts when you can do the exact same thing to legs and surprise folks I now do hot legs.
Posted on 9/15/19 at 11:53 am to OTIS2
Brine with a simple salt/sugar/cayanne brine for 12- preferably 24 hours. Steam or lightly simmer until just underdone (160 internal). Remove to a well oiled cooling rack(prevents sticking and skin tear). Let air dry in fridge for at least a couple hours till skin becomes tacky. Deep fry at 350 till cracklin crisp (just a couple of minutes) then toss in sauce/seasonings of choice. Worth the work. FWIW these should also bake up very well.
Posted on 9/16/19 at 7:09 am to Viceroy_Fizzlebottom
If you haven't sous vide your wings before baking or frying, you're missing out.
Posted on 9/16/19 at 9:23 am to OTIS2
Did these for LSU game.
I did wings on wire rack in oven for about 2 hours at 285 and rendered the fat/skin down.
Let them cool.
Had the Weber Genesis on high so it was rip roaring hot then put the wings on there to crisp up little more.
I tried a naked wing and thought it was much better than fried. Skin was absolutely crispy. Was more tender as well, meat came off the bone with no issue.
Then dipped couple in buffalo sauce I made, couple in a teriyaki glaze I made and put them back on the grill on one side and turned the heat off on the side I had the wings on. Let them get happy for about 10 more minutes.
Came out awesome. Everyone enjoyed.
I did wings on wire rack in oven for about 2 hours at 285 and rendered the fat/skin down.
Let them cool.
Had the Weber Genesis on high so it was rip roaring hot then put the wings on there to crisp up little more.
I tried a naked wing and thought it was much better than fried. Skin was absolutely crispy. Was more tender as well, meat came off the bone with no issue.
Then dipped couple in buffalo sauce I made, couple in a teriyaki glaze I made and put them back on the grill on one side and turned the heat off on the side I had the wings on. Let them get happy for about 10 more minutes.
Came out awesome. Everyone enjoyed.
Posted on 9/16/19 at 1:10 pm to OTIS2
I fry them in my fry daddy then take out and shake them around in the sauce then add them in the oven to put on broil for a couple minutes
Posted on 9/16/19 at 1:29 pm to Coater
quote:This is the answer. If you want to be a few calories healthier with less fat, turn the outdoor grill on high and just crisp them out real quick instead of flash frying them.
Actually I smoke then fry
Posted on 9/16/19 at 1:44 pm to Coater
quote:whats your method? Smoke until done then flash fry?
Actually I smoke then fry
Social has a smoked fried chicken and it’s the best yardbird I’ve ever tasted
This post was edited on 9/16/19 at 1:45 pm
Posted on 9/16/19 at 2:14 pm to OTIS2
Season wings the night before with a dry rub, grill the next day and toss in sauce and boom goes the dynamite!
Posted on 9/16/19 at 7:34 pm to JL
I use the sous vide often, but if I find myself cooking wings for 20 p. it just isnt worth it. I was in search of the perfect wing years ago and came across david changs recipe. I do it a bit different,but The initial steam part of his process really renders the skin better than anything IMO.
Posted on 9/16/19 at 9:18 pm to OTIS2
If you honestly think that baked wings are better then fried you haven’t had an even just good fried wing. I’m sorry, trying is simply superior for some things. Baked French fries? Good not great. Baked chicken tenders? Good not great. Breaded baked fish? Good not great.
I grew up on baked wings and make them routinely. If I have a party and make wings I bake them first, then finish most in the fryer. Allows you to knock out more in a shorter amount of time.
I grew up on baked wings and make them routinely. If I have a party and make wings I bake them first, then finish most in the fryer. Allows you to knock out more in a shorter amount of time.
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