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Started By
Message
2
Posted on 10/4/13 at 7:34 am to bryso
quote:
Broil then for 20 min!?!????!
Kinda what I was about to ask.....20 minutes under the broiler? That sounds like a recipe for charcoal.
Posted on 10/4/13 at 7:34 am to TIGRLEE
No one has mentioned twice frying? Fry at 250 for 15 minutes. Let them come to room temperature, or better yet, refrigerate, even overnight. When completely cool, drop in oil at 375 until crispy (~4 minutes). Read that it has something to do with breaking down the collagen, and twice frying is used to crisp food up (try on French fries). This is a French cooking technique-word escapes me, starts with a "c" I think.
Posted on 10/4/13 at 8:16 am to TIGRLEE
20 minutes in the broiler will wreck those wings bro.
Posted on 10/4/13 at 8:22 am to Sherman Klump
God forbid everybody's oven isn't the same or you broil them for 15 instead of 20.
I like my wings more crispy than less crispy.
It amazes me how people knock things on this board to which they've never tried.
I like my wings more crispy than less crispy.
It amazes me how people knock things on this board to which they've never tried.
Posted on 10/4/13 at 8:42 am to TIGRLEE
quote:
It amazes me how people knock things on this board to which they've never tried.
Not speaking about the chicken wing recipe specifically, but in general this board has a lemming like tenor from time to time.
It's like the people who buck the establishment to be different. Then they hang around with people just like them all the time.
Same thing here. Trying so hard to be "foodies" that they go to the automatic bashing. Then they claim it is all about the food while calling people mouth breathers, trash, etc. rather than just commenting on the food.
Posted on 10/4/13 at 8:50 am to tdavi48
Season the wings.
Grill for 5 or so min.
Boil for 7-10 min.
Toss in your choice of sauce.
Broil until you see fit.
Grill for 5 or so min.
Boil for 7-10 min.
Toss in your choice of sauce.
Broil until you see fit.
This post was edited on 10/4/13 at 8:53 am
Posted on 10/4/13 at 8:54 am to hiltacular
I'm about to go to SAMS. I'm picking up some wings and going to try the boil and broil.
Posted on 10/4/13 at 8:58 am to ryan985
Report back.
Posted on 10/4/13 at 9:06 am to tdavi48
My last batch of wings turned out really well. I used my Primo kamado at about 225-250. I seasoned the wings using a fairly standard rub/seasoning blend and cooked indirectly for about 90 minutes flipping them half way through. I then opened the lid and moved the wings directly over the fire to crisp up the skin. This takes a matter of minutes on each side. I then moved the wings back over to indirect heat and basted them with a hot peri-peri style sauce I picked up at my local grocer. I closed the lid and vents and let the sauce set for about 5 minutes. Very tasty, crisp skins witha bit of smoke and the meat was not dried out.
This post was edited on 10/4/13 at 9:12 am
Posted on 10/4/13 at 9:10 am to TIGRLEE
quote:
It amazes me how people knock things on this board to which they've never tried.
I wasn't knocking you. Broil is usually 500*+, correct me if im wrong. My thought was if you put them in there for 15-20 minutes they would be burnt. More than likely I'm wrong, I tend to be a lot.
Posted on 10/4/13 at 9:16 am to ryan985
quote:
I'm about to go to SAMS. I'm picking up some wings and going to try the boil and broil.
Boil outside if at all possible.. they will definitely stink up the place.
I will typically not even broil, just set the oven on 300-350 or so... I do this bc I typically fry 50+ wings meaning I can only fry around 10 at a time so I have to do them in batches.
This post was edited on 10/4/13 at 9:17 am
Posted on 10/4/13 at 9:24 am to tdavi48
I marinate them overnight in Soy, worchestire and hot sauce. Then grill until crispy.
Make a sauce using wing sauce, a stick of butter and some tequila. Reduce it down and toss the wings.
Make a sauce using wing sauce, a stick of butter and some tequila. Reduce it down and toss the wings.
Posted on 10/4/13 at 9:49 am to Sherman Klump
quote:
I wasn't knocking you. Broil is usually 500*+, correct me if im wrong. My thought was if you put them in there for 15-20 minutes they would be burnt. More than likely I'm wrong, I tend to be a lot.
This is how my wife likes them, and I've never burnt them yet. I broil on high for 10 minutes, then I flip the wings and broil for 10 more. They come out crispy, but not burnt.
Now when I make them for myself, I do them at 300 indirect in the BGE for an hour, flipping them halfway through. Then I finish them off direct to crisp them up a bit.
Posted on 10/4/13 at 11:11 am to Icansee4miles
quote:
This is a French cooking technique-word escapes me, starts with a "c" I think.
Confit
Posted on 10/4/13 at 11:15 am to ryan985
quote:
boil and broil
I steam and bake. Alton Brown method.
Posted on 10/4/13 at 4:19 pm to TIGRLEE
quote:
TIGRLEE
quote:
It amazes me how people knock things on this board to which they've never tried
It amazes me how damn negative you are about Miles and the LSU football team...
Posted on 10/4/13 at 8:26 pm to Corn Dawg Nation
quote:
It amazes me how damn negative you are about Miles and the LSU football team...
I have no idea how to respond to this.
I didn't realize I was negative.
Some of you idiots.
Posted on 10/5/13 at 1:55 am to la_birdman
I cooked these tonight in the oven.
Yum!!
Yum!!
Posted on 10/5/13 at 2:04 am to la_birdman
double fry
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