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1
Posted on 10/5/13 at 4:50 pm to Dandy Lion
For the boil and broil method, do you guys sauce before or after the broil? Seems like after would be best and maybe throw them back in for 1 minute with sauce.
Posted on 10/5/13 at 4:53 pm to tdavi48
Last time I did them I soaked in hot sauce and baked them... I enjoyed
Posted on 10/5/13 at 6:04 pm to tduecen
Just steamed some. Cooling and drying in the fridge. I'll bake until crispy, toss in Franks then throw them under the broiler for a hot minute.
15 wings and blue cheese is under 1000 kcal.
15 wings and blue cheese is under 1000 kcal.
Posted on 10/5/13 at 11:04 pm to ryan985
I do after they finish broiling.
Posted on 10/6/13 at 12:11 am to tdavi48
I recommend shocking them with some ice water for about 5 minute. I do find they work with wings that have a good bit of meat. If you bread them don't do so too far in advance.
Posted on 10/6/13 at 8:22 am to jmarto1
So I did the boil and broil method. Wings turned out very good and tender.
Boiled for 12 minutes and then broiled for 15 minutes on each side. Sauced then broiled for 30 seconds.
Very impressed and very easy.
Boiled for 12 minutes and then broiled for 15 minutes on each side. Sauced then broiled for 30 seconds.
Very impressed and very easy.
Posted on 10/6/13 at 9:58 am to ryan985
The best wings come off the charcoal grill, unbreaded.
I marinate mine for a day or two in LA Hot Wing Sauce, which is much better than Frank's Wing Sauce, IMHO.
After grilling for a while I coat them in a sauce made up of LA Hot Wing Sauce, butter, and cayenne pepper.
LC
I marinate mine for a day or two in LA Hot Wing Sauce, which is much better than Frank's Wing Sauce, IMHO.
After grilling for a while I coat them in a sauce made up of LA Hot Wing Sauce, butter, and cayenne pepper.
LC
Posted on 10/6/13 at 10:03 am to ryan985
Glad I could help you.
Posted on 10/6/13 at 4:56 pm to bryso
So I did the boil and broil method... I give it a solid 7/10
Posted on 10/6/13 at 5:28 pm to bryso
I season mine with Tony's the night before. Cook them indirect on the primo at 225-250 for about an hour and a half. Next, I toss them with either Louisiana wing sauce or Captain Rodney's Boucan Glaze. Toss them back on the grill, this time directly over the fire to crisp them up and set the sauce. Yum!
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