Posted: 6/29/2009 1:51:52 PM EDT
|
about to cook wings for 10 people and want to try something different. how does arfcom prepare chicken wings?
|
I lay a tin foil sheet with rolled edges over charcoal and let them puppies swim in the sauce till done(sauce dries up).  Sauce = BBQ(Sweet Baby Rays) or Teriyaki with butter, hot sauce(Omit if using teriyaki) and a pinch of sugar, salt and pepper. Not a huge hot sauce fan so i use it moderation. |
|
i usually bake em' at 350 for about 1hr 30mins - 2hr's until their nice and crispy. add some canola or peanut oil to the bottom of the pan so they don't stick. pour some hotsauce into a pot on the stove, add honey and brown suger, mix it up. keep adding honey and brown suger and tasting the sauce till it's where i want it. get a tub with a lid, dump in wings and hot sauce and shake. done. |
|
If you're doing traditional wings,it's tough to beat the old standby of Franks and butter but back before I went veggie and pissed all my friends off that I don't make them anymore,this is what I had people beg me to make:
It sounds like a culinary clusterfuck and needlessly complicated but the end result is pure tasty,if not traditional: Fling wide yon cabinet doors and remove the Old Bay Seasoning,garlic salt,herbs de provence and some kosher salt. Give the wings a good seasoning with enough to get a good base of flavor but you're not trying to overwhelm or entirely coat the things. Fry em for 10 minutes...or grill...or bake. Toss em in a bowl with some Jamican jerk sauce and dust with some coarse ground black pepper. |
|
Quoted:
Quoted:
I always grill mine over charcoal. It gives it a good smoky flavor. After they are done, I pour my sauce over them (bottle of Frank's redhot+ stick of butter+2 tables spoons of freshly minced garlic) Do they get crispy when you grill them? I wouldn't call it crispy, unless you burn them. |
|
1 large package chicken wings, approximately 3 lbs.
1 C. Sriracha hot chili sauce 1 small yellow onion ¼ C. garlic, minced 1 Tbs. lemon juice ¼ C. Louisiana Hot Sauce 1 stick butter In a food processor, combine Sriracha, onion, garlic and lemon juice and pulse until smooth. Marniate wings in this mixture for at least 1 hour. In a saucepan over low heat, melt butter. Pour in Louisiana Hot Sauce and whisk until blended. Remove wings from marinade and grill over medium heat for 8 to 10 minutes per side, basting frequently with butter mixture. The butter will cause flare-ups on the grill, so watch the chicken closely for signs of burning and move pieces temporarily to a cool part of the grill if needed. |
