Posted: 8/28/2009 11:08:10 AM EDT
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Told my wife I'd make wings tonight for football.
First question, I'm making her teriyaki wings. I'm using TP Buffalo wing sauce for mine. What's the ratio for butter to sauce for a mix? Second question, what temp should I try to keep the grill around when cooking them? |
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I would steam them for 10 minutes, let em cool down awhile and finish up on the grill to crisp the skin. Roll in sauce of choice while hot. They seem to stay juicier that way. If you like the "Cock" you can play around with variations on this recipe:
http://hotsaucedaily.com/2008/01/17/hot-sriracha-garlic-chicken-wings/ |
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Quoted:
Put them in a pan with 1/4 inch of water. Cover the pan and bake at 400 for 15 minutes. Then remove from pan. This will sweat the extra fat out. Then deep fry at 375 until crispy. Cover with your favorite sauce and good to go. I will have to try cooking them this way over the weekend. This sounds like it has potential and less clean up than my normal method. |