Chicken wings
- Thread starter huskerfan1414
- Start date
Fry them at 275 for 14 min. Take em out, pat em down, turn frier up to 375, drop em back in for 3 or 4 minutes at 375. Charring then ob the grill also recommended
A
anon_umk0ifu6vj6zi
Guest
Boil em in a big ole pot for 15 minutes. Take them to the grill and throw them in there with a nice thick smoke from a smoker box. Char both sides. Roll them in Sparkys and put them back on the grill for 1 minute, then serve.
You'e welcome.
You'e welcome.
A
anon_umk0ifu6vj6zi
Guest
You can broil them (I still always boil them before, because it looks the meat onto the bones, then they are more like restaurant style after that)
Bake them at 225 till they have an internal temp of at least 160, then broil on high or fry to crisp up a bit
Go to Johnny's Tavern in KC. Order "Wilson's Wings" with an extra side of Wilson sauce. Take your pick of red/white/blue handle beer. Enjoy.
I copied this from a reply sparky himself gave several months ago. Haven’t gotten around to trying it yet.
Preheat the oven to 425 deg
Thaw the wings & cut them into sections at the joint(throw away the little blade)
Take 2 cups of seasoned flour, (I use 1 c. regular flour & 1 c of
Baking Magic or any good seasoned flour you can find at your grocery
store)
Mix the 2 flours in a 1 gallon bag
Put 2 dozen wings in the bag and shake untill they're lightly coated
Place the wings on a sprayed jelly roll pan(if you have a rack to place
in the jelly roll pan that works a little better, then place the wings
on the rack)
Then spray the wings with a buttered spray
Put them in the oven for 20 minutes or until golden brown.
Take them out, turn them over, spray them again and place them back in the oven untill the other side is crispy & golden brown
If they aren't quite done enough after that you can turn the broiler on for a few minutes, but watch them closely so they don't burn
Take them out, put them in a bowl and pour Sparkys over the top & toss.
Ready to eat. You can also place them in a crock-pot on low.
Preheat the oven to 425 deg
Thaw the wings & cut them into sections at the joint(throw away the little blade)
Take 2 cups of seasoned flour, (I use 1 c. regular flour & 1 c of
Baking Magic or any good seasoned flour you can find at your grocery
store)
Mix the 2 flours in a 1 gallon bag
Put 2 dozen wings in the bag and shake untill they're lightly coated
Place the wings on a sprayed jelly roll pan(if you have a rack to place
in the jelly roll pan that works a little better, then place the wings
on the rack)
Then spray the wings with a buttered spray
Put them in the oven for 20 minutes or until golden brown.
Take them out, turn them over, spray them again and place them back in the oven untill the other side is crispy & golden brown
If they aren't quite done enough after that you can turn the broiler on for a few minutes, but watch them closely so they don't burn
Take them out, put them in a bowl and pour Sparkys over the top & toss.
Ready to eat. You can also place them in a crock-pot on low.
gotta ask, how do you broil on anything but "broil" low/med/high, isnt broil just balls out top coil? just saying
sorry started in on the rum.
Broiling is always tricky. You have to watch all the time. Orrrrrr you can grill them. Yes grill them to get that char flavor then toss them in the sauce. Then get fully WingZen by a quick char on the grill again zen double dip in wing sauce.gotta ask, how do you broil on anything but "broil" low/med/high, isnt broil just balls out top coil? just saying
sorry started in on the rum.
Boiled for 15 min as 463 said and then broiled to finish.
I may cut down on the broiling time next time....slightly dry.
But they were very good, and it was the second time I've had Sparkys sauce and it was great.
This was a trial run, and a tasty one.
I may cut down on the broiling time next time....slightly dry.
But they were very good, and it was the second time I've had Sparkys sauce and it was great.
This was a trial run, and a tasty one.
ever try boiling in a brine? sous vide is also a great method to preserve moisture, a grill is far better to just get grill marks on there is no need to "cook" them after boiling just doing it for texture. I prefer to brine the chicken and boil in a brine then finish on grill/flat-iron/broil
I have two favorite ways to cook wings. The method I use the most often (2-3 x/month) is the rotisserie on my Weber. I cut off the tips of the wings with kitchen shears. Thread the wings on skewers. (I have two set of skewers so I can do 12 with one set of skewers or 24 wings with both sets) Have the front and back burners on medium heat. (About 375 -400 degrees). Leave the middle burner on OFF and walk away. I baste the wings towards the end of the cooking cycle with melted butter/ olive oil/brown sugar/garlic I've made into a paste/honey/juice from one whole fresh squeezed lime/ground cayenne/hot Hungarian paprika/pinch of cinnamon/Misty's All-purpose seasoning/S&P. I love wings and when cooked this style they are pretty good. It is really easy too. (IF I was using Spark's sauce I would just baste the wings with the sauce just before wings are ready to come off. I would be careful to not leave them on too long with the sauce as it may burn)
Second way I do wings is I fry them. I soak them overnight in buttermilk. I add all kinds of spices and S&P to the buttermilk before placing the wings in it. I put flour in a brown paper sack and again add lots of spices and S&P. Shake the wings in this flour mixture. I place the wings on a sheet pan lined with wax paper. I loosely cover the wings with wax paper too. I put them in the refrigerator for at least 3 hours (longer is fine). It allows the batter to adhere to the wing better. I hate to fry anything indoors. It smells up the house so I set up my very simple frying pot out on our protected patio. I always make them for New Year's Bowls and the Super Bowl so I cook them outdoors in the cold too. I fry 4 wings for 8-10 minutes @ 365-375 degrees. My fryer is pretty small and don't want to overcrowd it. Add a little S&P right as the wings come out of the fryer. I place the wings on a rack in a pan that I place a warm oven until all the wings are cooked. If you like Extra crispy wings this will get it done.
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