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The Library => Auburn Culinary Center => Topic started by: Snaggletiger on September 05, 2023, 12:21:21 PM
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screwed up some wings yesterday. I love me some wings. Who doesn't? I've pretty much made it a once a week deal to hit Beef O'Brady's here for a basket of garlic-parmesan wings and a couple of cold brewskies.
I decided to try out a recipe for them yesterday, and wasted a lot of time and money. I put a lot of wings on the grill, using my own BBQ sauce mixture. They're always da' bomb, but really messy and I have to endure a face full of smoke the whole time. I found a recipe that called for baking them for 50 minutes in the oven, then tossing them in the GP sauce. F'n awful!!! The taste was okay, but the skin didn't firm up. Horrible texture, and basically inedible.
Check oven baked wings off the list.
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screwed up some wings yesterday. I love me some wings. Who doesn't? I've pretty much made it a once a week deal to hit Beef O'Brady's here for a basket of garlic-parmesan wings and a couple of cold brewskies.
I decided to try out a recipe for them yesterday, and wasted a lot of time and money. I put a lot of wings on the grill, using my own BBQ sauce mixture. They're always da' bomb, but really messy and I have to endure a face full of smoke the whole time. I found a recipe that called for baking them for 50 minutes in the oven, then tossing them in the GP sauce. F'n awful!!! The taste was okay, but the skin didn't firm up. Horrible texture, and basically inedible.
Check oven baked wings off the list.
I ain't no expert by any means, but oven-baked wings can put an additional tingling in your anus if done right. Gotta let that skin dry out in the fridge (will turn yellow, outside of packaging). Put them on an oven rack over a drip pan. Use olive oil as your binder and make sure that corn starch - doesn't take much - is mixed in with your seasonings. After it is cooked through, broil on low for a bit. This should give you some crunchy bites. Nothing beats the mean green, though.
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I ain't no expert by any means, but oven-baked wings can put an additional tingling in your anus if done right. Gotta let that skin dry out in the fridge (will turn yellow, outside of packaging). Put them on an oven rack over a drip pan. Use olive oil as your binder and make sure that corn starch - doesn't take much - is mixed in with your seasonings. After it is cooked through, broil on low for a bit. This should give you some crunchy bites. Nothing beats the mean green, though.
I'm no expert, but here's a 7 step process to perfect oven baked wings.
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Two words…air fryer. Basket style 7-8 qt.
Coat the wings lightly with oil(you don’t have to but they brown better).
20 pieces:
Cook 20 minutes on 380°. Violently shake every five minutes. Finish up at 10 minutes on 400°. Still shake.
For smaller wings cut down 5 minutes on each step.
If you are lazy and pick up Publix wings, put them in the air fryer on 400° for five minutes. Shake at 2 minutes. They come out hot and crispy.
I use blue cheese with a splash of Louisiana wing sauce for dipping.
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Two words…air fryer. Basket style 7-8 qt.
Coat the wings lightly with oil(you don’t have to but they brown better).
20 pieces:
Cook 20 minutes on 380°. Violently shake every five minutes. Finish up at 10 minutes on 400°. Still shake.
For smaller wings cut down 5 minutes on each step.
If you are lazy and pick up Publix wings, put them in the air fryer on 400° for five minutes. Shake at 2 minutes. They come out hot and crispy.
I use blue cheese with a splash of Louisiana wing sauce for dipping.
some things are meant to be cooked in an air fryer ...wings aren't one of them.
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some things are meant to be cooked in an air fryer ...wings aren't one of them.
Use my recipe and then let me know.
Wings at a restaurant are not grilled, they are fried. And this recipe makes it seem they were just pulled from a fryer.
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Two words: Wing Stop
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Use my recipe and then let me know.
Wings at a restaurant are not grilled, they are fried. And this recipe makes it seem they were just pulled from a fryer.
i can't say about wings but breaded chicken strips or fish isn't the same as dunking them in artery clogging oil.
i'll give it a whirl though.
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i can't say about wings but breaded chicken strips or fish isn't the same as dunking them in artery clogging oil.
i'll give it a whirl though.
He's correct. It's a great application for that dumbshit appliance that was forced into my kitchen.
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i can't say about wings but breaded chicken strips or fish isn't the same as dunking them in artery clogging oil.
i'll give it a whirl though.
We prepare quite a bit of fish in it. It’s a bit different, but very tasty. My favorite is mahi-mahi. It has a nice texture in the air fryer.
Now I too prefer a vat of grease. However, since my wife had a couple of stents, we’ve backed off the grease. There is just the two of us, so chicken, pork chops, etc. are easier and doesn’t heat the house up.