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The last time I made wings I brined them, sous vided, and froze them on baking sheets before deep frying. It seems fussy but you can do a whole shitload of all of the steps except deep frying all at once and then have a big ziploc bag full of wings ready to be fried.
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Nov 1, 2014 05:06
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BraveUlysses posted:except for pok pok's wings, which I can't get right on the grill Do you have their cookbook? Plugging for my favourite recipe at current: http://www.foodnetwork.com/recipes/honey-sriracha-chicken-wings-recipe.html Except instead of having separate parts and baking in the oven, what I do is combine everything into a singular sauce, marinate overnight, and if I have the time I will fire up the charcoal bbq, super hot, seal them on that, coating each wing with an extra bit of sauce (I also double how much goes on per pound or whatever it is) and then finishing them in the oven with another light brushing of sauce. I haven't yet tried it but I'd love to smoke them. The other I have is Nagoya Tebasaki which is essentially wings coated in potato flour, deep fried and coated in a red miso, soy and sake based sauce. I could actually eat them all day, I don't have the recipe handy but for anyone interested I can post it later
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Nov 1, 2014 17:34
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Chemmy posted:The last time I made wings I brined them, sous vided, and froze them on baking sheets before deep frying. It seems fussy but you can do a whole shitload of all of the steps except deep frying all at once and then have a big ziploc bag full of wings ready to be fried. I'm interested in this. How were the results?
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Nov 1, 2014 19:44
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Pretty well. The skin was super crisp (frying them while frozen means more time to cook the outside before the inside is overcooked) and I feel like the sous vide tenderized some of the connective bits inside the wing. I think I used 63C for two hours on the wings, patted them dry and spread them on wire racks and froze them overnight. Once frozen I put them all in a big ziploc and fried what I wanted. For sauce I used the traditional butter and frank's red hot with some worcestershire, fresh garlic and a little sriracha.
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Nov 2, 2014 01:10
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Chemmy posted:Pretty well. The skin was super crisp (frying them while frozen means more time to cook the outside before the inside is overcooked) and I feel like the sous vide tenderized some of the connective bits inside the wing. What about the brine?
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Nov 2, 2014 12:09
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I actually think I skipped it because I'm lazy.
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Nov 2, 2014 18:04
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Croatoan posted:You guys have to be making GBS threads me that you use Alton Brown's wing method. That is the most over complicated BS that exemplifies why Alton is in fact retarded. I mean he's cool if you're just getting into cooking but the more you learn the more you realize how stupid his poo poo really is. Agreeing with Whalley here. Frying is much much more of a hassle for me. Steam + baking them nets me awesome (not as good as frying) wings with less mess.
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Nov 3, 2014 20:09
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We do some pretty awesome chicken wings for our happy hour, but we’re not a volume place so we can take a little more time with them. Even still though I think simplicity is the best for something like wings. We use a full wing (tip, wing, drummette) and cook it whole, takes a couple minutes but the presentation is pretty neat. We soak the wings in buttermilk, then they go from buttermilk into seasoned flour [salt, pepper, paprika, sesame seeds], then into the fryer until done. I made up our wing sauce and it’s pretty titties, a sriracha-maple glaze. It’s mostly maple syrup and sriracha with a little shallot, apple cider vinegar and some vegetable oil for viscosity. Emulsifies and holds well so it’s always thick and glossy. Kind of a chicken and waffles idea with the buttermilk breading and the maple. The breading ends up thick enough to stay crispy even with a good layer of sauce on it but I take them home a lot in a plastic bag and even without crunchy breading they are loving fantastic.
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Nov 3, 2014 21:08
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McSpergin posted:Do you have their cookbook? nah, i've only tried using the recipies on the web. i use it as an excuse to go there every time im in PDX. McSpergin posted:Plugging for my favourite recipe at current: Try the similar recipe i posted earlier if you try it on the grill.
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Nov 3, 2014 23:14
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I'm in a part of the world that has fantastic food, but no decent buffalo wings for probably thousands of miles around me. Thankfully I brought half a gallon of Franks with me the last time I was in the US. Unfortunately, ovens aren't very common here. And pretty much all the stoves are giant gas tanks connected to a singular burner (or in my case, a camping stove with butane cannisters). I'd hate to waste gas (which can get pretty expensive) and a ton of oil just to make wings for myself. But I do have a crockpot, and a dinky toaster oven that has no temperature setting. I'm thinking of cooking them in the crockpot for several hours and then finishing them in the toaster oven. If anyone has any advice on cooking wings in a crockpot, I'd appreciate it. Otherwise, wish me luck.
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Nov 4, 2014 05:36
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You could shallow fry like regular fried chicken to cut back on shortening. Wouldn't be the same, but cool-rear end stoves demand the concession. Can you get a stovetop oven like car campers use? That would also work. E: Butane canisters? Like MSR Drafonfly type thing? Or like the old Coleman car camping units that happen to run on butane?
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Nov 4, 2014 14:31
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Butch Cassidy posted:You could shallow fry like regular fried chicken to cut back on shortening. Wouldn't be the same, but cool-rear end stoves demand the concession. It's one of these:  Which is fine, it just takes a long time and those gas cannisters can run out pretty easily. Maybe I can fry them to finish them off after cooking them in a crockpot. The good thing is in Thailand I've got access to all kinds of good ingredients to make some interesting kinds of wings with.
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Nov 5, 2014 08:07
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Djamba posted:
Nice technique except why god has no one addressed this!!! DO NOT USE the marinade you soaked your chicken parts in as a final sauce. When you make the marinade in the first place use half in the chicken and reserve half. After your chicken has a had a soak, dump that used marinade! You're just asking for salmonella poison if you use it on finished product. Even if you cook them one last time for ten minutes after the last coating.
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Nov 5, 2014 08:27
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brick cow posted:Nice technique except why god has no one addressed this!!! DO NOT USE the marinade you soaked your chicken parts in as a final sauce. When you make the marinade in the first place use half in the chicken and reserve half. After your chicken has a had a soak, dump that used marinade! You're just asking for salmonella poison if you use it on finished product. Even if you cook them one last time for ten minutes after the last coating. Correct, unless you boil the remaining marinade for a good 10 minutes or so before reapplying.
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Nov 5, 2014 16:49
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Reread that.quote:2. Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, taking the wings out every 10 minutes and put them in the bowl of sauce re-coating them with the remainder of the sauce to make sure they are triple coated. The marinade is being readded but then cooked at 400° F for half an hour. I think the sauce is something else? Anne Whateley fucked around with this message at 17:45 on Nov 5, 2014 |
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Nov 5, 2014 17:41
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i like nice words
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Shadowhand00 posted:I've made this recipe a few times and it makes for a pretty drat delicious chicken: Made this last night. Ruled.
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Nov 5, 2014 18:35
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Shnicker posted:Unfortunately, ovens aren't very common here.
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Nov 6, 2014 02:38
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Regardless of how you choose to cook your wings, saucing them and throwing them on a grill over an open flame to caramelize the sauce a bit is an excellent option.
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Nov 6, 2014 05:35
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Garregus posted:Regardless of how you choose to cook your wings, saucing them and throwing them on a grill over an open flame to caramelize the sauce a bit is an excellent option. It's better to cook them indirect on a grill for a while to let the fat render out of the skin, then sauce and cook direct for some carmelization and a bit of char.
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Nov 6, 2014 17:36
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Last time I made wings I tossed them in a mix of corn starch, baking powder, lawry's, pepper and paprika before baking. They kind of get gooey and sticky when you're tossing them, but then cook up really crispy. I bake them at 420 convection. I've found that just above that temp the chicken fat really stats to smoke. I get a little smoke at that temp, but it's manageable. I've also made an asian style sauce for them that was baller but I can't for the life of me remember everything I put in it. That's the problem with making things up as you go. I do know that it had honey, soy, and chili crisp in it, but I don't remember what else.
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Nov 6, 2014 21:10
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Flash Gordon Ramsay posted:I bake them at 420 convection. I've found that just above that temp the chicken fat really stats to smoke. I get a little smoke at that temp, but it's manageable.  420 smoke chicken erryday
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Nov 6, 2014 21:25
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Anyone have a good crockpot wing recipe? Having a potluck at work and have a frozen bag of wings that has been in my freezer for a little while now.
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Nov 8, 2014 18:06
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I hope not. One of the best parts of chicken wings are the crispy skin. Crock pot wings would just be mushy and gross.
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Nov 8, 2014 18:14
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I briefly dated a girl who made crockpot wings, the recipe involved sugar and a bunch of other poo poo. Her dad talked about how great they were.
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Nov 8, 2014 18:50
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supersteve posted:Anyone have a good crockpot wing recipe? Having a potluck at work and have a frozen bag of wings that has been in my freezer for a little while now. 1) Put wings in crock pot. 2) Cover in BBQ sauce. 3) Cook until done. I loved those so much when I was a kid. As for oven wings I agree that the Alton Brown steam & bake method is best but honestly I can't be bothered. I just transfer the rack I have the wings on to a clean pan after most of the initial fat gets rendered out to avoid smoking.
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Nov 9, 2014 05:34
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Republicans posted:1) Put wings in crock pot. Careful, half the population of Allrecipes might sue you for copyright infringement.
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Nov 9, 2014 06:09
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You know what else is pretty good on wings? Shake & Bake with a little ranch dressing powder mixed in.
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Nov 9, 2014 06:35
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ranch dressing powder goes great in ANYTHING
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Nov 9, 2014 06:53
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Double post....
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Nov 9, 2014 11:49
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brick cow posted:Nice technique except why god has no one addressed this!!! DO NOT USE the marinade you soaked your chicken parts in as a final sauce. When you make the marinade in the first place use half in the chicken and reserve half. After your chicken has a had a soak, dump that used marinade! You're just asking for salmonella poison if you use it on finished product. Even if you cook them one last time for ten minutes after the last coating. They are cooked for 10 mins at 220 which should kill anything off but it's a fair point. It's never hurt me but then I guess that's no guarantee - So I guess you should make an extra batch of sauce as you say to be safe.
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Nov 9, 2014 11:49
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Republicans posted:1) Put wings in crock pot. Avatar/post combo of the year right here.
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Nov 9, 2014 11:55
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Aight here's my recipe - Nagoya Tebasaki - japanese wings This serves me and my housemate at a kilo of wings each Coat wings in potato flour, deep fry to golden brown While wings frying, make sauce: 2tsp chili bean paste 4tsp grated/minced garlic 4tbsp sugar 4tbsp red miso 4tbsp soy sauce 1/2 cup good sake 1/2 cup good mirin Pretty much just mix everything into saucepan, heat until the miso and sugar have dissolved. Super umami rich
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Nov 9, 2014 13:10
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Baked chicken wings are loving garbage. WHAT A TREAT OP!
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Nov 10, 2014 03:11
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Mr. Wiggles posted:Made this last night. Ruled. Tried it last night, you're 100% right.
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Nov 11, 2014 23:16
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supersteve posted:Anyone have a good crockpot wing recipe? Having a potluck at work and have a frozen bag of wings that has been in my freezer for a little while now. you can't deep fry in a crockpot, what the gently caress is this??
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Nov 11, 2014 23:55
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While crispy chicken skin for wings is in general superior, there are some Asian preparations of wings that mostly braise them in a flavorful sauce. Korean fried chicken wings would be better yeah cause you get the best of both worlds of crispy plus the sweet, sticky sauce but for a quick food this works and is tasty eaten with rice. They don't need that long though so slow cooker not needed. Here's one example: http://www.foodandwine.com/recipes/one-pot-sticky-chicken-wings
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Nov 12, 2014 05:55
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