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Chicken wings are my go-to Friday night treat after a week of working, running and eating healthy. A nice big plate of hot, sticky, juicy, spicy wings and a couple of cold beers to go with a film is something I love. I'll put my standard recipe below but was hoping some of you might have some new options I could try out. Anything from Korean Salt & Pepper Wings to Classic American Buffalo Wings with Blue Cheese Dip. Triple Coated Spicy Chicken Wings Ingredients * 6 garlic cloves, crushed * 4 tbsp olive oil * 6 tbsp cider vinegar * 2 tbsp paprika * 2 tbsp Worcestershire sauce * 4 tsp celery salt * 8 tbsp pepper sauce (Frank's Hot Sauce) * 2 tsp of Cayenne Pepper * 6 tbsp honey * 1 kg chicken wings, halved at the joint Optional Additional for "Death Wings" * 1/2 Teaspoon of Blaire's 3AM Reserve Chilli Extract (Or any other chilli sauce you want to add for extra heat) Method 1. In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey, chilli extract and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight. 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.
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# ? Oct 27, 2014 05:49 |
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# ? Apr 28, 2024 22:07 |
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I have been on a wingz kick for the past couple of months. I don't know what it is, but seriously I've probably eaten 999999999lbs of wings on my own of late. for me, the flavoring is an afterthought. getting the wings perfectly juicy, salty, and crispy is the main struggle. flavoring is just like eh, yawnnnnn deep frying I think may be over rated, or I am doing it completely wrong. I've tried everything from par cooking at 250 degrees, freezing individually, then frying at 375 - to just chucking them in 350 degree oil as is - to drying out the skin overnight uncovered in the fridge - to brining before or not brining before... I mean really every convoluted thing. I recently had GreatSuccess with just taking wings, not rinsing them or anything, tossing them in a good amount of kosher salt, a small amount of baking powder, MSG, corn starch, and a few tablespoons of oil - mixing that up real good in a gallon bag and letting them marinate for an hour or two, then cooking in a convection oven at 375. out of all the convoluted methods I've tried, that was probably the closest to AbsoluteSuccess as I've come this year. I think by not brining them, you eliminate a lot of the potential soggy moisture problems - and I think an hour or two is enough time to let the salt penetrate a bit. That said, the convection oven part is really key to driving off any remaining moisture and getting crispy wings - but these were really better than anything I've had out of a deep fryer recently. anyways, for sauces, I don't give a gently caress. so long as the wings are crispy and salty, I'll just put some hot sauce on each wing as I'm eating it, works for me. I love the green el yucateco habanero sauce. korean bulgogi marinades make great wing sauces too. texas pete is dear to my heart also. or buy some commercial 'lemon pepper seasoning' that's unnaturally yellow - I got a tub and am kind of obsessed with it for wings. I'll sauce some wings and then just add lemon pepper on top of the sauce anyways, because.... well I guess I don't give a gently caress. lol this post is so disgusting and makes me feel grimy. sharing my dirty late night wingz laundry with the entire interwebs.
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# ? Oct 27, 2014 06:22 |
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You can always try the "Chef John" method. If you can get through his voice that is. https://www.youtube.com/watch?v=RP3LhqcBThg
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# ? Oct 27, 2014 23:37 |
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Is there any real reason to use wings over thighs or drumsticks?
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# ? Oct 27, 2014 23:43 |
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Jose posted:Is there any real reason to use wings over thighs or drumsticks? Personally I love the crunch you can get from the end of the wing and the higher sauce to meat ratio you get from a wing drummette than you would from the other two. Thighs are great for Cajun rubs and a bbq.
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# ? Oct 27, 2014 23:49 |
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Jose posted:Is there any real reason to use wings over thighs or drumsticks? or even breast, why not use that? or chicken necks - no real reason not to use those instead of wings. or gently caress it, if you're out of chicken, why not use beef? they're both animals - right?
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# ? Oct 28, 2014 02:30 |
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Alton Brown's baked wings recipe has never led me astray: http://www.foodnetwork.com/videos/altons-buffalo-wings-recipe-0178379.html Reposting the ones I made a while back:
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# ? Oct 28, 2014 03:38 |
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The best wings I have ever had were smoked all day long. I don't know what else they did, honestly it probably didn't matter. When I make wings at home, I like to coat them in a dry rub and put them in the fridge for 8 hours before baking them at 400 for 40 minutes. I then spin them in a standard Frank's hot wing sauce that has had additional cayenne added. The rub (I just eyeball my measurments): Brown sugar (50% of total) equal parts: cayenne thyme paprika garlic powder onion powder The rub makes a big difference in the final product, and you could probably use any off the shelf BBQ rub for a similar effect.
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# ? Oct 28, 2014 17:54 |
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shamelessly plugging my favorite wing recipe: http://www.seriouseats.com/recipes/2012/02/sriracha-hot-wings-recipe.html grilled wings = best wings (except for pok pok's wings, which I can't get right on the grill)
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# ? Oct 28, 2014 18:29 |
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Doh004 posted:Alton Brown's baked wings recipe has never led me astray: http://www.foodnetwork.com/videos/altons-buffalo-wings-recipe-0178379.html Seriously, pre-steaming then patting dry is absolutely necessary
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# ? Oct 28, 2014 19:20 |
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Whalley posted:Seriously, pre-steaming then patting dry is absolutely necessary I have no idea why this recipe works but they are the best oven wings I've ever had.
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# ? Oct 29, 2014 00:13 |
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or just bake them in the oven on a grate to allow excess fat to drip off and coat in Franks Red Hot. If you wanna get pro then fry them for a short period, put in the fridge till COLD then FRY AGAIN. A SECOND TIME. CONGRATS YOU WIN.
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# ? Oct 29, 2014 06:18 |
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Chinatown posted:or just bake them in the oven on a grate to allow excess fat to drip off and coat in Franks Red Hot. lol look at this lil nub I'd agree, but I've done this a billion times. it doesn't work well. you gotta desiccate the skin somehow, and then crank the heat. convection oven has been best for me, but I'd believe you could get good wings with a fryer at the right temperature. desiccation seems to work best for me with salt and baking soda, with the possible addition of the texas-crutch of wings, cornstarch. unless you're IQF'ing wings in a giant vat of liquid nitrogen, putting them in the fridge until cold - even on a rack - tends to leave a congealed messy wingjuice behind on the wings that I just can't get to crisp up. that said, pre-steaming wings is the dumbest thing. sure maybe it works, but that's so much goddamn effort for something that should be simple and delicious.
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# ? Oct 29, 2014 06:24 |
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honestly just walking into a cash and carry and buying a flat of sysco wings is probably the way to go, who are we kidding
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# ? Oct 29, 2014 06:27 |
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mindphlux posted:honestly just walking into a cash and carry and buying a flat of sysco wings is probably the way to go, who are we kidding lol look at this lil nub
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# ? Oct 29, 2014 06:28 |
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Chinatown posted:lol look at this lil nub lol look at this lil nub
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# ? Oct 29, 2014 06:40 |
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mindphlux posted:
Also the sauce should just be a minced up fresh garlic clove, a quarter cup of Frank's Red Hot, and two tablespoons of whipped unsalted butter. Anything else (other than replacing the Frank's with like, Old Bay and a shot of bourbon) and you're only hurting yourself
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# ? Oct 29, 2014 14:20 |
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I've had good success with 24 hour fridge drying and indirect heat on a covered grill. I like to toss them in lemon and pepper/salt. I'll have to try pre-steaming as well. Would a quick blanching work too? Edit: I should probably clarify that the skin texture isn't so much crunchy as it is mediocre Peking duck. Now I'm all self conscious about goddamn chicken wings. Gorman Thomas fucked around with this message at 18:31 on Oct 29, 2014 |
# ? Oct 29, 2014 18:26 |
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My fav wings are Dinosaur BBQ (what up upstate NY and NYC) wings.. dry rubbed, smoked, then grilled with spicy bbq sauce. Make these now.
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# ? Oct 29, 2014 18:55 |
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I've made this recipe a few times and it makes for a pretty drat delicious chicken: http://modernistcuisine.com/recipes/crispy-chicken-wings-korean-style/
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# ? Oct 29, 2014 19:44 |
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BraveUlysses posted:grilled wings = best wings I made some incredible wings on a charcoal grill one time. Buddy didn't think you could cook wings on the grill, I threw a pack on, they came out incredible. Dumped in Frank's+butter after cooking. Delicious. Even his little kids cleaned them to the bone. I've tried a few times since then on a gas grill, and I usually end up having grease flare-ups and the skin turns burnt and weird. I'm sure boiling them first would help. Usually I just stick 'em in the oven at 500 for 25 minutes or so
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# ? Oct 29, 2014 20:35 |
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I must admit that chicken wings are "lazy midnight snack food" to me, so I keep a bag of frozen stuff in the freezer (probably really bad quality chicken) and when I'm in the mood for a late night snack, I brush them with yakitori sauce and toss them in the oven. They're not bad, but I'm second guessing my chicken wing appreciation when I read this thread. That's it, carry on...
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# ? Oct 29, 2014 20:47 |
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Shadowhand00 posted:I've made this recipe a few times and it makes for a pretty drat delicious chicken: This is great: quote:MSG, which adds a savory flavor called umami, is the salt of glutamic acid. It is an amino acid, and thus it is found in many foods, such as parmesan cheese.
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# ? Oct 29, 2014 20:57 |
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When I'm looking to try something different than the standard "deepfry and add franks" wings, I like to grill and continuously baste them with a cocktail sauce deriverative. (Cocktail sauce + Butter). In a sauce pan combine and heat until melted. 1 stick of butter 1/4 c lemon juice 2 tablespoon ketchup 2 tablespoon horseradish 2 tsp. salt 1 1/2 tsp. Worcestershire sauce Prep and grill the wings as you normally would and brush the wings with the sauce throughout the cooking process. You don't need to be exact in the measurements. I'm not, mix to taste. Sometimes I'll had peppers or hot sauce to give it a bit more heat than the horseradish gives it.
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# ? Oct 29, 2014 21:25 |
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Whalley posted:It takes like ten minutes and is a thousand times easier to clean than a pot of oil. All it really does is separate fat out of the surface of the skin, so after you pat dry and let cool, the skin is perfectly prepared to crisp the hell up without potentially adding salt or alkaline flavors that you'd prefer to add with the sauce. I'm definitely not saying pre-oil frying is a better alternative. I just think you can make it even easier - it's silly to set up a contraption and have to clean it out just for 10 minutes of steam on some wings. Just as easily, with half the mess, you could blanch the skin in boiling water ala peking duck if you really wanted to pre-cook them. I think you can get just as good or better results with salt and air drying - but if you're really opposed to using salt / baking soda, I guess blanching works too...
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# ? Oct 29, 2014 21:32 |
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Bob Morales posted:I made some incredible wings on a charcoal grill one time. Buddy didn't think you could cook wings on the grill, I threw a pack on, they came out incredible. Dumped in Frank's+butter after cooking. Delicious. Even his little kids cleaned them to the bone. The main thing I've found is to cook them indirectly for 45+ minutes and then apply sauce and put on the hot side for a few mins to char them a bit.
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# ? Oct 29, 2014 22:50 |
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Pok Pok wings are worth making if you have never had them http://www.portlandmonthlymag.com/eat-and-drink/recipes/articles/make-pok-poks-famous-wings-at-home-october-2013 Served with coconut rice they are fantastic http://www.epicurious.com/recipes/food/views/Coconut-Rice-380588
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# ? Oct 29, 2014 23:59 |
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mindphlux posted:I'm definitely not saying pre-oil frying is a better alternative. I just think you can make it even easier - it's silly to set up a contraption and have to clean it out just for 10 minutes of steam on some wings. Just as easily, with half the mess, you could blanch the skin in boiling water ala peking duck if you really wanted to pre-cook them. I think you can get just as good or better results with salt and air drying - but if you're really opposed to using salt / baking soda, I guess blanching works too...
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# ? Oct 30, 2014 06:17 |
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Best way I've found to cook wings is just to red cook them with fresh ginger, whole five spice in gauze, shitloads of rock sugar, dark soy etc. and reduce until it's a syrup. They firm up again as the sauce turns to syrup, so they turn both tender, juicy and toothsome at the same time, and the flavour just can't be beat. I still do like the original Buffalo wings but frying wings is more work than I'm usually prepared for.
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# ? Oct 30, 2014 12:08 |
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Wow.. OK. I thought I had this poo poo down pat but looks like I have a few new things to try.. Re: Steaming. Are you guys talking about using a vegetable steamer? I haven't really tried to crisp them up other than in a deep fat fryer with a coating so this in intriguing me. I think there is a high probability of wings being on the menu this weekend.
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# ? Oct 30, 2014 22:25 |
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If you boil them for a few minutes you can cook a bit of the fat off before you bake them I like getting the huge rear end bag of them at the store, getting covered up to my elbows in hot sauce and having sweat pour down my head, eat about 30 wings and then just fall into a wing coma
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# ? Oct 31, 2014 01:26 |
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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. Here's pr0k's wings which is exactly how I do mine. They come out perfect. http://www.goonswithspoons.com/Buffalo_Wings_with_Blue_Cheese_Dressing
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# ? Oct 31, 2014 02:58 |
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Oh man croat and I agree on a thing everyone take cover.
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# ? Oct 31, 2014 04:53 |
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Mr. Wiggles posted:Oh man croat and I agree on a thing everyone take cover.
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# ? Oct 31, 2014 05:04 |
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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. I do not have a deep fryer, or a method for storing and cleaning used oil, or a safe way of disposing of large amounts of oil, or an apartment with a stove that lets me fry without crazy smoke alarms. An inch of water and a vegetable steamer takes me like thirty seconds to clean and gives me better results than when I used to deep fry (using prok's method) in my old apartment. Alton does and says some stupid poo poo but his wing method is baller and works real good like for me.
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# ? Oct 31, 2014 05:41 |
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Wings should be simple. Segment, cook meat and crisp skin, and then toss with hot sauce and butter. Cooking methods in descending order of frequency: * Gas grill * Bake and broil * Fry once
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# ? Oct 31, 2014 13:50 |
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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. This is pretty much The One True Wing as it is known in Buffalo and Western NY. The only thing I would change about that recipe is that some folks like to add some cook time to their wings to get them extra crispy. Other than that, I add hotter poo poo to mine because I like my wings spectacularly hot. (Though naga Jolokia wings was a mistake...)
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# ? Oct 31, 2014 20:16 |
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I see "all drummies" on menus for an extra dollar, but never all wings. That's what I want, the wing. The best part of the wing is you can do the wing smash, where you separate the top of the wing from the bone, then flip it over and push it down on your plate or table to pop the bone out. You then place your 'meats' in a pile, bones in a pile, and continue until you have prepared them all (you should consume at least 20 in a sitting). Don't burn your fingers off while you're doing this. Then you just pop them in your mouth one at a time in rapid succession, stopping to dip in bleu cheese if that's what you (correctly) prefer.
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# ? Oct 31, 2014 20:22 |
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Bob Morales posted:I see "all drummies" on menus for an extra dollar, but never all wings. That's what I want, the wing.
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# ? Oct 31, 2014 20:28 |
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# ? Apr 28, 2024 22:07 |
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Bob Morales posted:The best part of the wing is you can do the wing smash, where you separate the top of the wing from the bone, then flip it over and push it down on your plate or table to pop the bone out. You then place your 'meats' in a pile, bones in a pile, and continue until you have prepared them all (you should consume at least 20 in a sitting). Don't burn your fingers off while you're doing this.
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# ? Oct 31, 2014 22:07 |