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wings for Sunday: bake vs. fry...help?

So, Jake wants wings on Sunday for the game. Great. I am trying to be a little better about our eating so has anyone ever baked wings instead of frying them? We like them really crispy!

Any ideas or suggestions would be great!

GO PATS!!!!!!

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  1. I always bake my wings. Alton Brown says that it's practically frying anyway because all of the skin. He has this weird system of steaming and then frying, to cut down on the smoking in the oven. I have no problem doing my wings at 400 degrees. But he did have a good idea of letting them sit open in the fridge for a couple of hours to dry out the skin. I am going to do that on sunday.

    2 Replies
    1. re: Val55

      When brown and crisp I brush them with sriracha hot sauce and broil them for a few minutes both sides until slightly charred. Dipped in low fat ranch dressing, yumo.

      1. re: Val55

        I do a version of this by boiling the wings for about 5 minutes first. This removes most of the fat and begins to break down the connective tissue.

      2. Grilling is better. Frying is great, too. Baked wings are good, but cleaning the pan is a real pain, and the wings never quite render all their fat.

        I think grilling is the best way. Nice and smoky, and all the fat renders out.

        1. That episode of Good Eats was repeated a couple of days ago. Alton Brown first steamed the wing segments for ten minutes to render some of the fat and precook. He then baked them on a wire rack on a sheetpan lined with parchment paper for easy cleanup. If I remember correctly, he baked them at 400 for twenty minutes, then turned them over for twenty minutes more. Yes, he mentioned that this seemed very long for such small items, but he said it was necessary to soften all of the connective tissue and crisp them up. He then tossed them in a large bowl with 3 parts melted butter to two parts hot sauce, and claimed they still held their crispiness.

          1. Here is a recipe from epicurious for baked wings that you toss with a balsamic soy glaze. They say that the pre-roasting assures a crisper skin. And I think it worked out that way for us pretty well. I brought this to a superbowl party last year and people really did like it. Look at the comments for tips and think about using the nonstick aluminum foil to line the pan to make it easier to clean up.

            Here's the recipe: http://www.epicurious.com/recipes/foo...

            1 Reply
            1. re: karykat

              When I saw the OP's post, these were the wings that came to mind - a friend of ours made them and they are SO fantastic. Great flavor, crispy, satisfying. There were none left . . . .

            2. I bake mine--with foil on the baking sheet for 30 minutes at 425. I use the full wing though, not sure about timing for them if they are broken down. Also, after 20 minutes I dip them in my wing sauce to sort of bake it in for the last 10 minutes. Then re-toss (I reheat the sauce to kill any bacteria). They were inspired by a Tyler Florence recipe and I make them for lots of boys and they always give them rave reviews and they get super crispy.