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!
LOL....weeeellllll, we went from 4 people to 16 people and I have zero intention of frying wings all day! I actually cubed chicken breast, marinated it in wing sauce and did a slow roast in the oven. The sauce got into the meat and I tossed it with additional sauce right before serving. So far, the bowl is almost empty. Yeah, I know, I totally bitched out, but I just couldnt bear the thought of it on my last day off before the week begins!
I also made/served:
homemade potato rolls for the sliders
homemade sweet/spicy pickles for the sliders
good hot dogs with chopped tomato, onion, hot pickles and brown mustard
queso dip with hot sausage and rotel tomatoes
celery, carrots and homemade gorgonzola dip
bacon wrapped jalapenos stuffed with cream cheese
black bottom cupcakes
banana black bottom cupcakes
beer and margaritas
Thanks hounds...I will be doing the dry in the fridge and then oven bake method within the next week to use all the wings I bought!
Do you remember this post?
I am completely uninspired for the upcoming weekend. I am trying to plan now so I can get things purchased and any pre-prep done and out of the way so I can enjoy my weekend too!
I have zero direction. I do not know if anyone is coming over (I'd rather it just be us). I have no theme.
NEXT TIME JUST SAY NO.
Fried wings don't absorb any additional oil if they are not floured or breaded. Guaranteed crispiness this way. They seem pretty foolproof because different recipes suggest frying for 6 minutes or all the way up to 15 or 20 minutes. Just fry until you get a color you like and toss with sauce.
I like the steam/bake method, also the Korean fry/fry (sort of par fry, cool, then fry again), but if I were cooking for a crowd I'd go with:
1. Cut up wings, rinse and towel dry
2. Sprinkle with seasoning (whatever you like. I go with cayenne+Old Bay) and salt.
3. Dredge in flour (or a mix of flour and corn meal)
They get really crispy that way (for sure crispier than any baked wings I've had), and not using a batter keeps them relatively grease free.
I never fry wings and friends rave about them. I dry them in the fridge overnight and bake them in one layer on a heavy duty cookie sheet at 425 for about 30 minutes. Then I toss them in a mixture of melted butter, cider vinegar and Frank's hot sauce. (The butter is necessary to help the sauce adhere to the wings) I serve them with dishes of extra hot sauce and blue cheese dressing. they are so good.
I prefer to grill my wings, frying is my alternate choice. Baking the wings is not my favorite way of doing them but it's not too bad. I usually marinate my wings in Sriracha, fish sauce,dark soy, liquid smoke, hoisin sauce and a little olive oil for 4-8 hours. Then i grill those babies over a medium hot grill with some hickory chips and enjoy. I use the grill all year around and even prefer to use it when it is colder.
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.
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...
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.
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.