+++ Chicken Wings recipe wanted +++

[1967250s]

For the oven, not fried.....

Thanks

Dan

[MTI]

Buffalo Hot Wings Not Fried?

Okay, if you insist on oven "baking" (consider grilling the wings!) you can pretty much do the deed in 25-30 minutes in a pre-heated 350 degree oven. Start with 3# of chicken wings.

Take the flat wing tips off at the joint, (save those in the freezer for chicken stock later when you have more chicken).

Cut the remaing wing into two parts, at the joint or leave the "mini drum" connected to the middle, your preference.

Pop them in a ziplock bag with some veg. oil to coat. Then season with salt and pepper.

Spread on an ungreased or foil lined pan and bake as described above.

While the wings are tanning, make the sauce.

4 tablespoons unsalted butter
1/2 cup Hot Sauce (Frank's Louisiana, Heinz, etc.)
2 tablespoons Tabasco, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar
1 teaspoon cayenne pepper

Melt the butter in a pot, then mix in the remaining ingredients.

When the wings are out of the oven, coat with the sauce and serve with bleu cheese dressing, celery and beer.

For a variation, find a decent asian food store and buy a big bottle of Sweet Chili Sauce from Thailand. It looks like a big bottle of ketchup, but its chili flakes, vinegar, and garlic mixed with sugar syrup. Use this as a dressing for any chicken, especially the Col. X-tra Krispy!

[1967250s]

Originally posted by 1967250s
For the oven, not fried.....

Skillet would also be acceptable....I din't want them deep fried.
But then again, it maybe the only way to have good wings!?

MTI :
If you have one or more deep fried recipes, go ahead and post, possibly other members & I will benefit from your culinary talent!

Thanks

[MTI]

No need to deep fry wings, but frying in a pan does allow you to get a nice coating on the chicken, which would usually just fall off in the oven. The only change in the recipe is that instead of oiling the wings (which is good in the oven since the oil gets the skin of the chicken hotter and crisper) you actually want to dry the wings as much as possible with paper towels. Think of this like prepping the car for painting.

Primer Coat: Use "all purpose flour" or cornstarch to coat the wings, but you don't want a thick coat, so knock off any excess, you just want that white powder coat to provide a dry base.

Paint: Mix a couple eggs with about 4 teaspoons of water (that's the ratio, one egg: 2 teaspoosn water) in a bowl that you can dip the wings in. This is the paint coat.

Clear Coat: Take the wet wings and roll them in the crumb of your choice . . . bread crumbs, mashed ritz crackers, panko (japanese bread crumbs), smashed up corn flakes or potato chips (sour cream & onion? salt & vinegar? hmm . .)

Then, very important for any coated foods . . . let it sit in the fridge for at least 30 minutes to let the paint coat set up, before frying. Otherwise it hits the frying pan and the coating falls off.

Frying is all about temperature. If you have an electric skillet, great, put in a half inch of veg oil and just set it at 350 and your set, otherwise you'll have to keep your eye (and a thermometer) on that pan on the stove. 10-12 minutes, until browned on both sides.

Wax Job: Then add the Hot Wings sauce.

If you're making a big batch, keep the fried food warm in a 200 degree oven until you're all done with the frying, then coat the whole batch with the sauce. The coating makes the chicken a lot more tasty.