Homemade chicken wings - what's your method?
Discussion
I like things simple, so I mix equal parts salt, fresh black pepper, garlic powder and cayenne, then sprinkle half of it over the wings, Whack them in the oven at 180c half an hour, then turn them and sprinkle the rest of the rub. Cook another 30 min but I often crank the oven to 200c the last ten min. I like them like this - crispy with flavours I enjoy.
I do them the same on the bbq, but will cook with indirect heat for the first 30-40 min then over coals the last 20.
I do them the same on the bbq, but will cook with indirect heat for the first 30-40 min then over coals the last 20.
some bloke said:
I like things simple, so I mix equal parts salt, fresh black pepper, garlic powder and cayenne, then sprinkle half of it over the wings, Whack them in the oven at 180c half an hour, then turn them and sprinkle the rest of the rub. Cook another 30 min but I often crank the oven to 200c the last ten min. I like them like this - crispy with flavours I enjoy.
I do them the same on the bbq, but will cook with indirect heat for the first 30-40 min then over coals the last 20.
I think I'm keen to simplify things on my next batch.....from my first post my go to method has been marinating overnight in buttermilk mixed with some hot sauce, but I'm not too convinced how much this overnighting actually does. I do them the same on the bbq, but will cook with indirect heat for the first 30-40 min then over coals the last 20.
So I might give your simpler method a go next time.
fttm said:
...rub half a potato over a hot grill , then cook for 30 mins turning the wings frequently...
21TonyK said:
Whats the bit with the potato about?
fttm said:
Rub it over the hot grill=non stick
Why have I been allowed to roam this earth for 51 years without ever being told this before? Life hacks like this should be handed down from father to son as soon as the child can walk, or at least taught in the first year of primary school. I'm now writing a sternly worded letter to the primary school ombudsman.Edited by The Gauge on Friday 16th June 13:41
UTH said:
some bloke said:
I like things simple, so I mix equal parts salt, fresh black pepper, garlic powder and cayenne, then sprinkle half of it over the wings, Whack them in the oven at 180c half an hour, then turn them and sprinkle the rest of the rub. Cook another 30 min but I often crank the oven to 200c the last ten min. I like them like this - crispy with flavours I enjoy.
I do them the same on the bbq, but will cook with indirect heat for the first 30-40 min then over coals the last 20.
I think I'm keen to simplify things on my next batch.....from my first post my go to method has been marinating overnight in buttermilk mixed with some hot sauce, but I'm not too convinced how much this overnighting actually does. I do them the same on the bbq, but will cook with indirect heat for the first 30-40 min then over coals the last 20.
So I might give your simpler method a go next time.
I'll be doing everything on the BBQ so start everything off indirect heat, including the sausages and burgers I reckon.
Might whack some woodchips in there too, get everything smoked a bit.
UTH said:
Bought some wings today for BBQ tonight so going to give this simpler method a go. Reckon I'll probably chuck some of my spicy rub in there as well. Any reason you don't coat them all at the start rather than waiting to flip them before coating the other side?
I'll be doing everything on the BBQ so start everything off indirect heat, including the sausages and burgers I reckon.
Might whack some woodchips in there too, get everything smoked a bit.
Probably just habit, or less handling? I tend to just sprinkle the rub over them out of the mixing bowl or cup.I'll be doing everything on the BBQ so start everything off indirect heat, including the sausages and burgers I reckon.
Might whack some woodchips in there too, get everything smoked a bit.
I did recently consider putting them all in a container with the rub and shaking but that was an extra thing to wash
some bloke said:
UTH said:
Bought some wings today for BBQ tonight so going to give this simpler method a go. Reckon I'll probably chuck some of my spicy rub in there as well. Any reason you don't coat them all at the start rather than waiting to flip them before coating the other side?
I'll be doing everything on the BBQ so start everything off indirect heat, including the sausages and burgers I reckon.
Might whack some woodchips in there too, get everything smoked a bit.
Probably just habit, or less handling? I tend to just sprinkle the rub over them out of the mixing bowl or cup.I'll be doing everything on the BBQ so start everything off indirect heat, including the sausages and burgers I reckon.
Might whack some woodchips in there too, get everything smoked a bit.
I did recently consider putting them all in a container with the rub and shaking but that was an extra thing to wash
Asian twist for oven cooking only.
Light soy sauce, garlic granules, ginger powder, juice of 1 whole lemon(per 1kg of wings),fish or oyster sauce, finely chopped chilli & spring onion.
I let this marinate overnight but a few hours will do, I cook this in the oven due to the liquid from the lemon and fish sauce but feel free to experiment with a grill,BBQ etc.
Light soy sauce, garlic granules, ginger powder, juice of 1 whole lemon(per 1kg of wings),fish or oyster sauce, finely chopped chilli & spring onion.
I let this marinate overnight but a few hours will do, I cook this in the oven due to the liquid from the lemon and fish sauce but feel free to experiment with a grill,BBQ etc.
some bloke said:
UTH said:
And are you sprinkling them 'dry' as it were? No need to put oil, mustard or another sort of binder on them?
Yep. I am lazy. More rub sticks when you sprinkle them halfway through as there's fat on the skin by then.I think I need to perfect the even spread of the rub, but otherwise spot on.
some bloke said:
Probably just habit, or less handling? I tend to just sprinkle the rub over them out of the mixing bowl or cup.
I did recently consider putting them all in a container with the rub and shaking but that was an extra thing to wash
Just put them in a bag with the rub. No mess, no cleaning.I did recently consider putting them all in a container with the rub and shaking but that was an extra thing to wash
I'm trying to remember what I did my last batch in. Probably s&p, garlic granules, mild chilli (cos kids)?? Over direct heat with the lid on but turning regularly and moving crispier ones to the side. Went down a treat.
I did a batch of 100+ wings for a running club buffet this week.
Dry the wings with kitchen roll.
Evenly coat with dry rub (mine was a mix of 1/2tsp Baking Powder, 1/2tsp flour, 1tsb cayenne, 1tsp white pepper, 1tsp garlic granules, 1tsp onion granules, 2tsp smoked paprika - multiply as necessary to make enough)
Fan oven pre-heated to 200 deg. Cook 40 minutes, turn oven off but leave the wings in the oven for about an hour.
Came out nice and crispy, and spicy but not too hot (mixed crowd eating and didn't want to blow anyone's head off!)
Dry the wings with kitchen roll.
Evenly coat with dry rub (mine was a mix of 1/2tsp Baking Powder, 1/2tsp flour, 1tsb cayenne, 1tsp white pepper, 1tsp garlic granules, 1tsp onion granules, 2tsp smoked paprika - multiply as necessary to make enough)
Fan oven pre-heated to 200 deg. Cook 40 minutes, turn oven off but leave the wings in the oven for about an hour.
Came out nice and crispy, and spicy but not too hot (mixed crowd eating and didn't want to blow anyone's head off!)
some bloke said:
I like things simple, so I mix equal parts salt, fresh black pepper, garlic powder and cayenne, then sprinkle half of it over the wings, Whack them in the oven at 180c half an hour, then turn them and sprinkle the rest of the rub. Cook another 30 min but I often crank the oven to 200c the last ten min. I like them like this - crispy with flavours I enjoy.
I do them the same on the bbq, but will cook with indirect heat for the first 30-40 min then over coals the last 20.
Surely they’re burnt to a crisp after 20 minutes over the coals?I do them the same on the bbq, but will cook with indirect heat for the first 30-40 min then over coals the last 20.
I keep it pretty simple and coat the wings in baking powder & chilli powder (leave overnight if possible). Mix some Franks Hot Sauce with a little melted butter. Wings skin up indirect for about 30 minutes, remove and douse in the sauce and then over the charcoal for a few minutes to finish.
UTH said:
some bloke said:
UTH said:
And are you sprinkling them 'dry' as it were? No need to put oil, mustard or another sort of binder on them?
Yep. I am lazy. More rub sticks when you sprinkle them halfway through as there's fat on the skin by then.I think I need to perfect the even spread of the rub, but otherwise spot on.
Will try and remember photos.
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