Homemade chicken wings - what's your method?
Discussion
ambuletz said:
10minute video that some people might find interesting (i referred to it earlier).
they try 10 different ways of making wings. be it oven, microwave, air fryer grill (not bbq) and evaluate it based on ease, taste and time taken.
https://www.youtube.com/watch?v=fACbc09YDK0
Cheers for that. Going to try a few methods there. With a hungry 4yr old who loves wings, I'm tempted by the microwave method. they try 10 different ways of making wings. be it oven, microwave, air fryer grill (not bbq) and evaluate it based on ease, taste and time taken.
https://www.youtube.com/watch?v=fACbc09YDK0
jodypress said:
ambuletz said:
10minute video that some people might find interesting (i referred to it earlier).
they try 10 different ways of making wings. be it oven, microwave, air fryer grill (not bbq) and evaluate it based on ease, taste and time taken.
https://www.youtube.com/watch?v=fACbc09YDK0
Cheers for that. Going to try a few methods there. With a hungry 4yr old who loves wings, I'm tempted by the microwave method. they try 10 different ways of making wings. be it oven, microwave, air fryer grill (not bbq) and evaluate it based on ease, taste and time taken.
https://www.youtube.com/watch?v=fACbc09YDK0
UTH said:
Fair play to you then. I'm a serious chilli head and I cannot see how any human could have done 6 of the batch I had. I know I sound like a bitter loser, but I swear they must make a new batch each day, with some being slightly worse than others, as mine were just beyond ridiculous.
It certainly wasn’t fun. Nor especially enjoyable. Easily the hottest thing I’ve eaten and the only time I have had pins and needles in my extremities from eating chillis (another fun part of the burn time). 
ambuletz said:
let us know how it turns out, pics too!
Ok, so no pics and did try this method the other day. No way is it 15mins for 12 wings (1kg). Tried 5 mins of microwave at 1000w, then added another 5 mins. Took another 30+mins in the grill too.They were ok, but nothing to write home about.
UTH said:
DaveH23 said:
Whilst Frank's sauce is nice you can't beat a simple Salt & Pepper season and leave it at that.
Wouldn't satisfy the spice craving for me. Good job I cooked the wings plain rather than coating them before/during cooking. Next week we will try chicken thighs.
BIRMA said:
UTH said:
DaveH23 said:
Whilst Frank's sauce is nice you can't beat a simple Salt & Pepper season and leave it at that.
Wouldn't satisfy the spice craving for me. Good job I cooked the wings plain rather than coating them before/during cooking. Next week we will try chicken thighs.
However, if it is too hot why eat something you won't enjoy, each to their own!
I love Franks.
My wings are cooked in a mixture of plain flour, salt, pepper, garlic granules for about 50 minutes at about 200degree on a wire rack - turned a couple of times during the cooking process.
Taken out and dipped into a pan containing franks / a few splashes of Worcester sauce and a couple of nobs of butter.
God I love wings.
My wings are cooked in a mixture of plain flour, salt, pepper, garlic granules for about 50 minutes at about 200degree on a wire rack - turned a couple of times during the cooking process.
Taken out and dipped into a pan containing franks / a few splashes of Worcester sauce and a couple of nobs of butter.
God I love wings.
I've got another batch of these in the fridge marinating in the buttermilk/sauce ready for tonight
Just wondering what people's opinions are on how dry I want the wings to be before I coat them in seasoning and get them in the oven.
Looking at the video I got the method from, he suggests they need to be pretty dry, but then it looks like his buttermilk is much less thick than mine (maybe it's a UK vs US thing?) as mine is rather like yoghurt, so even after draining, mine are still very much covered in the stuff: https://www.youtube.com/watch?v=YyAAzVykxHs
Should I dry them off with paper towel then apply the seasoning? Or would you leave them pretty wet and still with an obvious cover of the marinade?
Just wondering what people's opinions are on how dry I want the wings to be before I coat them in seasoning and get them in the oven.
Looking at the video I got the method from, he suggests they need to be pretty dry, but then it looks like his buttermilk is much less thick than mine (maybe it's a UK vs US thing?) as mine is rather like yoghurt, so even after draining, mine are still very much covered in the stuff: https://www.youtube.com/watch?v=YyAAzVykxHs
Should I dry them off with paper towel then apply the seasoning? Or would you leave them pretty wet and still with an obvious cover of the marinade?
My favorite is a tangy "Scooter" marinade - a dry mesquite rub, followed by honey, chili-flakes, a liberal splash of bourbon and a little corn-flour to thicken.
I notice that a lot of you leave the (inedible) tips on, I cut them off and separate the drumsticks from the batons, prior to marinating them. I marinate in a zip-lok bag in the fridge for at least 24 hours.
I cook on a high heat over flame to crisp-up the skin and finish in the oven for 20 minutes or so, around 350f, so they are thoroughly cooked, but not dry.
I notice that a lot of you leave the (inedible) tips on, I cut them off and separate the drumsticks from the batons, prior to marinating them. I marinate in a zip-lok bag in the fridge for at least 24 hours.
I cook on a high heat over flame to crisp-up the skin and finish in the oven for 20 minutes or so, around 350f, so they are thoroughly cooked, but not dry.
Tossed in barbecue rub (salt sugar spices)
1-2 hours at 110 degrees C in barbecue with apple or oak chunks
Take out and rearrange barbecue for grilling
Slather in barbecue sauce and char grill for a minute on each side.
The slow smoking makes them really tender - essentially the same way you'd do ribs but quicker cooking time
1-2 hours at 110 degrees C in barbecue with apple or oak chunks
Take out and rearrange barbecue for grilling
Slather in barbecue sauce and char grill for a minute on each side.
The slow smoking makes them really tender - essentially the same way you'd do ribs but quicker cooking time
Not strictly wings but using up some excess bits. Brined (5%) for 12 hours then fridge dried for 24, rubbed with a miniscule amount of oil then coated with baking powder, salt, garlic powder. Oven at 220 for 35 minutes regularly turning and oiling. Everything still drippingly moist and very crispy.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff