Discussion
I love chicken wings with a passion!!!! The best wings you get come from either nandos or harvester. They are full sized, not piss poor excuses for a piece of a chicken! A good side dip to have them with is blu cheese, the kind you get from TGI's.
Gawd I really want some now you sods!!!
Gawd I really want some now you sods!!!
thegavster said:
I think maybe you need to cook them longer as they're quite a fatty part of the bird, hence can take a lot of time in the oven.
Perhaps you ended up with some really crap ones? I often buy them from Asda and a £1.70 box of wings feeds 4 people.
Did you cut the wing tips off? They're all but useless as they have virtually no meat on them.
Gavins right, they need to be done for at least an hour and on the wire grill thingy so that the fat can drain away. By doing that they will be lovely and crisp everytime Perhaps you ended up with some really crap ones? I often buy them from Asda and a £1.70 box of wings feeds 4 people.
Did you cut the wing tips off? They're all but useless as they have virtually no meat on them.
Around 2 years ago you could get a tray of 12 wings from any of the big four supermarkets for £1.10 or so. I've noticed they're no around £1.80 for the same which is ridiculous.
However, they're still dirt cheap and super tasty. Try the following:
Remove wing tips as described earlier
Oil sparingly with light olive oil
Season liberally with Maldon sea salt
Do the same with freshly ground black pepper
Squeeze over the juice of a whole lemon
Rub each wing in this seasoning to coat evenly
Place them directly on a good thick baking sheet (this ensures a bit of fusion between the skin and metal and you end up with delicious savoury, jammy, crisp bits that you don't get with a wire rack) Plus the wire racks are a bugger to clean!
Roast for an hour and ten mins at 180c
I know it's very basic but out of all the fancy marinades, rubs and spices I've thrown at chicken wings in my time these always turn out the best.
Yum!
However, they're still dirt cheap and super tasty. Try the following:
Remove wing tips as described earlier
Oil sparingly with light olive oil
Season liberally with Maldon sea salt
Do the same with freshly ground black pepper
Squeeze over the juice of a whole lemon
Rub each wing in this seasoning to coat evenly
Place them directly on a good thick baking sheet (this ensures a bit of fusion between the skin and metal and you end up with delicious savoury, jammy, crisp bits that you don't get with a wire rack) Plus the wire racks are a bugger to clean!
Roast for an hour and ten mins at 180c
I know it's very basic but out of all the fancy marinades, rubs and spices I've thrown at chicken wings in my time these always turn out the best.
Yum!
Pferdestarke said:
Around 2 years ago you could get a tray of 12 wings from any of the big four supermarkets for £1.10 or so. I've noticed they're no around £1.80 for the same which is ridiculous.
However, they're still dirt cheap and super tasty. Try the following:
Remove wing tips as described earlier
Oil sparingly with light olive oil
Season liberally with Maldon sea salt
Do the same with freshly ground black pepper
Squeeze over the juice of a whole lemon
Rub each wing in this seasoning to coat evenly
Place them directly on a good thick baking sheet (this ensures a bit of fusion between the skin and metal and you end up with delicious savoury, jammy, crisp bits that you don't get with a wire rack) Plus the wire racks are a bugger to clean!
Roast for an hour and ten mins at 180c
I know it's very basic but out of all the fancy marinades, rubs and spices I've thrown at chicken wings in my time these always turn out the best.
Yum!
I agree totally apart from not using the wire rack, you are just lazy However, they're still dirt cheap and super tasty. Try the following:
Remove wing tips as described earlier
Oil sparingly with light olive oil
Season liberally with Maldon sea salt
Do the same with freshly ground black pepper
Squeeze over the juice of a whole lemon
Rub each wing in this seasoning to coat evenly
Place them directly on a good thick baking sheet (this ensures a bit of fusion between the skin and metal and you end up with delicious savoury, jammy, crisp bits that you don't get with a wire rack) Plus the wire racks are a bugger to clean!
Roast for an hour and ten mins at 180c
I know it's very basic but out of all the fancy marinades, rubs and spices I've thrown at chicken wings in my time these always turn out the best.
Yum!
The only reason Chicken Wings ever turn out nasty is because they're underdone.
They are very, very fatty - and that will just turn out "slimy" and tough if you don't do them long enough to crack out all the fat.
An hour at least I reckon. And the hotter and chillier the seasoning the better IMO.
They are very, very fatty - and that will just turn out "slimy" and tough if you don't do them long enough to crack out all the fat.
An hour at least I reckon. And the hotter and chillier the seasoning the better IMO.
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