Chicken wings

[chml]

Picked some up from the butchers and fancy something hot... Any good receipes please? Thanks

[soad]

Marinade them?

[ReverendCounter]

Some time ago there was a very good thread for various wing recipes/coatings etc - definitely worth reading through.

[escargot]

ReverendCounter said:

Some time ago there was a very good thread for various wing recipes/coatings etc - definitely worth reading through.

This.

Buffalo wings are the best things to come out of the states frankly.

[ReverendCounter]

escargot said:

ReverendCounter said:

Some time ago there was a very good thread for various wing recipes/coatings etc - definitely worth reading through.

This.

Buffalo wings are the best things to come out of the states frankly.

I did a google search for, as you might guess, 'pistonheads chicken wings' and the relevant link/result doesn't click through to the pages.

The Wing Recipe Compendium is no more, it seems.

[ReverendCounter]

There you go, OP - that'll get you started!

[chml]

Perfect, cheers all

[Ahbefive]

Get Franks buffalo wing sauce, marinade and cook them in that.....boom. A blue cheese dip goes well too.

[HarryFlatters]

Lightly dust in seasoned flour and deep fry.

While the wings are frying, mix melted butter with your hot sauce of choice. Franks is great, but any will do depending on your chosen level of spiciness.

Once the wings are done, toss them in the butter and hot sauce mixture, plate and serve with a sour cream and blue cheese dip.

[C70R]

Absolutely no need to deep-fry to get great wings. My approach goes:

• Buy decent-sized wings from a butcher
• Put plain flour, salt, pepper, cayenne/garlic powder in a freezer bag
• Portion wings, rinse and pat dry
• Throw into bag, tie top, and toss until thinly/evenly coated
• Heat a fan oven to 220deg, and place the wings onto a wire rack
• Cook for 45min
• Heat a pan on the hob with a BIG knob of butter, a load of sriracha and a squeeze of honey
• Take wings out when they are crispy (45min should be adequate), and dredge in sauce

Edited by C70R on Wednesday 14th March 11:31

[Fluffsri]

My work colleague swears by the schwartz buffalo wing coating, so much so he bought a load of packets in for the office.

[SVX]

I've used an adapted version of this recipe many times:

https://salu-salo.com/crispy-korean-fried-chicken-...

My only difference is that I use an airfryer instead of deep frying the wings.

[Jambo85]

A useful wing tip I received a wee while ago: When you're roasting a chicken, cut the wings off and put them in a bag in the freezer. They often go to waste on a roast, do this a few times and you'll then have a nice bag of wings in the freezer for a rainy day

[Rollin]

I season with salt and pepper and roast in veg oil on highest oven setting for about 25 mins. This gives crispy outside but not dried out inside.
With regards to sauce, there's no better than Franks for buffalo wings.

[jas xjr]

I love chicken wings. I usually marinade them in plain yogurt ,fresh coriander,garlic and onions. I always do this overnight.

[theplayingmantis]

slight OT, but are boneless wings that you can get in the states but ive never tried, completely free of cartilage as well, they are literally eat the whole thing no hard bits?

[Rollin]

theplayingmantis said:

slight OT, but are boneless wings that you can get in the states but ive never tried, completely free of cartilage as well, they are literally eat the whole thing no hard bits?

It's a bugger of a job removing the bones and cartilage. One wonders how it can be profitable...














They aren't wings.

[theplayingmantis]

Rollin said:

theplayingmantis said:

slight OT, but are boneless wings that you can get in the states but ive never tried, completely free of cartilage as well, they are literally eat the whole thing no hard bits?

It's a bugger of a job removing the bones and cartilage. One wonders how it can be profitable...













They aren't wings.

ah thought it was too good to eb true

[HarryFlatters]

theplayingmantis said:

slight OT, but are boneless wings that you can get in the states but ive never tried, completely free of cartilage as well, they are literally eat the whole thing no hard bits?

You can confit them, which makes removing the bones a doddle. Frying them after to crisp up the skin makes them awesome.

However, it's easier just to give the fussy folk goujons or nuggets.

[Digger]

C70R said:

Absolutely no need to deep-fry to get great wings. My approach goes:

• Buy decent-sized wings from a butcher
• Put plain flour, salt, pepper, cayenne/garlic powder in a freezer bag
• Portion wings, rinse and pat dry
• Throw into bag, tie top, and toss until thinly/evenly coated
• Heat a fan oven to 220deg, and place the wings onto a wire rack
• Cook for 45min
• Heat a pan on the hob with a BIG knob of butter, a load of sriracha and a squeeze of honey
• Take wings out when they are crispy (45min should be adequate), and dredge in sauce

Edited by C70R on Wednesday 14th March 11:31

Isn’t 45 minutes a bit too long, even though you’re dredging after cooking?