Disclaimer: I am not an experienced cook. So I have been experimenting with how to cook chicken wings at home. Today, I think I did a pretty good job with my limited kitchen utensils. My Method. First off, I decided to boil the chicken for 10-15 minutes in a large pot. What this does it render the fat off the wing. After you are done you should see a ring of grease around the pot. Next, I had a jar of olive oil and minced garlic in a jar. I emptied that into a mixing bowl and added my rendered chicken wings. Once, coated I put the wings into a 400 degree (*broiled, not baked) oven on tin foil sheet. Finally, I waited till each side was golden brown before turning. This can take up to 15 minutes each side. Once done, I lightly coated each wing with warm BBQ sauce. This was unbelievably good wings. I know that I am not a master. How do you cook them?
I'm a fan of crispy wings, so I'll usually just deep fry them and toss them in sauce (sriracha and lime usually). If I want to be fancy I'll braise the wings in stock and aromatics, pull out the bones, then pan fry them before adding sauce.
I think the best chicken wings are marinated for a while in good sauce and roasted at a high temperature in the oven or on the bbq.
The fat has nothing to do with it. The key is get the skin dry before cooking it. The fat from the chicken should render and crisp everything up. Here is an wing thread from not too long back. http://bbs.clutchfans.net/showthread.php?t=204130
It's not really a brine, you chop off the joint tips then simmer the wings over low heat until you can pull the bones out easily. The pan frying at the end is just to crisp up the skin. It's a little labor intensive though, as I said, I generally prefer to just toss them in the deep fryer lol
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Yeah, I learned what alton already knew, in order to achieve crispy skin in a baked oven you need to render the fat some way. I suppose steaming in the the best way because you limit the amount of water on the skin. I don't have a steamer. But I know that rendering the fat helps achieve the skin I want. So I boiled the chick first.
For those who haven't tried it before, grill the wings. I coat the wings in a mixture of salt, pepper, garlic powder, and cayenne pepper (sometimes I used some smoked paprika as well). Then you grill the wings for about 14 - 16 minutes (turning frequently to avoid burning them). While the wings grill, bring a mix of a Franks hot sauce and butter to a simmer. Once you're done grilling the wings toss them in the mix and really coat the wings. This may not be for everyone, but once I tried grilled wings I found it hard to go back to any other method.
I grill mine. Best WINGS ever. Nothing comes close to grilled wings, the smoked flavor in the meat. hmmm. I cooked some 2 days ago, still have left overs. Basically, I put some olive oil on them (not necessary, but I find it makes them crispier). Then toss them on the grill till they are almost cooked all the way, then take them off and toss them in what ever wing sauce I have (been using Kroger's Spicy Garlic lately) and then back on the grill for another 10 min or so. Then toss them in sauce once more and consume. Hmmm. Going to eat my leftovers.
+1 for grilling wings. It's the healthiest option by far since all the fat melts off and it's going to be nice and crispy when done. Just make sure to have the fire is on low heat cause wings burn easily because of the fat content.
First I get my wings and boil them with onions jalpenos cayanne pepper salt chili powder til cooked. That way some flavor is boiled in the meat Then remove, while hot so the pores of the meat are open and ready to take on more flavor add sirrachas and a little bit of honey and whatever dry seasonings I have around. Let sit for 30 mins. Then grill them, the honey caramlizes and makes that lick you finger goodness and removes some of the heat for the sirrachas. Mmmm
Here is a good article on chicken wings that even addresses the Alton brown method. http://www.seriouseats.com/2010/02/...icken-wings-in-oven-not-fried-appetizers.html
Baking soda on chicken wings? Yeah, I'm going to do that. Besides the baking soda I don't see anything that this guy did that alton did not do. Alton does in fact promote drying the wings in the refrigerator uncovered. Article fail in my opinion.
