Chicken Wing Recipes

Youstolemyname

Youstolemyname

Youstolemyname

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I've recently got a taste for wings. But not wings as we know them in most uk places. Ask for a starter of wings in most uk bars and a microwaved platter of rubbery wings doused in a BBQ sauce will land in front of you. Now if you cross the Atlantic they have whole restaurants and bars dedicated to wings.

The difference? Wings in America are a passion, seasoned to perfection, deep fired and then tossed in a sauce of your choice from a choice of 100s. They are then served with a blue cheese dip, celery and carrot sticks. The result? A crunchy, not too greasy flavoursome snack that works a treat with a beer. Let's just forget about the health connotations for a second....

So, arming myself with a portion of wings and a bottle of Frank's buffalo wing sauce I am going to get my wing on. However, there is one missing ingredient at our house; we don't have a deep fat fried. Or any sort of frying device. The plan is to marinade and then grill them for a nice crisp skin.

Anyone have any wing recipes they would like to share? Or any tried and tested wing methods that work without frying?

Pics to follow...
 
Do you not have a saucepan?
American wings are awesome. But grilling, oven cooking won't replicate so well. Well they're still nice but it's not the same.
Just dipsticks chicken wings in flour, deep fry. Then as you say throw in a bowl, add sauce and toss.


These are very nice and different if you like spice.
http://nothingbutdelicious.blogspot.co.uk/2012/09/habanero-orange-wings.html?m=1

I just use fresh habanero, minced up in a blender, with the rest of it, might need to add some water and play with flavour, or if daring a second chili sauce, but need habanero for that fruity flavour. Scotch bonnets are easy to get at tesco.

These are also good
http://blogchef.net/jack-daniels-bbq-chicken-wings-recipe/

Although not a big fan of jack Daniels, so I replace it with captain Morgan's.
I have so many chicken wings and legs in the freezer, love em. Quick easy meal, with a bit of salad or coleslaw.
 
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I could wok fry or saucepan fry but really don't want to if I can help it.

Grilling might be better than oven baking? Might yield a more crisp skin...perhaps?
 
You can get crispy skin doing either, but you just can't get the. Same texture, they just aren't as good. I normall just oven bake, but nothing beats deep frying with flour, as that absorbs the sauce and gives them that correct texture.
 
Have lashed some in the oven at 200 degrees. Gave them a spray of olive oil, then mixed them with salt, pepper, two garlic cloves and paprika.

Going to coat some in buffalo sauce, ready in about 20 mins...
 
I'll usually mix flour with salt, pepper, smoked paprika, garlic powder and onion powder. Thoroughly coat the wings in it and let them sit for about 10 minutes, then either spray with oil and in the oven for as long as it takes them to crisp up, or fry in the wok for around 6 minutes each.

Once out, set aside on kitchen towels to drain remaining oil and then toss in sauce of your choice (either Frank's Red Hot or Defcon 2 here).
 
Glaucus said:
Ohh, that looks very interesting, thanks.
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They go into a lot more detail and variations in the book, after all Nathan Myhrvold did win the world BBQ championships (after researching the universe with Stephen Hawking and being CTO of Microsoft, which he left because it was getting in the way of his cooking!).

I keep meaning to do a couple of cooking threads based on the book, the caramelized carrot soup is incredible (it tastes like the carrots are made of toffee). Unfortunately i forgot to take pictures the last couple of times i made things out of it.
 
Doesn't doing them in a deep fat fryer help to retain their moisture thus making the chicken wings more succulent? They're more prone to drying out in an oven aren't they?
 
Funnily enough, I made southern fried wings and thighs yesterday and I use the method given to me by a friend in Alabama.

First, your chicken shouldn't be deep-fried. The combination of chicken grease and flour will ruin the oil and you also have less control over the cooking process. Second, you need to get some buttermilk from the supermarket. Add a teaspoon of salt to the buttermilk then marinate your chicken pieces in this for at least 8 hours and preferably overnight. This combination of a milky brine guarantees that they'll be wonderfully juicy and succulent, and it also gives the flour something to stick to.

After 8 hours, remove the chicken pieces from the buttermilk, and leave them for half an hour or so in a colander so that they can come up to room temperature before you cook them. This ensures that the cooking process will be even, and that any excess buttermilk drips off. Put an inch of oil into a heavy-based lidded pan over a high heat. Also put the oven on a low heat, around 120C.

Get a plastic bag, and add 200g flour, and a half teaspon each of salt, pepper, and paprika. This should be sufficient for 6-8 chicken pieces. Shake the bag then add the chicken and shake again so that it's thoroughly coated. Chuck a small piece of bread into the pan - if it browns straight away, you're ready to start cooking.

Put half of the chicken into the pan, turn the heat right down, and put the lid on. The initial high heat seals the flour but lowering the heat, and using the lid, will prevent the chicken from drying out. It also replicates that KFC-style steaming process. Cook on this low heat for 6-7 minutes. Turn the chicken and cook like this again for a further 6-7 minutes. Now remove the lid and turn the heat right back up again and fry your chicken until the coating reaches the deep golden colour you prefer. Remove, place on a cooling rack, and pop into the oven to keep it warm while you prepare the next batch.

To replicate the KFC taste use the same basic coating mixture but also add onion salt, garlic powder, and some sage, marjoram, oregano, and basil. For a spicier version, add some cayenne pepper or chilli powder.

Finally, don't throw away the buttermilk. Remove the skin from some spare chicken thighs and lightly fry them until they just begin to colour. Pour in a generous glug of white wine, about half a pint, and boil quickly. Throw in a couple of chopped onions. three celery sticks, and a sliced leek, a bay leaf, and salt and pepper. Add 3 pints of boiling water, cover, and simmer for 45 minutes until the chicken is tender.

Allow it to cool, discard the bay leaf, remove the chicken and strip from the bone. Chop finely and add back to the stock, or use a hand blender to blitz it until smooth. Blend together a ladle of the stock, half a pint of the buttermilk, and 40g of plain flour to make a paste. Add this to stock, then simmer and stir until it thickens. You'll now have the most delicious cream of chicken soup.
 
I gotta try some of this! Looks tastyyy!
I've only cooked southern fried chicken a couple of times, and battered fish once, but for all times, most of the batter just falls off whilst in the pan, and I'm left with a thin, not-that-crispy coating.. What am I doing wrong?
 
The chicken or fish is probably too "wet" when you apply your coating. It's this wetness (more specifically, the steam generated by this wetness) that causes the coating to fall off when it's cooking. If you're soaking chicken in buttermilk before frying it, make sure you drain it all off. Patting it dry before you add it to the flour can also help as it'll still stick to the food.

For breadcrumbs, you will need some kind of agent to help them stick. A beaten egg works well or buttermilk which is thicker than normal milk. Another tip is to double-dip them - first egg, then breadcrumbs, back into the egg, and then the breadcrumbs again.

If you're actually using batter, rather then just seasoned flour, then there's no need to use a wet sticking agent. Just make sure the food is perfectly dry, and dredge in flour. Then dip into the batter and it should stick.

Regardless of what you've coated it in, another tip is to chill the food for 30 minutes once it's been coated as this helps the coating to firm up. Just remember that it should be removed from the fridge again well before you intend to actually cook it.

Lastly, make sure that you're cooking it at a high enough temperature. If the oil isn't hot enough, it will just soak into the coating and cause it to fall off. You need an initial blast of heat to cook the coating...you can then turn it down so that the residual heat cooks the contents. That's why the food should be at room temperature first.

Hope that helps.
 
glosrfc said:
snip
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It did, thank you!
I think iirc, my problem was that I didn't properly dry the chicken/fish before coating. And letting it sit in the fridge for a little time is a good idea, will try that next time. I'm in the mood for some wings now! Haha.


Glaucus said:
These are also good
http://blogchef.net/jack-daniels-bbq-chicken-wings-recipe/

Although not a big fan of jack Daniels, so I replace it with captain Morgan's.
Click to expand...

I'm gonna try this recipe when I do wings next. I really like the taste of JD in food, but don't have any and I've just got some chipotle BBQ sauce so I'll use that instead of JD. That should make some nice spicy BBQ wings!
 
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