Baked chicken wings question

If you want the wings to be crispy add the sauce after.

That sounds reasonable. I'm trying using baking powder for the first time. That's supposed to make them crispy.

Absolutely after. Bake em nice and crispy, then let sit for a few minutes. Then put a bit of sauce in a container, add a few wings, cover and shake to coat the wings. You'll wind up with crispy, nicely coated wings that aren't overly "saucy". What kind of sauce?

Just your basic Frank's Hot Sauce and butter.

drummerboy said:

Just your basic Frank's Hot Sauce and butter.

 Perfect...although the "original" used margarine. I use butter, too.

Is margarine still a thing?

Apparently it was in the 60s.

Some of us need to use butter substitutes for all kinds of reasons: kashrut, cardiac health, allergies, etc.  

(I'm actually on an  medical recommendation to use a particular mix of oils made into marg so that I get the right amount of vitamins daily, given my restricted dairy, grain and plant intake) 

I also can't consume poultry skin any more; have you ever asked a butcher to skin chicken wings before you can cook them?? Sigh. 

I'm making my slow oven-baked wings today for SB. They're always a big hit. I marinate them, I do not sauce them.

First, I dry them on a big cookie sheet in the fridge overnight. Then I marinate them in a plastic bag for a few days in a spicy BBQ-style marinade that I make. 

I spray a light film of PAM on cookie sheets and put the wings out so they're not touching each other and bake them LOW and SLOW at 250 for 3 hours. (I preheat the oven to 400, put the wings in and turn the heat down to 250.)

After an hour, and then after 2 hours, I check to make sure they're cooking evenly and shift the pans around the oven if necessary. You can broil them for a few minutes at the end, but I usually don't. They come out tender and juicy and flavorful and the meat just falls off the bone.

I ALWAYS serve them with this dip. It is not blue cheese. It's also always a big hit. The dip is best made the day before. Sitting in the fridge overnight pulls it together so nicely. Make sure the garlic and anchovies (I use 3 anchovies even though the recipe calls for one) are smashed to a paste and the cheese is grated as finely as you can.  You don't want lumps. Don't let the anchovies scare you off. They give the dip a salty, umami sensation that people will love. Don't tell them it's anchovies. 

yeah... I'm a bit late to the game here... but I always add red wine vinegar to my butter/franks sauce.  It gives it a bit of a tang and lowers the 'fatty' mouth feel from the butter

Also, if the temp outside is 30-40 degrees, shake wings with baking powder, put them on a cooling rack in a pan, then put outside and let the air and breeze tighten up the  skin quicker.  If it's snowing/raining, put them in an (unused) cold grill with the cover partially opened.  Saves you a ton of refrigerators. space.

The_Soulful_Mr_T said:

I ALWAYS serve them with this dip. It is not blue cheese. It's also always a big hit. The dip is best made the day before. Sitting in the fridge overnight pulls it together so nicely. Make sure the garlic and anchovies (I use 3 anchovies even though the recipe calls for one) are smashed to a paste and the cheese is grated as finely as you can.  You don't want lumps. Don't let the anchovies scare you off. They give the dip a salty, umami sensation that people will love. Don't tell them it's anchovies. 

 I use this recipe too but substitute Yogurt for Sour Cream.  I also add a couple drops of Worcestershire sauce, a touch of dijon mustard and a good crack of fresh black pepper.  

If you want, get anchovy paste, no smashing of the little critters required and it a great addition to many sauces and dressings. ( these are available in almost all supermarkets) 

MsSumida said:

The_Soulful_Mr_T said:

I ALWAYS serve them with this dip. It is not blue cheese. It's also always a big hit. The dip is best made the day before. Sitting in the fridge overnight pulls it together so nicely. Make sure the garlic and anchovies (I use 3 anchovies even though the recipe calls for one) are smashed to a paste and the cheese is grated as finely as you can.  You don't want lumps. Don't let the anchovies scare you off. They give the dip a salty, umami sensation that people will love. Don't tell them it's anchovies. 

 I use this recipe too but substitute Yogurt for Sour Cream.  I also add a couple drops of Worcestershire sauce, a touch of dijon mustard and a good crack of fresh black pepper.  

If you want, get anchovy paste, no smashing of the little critters required and it a great addition to many sauces and dressings. ( these are available in almost all supermarkets) 

 Substituting yogurt for the sour cream is a great idea. I'll definitely try it.

As for the anchovy paste, yes, but I love them little fishies. When I open a tin of them and use 2 or 3 for the dip, I'm always excited to have the rest of the them to plan around. Pasta? Salad dressing? Stew? Eggs? Or shall I just drape them on a cracker with some cream cheese? Or maybe with some cheddar? Bruschetta? So many possibilities for yummy anchovies. Also, if a had a tube of anchovy paste, I'd be using it every day

This recipe is always a hit:

preheat oven to 400

But B and E buffalo cut wings at WF

Marinate for, 30 minutes, in some soy, salt, oil, onion powder and garlic powder.  

Place on parchment or foil on a cookie sheet. 

Cook for an hour until crispy.  

I promise.  The best. 

jeffl said:

This recipe is always a hit:

preheat oven to 400

But B and E buffalo cut wings at WF

Marinate for, 30 minutes, in some soy, salt, oil, onion powder and garlic powder.  

Place on parchment or foil on a cookie sheet. 

Cook for an hour until crispy.  

I promise.  The best. 

 May be highly tasty, but they are NOT Buffalo Wings.

Not wings – but I gave cauliflower the Buffalo wing treatment and it was pretty tasty!

Dennis_Seelbach said:

Apparently it was in the 60s.

Back in the day, you'd put margarine on the table and you just couldn't get it to shut up.

chalmers said:

Dennis_Seelbach said:

Apparently it was in the 60s.

Back in the day, you'd put margarine on the table and you just couldn't get it to shut up.

 It's not nice to fool Mother Nature.