How to fry chicken wings

I always use a batter for my tailgate wings, but it tends to get too fluffy and overtake the taste of the wing. I'm thinking I might break the mold and go with a dry coating. What say you tailgating experts?

Unfortunately, I do all my wings on the Big Green Egg.

Dry them out in the fridge for a day then grill at 500 for about 30-40 minutes then roll them around in whatever sauce the person standing next to me wants.

oh, and I think you're on the right track.

Breaded wings are for the children's menu.

SeeRockCity wrote:oh, and I think you're on the right track.

Breaded wings are for the children's menu.

This. Just brine and grill that shit. Don't nobody want breading.

I have the sauce ready and flip the chicken every 3-5 minutes (bone in thighs or quarter). After about 15 min I start to brush sauce on after every flip until finished. Usually bakes in the buffalo sauce. For that I buy a sauce and add garlic and a habanero sauce, just a few drops. Skin will burn a little but it's tasty.

No coating or breading necessary. Just fry them until golden brown, then spin in a mixture of Franks and butter (3:2 ratio of Franks:butter).

Alton Brown's wing method (steam, chill, roast, toss) always comes out great.



Haven't tried them in the smoker yet but it's on my list

The Pantry wrote:Alton Brown's wing method (steam, chill, roast, toss) always comes out great.



Haven't tried them in the smoker yet but it's on my list

The steaming is a waste of time. Just toss them in seasoned flour and roast at about 400 for an hour, turning once. Be sure to use a Silpat or similar to prevent sticking and clean up hell.

Cym Jim wrote:
The steaming is a waste of time. Just toss them in seasoned flour and roast at about 400 for an hour, turning once. Be sure to use a Silpat or similar to prevent sticking and clean up hell.

Steaming takes 10-15 minutes. It works to help crisp up the skin.

You limeys always reach for the flour first and generally fuck it up anyway

The Pantry wrote:Alton Brown's wing method (steam, chill, roast, toss) always comes out great.



Haven't tried them in the smoker yet but it's on my list

This is a huge pain in the ass but they turn out amazing and you skip the fry.

The Pantry wrote:
Steaming takes 10-15 minutes.  It works to help crisp up the skin.  

Meh, hot oven will get 'em nice and crispy. Alton is a small time poser - just a TV presenter pretending to be Heston.

Cym Jim wrote:
Meh, hot oven will get 'em nice and crispy. Alton is a small time poser - just a TV presenter pretending to be Heston.

Maybe, but his information and techniques are solid. One of my favorites was him searing a tuna loin on top of a charcoal chimney. Have used that idea to do chops and steaks.

Would be fun to see Brown under the gun in Kitchen Stadium. Has Blumenthal ever been on Iron Chef America?

How to fry? Put wing in hot oil. Season after it's cooked or toss in sauce.

Radio Raheem wrote:

This. Just brine and grill that shit. Don't nobody want breading.

Ain't nobody got time for that!

After playing around the last couple weeks the official verdict is naked wings fried, then put on the smoker. Wings on the grill are a close second. Breaded wings are a distant 3rd.

So for tomorrow I have decided to go with chicken legs that are marinating wrapped in bacon that will be smoked for over an hour to get the bacon crisp. Then there will be a pot of venison chili that I already cut up the veggies for. I figure I can take the 1 year old swimming in the morning, come home and get the chili going, then start up the smoker for the chicken legs.

Chicken wings?!? That's poor people food. Can't believe there are still people willing to pay $1 each for a throwaway piece of meat.