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Old 06-20-2012, 02:26 AM   #11
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Originally Posted by BBQ Mikey View Post
I make baked wings for my brother who has a hard time with fried foods.

for the ultimate crispy baked wing:

do not flour the wings,

Place them in a deep baking pan as so the grease does not run off. Cook the wings in a coventional oven at 425 for about 50-75 minutes, draining the juices periodically. That is the key part, if you dont drain the juices the chicken will get rubbery. I also add a seasoned salt/paprika rub on the wings after they are about half way done. Continue cooking to desired level of crispness. Definitely sauce the wings after they are cooked fully.
I've never tried baking chicken wings. The grease collected allows the skin to get crispy (?), and drain the excess grease periodically as that will make the skin rubbery? I've got to try that one of these nights when it's too much bother to deep fry. A simple dry rub is probably a good idea too, and I can always coat them with some sort of Buffalo wing sauce near the end of the cooking. Thanks for those tips (I'll forgo any kind of coating).
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Old 06-20-2012, 02:44 AM   #12
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yup, the fat that renders (baked or broiled) tends to partially fry the wings. they're nowhere near deep, shallow, or even pan tried, but they do fry a bit; enough to count.

oh yeah, i wanted to mention that you can simply toss your wings in a cooled mix of frank's and butter (and additional ground cayenne, garlic, onion, or whatever) then broil or bake.
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Old 06-20-2012, 02:56 AM   #13
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yup, the fat that renders (baked or broiled) tends to partially fry the wings. they're nowhere near deep, shallow, or even pan tried, but they do fry a bit; enough to count.

oh yeah, i wanted to mention that you can simply toss your wings in a cooled mix of frank's and butter (and additional ground cayenne, garlic, onion, or whatever) then broil or bake.
I'll line my deep baking pan with non-stick aluminum foil for easy clean up. I'll also flip them around during cooking. I know it probably won't turn out restaurant style chicken wing nirvana, but still...
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Old 06-20-2012, 02:59 AM   #14
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that definitely helps. i always wrap the foil tray in aluminum foul. come to think of it, most broiler trays are slotted so as to let the fat drip away too quickly. you NEED to line the broiler tray with foil or they won't partially fry, as discussed.
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Old 06-20-2012, 03:13 AM   #15
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that definitely helps. i always wrap the foil tray in aluminum foul. come to think of it, most broiler trays are slotted so as to let the fat drip away too quickly. you NEED to line the broiler tray with foil or they won't partially fry, as discussed.
Right, I see what you're saying. Some collected fat that is drained periodically is allowed to crisp up the skin. If you allow too much fat to collect without draining off the excess, the fat grease never reaches true deep fat frying temps, and makes the skin cook up rubbery. Gotcha.
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Old 06-20-2012, 08:32 AM   #16
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The slots allow the fat to run off so the broiler won't ignite the fat and cause a fire.
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Old 06-20-2012, 10:17 AM   #17
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The slots allow the fat to run off so the broiler won't ignite the fat and cause a fire.
Maybe bake in pan as described above, then coat the wings in sauce and broil them the last 10 minutes?

It's getting yummier by the minute.
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Old 06-20-2012, 10:53 AM   #18
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My recommendation is to put the wings on a short wire rack, and set that in an aluminum foil covered pan. The rack keeps the wings out of the grease, and after cooking when the pan has cooled you can just wad up the aluminum, toss it, and put the pan back in the cabinet.
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Old 06-20-2012, 11:07 AM   #19
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My recommendation is to put the wings on a short wire rack, and set that in an aluminum foil covered pan. The rack keeps the wings out of the grease, and after cooking when the pan has cooled you can just wad up the aluminum, toss it, and put the pan back in the cabinet.
While this is the way to go, cleaning the rack is the challenge.
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Old 06-20-2012, 11:12 AM   #20
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I saw on the show the Chew Michael symon baked his wings and then when done, deep fried them only for a couple of min. I tried this and they came out great ! not oily like if you deep fried them from the start. Nice and crispy.
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