"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 11-02-2014, 08:55 PM   #11
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Quote:
Originally Posted by FrankZ View Post
I toss my wings in olive oil to be sure they are coated well. Preheat the oven to 425F. 25 Minutes skin side down, flip and 25 minutes. I don't put them on a rack, just on the baking sheet (I don't use foil). They come out crispy, if they aren't I didn't preheat the oven well enough and I leave them in for an extra 5 minutes.

Kathleen likes her wings very crispy and dry and she is usually really happy with them.

The racks I have for the pans are temp safe to 400F per the manufacturer. I have used them but I didn't feel it was worth it.

Wow are the wings very well done at that temp? Mine were in the oven for only 30 minutes and they seemed a little overcooked.
__________________

__________________
kitchengoddess8 is offline   Reply With Quote
Old 11-02-2014, 09:09 PM   #12
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
What temps and oven times do other people use for chicken wings?
__________________

__________________
kitchengoddess8 is offline   Reply With Quote
Old 11-02-2014, 09:51 PM   #13
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,883
I don't do wings a lot because there's not enough meat for me, but I think 50 minutes at 425 is fine. You do want them cooked through. You might want to check your oven temperature with an oven thermometer to make sure it's not running hot.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-02-2014, 10:06 PM   #14
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Quote:
Originally Posted by GotGarlic View Post
I don't do wings a lot because there's not enough meat for me, but I think 50 minutes at 425 is fine. You do want them cooked through. You might want to check your oven temperature with an oven thermometer to make sure it's not running hot.

Thanks! I'm going to give that a try. Maybe the 450 I used was too hot and caused the wings to cook too quickly.
__________________
kitchengoddess8 is offline   Reply With Quote
Old 11-02-2014, 11:00 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,381
I do oven wings @ 475F. Toss or spray with oil and arrange on a rack in a half sheet pan skin side down (the good side). Oven rack in the top third of the oven. Bake 15 minutes, turn the wing sections over so they're good side up. Bake for another 15 minutes then switch the oven to broil for a few minutes to make the skin extra crispy. Assuming your broiler is at the top of the oven.

Some smoke is generated by this process so have the exhaust fan going.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-02-2014, 11:24 PM   #16
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by kitchengoddess8 View Post
Wow are the wings very well done at that temp? Mine were in the oven for only 30 minutes and they seemed a little overcooked.
They are done.. but not overdone.

It takes time to get the skin crisp... or a broiler and I am not making a mess in that drawer too...

And our broiler is tiny.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 11-02-2014, 11:50 PM   #17
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Thanks Andy and Frank! My broiler is on the bottom. I haven't used it yet because I'm in a new apartment and I'm afraid of causing a fire.
__________________
kitchengoddess8 is offline   Reply With Quote
Old 11-03-2014, 01:35 PM   #18
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
I should have remembered another trick of mine. I buy cheapo racks at dollar stores usually 2 per package. If they get real funky I toss 'em. Not so funky I run 'em through the dish washer. Sooner or later they start coming apart and that's my signal to toss instead of wash next time.

Same for their cheapo aluminum casseroles. Sometimes I cook something really greasy or splattery, I move the food to a serving dish and carry the rest out to the trash, grease and all.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 11-03-2014, 03:03 PM   #19
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,843
Quote:
Originally Posted by kitchengoddess8 View Post
Thanks Andy and Frank! My broiler is on the bottom. I haven't used it yet because I'm in a new apartment and I'm afraid of causing a fire.
This is the second time you mention fire in this thread.
Are you that afraid of your stove?
__________________
Roll_Bones is offline   Reply With Quote
Old 11-03-2014, 03:12 PM   #20
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,883
Quote:
Originally Posted by Greg Who Cooks View Post
I should have remembered another trick of mine. I buy cheapo racks at dollar stores usually 2 per package. If they get real funky I toss 'em. Not so funky I run 'em through the dish washer. Sooner or later they start coming apart and that's my signal to toss instead of wash next time.

Same for their cheapo aluminum casseroles. Sometimes I cook something really greasy or splattery, I move the food to a serving dish and carry the rest out to the trash, grease and all.
I try not to use cheap or disposable stuff very often. The landfills are a problem in many places.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Reply

Tags
baking, chicken, chicken wings

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:23 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.