roadfix
Chef Extraordinaire
When I do wings in the oven I use parchment paper. Sure, it gets a little oily from the fat but there's virtually no cleanup. I hate cleaning those racks.
Rack for baking chicken wings
- Thread starter kitchengoddess8
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kitchengoddess8
Sous Chef
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This is the second time you mention fire in this thread.
Are you that afraid of your stove?
Yes. I was more familiar with the stove in my former apartment. This one is in a rental and it looks pretty cheap.
Greg Who Cooks
Executive Chef
Probably like most other things, deep frying cannot be beat but is usually very unhealthy, and of course very tasteful because we animals -- even humans -- evolved in a nutrient poor environment and fat is one of the most calorie laden foods available -- very desirable if you are living in a subsistence culture, hunting and gathering. Fat was the sugar of their time. Refined sugar became available only at a much later (but still prehistoric) date. Evolving in such an environment we and our genetic ancestors developed a taste for sugar -- and sweets -- and that's why fatty foods taste so good!
I've had reasonable success making "mock fried" recipes by using a minimum of fat to coat the substrate (wings, potatoes) and baking it. My mock french fries are almost as good as deep fried (to me, and IMO). Tonight I have sliced a potato into a recipe I call Potatoes Franconio (after a restaurant and old friend's family used to own, now extinct, both the recipe and my friend) where I slice a potato and shuffle the deck, then bake and baste with butter, repeat, repeat. The idea is to slice the whole potato and then alternate big and little discs to create an assembly that you can introduce fat (in this case butter) to emulate part of the experience of eating deep fried potatoes.
Sheesh! I'm beginning to sound like Chief Longweed!
I've had reasonable success making "mock fried" recipes by using a minimum of fat to coat the substrate (wings, potatoes) and baking it. My mock french fries are almost as good as deep fried (to me, and IMO). Tonight I have sliced a potato into a recipe I call Potatoes Franconio (after a restaurant and old friend's family used to own, now extinct, both the recipe and my friend) where I slice a potato and shuffle the deck, then bake and baste with butter, repeat, repeat. The idea is to slice the whole potato and then alternate big and little discs to create an assembly that you can introduce fat (in this case butter) to emulate part of the experience of eating deep fried potatoes.
Sheesh! I'm beginning to sound like Chief Longweed!
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roadfix
Chef Extraordinaire
Mine are simply hot wings and I like to grill them over coals.
Thread cleaned and sanitized for your convenience.
OP
OP
kitchengoddess8
Sous Chef
- Joined
- Nov 4, 2011
- Messages
- 904
Addie
Chef Extraordinaire
Thank you. 
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