Kayelle
Chef Extraordinaire
8 to 10 chicken thighs, with the skin removed
You've GOT to be kidding Chief!!
Whoops, I thought this was about wings.
Last edited:
8 to 10 chicken thighs, with the skin removed
I don't do chicken wings as often as I used to due to cost. Prices have just about doubled in the last 3 or 4 years. And when I do wings I always do them in minimum of 5 lb batches.
I sometimes buy fresh wings from Costco. When I have a small crowd to feed I'll even get their 10 bags of frozen party wings and simply dump the entire contents on a large outdoor grill, season them as they grill, and shuffle them using two very large spachulas. I don't have the patience of turning each and every piece or sauce them as they grill. Faster and easier to just shuffle them like stir fried vegetables. They always come out nicely charred. ))
Now I buy their vacuum packed fresh wings in six-packs. They're much better. You have to trim off the tips and separate the sections but I think it's worth it. The tips are saved for stock. Reasonably priced compared to the supermarket version.
I'm way too anal. I have to turn each wing section individually.
I used to buy the 10 pound bag of frozen wings from Costco but found them to be too uneven in size. Some so tiny they're hardly recognizable.
Now I buy their vacuum packed fresh wings in six-packs. They're much better. You have to trim off the tips and separate the sections but I think it's worth it. The tips are saved for stock. Reasonably priced compared to the supermarket version.
I do the same Andy, although I leave the two sections together, and cut through the web for better cooking. Makes for half the turning time as well.
You've GOT to be kidding Chief!!
Whoops, I thought this was about wings.
Well, ya simply substitute wings for thighs. Simple, no?
Seeeeeya; Chief Longwind of the North
You're exactly right Chief. I was thinking you were saying to skin the wings.
I do a similar sauce for my chicken and it's the bomb as the kids would say.
SO and I are 100% compatible when it comes to wing geography. I like the drumettes and she likes the other section. If I don't cut them, we each have to do that work at the dinner table.
[snip] Now if you remove the skins from thighs and breasts, fry them into cracklings, with a touch of salt, and something good to dip them in, that's good eatin'!. [snip]
Seeeeya; Chief Longwind of the North
Now that's convenient Andy. For those who don't prefer one over the other, it's a very good method in terms of turning lots of them on the grill. Jointing them on the plate is a snap.
This is the way to go. Broil, bake or grill and then you don't have to worry about crispness. Toss with sauce after cooking. Simple and very tasty. No oven, no problem.
They are excellent like this BTW!
I prefer grilling to roasting by a wide margin but sometimes it's too cold to go out to the grill.
You're right! Man when it gets down into the mid 40's or 50's, grilling can really get tuff!
You're right! Man when it gets down into the mid 40's or 50's, grilling can really get tuff!