snoozechamp
Assistant Cook
- Joined
- Jan 24, 2011
- Messages
- 4
So I've recently been trying to make boneless buffalo wings and various types of chicken wings at home. I followed a pretty basic recipe (if you could call it that) I found online. Some all-purpose flour, egg, salt/pepper to taste, and evenly sliced chicken breasts.
I dipped the chicken breasts in egg, then dredged them in the flour/spice mix and then threw them in a wok full of canola oil. I cooked them until the oil would stop sizzling (don't know if that's the right word) which was about 10-13 minutes.
Anyway, I put some Franks Red Hot sauce on them and they tasted pretty darn good. I compared them to the ones I usually get at Chili's or other restaurants and they were comparable.
However, here's the problem. Unlike the Chili's wings which I could put in the fridge and eat the next and they would still taste good, my wings were absolutely HORRIBLE, inedible really after they lost the heat/had been refrigerated.
I'm hoping with the information provided someone can provide some info on some crucial step/ingredient I'm missing? Does the awful taste of the chicken indicate maybe overcooking/undercooking? I've had a similar problem (not to this extent) with refrigerating baked chicken and it losing much of it's flavor when I try to eat it.
I'm not a trained cook at all so I feel maybe I'm missing something very basic here. Any help is appreciated!
I dipped the chicken breasts in egg, then dredged them in the flour/spice mix and then threw them in a wok full of canola oil. I cooked them until the oil would stop sizzling (don't know if that's the right word) which was about 10-13 minutes.
Anyway, I put some Franks Red Hot sauce on them and they tasted pretty darn good. I compared them to the ones I usually get at Chili's or other restaurants and they were comparable.
However, here's the problem. Unlike the Chili's wings which I could put in the fridge and eat the next and they would still taste good, my wings were absolutely HORRIBLE, inedible really after they lost the heat/had been refrigerated.
I'm hoping with the information provided someone can provide some info on some crucial step/ingredient I'm missing? Does the awful taste of the chicken indicate maybe overcooking/undercooking? I've had a similar problem (not to this extent) with refrigerating baked chicken and it losing much of it's flavor when I try to eat it.
I'm not a trained cook at all so I feel maybe I'm missing something very basic here. Any help is appreciated!