CHICKEN WINGS

i love chicken wings and want to make some at home
i don’t have a fryer
does anybody here have a good recipe or method?
i want them crispy and saucy
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  1. 2 months ago
    Anonymous

    Do not divide them. Pat them down with a paper towel, salt them, drizzle a small amount of oil, then put in the oven at 200 celsius for about 30 minutes. A little longer if the skin isn't gold and crispy, or a little less if the skin is already gold and crispy at 20 minutes. Then put sauce on if you want.

    • 2 months ago
      Anonymous

      what is celsius
      and why wouldn’t i divide them, wouldn’t they not cook properly

      • 2 months ago
        Anonymous

        They will cook properly. The tips will become crisp and the flesh will remain moist. You want to break the joints and tendons while eating them. It is part of the experience.

    • 2 months ago
      Anonymous

      don't listen to this retaurd you should awlays divide them prior to cooking

      • 2 months ago
        Anonymous

        Oh look, an American homosexual.

    • 2 months ago
      Anonymous

      I've been baking them for years and finally got it down about 6+ years ago.

      >Room temperature wings
      >Patted dry with paper towels
      >heavily seasoned, very light coating of your oil of choice
      >Get it all mixed together

      >preheat oven to 350
      >get GOOD parchment paper, none of that cheap dollar store Black person shit that leaks
      >You want the top of the flats to be placed face-down so that part cooks and crisps first
      >Place the drums down so most of the outer skin is face-down.

      That's all there is to it. Don't flip it until the side on the bottom gets a nice golden brown crisp to it. Flip it to the other side and let it cook for another five minutes so it doesn't dry out too much and you're good.

      >Do not divide them.
      I could only imagine how soggy and shitty your wings are if you don't divide them.

      • 2 months ago
        Anonymous

        >I could only imagine how soggy and shitty your wings are if you don't divide them.
        So you have zero cooking experience. I am not surprised.

  2. 2 months ago
    Anonymous

    OP, do you have a pan and at least a portable burner/hot plate?
    Also, regardless of what method you choose, you'll need tallow, lard, or crisco to make them crispy. Just using oil will make them soggy.

  3. 2 months ago
    Anonymous

    butter hot sauce

  4. 2 months ago
    Anonymous

    Chennai chicken wings on foodwishes

  5. 2 months ago
    Anonymous

    >i don’t have a fryer
    Do you have a large pot?

    • 2 months ago
      Anonymous

      What this guy said. Get a dutch oven and then you can fill that with oil a few inches. You'll want a good thermometer so you can keep the oil at the proper temp and not have it ignite or burn.

      • 2 months ago
        Anonymous

        Honestly the few inches thing is just a meme that wastes oil. You can get the same results in shallow oil as long as you’re good with temperature control and the food doesn’t touch the bottom of the pan

  6. 2 months ago
    Anonymous

    oven wings always suck. deep fry them in a pot full of oil. when you're done with the the oil, tip it down the drain while it's still hot, it cleans out the pipes

    • 2 months ago
      Anonymous

      >tip it down the drain
      Don't do this OP. You'll have to save your containers and dispose of it in the trash once it's cooled.

      • 2 months ago
        Anonymous

        >Don't do this OP. You'll have to save your containers and dispose of it in the trash once it's cooled.
        I thought it was okay as long as it was oil and not something like crisco, lard, or tallow.
        I heard you could really make your landlord angry by pouring a couple gallons of warm, liquid lard down the sink.

  7. 2 months ago
    Anonymous

    My favorite way to cook wings is on a charcoal grill, the skin is crispy and the meat falls off the bone. Only down side is that it's easy to burn them, out of a pack of 20 I usually crisp up one or two too much.

  8. 2 months ago
    Anonymous

    I season them, let them sit for a few hours then toss them on my smoker for 2 hours. Then I finish off on the grill to crisp them up. Eat with a Alabama white BBQ sauce.

  9. 2 months ago
    Anonymous

    Is it true that adding baking powder to chicken wings will make the skin super cwispy?

    • 2 months ago
      Anonymous

      Soda not powder. Two completely different things

    • 2 months ago
      Anonymous

      I personally felt like it made them glassy, even with very small amounts.

      Oh look, an American homosexual.

      >I could only imagine how soggy and shitty your wings are if you don't divide them.
      So you have zero cooking experience. I am not surprised.

      Keep squealing.

      • 2 months ago
        Anonymous

        Stop eating ruined wings. Leave them to people who like wings.

  10. 2 months ago
    Anonymous

    thanks for all the replies
    i bought ribeye and just made that again because i was scared to frick up the wings
    i’ll probably end up making them in a pot

  11. 2 months ago
    Anonymous

    WINGS AND TINGS

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