Craving chicken wings - how to make them?
 

I tried peanut oil in the deep fryer, but it is very expensive. Looked into liquid coconut oil, but at $1 an oz, I might as well coat them in spun gold before I drop them in. :eek:

I have 4lbs of wings in the freezer, just waiting on an idea.

How do you make extra crispy chicken wings?

lard

I blanch them off in a steamer, rendering the fat and them cook them crispy in the oven. Cicken wings are kind of like bacon, you need to render that fat or they will be rubbery.

Wow, Flake, who knew?
Thank you for this insight!!
Can't wait to try it.

I use canola oil in yhe deep fryer. Thaw them out first. Deep fry for about 15 minutes, tossing every 5. Deep fry longer if you want them crispier. I like to make a sauce using .5c franks hot sauce and .5c melted butter. Toss in cooked wings. I like to bake then at 350 for 10-15 minutes so cook the sauce into them and to give them more chew. Dip in ranch dressing, so yummy!

I just bake them in the oven on parchment paper at 400 degrees for 40 min to an hour, they come out perfectly crispy every time even if put in frozen.

I thaw them. I then toss them with italian dressing. I then put them on a baking sheet lined with foil, bake at 375 for about 40 minutes, take out, drain off...get a packet of ranch dressing mix, sprinkle over them...put back in oven about 10 to 15 minutes and they are crispy and like they are breaded.

Rinse and pat dry. For *really* crispy skin, leave uncovered in fridge for 24 hours. Sprinkle black pepper, garlic powder, paprika, and if you like a little twang, cayenne pepper (I NEVER go without the cayenne!)
While it is drying in the fridge, go out and buy Primo ceramic cooker.
http://632.katomcdn.com/632-prm774_large.jpg
Get some decent lump charcoal, and get it going. Raise temp to about 375. Add a few chips of apple wood. Spread wings out on top rack with drip pan underneath. Bake for about 30 or 40 minutes until done.
Thank me later.

It seems like a lot of work, but once you get it down, it really is not.

BTW: A ceramic grill (Primo, big green egg, etc) is a low carb'ers best friend. Once you have one, you will wonder how life went on before you got it. I prefer the primo because it really is a superior product, and also, it is (AFAIK) the only one made in the states, right outside Atlanta. Excellent warranty and service too. And no, I have no affiliation with them, other than using their product all year long, even if it is minus 20 out.

Boil 2lbs. chicken wings in 32oz. of chicken broth with a couple of tbsp. of cayenne pepper and 1 tbsp. of red pepper flakes for 15 minutes. Next, broil 15 minutes on each side. After they cool, marinate in Frank's Hot Sauce and some melted butter for 1-5 hours. When you are ready to eat, broil again until hot and crispy. Perfect wings every time :)

Sounds like Alton Brown's method which I've been wanting to try. Do you use an electric steamer?

That's about what I do too... easy peasy
I like them crispy too.

That sounds yummy. I love wings, I love ranch... not crazy about hot sauce / wing sauce... so this sounds perfect to me!!

I made these tonight for dinner and they were AWESOME! I used a small strainer to shake the ranch dressing mix over the wings so that I could do it evenly without a bunch of clumps. They were crispy and very flavorful.

Good idea with the strainer!!! I have a tea strainer... might work perfectly for that. :)

I bet it would!!

I actually use a lobster pot, I'm pretty low tech in the kitchen mostly because I have a no clutter sorta fetish. I haven't seen his method but will say that his show is the only show I can stomach watching...I like the analytical approach and how you learn good methods and fundamentals from that show.

This recipe you have sounds like a total winnrer. Will try this one out soon for sure!!!

Wow - all kinds of awesome methods to try!! Thank you everyone! :jumpjoy:

Protein Bucket 2 - That thing looks really cool! Unfortunately, I live in a city and can't have any outdoor cooking on the property. I really miss grilling. :(

Flake - thanks for the explanation. I don't know what "render the fat" means, but if it needs to happen, I'll go look it up now!

Edit - Okay, I just bookmarked 2 links that teach how to render fat, but both assume that you are doing 2 pounds at a time. Awesome though - as I had 'lard' on my list of things to do and now I can make my own! w00t!! So - How does this work with chicken wings?

WOW... if you left out the cayenne, you could get a big bonus of this method = a tasty pot of flavorful chicken enhanced broth!!