What's da name of da place???
Chicken Wing Ideas
- Thread starter tuckdog
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What's da name of da place???
3 words..bon chon chicken..if you want them, you'll do the research 
Ninja listen to me bruh, get your wings clean um in lemon juice/water. season them then flour them deep fry then rest on paper towels then get you some hot sauce what ever kind you like, i use texas pete. Get you some spicey/sweet bbq sauce and mix it with texas pete sauce, then dip wings in sauce then put on baking pan and bake for 15 minutes.. everything comes together in oven, no drippy sauce, all flavors are sealed in the wings. damn check these out i mad last week...
Good shit!!!
Its one of those Korean chains AmeriBistro, but this one got their own wing recipes and that shit is the bomb. Be warned though the sauce is strong.
3 words..bon chon chicken..if you want them, you'll do the research
I did some research. That looks and sounds terrific. May have to work on my Korean fried chicken technique soon.
Bookmarking this shit
Some good ideas in here apart from the Church's shit.
Recently I buy the frozen wings from Sam's. Rinse them off, season them (mostly with dry seasoning: Ranch, chili pepper, lemon pepper, season salt or whatever flavor I feel) drizzle a little oil on them shake it altogether, and bake them shits. I'm good after that.
Some good ideas in here apart from the Church's shit.
Recently I buy the frozen wings from Sam's. Rinse them off, season them (mostly with dry seasoning: Ranch, chili pepper, lemon pepper, season salt or whatever flavor I feel) drizzle a little oil on them shake it altogether, and bake them shits. I'm good after that.
I did some research. That looks and sounds terrific. May have to work on my Korean fried chicken technique soon.
get some olive oil from costco, a lot of it...and be patient..thats the key..that shit will take forever to cook but its so worth it in the end.
get you some bulgolgi, soju and some korean fried chicken and a korean bitch and you're set
Does anyone know what those Wing places use to fry their wings to get em so crispy and dry?
One of the better wing spots out there I live is called Wing Factory. Their wings are always on point.
if you actually want them dry, takes a long fry on a lower heat with olive oil. im talking 20-25 minutes in oil.
get some olive oil from costco, a lot of it...and be patient..thats the key..that shit will take forever to cook but its so worth it in the end.
get you some bulgolgi, soju and some korean fried chicken and a korean bitch and you're set
what is korean frid chicken i have been to many korean restaurants before even some with menus written in complete korean. I have had the bulgogi, and the soju you speak of but i have never seen or heard of korean fried chicken.
Does anyone know what those Wing places use to fry their wings to get em so crispy and dry?
One of the better wing spots out there I live is called Wing Factory. Their wings are always on point.
the wings have to be dry and you have to maintain constant temp with your oils. when they use those giant fryers the temps are always the same allowing better cooking techniques.
olive oil is not really good for frying foods because it burns at a lower temp than veggie and canola oils.
thats not exactly true. you can heat olive oil to a high smoke point..high enough to cook chicken with 0 issues. i've gotten olive oil up to 375 and been fine.
I normally use Canola oil, but I haven't fried wings in like forever. I just bake them actually. I mean shit you cannot go wrong with a big ass bag of frozen wings for $19. Close to 100 wings in those bags.
I might have to get some fresh non frozen wings to try out some of these techniques especially frying with olive oil.
Add some wheat flour, shake off the excess.
Line a cookie sheet with aluminum foil. Spray it down with some Pam. Place wings on the pan. Then give the wings a light once over with Pam.
Cook for 60-70min at 380 degrees.
BAM!
Football season kicks off tonight!
Wingstop Lemon Pepper Wings
Got to have them Garlic Wings and orange soda
Cheogajip (love letter) and Bon Chon are major korean fried chicken chains, but it's fried chicken with a very light batter coating fried in olive oil for a long period of time. it's coated with either a spicy glaze or a soy garlic glaze. the chicken stays ridiculous crisp for hours...even days if reheated correctly. they're big anywhere they got a lot of koreans..so DC has a couple of spots and NYC has a few.
375 is not really that high of a smoke point and depending on the quality of your olive oil you are bordering with its max point of about 400 degrees
i mean it's not pro fry...which is why the idea is "low and slow" so to speak. you're cooking at a lower temp for longer which makes the chicken crispier. it's effective and as long as you're patient..the results speak for themselves.
i learned a ridiculous technique for frying fresh french fries starting with cold oil. but there's something with the science and a very low fry that makes them as crunchy as chips and not oily at all.
depending how big the wings are...id say 1-2 pounds
Clean the Chicken...
Crack two eggs and mixed in a bowl with your spices. (makes the batter stick and make the chicken fluffy)
Dip the chicken into some cold flour or hooters flour(keep mines in the fridge)
Cook the chicken...
Pull out the hot sauce, mix it with Lousiana chicken wing mix and with a little butter... heat it up and drop your chicken in the hot sauce...
Get you a six pack of beers. (mines Stella, Corona or Sapporo)... and enjoy.
Crack two eggs and mixed in a bowl with your spices. (makes the batter stick and make the chicken fluffy)
Dip the chicken into some cold flour or hooters flour(keep mines in the fridge)
Cook the chicken...
Pull out the hot sauce, mix it with Lousiana chicken wing mix and with a little butter... heat it up and drop your chicken in the hot sauce...
Get you a six pack of beers. (mines Stella, Corona or Sapporo)... and enjoy.
use peanut oil to fry your chicken......accept no substitute
60-70 minutes? Isn't that too long to cook chicken?
That gives it time to make the skin crispy. I've done it in less time, but it doesn't have the "fried-like" taste and appearance.
I read baking powder in your marinade will make baked wings crisp like the fried. I haven't tried it yet, but I'll post the link if I can find it.
I like this idea. I'm looking to cut out fried food, but still love that breaded/cruncy texture. I can use this method and it shouldn't have anywhere near the amount of fat that it would if I fried it.
Does batter dipping them work better than flour dipping them?
BTW, this is my secret seasoning. Wash, salt, pepper, garlic powder, onion powder, paprica and this. Dip in 2 scrambled eggs, then in flour, fry til brown and boom. They have discontinued this seasoning twice. First it was santa fe, then it was tex mex chili, and now it is gone as far as I know. I bought like 8 bottles last I saw it. I e-mail McCormic and they said it was gone.
My chicken won;t be the same
BTW, this is my secret seasoning. Wash, salt, pepper, garlic powder, onion powder, paprica and this. Dip in 2 scrambled eggs, then in flour, fry til brown and boom. They have discontinued this seasoning twice. First it was santa fe, then it was tex mex chili, and now it is gone as far as I know. I bought like 8 bottles last I saw it. I e-mail McCormic and they said it was gone.
My chicken won;t be the same
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