From using charcoal, not from grilling alone.
Chicken Wing Ideas
- Thread starter tuckdog
- Start date
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...
Yeah trying this one....
Thx
Them Asian Zings are always the business taste best out the oven/grilled IMO, best to add the sauce while they are warm it melts the sauce on great....
Honey Lemon Peppers wings..made these this past weekend
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<iframe src="http://www.youtube.com/embed/TPCvr4TNwUc" allowfullscreen="" frameborder="0" height="315" width="560"></iframe>
Diabetes in the hooooowwwssseeee!!!
try some wings based off this recipe
you can cook your wings anyway you like them just all comes down to the sauce at the end...
they just opened a korean wing spot by my house...
I like every one I saw in this MOFO. However, for the big party I will be doing ribs and this shit here...
for the bloody marries to wash down the ribs and the "BACON EXPLOSION"
"BACON RAPPED ONION RINGS"
and to start off the pre game snack some "COUNTRY FRIED BACON"
for the bloody marries to wash down the ribs and the "BACON EXPLOSION"
"BACON RAPPED ONION RINGS"
and to start off the pre game snack some "COUNTRY FRIED BACON"
Pancreatic Cancer in the HOOOOOOOOWWWWSSSEEEEEE!!!
I hate you ALL.... No food in the house (need to go shopping), sitting here eating some fucking oatmeal and THIS thread comes up 
Try that shit from epic meal time.lol
what were they saying about charcoal?
Shout out to Doggish for recommending the oven racks.
I rarely fry my wings, instead I bake (oven fry).
The racks have made a huge difference.
Start the wings at 415 to 425 degrees for about 30 to 40 minutes to crisp up, then drop the temperature to about 375 to get them cooked.
Take them out and hit them with the sauce or seasoning of your choice.
I rarely fry my wings, instead I bake (oven fry).
The racks have made a huge difference.
Start the wings at 415 to 425 degrees for about 30 to 40 minutes to crisp up, then drop the temperature to about 375 to get them cooked.
Take them out and hit them with the sauce or seasoning of your choice.
Shout out to Doggish for recommending the oven racks.
I rarely fry my wings, instead I bake (oven fry).
The racks have made a huge difference.
Start the wings at 415 to 425 degrees for about 30 to 40 minutes to crisp up, then drop the temperature to about 375 to get them cooked.
Take them out and hit them with the sauce or seasoning of your choice.
I agree with you...I've been looking at racks for a long time now (titties too!!
) ya boy Aaron McCargo, Jr. use them alot when he was on food network. Those garlic ginger wings look and sound on point!! 
Hoping to get more ideas for this weekend
Tried this recipe last week
(no pics...wasn't thinking)
Based on the Korean Fried Chicken Video
and the Clifton Springs Oven Fry Method.
I used things I had around the house.
I call it Asian Style Wings...on a Budget
5lbs. Chicken Wings
1 tbsp. salt
1 tbsp. black pepper
1 cup of flour
1/2 cup ketchup
4 tbsp. of oelek Sambal chili paste (adjust the spiciness to your taste)
1/4 cup sugar
4 cloves of garlic, minced
1/2 tsp. of vegetable oil
1/2 tbsp. of soy sauce
vegetable oil spray
1. Wash and dry chicken wings
2. Season wings with salt and pepper
3. Put wings and flour in a bag and shake
until all wings are full covered.
4. Preheat oven to 450 degrees.
5. Spray pan with the vegetable spray
6. Place wings on pan and spray the top of
the wings with the vegetable spray.
7. Put in oven. After 30 minutes, flip over wings
and cook for another 30 minutes.
8. Heat oil in pan on medium and add garlic.
Saute garlic for a minute or until soft.
Add ketchup, oelek sambal, sugar, and
soy sauce.
9. Cook for about 2 min.
10.After the wings come out, let them rest for 3-4 min.
Toss with the sauce and enjoy.
Tried this recipe last week
(no pics...wasn't thinking)
Based on the Korean Fried Chicken Video
and the Clifton Springs Oven Fry Method.
I used things I had around the house.
I call it Asian Style Wings...on a Budget
5lbs. Chicken Wings
1 tbsp. salt
1 tbsp. black pepper
1 cup of flour
1/2 cup ketchup
4 tbsp. of oelek Sambal chili paste (adjust the spiciness to your taste)
1/4 cup sugar
4 cloves of garlic, minced
1/2 tsp. of vegetable oil
1/2 tbsp. of soy sauce
vegetable oil spray
1. Wash and dry chicken wings
2. Season wings with salt and pepper
3. Put wings and flour in a bag and shake
until all wings are full covered.
4. Preheat oven to 450 degrees.
5. Spray pan with the vegetable spray
6. Place wings on pan and spray the top of
the wings with the vegetable spray.
7. Put in oven. After 30 minutes, flip over wings
and cook for another 30 minutes.
8. Heat oil in pan on medium and add garlic.
Saute garlic for a minute or until soft.
Add ketchup, oelek sambal, sugar, and
soy sauce.
9. Cook for about 2 min.
10.After the wings come out, let them rest for 3-4 min.
Toss with the sauce and enjoy.
^^^^^^^
they are now saying not to wash the chicken... they say washing it increases your chances of catching and spreading the germs.
they are now saying not to wash the chicken... they say washing it increases your chances of catching and spreading the germs.
^^^^^^^
they are now saying not to wash the chicken... they say washing it increases your chances of catching and spreading the germs.
Didn't know that, I will look into. Thanks.
I used to wash mine but was getting an idea to cook the fam a meal when I was watching Aaron Mccargo,Jr. on the DVR from his show and I remember him saying something about this.
but check this article:
http://shine.yahoo.com/shine-food/d...k-it-and-9-other-surprising-tips-2475547.html
Conde Nast Digital StudioBy Kemp Minifie, Gourmet Live
Let's just admit it: Americans chow down on a lot of chicken-82.2 pounds per person in 2010 alone! So here are 10 things you should know about our favorite fowl, safety tips included.
For the best possible bird, DON'T:
1. Wash the Chicken
This may come as a shock to all of you who automatically rinse your poultry just before cooking. It certainly was for me. So what's the big deal? Cross contamination! Rinsing your chicken is an ideal way to spew nasty pathogens all over your sink and the surrounding area. Rinsing never did get rid of pathogens anyway. Instead, try to get the meat onto the baking pan with as little contact as possible. Then wipe down your counter with hot soapy water or a mixture of hot water and 1 tablespoon liquid bleach.
2. Use an Old Plastic Cutting Board
There's an ongoing controversy about the safety of wood versus plastic boards for cutting raw chicken. As it turns out, old plastic cutting boards must be run through a dishwasher to be sanitized. Wood boards, on the other hand, are equally clean after a hand washing.
Related: Is the Cupcake Trend Over Yet?
3. Forget to Wash Your Hands
You can't be reminded often enough: Wash your hands well and scrub under your nails. Have you noticed that chefs and serious cooks don't have long nails? And they tend not to wear jewelry, either. Both provide great hiding places for bacteria. That mysterious stomach bug you had could very well have been a case of food poisoning from your own kitchen.
4. Ignore the Magic Number
A lot of cooks still aren't aware that the folks at the USDA dropped the recommended safe temperatures for all cooked poultry five years ago to 165°F. The good news is that this results in juicy, tender meat. (The old temperatures were 180°F for a whole roast bird tested in the thigh, or 170°F for a breast. Both often result in dry-as-cotton meat.)
5. Pull It Out When it Looks Done
The best way to know when your chicken has reached the magic number is an instant-read thermometer. "You really can't tell by looking," says Diane Van, Manager of the USDA Meat and Poultry Hotline, who suggests you may want to test your chicken in more than one spot. This is particularly important with a whole roast bird: Test both thighs and the thickest part of the breasts-some of the chickens these days sport boobs big enough to fill a double-D bra.
6. Pick Your Chicken from the Front of the Shelf
At the market, look for the most distant sell-by date. This means searching in the back of the stacks because the oldest chicken is usually stuck in front. Don't be afraid to be a nuisance at the poultry case. (The re-stockers of the chicken shelves at my local market roll their eyes when they see me coming.)
See Also: ScarJo's A Carb Queen! 5 Things She Actually Eats
7. Let Your Chicken Hang Around
Cook your chicken within two days of buying it. Home fridges are warmer than the ones in stores (which can go as low as 26°F), and tend to be opened often. Keep it any longer and, even if the sell-by date is way in the future, you'll probably end up tossing it once you open the package to that telltale, hold-your-nose, the-chicken's-gone-off aroma. Out to the garbage it goes, leaving you scrambling to figure out something else for dinner. Sound familiar?
8. Throw Out the Scraps
Once this is ingrained into your routine, you'll wonder why you didn't start a long time ago. When you've got a decent pile of scraps, parts, skin, and bones, dump them in a pot and make a homemade chicken stock. I just can't bear to spend money on something that's not only easy to make but also tastes so much better than anything you can buy.
9. Trim All the Fats
The fat police want us to skim and snip every bit of fat from our meat and stocks, but chicken fat has some winning qualities. It is high in palmitoleic acid, which is thought to be an immune booster, and it can also be a source of oleic acid, which is a good thing for cholesterol. Also, poultry fats are low in polyunsaturated fatty acids, making them more stable than other fats at higher heat.
10. Roast or Broil It
Isn't crisp skin and tender, juicy meat what we most yearn for in chicken? But how to reach that double-whammy nirvana? High-heat roasting doesn't always result in perfect skin, and broiling can dry out the meat. Here's a chef tip: Pan-roast your chicken.
but check this article:
http://shine.yahoo.com/shine-food/d...k-it-and-9-other-surprising-tips-2475547.html
Conde Nast Digital StudioBy Kemp Minifie, Gourmet Live
Let's just admit it: Americans chow down on a lot of chicken-82.2 pounds per person in 2010 alone! So here are 10 things you should know about our favorite fowl, safety tips included.
For the best possible bird, DON'T:
1. Wash the Chicken
This may come as a shock to all of you who automatically rinse your poultry just before cooking. It certainly was for me. So what's the big deal? Cross contamination! Rinsing your chicken is an ideal way to spew nasty pathogens all over your sink and the surrounding area. Rinsing never did get rid of pathogens anyway. Instead, try to get the meat onto the baking pan with as little contact as possible. Then wipe down your counter with hot soapy water or a mixture of hot water and 1 tablespoon liquid bleach.
2. Use an Old Plastic Cutting Board
There's an ongoing controversy about the safety of wood versus plastic boards for cutting raw chicken. As it turns out, old plastic cutting boards must be run through a dishwasher to be sanitized. Wood boards, on the other hand, are equally clean after a hand washing.
Related: Is the Cupcake Trend Over Yet?
3. Forget to Wash Your Hands
You can't be reminded often enough: Wash your hands well and scrub under your nails. Have you noticed that chefs and serious cooks don't have long nails? And they tend not to wear jewelry, either. Both provide great hiding places for bacteria. That mysterious stomach bug you had could very well have been a case of food poisoning from your own kitchen.
4. Ignore the Magic Number
A lot of cooks still aren't aware that the folks at the USDA dropped the recommended safe temperatures for all cooked poultry five years ago to 165°F. The good news is that this results in juicy, tender meat. (The old temperatures were 180°F for a whole roast bird tested in the thigh, or 170°F for a breast. Both often result in dry-as-cotton meat.)
5. Pull It Out When it Looks Done
The best way to know when your chicken has reached the magic number is an instant-read thermometer. "You really can't tell by looking," says Diane Van, Manager of the USDA Meat and Poultry Hotline, who suggests you may want to test your chicken in more than one spot. This is particularly important with a whole roast bird: Test both thighs and the thickest part of the breasts-some of the chickens these days sport boobs big enough to fill a double-D bra.
6. Pick Your Chicken from the Front of the Shelf
At the market, look for the most distant sell-by date. This means searching in the back of the stacks because the oldest chicken is usually stuck in front. Don't be afraid to be a nuisance at the poultry case. (The re-stockers of the chicken shelves at my local market roll their eyes when they see me coming.)
See Also: ScarJo's A Carb Queen! 5 Things She Actually Eats
7. Let Your Chicken Hang Around
Cook your chicken within two days of buying it. Home fridges are warmer than the ones in stores (which can go as low as 26°F), and tend to be opened often. Keep it any longer and, even if the sell-by date is way in the future, you'll probably end up tossing it once you open the package to that telltale, hold-your-nose, the-chicken's-gone-off aroma. Out to the garbage it goes, leaving you scrambling to figure out something else for dinner. Sound familiar?
8. Throw Out the Scraps
Once this is ingrained into your routine, you'll wonder why you didn't start a long time ago. When you've got a decent pile of scraps, parts, skin, and bones, dump them in a pot and make a homemade chicken stock. I just can't bear to spend money on something that's not only easy to make but also tastes so much better than anything you can buy.
9. Trim All the Fats
The fat police want us to skim and snip every bit of fat from our meat and stocks, but chicken fat has some winning qualities. It is high in palmitoleic acid, which is thought to be an immune booster, and it can also be a source of oleic acid, which is a good thing for cholesterol. Also, poultry fats are low in polyunsaturated fatty acids, making them more stable than other fats at higher heat.
10. Roast or Broil It
Isn't crisp skin and tender, juicy meat what we most yearn for in chicken? But how to reach that double-whammy nirvana? High-heat roasting doesn't always result in perfect skin, and broiling can dry out the meat. Here's a chef tip: Pan-roast your chicken.
Thanks man. Got to incorporate this into the routine.
Do any of you have any good recipes for Ranch French Fries?
Yesterday, I made wings but the sauce was a mixture of:
and
Warmed it up with some butter, and coated the wings with it
Fry the fries microwave or fry your bacon. After fries are done you put them in the over topped with a cheese of your choice drizzle the ranch an crumbled bacon on to and enjoy hot
Do any of you have any good recipes for Ranch French Fries?
Yesterday, I made wings but the sauce was a mixture of:
and
Warmed it up with some butter, and coated the wings with it
Stubbs is the TRUTH!!!
Stubbs is the TRUTH!!!
Motherfucker is spicy as fucking hell though. That's why I always have to tone down the heat with something else.
Dude you must have a cast iron stomach to eat that cloned shit, the fuck? I haven't touch that shite since I was in high school.
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