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(Some Guy)   I can buy chicken wings@ $3/lb tomorrow, limit 4. I plan to buy 4 for my Superb Owl party. Show me your recipes I have neither a grill nor a smoker. How long do they keep? Should I freeze them for a day, then thaw? Or just toss in the fridge?   (chickenvibes.com) divider line
53
    More: Interesting, Baking, Cooking, Snack, Parchment paper, Paper towel, Olive oil, Easy spicy chicken wings recipe, Chicken  
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198 clicks; posted to Food » on 08 Feb 2023 at 9:05 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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bloobeary [TotalFark] [OhFark]
2023-02-08 6:26:37 PM  
Deep fry 'em golden brown.

Drench them with Frank's RedHot Wing Sauce.
 
aleister_greynight [TotalFark]
2023-02-08 6:30:04 PM  
Do not freeze if you bought them the day before, just refrigerate.
 
cameroncrazy1984 [TotalFark]
2023-02-08 6:30:11 PM  

bloobeary: Deep fry 'em golden brown.

Drench them with Frank's RedHot Wing Sauce.


If you do not have the actual wing sauce, just half franks redhot sauce and half butter works

If you do not have a deep fryer, you'll have to do a dry rub and bake then bbq sauce them
 
optikeye [TotalFark]
2023-02-08 6:33:41 PM  
Do you have poultry sheers on that sad wood block 'starter set' with the steak knifes?

Cut the drumette from the 'wing' bits. And cut off the useless pointy wing tip. (actually freeze tho, they make a good addition for your 'bone bag' for making stock day)

Then simple....just get a paper bag and some 'shake and bake' and go at it.
Tho, making your own mix of shake and bake is pretty cheap and simple. Lots to google about there.
 
cameroncrazy1984 [TotalFark]
2023-02-08 6:36:23 PM  

optikeye: Do you have poultry sheers on that sad wood block 'starter set' with the steak knifes?

Cut the drumette from the 'wing' bits. And cut off the useless pointy wing tip. (actually freeze tho, they make a good addition for your 'bone bag' for making stock day)

Then simple....just get a paper bag and some 'shake and bake' and go at it.
Tho, making your own mix of shake and bake is pretty cheap and simple. Lots to google about there.


Ugh, I hate breaded wings, but that's not a bad way to do it.
 
Driver [TotalFark] [OhFark]
2023-02-08 6:37:09 PM  
The linked recipe sounds good, but should smoked paprika be used, or just plain?
 
Mrs. Snipes [TotalFark]
2023-02-08 6:37:18 PM  
Even if you don't use the recipe for the sauce, I'd do the first part where you put a few ingredients, including baking soda, on wings and bake them (For the wings):

You searched for chicken wings - Domestic Fits

The baking soda is supposed to help with crispiness in the oven without the mess of frying.
 
aleister_greynight [TotalFark]
2023-02-08 6:37:19 PM  
If you want the absolute easiest thing you can do with them, set them out in lines on baking a sheet(s) sprinkle generously with sugar, then pour garlic soy sauce over them.  Cook in oven at ~400 until cooked through and skins show browning.  As the fat renders, they will develop a "pan sauce," spoon this over them every ~5 or so minutes.  Serve with rice on the side, use the leftover sauce on the rice, and you have a meal not just a snack.
 
aleister_greynight [TotalFark]
2023-02-08 6:38:21 PM  

Driver: The linked recipe sounds good, but should smoked paprika be used, or just plain?


Smoked, always.
 
optikeye [TotalFark]
2023-02-08 6:40:59 PM  

cameroncrazy1984: optikeye: Do you have poultry sheers on that sad wood block 'starter set' with the steak knifes?

Cut the drumette from the 'wing' bits. And cut off the useless pointy wing tip. (actually freeze tho, they make a good addition for your 'bone bag' for making stock day)

Then simple....just get a paper bag and some 'shake and bake' and go at it.
Tho, making your own mix of shake and bake is pretty cheap and simple. Lots to google about there.

Ugh, I hate breaded wings, but that's not a bad way to do it.


Just use flour/cornstarch/seasoning salt in the 'shake and bake' mix you make.
 
BunkyBrewman [TotalFark]
2023-02-08 6:47:58 PM  
They'll be fine in the fridge.  It's only four days

Use the convection oven and crank it up to 500.  Rotate the pan when you open to turn the wings which should be often.  Bake 'em as crisp as you want 'em.

Oh, and if you want, throw some dry rub on the wings before you put them in the oven.  Frank's even makes a dry rub mix

(normally I'd smoke the wings and deep fry to finish, but with no grill or smoker...)
 
cameroncrazy1984 [TotalFark]
2023-02-08 6:49:33 PM  

optikeye: cameroncrazy1984: optikeye: Do you have poultry sheers on that sad wood block 'starter set' with the steak knifes?

Cut the drumette from the 'wing' bits. And cut off the useless pointy wing tip. (actually freeze tho, they make a good addition for your 'bone bag' for making stock day)

Then simple....just get a paper bag and some 'shake and bake' and go at it.
Tho, making your own mix of shake and bake is pretty cheap and simple. Lots to google about there.

Ugh, I hate breaded wings, but that's not a bad way to do it.

Just use flour/cornstarch/seasoning salt in the 'shake and bake' mix you make.


I prefer a lemon pepper or cajun dry rub, to be honest.
 
fragMasterFlash [TotalFark] [OhFark]
2023-02-08 7:01:04 PM  
Good on you, Subby, for doing it from scratch. For those of us who are less motivated the frozen "Crispy Takeout Style" wings cooked in an air fryer are as good as anything from Wingstop at a fraction of the price.
 
neongoats [TotalFark]
2023-02-08 7:07:32 PM  
This isn't a complicated chore or recipe.

Cook them. Cook them in the oven, cook them in an air fryer, cook them in a pan with some oil, or deep fry them.
Spin them in a metal bowl with your sauce of choice - traditional wings are 1/2 part butter 1/2 part franks red hot.

all done
 
Driver [TotalFark] [OhFark]
2023-02-08 7:10:52 PM  

aleister_greynight: Driver: The linked recipe sounds good, but should smoked paprika be used, or just plain?

Smoked, always.


Thanks !
 
optikeye [TotalFark]
2023-02-08 7:11:06 PM  

neongoats: This isn't a complicated chore or recipe.

Cook them. Cook them in the oven, cook them in an air fryer, cook them in a pan with some oil, or deep fry them.
Spin them in a metal bowl with your sauce of choice - traditional wings are 1/2 part butter 1/2 part franks red hot.

all done


I know it's not 'traditional' but I HATE, Hate, hate 'wet' style chicken wings swimming in sauce.
At a sports bar, I always ask for the wings 'dry' and the sauces on the side.
 
neongoats [TotalFark]
2023-02-08 7:20:50 PM  

optikeye: neongoats: This isn't a complicated chore or recipe.

Cook them. Cook them in the oven, cook them in an air fryer, cook them in a pan with some oil, or deep fry them.
Spin them in a metal bowl with your sauce of choice - traditional wings are 1/2 part butter 1/2 part franks red hot.

all done

I know it's not 'traditional' but I HATE, Hate, hate 'wet' style chicken wings swimming in sauce.
At a sports bar, I always ask for the wings 'dry' and the sauces on the side.


In that case just dry rub to taste and cook however. Honestly I think they come out just fine baked in the oven. I like "cajun" themed rubs/seasoning for no sauce wings. My friend went on vacation to nawlins and I made him bring me some local spice rubs back for me - they're just wonderful on any kind of chicken.
 
optikeye [TotalFark]
2023-02-08 7:26:32 PM  

neongoats: optikeye: neongoats: This isn't a complicated chore or recipe.

Cook them. Cook them in the oven, cook them in an air fryer, cook them in a pan with some oil, or deep fry them.
Spin them in a metal bowl with your sauce of choice - traditional wings are 1/2 part butter 1/2 part franks red hot.

all done

I know it's not 'traditional' but I HATE, Hate, hate 'wet' style chicken wings swimming in sauce.
At a sports bar, I always ask for the wings 'dry' and the sauces on the side.

In that case just dry rub to taste and cook however. Honestly I think they come out just fine baked in the oven. I like "cajun" themed rubs/seasoning for no sauce wings. My friend went on vacation to nawlins and I made him bring me some local spice rubs back for me - they're just wonderful on any kind of chicken.


I haven't deep fried wings in decades. It's always the dry rub/shake bake...and a on a wire rack in the oven.
Pro Tip. Get a water spray bottle from the dollar store. Often you need to give your oven baked wings a 'spritz' of water about half way through if it's still 'dusty' ... it helps form the crust of the wing.
 
neongoats [TotalFark]
2023-02-08 7:34:53 PM  

optikeye: neongoats: optikeye: neongoats: This isn't a complicated chore or recipe.

Cook them. Cook them in the oven, cook them in an air fryer, cook them in a pan with some oil, or deep fry them.
Spin them in a metal bowl with your sauce of choice - traditional wings are 1/2 part butter 1/2 part franks red hot.

all done

I know it's not 'traditional' but I HATE, Hate, hate 'wet' style chicken wings swimming in sauce.
At a sports bar, I always ask for the wings 'dry' and the sauces on the side.

In that case just dry rub to taste and cook however. Honestly I think they come out just fine baked in the oven. I like "cajun" themed rubs/seasoning for no sauce wings. My friend went on vacation to nawlins and I made him bring me some local spice rubs back for me - they're just wonderful on any kind of chicken.

I haven't deep fried wings in decades. It's always the dry rub/shake bake...and a on a wire rack in the oven.
Pro Tip. Get a water spray bottle from the dollar store. Often you need to give your oven baked wings a 'spritz' of water about half way through if it's still 'dusty' ... it helps form the crust of the wing.


Life is great since I got a wire rack. How the fark did I ever oven without one.
 
aleister_greynight [TotalFark]
2023-02-08 7:48:02 PM  

Driver: aleister_greynight: Driver: The linked recipe sounds good, but should smoked paprika be used, or just plain?

Smoked, always.

Thanks !


Cheers, have fun!
 
poconojoe [TotalFark]
2023-02-08 8:43:57 PM  

neongoats: This isn't a complicated chore or recipe.

Cook them. Cook them in the oven, cook them in an air fryer, cook them in a pan with some oil, or deep fry them.
Spin them in a metal bowl with your sauce of choice - traditional wings are 1/2 part butter 1/2 part franks red hot.

all done


my trick has always been to throw a bit of brown sugar in with the butter and hot sauce and heat it. gives it a slightly sweet tang that goes nicely with the heat from the hot sauce
 
Rev.K [TotalFark] [OhFark]
2023-02-08 8:54:16 PM  
If you're doing them in the oven, use a rack. The rack will make them crispy and wonderful because they're not drenched in their own juice on a piece of parchment paper.

Frank's for wings is #1, but if you want something else, try this.

1 clove garlic, chopped
2-3tbs soy sauce
1-2 tbs honey
pinch of black pepper

Mix it together very well, the honey MUST be fully dissolved or you're gonna burn it.

Reduce this down for a few mins on medium-low heat, add 1tsp of cornstarch mixed thoroughly with 1tsp of water and stir until desired thickness is reached.

Toss wings, honey garlic goodness.
 
Creoena [TotalFark]
2023-02-08 9:07:21 PM  
Step 1: Throw wings in trash
Step 2: Eat something that isn't spare parts of chickens

/really don't get the appeal of wings
 
Anderson's Pooper
2023-02-08 9:11:24 PM  
Steam them for about 10 minutes and let them cool.  That will take some of the extra fat off them.  Then bake on a wire rack until golden brown and delicious.  Sauce them however you want.  I like standard Frank's and butter, garlic parmigian, or for something a little different, dust some with berbere spice prior to baking.
 
Rev.K [TotalFark] [OhFark]
2023-02-08 9:13:03 PM  

Creoena: Step 1: Throw wings in trash
Step 2: Eat something that isn't spare parts of chickens

/really don't get the appeal of wings


media.tenor.comView Full Size
 
Joey Jo Jo Jr Shabadu
2023-02-08 9:22:57 PM  

Creoena: /really don't get the appeal of wings


Because they're delicious, with a good ratio of meat to skin in each bite.
 
phedex
2023-02-08 9:23:56 PM  

Creoena: Step 1: Throw wings in trash
Step 2: Eat something that isn't spare parts of chickens

/really don't get the appeal of wings


That is truly the hottest of hot takes.   The only truly spare part of the chicken is the gizzard; fark the gizzard.
 
Tired_of_the_BS
2023-02-08 9:26:00 PM  
my trick has always been to throw a bit of brown sugar in with the butter and hot sauce and heat it. gives it a slightly sweet tang that goes nicely with the heat from the hot sauce

For a little more heat, besides the brown sugar, add a touch of white vinegar and a  s m a l l   amount of cayenne. Put a generous amount in a container that has a tight lid, remove the wings from cooking method of choice at @80%, put them in the container and close lid, and toss like you mean it...

Then remove and place spaced on a foil lined sheet pan and finish cooking in the oven.  remove and eat if you like em dry, toss again if you like em wet, baste/brush to shoot for the middle.

Cooking twice really helps both with sauce penetration, and. rendering out those cheap fatty wings.
 
Joey Jo Jo Jr Shabadu
2023-02-08 9:29:53 PM  

Anderson's Pooper: Steam them for about 10 minutes and let them cool.  That will take some of the extra fat off them.  Then bake on a wire rack until golden brown and delicious.  Sauce them however you want.  I like standard Frank's and butter, garlic parmigian, or for something a little different, dust some with berbere spice prior to baking.


I'll second the steaming step.  I don't always do it out of laziness, but I think it does yield a better result.

However, I'll still opt for deep frying over baking.  I also don't always do this, mostly out of laziness as well.  You can make really good baked wings, but I think deep frying can't be beat.

And no need to freeze them subby.
 
olrasputin
2023-02-08 9:38:20 PM  
What the fark are you gonna do with 4 wings? That just sounds like a waste of time.
 
leeksfromchichis [TotalFark]
2023-02-08 9:51:51 PM  
If you have an air fryer, do that in batches.
 
leeksfromchichis [TotalFark]
2023-02-08 9:53:19 PM  

phedex: Creoena: Step 1: Throw wings in trash
Step 2: Eat something that isn't spare parts of chickens

/really don't get the appeal of wings

That is truly the hottest of hot takes.   The only truly spare part of the chicken is the gizzard; fark the gizzard.


Gizzards are good when cooked right.
 
drjekel_mrhyde
2023-02-08 10:18:45 PM  
Damn subby $3 really?
Fark user imageView Full Size

Hub city
 
drjekel_mrhyde
2023-02-08 10:27:40 PM  

optikeye: Do you have poultry sheers on that sad wood block 'starter set' with the steak knifes?

Cut the drumette from the 'wing' bits. And cut off the useless pointy wing tip. (actually freeze tho, they make a good addition for your 'bone bag' for making stock day)

Then simple....just get a paper bag and some 'shake and bake' and go at it.
Tho, making your own mix of shake and bake is pretty cheap and simple. Lots to google about there.


Don't make me come over and smack that hand.
 
shinji3i
2023-02-08 10:28:39 PM  
The Alton Brown steam & bake in oven has given me crisp skin without the deep frying for about a decade now.

Alton Brown Makes Buffalo Wings | Good Eats | Food Network
Youtube qfdAF62j8ZA


Or if you just want to read it https://www.foodnetwork.com/recipes/alton-brown/buffalo-wings-recipe-1937515

Except I don't have the inclination to do his macguyver steam basket so I just stack chicken wings on a splatter guard then put that on top of a saute pan with boiling water and then throw some foil on top so it steams. I usually steam the chicken wings a few hours or even the day before I plan on making them if I  know I'll be busy the day of.
 
maniacbastard
2023-02-08 10:29:46 PM  
If you do not have a deep fryer, an oven turned up to 425-450F can crisp up a wing. Just dry them off really well and do not put a rub on them as it'll burn if it has any sugars in it. I dry them, then toss them with cornstarch with S&P in it (I'm gluten sensitive, you can use flour if you are not). Then space them apart on a cookie sheet with a grate to keep them off of the sheet. The wings have enough fat in the skin that they do not need oil. Then toss them in your favorite sauce.

I personally like a spicy Carolina sauce.
 
iron_city_ap
2023-02-08 11:28:15 PM  
No fryer? No problem. Get yourself some wood chips for a smoker, and then make a pile of them on the bottom of your oven. Be sure they are either directly over the heat vent (gas oven) or touching the heating element (electric). Your place will be smelling like a BBQ joint in no time.
 
foo monkey
2023-02-08 11:40:19 PM  
Four days for refrigerated chicken wings is risky.  Those things go bad in a heartbeat.  Freezing will screw up the meat.  Put them in the coldest part of your fridge and cross your fingers.  Hell, maybe marinate them a few hours tomorrow in a basic hot sauce, bake them Wednesday night, and refrigerate them until Sunday.  Grill/fry them then in your day-of flavors for the party.
 
bud jones
2023-02-08 11:46:59 PM  
fry 'em, freeze 'em, fry 'em again
 
Joey Jo Jo Jr Shabadu
2023-02-09 12:10:23 AM  

bud jones: fry 'em, freeze 'em, fry 'em again


Looks like Kenji's freezing step is entirely optional as it has minimal effect on texture.  But it would be a time saver if you want to start the process earlier.

I do happen to agree with his perfect wing criteria: (to each their own of course)

- The Perfect Buffalo Wing shall have no artificial coating. No breading, batter, starchy dusting, nothing. It shall be skin, and skin alone that gives it its crispness.

- The Perfect Buffalo Wing shall be shatteringly crisp, with a blistered, bubbly surface that crackles and crunches with each bite.

- The Perfect Buffalo Wing shall be moist and juicy within, with a distinct fattiness and a greasiness that is present, but not overwhelming.

- The Perfect Buffalo Wing shall be doused in a tasty sauce consisting of nothing but vinegary cayenne pepper sauce, butter, hopes, and dreams.
 
NINEv2
2023-02-09 12:19:48 AM  
Forget the wings and get drumsticks. Oven roast, toss.
 
foo monkey
2023-02-09 12:30:12 AM  

bud jones: fry 'em, freeze 'em, fry 'em again


This will also keep them from going bad in the three days before Sunday.
 
alechemist [TotalFark]
2023-02-09 12:34:49 AM  
If you air fry save the schmaltz and use it instead of butter in the hot sauce mixture.  Grill them and baste in a mixture of sambal olek and kikkoman takumi teriyaki sauce.
 
Joey Jo Jo Jr Shabadu
2023-02-09 12:47:22 AM  

foo monkey: This will also keep them from going bad in the three days before Sunday.


Unless you're getting them from a really shady place, there's no reason the wings should go bad in a few days if they're kept refrigerated.
 
MrBallou [TotalFark] [OhFark]
2023-02-09 1:21:44 AM  
Wings used to be used for pupus because they were super cheap. Once they got popular, the price went way up.

Now it's cheaper to buy short ribs and roast them up. Just as fatty and versatile in treatment, and oh so delicious.
 
bighairyguy [TotalFark]
2023-02-09 4:43:45 AM  
My standard recipe:

Honey, can you please make me some wings?  I'll stroll down to the wine cellar and bring you a nice bottle of wine to help you out.
 
Snotnose
2023-02-09 6:07:10 AM  
Subby here.  I'm not too worried about making them, I've done it several times before.

I am worried about leaving them in the fridge for 4 days....
 
foo monkey
2023-02-09 8:15:44 AM  

Joey Jo Jo Jr Shabadu: foo monkey: This will also keep them from going bad in the three days before Sunday.

Unless you're getting them from a really shady place, there's no reason the wings should go bad in a few days if they're kept refrigerated.


You would think so, but that's not the case. Chicken wings are on the short list of things that turn in a blink of an eye, like black beans and broccoli.
 
a_room_with_a_moose
2023-02-09 8:21:21 AM  
Toss the slightly damp wings in flour, salt and Badia Saizon Completa and bake in oven on parchment paper. Simple, crispy and delicious.
 
Cortez the Killer
2023-02-09 10:46:10 AM  

Joey Jo Jo Jr Shabadu: bud jones: fry 'em, freeze 'em, fry 'em again

Looks like Kenji's freezing step is entirely optional as it has minimal effect on texture.  But it would be a time saver if you want to start the process earlier.

I do happen to agree with his perfect wing criteria: (to each their own of course)

- The Perfect Buffalo Wing shall have no artificial coating. No breading, batter, starchy dusting, nothing. It shall be skin, and skin alone that gives it its crispness.

- The Perfect Buffalo Wing shall be shatteringly crisp, with a blistered, bubbly surface that crackles and crunches with each bite.

- The Perfect Buffalo Wing shall be moist and juicy within, with a distinct fattiness and a greasiness that is present, but not overwhelming.

- The Perfect Buffalo Wing shall be doused in a tasty sauce consisting of nothing but vinegary cayenne pepper sauce, butter, hopes, and dreams.


You forgot the damn blue cheese dressing. I like with carrots and celery, but they are optional. Blue cheese dressing is not optional.
 
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