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HadassahSukkot
Joined: 04 Aug 2006
Posts: 281
Location: Hessen, Germany
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 Posted: Tue Dec 02, 2008 9:35 am Post subject: Hot Wings? |
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Does anyone here have a good recipe for hot wings that does not require deep frying? 
I am looking online for a good recipe and most say "Deep fry in (insert oil here)", and I'm thinking, not only is that a lot of trouble, I don't have anything I can do that with! 
So I am on the hunt!
Help!
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1352
Location: Maine
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| Posted: Tue Dec 02, 2008 10:18 am Post subject: |
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The last time I made them I baked them in a really hot oven until they were browned and crisp. Then I tossed them in the sauce. They worked just fine that way. They did have a tendency to stick, so next time I will bake them on a teflon sheet that I can line my baking pans with. Can you get the Reynold's non-stick foil where you are? That might work. Be sure to use a baking pan with sides because the wings give off a lot of fat when baking. You sure don't want that all through your oven. Also don't crowd the wings because they won't crisp up as well.
I followed the directions on the bottle of Frank's Red Hot Buffalo Wing sauce original flavor, which is GF according to their FAQ page. It says to bake them at 500 degrees until fully cooked and crispy. edited to add, the bottle suggests 20 minutes. You may find that cooking time will vary according to size of wings. Then toss them in the sauce.
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Steph
Last edited by celiacmaine-iac on Tue Dec 02, 2008 11:05 am; edited 1 time in total |
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ostrich
Joined: 30 Mar 2006
Posts: 4960
Location: Nebraska
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| Posted: Tue Dec 02, 2008 10:48 am Post subject: |
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I did the same thing. I have no desire (or equipment) to deep fry things. So we baked the hell out of the wings and tossed them in the sauce.
Question: I haven't had much luck cooking things at 500 degrees. My oven does go that high, but 1) how does it not turn things into carbon? 2) how does it not burn down the house in the process? and 3) how do you get over your fear of #2?
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1352
Location: Maine
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| Posted: Tue Dec 02, 2008 11:03 am Post subject: |
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First, I want to mention that the recipe on the bottle of hot sauce recommended about 20 min. as a cooking time. Actual time will vary according to the size of the wings.
| Os wrote: | | Question: I haven't had much luck cooking things at 500 degrees. My oven does go that high, but 1) how does it not turn things into carbon? 2) how does it not burn down the house in the process? and 3) how do you get over your fear of #2? |
Your question made me laugh. Namely because any time I put my oven over 400 degrees I have to have DH unplug the downstairs smoke alarm. For some reason baking at high temps makes the darn thing go off every time I open the oven door; then I (being too short to reach the alarm) have to run down the hall and wave a towel at the alarm to get it to shut up. So the sign I have on my refrigerator that says "dinner is ready when the smoke alarm goes off" is all too true! 
Have you checked your oven temp with an oven thermometer? It may be that it is cooking too hot. Also, when cooking at that high a temp you have to check things frequently. If it makes you nervous, lower the temp and cook a little longer.
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ostrich
Joined: 30 Mar 2006
Posts: 4960
Location: Nebraska
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| Posted: Tue Dec 02, 2008 11:10 am Post subject: |
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| celiacmaine-iac wrote: | | So the sign I have on my refrigerator that says "dinner is ready when the smoke alarm goes off" is all too true! |
I want to eat at your house. Dinner and a show! I volunteer for alarm duty.
| Quote: | | Have you checked your oven temp with an oven thermometer? It may be that it is cooking too hot. Also, when cooking at that high a temp you have to check things frequently. If it makes you nervous, lower the temp and cook a little longer. |
Haven't tried actually taking the temp yet. Everything else cooked at normal temps (i.e. not the surface of the sun) ends up fine. I was going to make some fries at that temp, but got too nervous. We have a gas oven, so I kept picturing this fiery ball of pain erupting from the oven. I ended up cooking them at 475 for longer. Even then they came out a little crispy and stuck to the baking sheet.
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2920
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| Posted: Tue Dec 02, 2008 12:28 pm Post subject: |
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I haven't read the entire thread. Having said that I'm a bit of a wing junkie. I pat the wings dry, season with salt and place on a rack on top of a sheet pan. Then I bake them at 450*F until crispy and brown about 45 minutes-ish. I think the rack is paramont to getting a good, crispy, minimally, fatty wing. Otherwise they just cook in their fat and I end up eating that too.
To keep them really crispy I mix the Frank's with the butter, warm in the microwave, and place it in a ramekin to serve on each plate. The wings dip in the Frank's mixture, then in the blue cheese, into my mouth and land in my thighs where they live happily ever after. |
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1352
Location: Maine
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| Posted: Tue Dec 02, 2008 12:49 pm Post subject: |
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| Os wrote: | | We have a gas oven, so I kept picturing this fiery ball of pain erupting from the oven. |
Ahhh yes, eyebrows are a very good thing to keep whenever possible.
Great idea about the rack TEC. Going to try that next time. It might help minimize the sticking.
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