thebug Posted March 31, 2013 Posted March 31, 2013 Anchor Bar suicide. I always have a couple of gallons on hand.
ajzepp Posted March 31, 2013 Posted March 31, 2013 I was watching Bar Rescue last night and one of the things they installed at the bar from this episode was some sort of pressure-cooking deep fryer. It cooked the wings much faster and they came out SUPER crispy....the guys were raving about them. Anyone ever heard of something like this?
BuffaloBillsForever Posted March 31, 2013 Posted March 31, 2013 (edited) I was watching Bar Rescue last night and one of the things they installed at the bar from this episode was some sort of pressure-cooking deep fryer. It cooked the wings much faster and they came out SUPER crispy....the guys were raving about them. Anyone ever heard of something like this? You can make SUPER SUPER CRISPY wings at home without a deep fryer or pressure cooker. Steam the wings (like you would a vegetable) for 10 mins. Steaming allows excess fat to come off the wings so they don't smoke in the oven. Lay them on a baking sheet and pad completely dry with paper towels. If you have a cookie or bacon try that you can elevate on top of a baking sheet lay the wings on that. Bake at 450 for an hour flipping the wings after 30 mins. It's a technique that Alton Brown used on good eats. Works very well. Crispier wings than what you get with a deep fryer...seriously...but longer process and more work. Edited March 31, 2013 by BuffaloBillsForever
ajzepp Posted March 31, 2013 Posted March 31, 2013 You can make SUPER SUPER CRISPY wings at home without a deep fryer or pressure cooker. Steam the wings (like you would a vegetable) for 10 mins. Steaming allows excess fat to come off the wings so they don't smoke in the oven. Lay them on a baking sheet and pad completely dry with paper towels. If you have a cookie or bacon try that you can elevate on top of a baking sheet lay the wings on that. Bake at 450 for an hour flipping the wings after 30 mins. It's a technique that Alton Brown used on good eats. Works very well. Crispier wings than what you get with a deep fryer...seriously...but longer process and more work. I have no problem taking more time to prep and cook if the end results are good. Whenver I've made them at home, I cant seem to get the skin crispy w/out also over-cooking the meat, so they come out a bit dry. I'll give this a shot
BuffaloBillsForever Posted March 31, 2013 Posted March 31, 2013 (edited) I have no problem taking more time to prep and cook if the end results are good. Whenver I've made them at home, I cant seem to get the skin crispy w/out also over-cooking the meat, so they come out a bit dry. I'll give this a shot Another benefit of steaming them first is that it does add moisture to the wing. They don't dry out especially if you have the rack elevated above the baking sheet so the wings are not in direct contact with the surface of the baking sheet. Google Alton Brown Chicken Wings. It will give you precise directions on what I am talking about. Edited March 31, 2013 by BuffaloBillsForever
ajzepp Posted March 31, 2013 Posted March 31, 2013 (edited) Another benefit of steaming them first is that it does add moisture to the wing. They don't dry out especially if you have the rack elevated above the baking sheet so the wings are not in direct contact with the surface of the baking sheet. Google Alton Brown Chicken Wings. It will give you precise directions on what I am talking about. Very cool, thanks! http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html Edited March 31, 2013 by ajzepp
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