MadBuffaloDisease Posted September 10, 2006 Share Posted September 10, 2006 Before this gets moved, I STILL haven't bought a deep fryer and have been relying on making wings in the oven. They still don't come close to the crispiness of deep-fried wings, but I haven't tried a whole lot of tricks. Anyone got any? Thanks in advance. Link to comment Share on other sites More sharing options...
CJPearl2 Posted September 10, 2006 Share Posted September 10, 2006 You can't. Impossible. I don't care who says they can do it--its just not real. Real Buffalo wings always come from a deep fryer. I used to have a Fry Daddy deep fryer, those work well and you can easily cook them outside (deck) or a garage. Lat year, in preparation for some of us to tailgate at a Bills game, I bought a Turkey Fryer. It was the greatest 40 bucks I ever spent. Go to target and look for it. It is the one with a propane hook up. This way you can use it outside and notsmell up your house - justuse your grill's propane tank. It comes with a basket and stand. I can also put it on my range (I have a big range with hood in my kitchen - but outside is best). Once hot, a couple pounds of wings take around 30 mins. This option is so much better than those plastic, kitchen-ready little fryers. If you are making wings, you MUST do it right. Hope this helps. Link to comment Share on other sites More sharing options...
East Brady Posted September 10, 2006 Share Posted September 10, 2006 Before this gets moved, I STILL haven't bought a deep fryer and have been relying on making wings in the oven. They still don't come close to the crispiness of deep-fried wings, but I haven't tried a whole lot of tricks. Anyone got any? Thanks in advance. 766635[/snapback] Bake at a high temp...about 475 for an hour should due it!!! check after 30 minutes proceed accordingly there after! Link to comment Share on other sites More sharing options...
MadBuffaloDisease Posted September 10, 2006 Author Share Posted September 10, 2006 Thanks. I'll try EB's idea first and then invest in a deep fryer finally. Link to comment Share on other sites More sharing options...
drnykterstein Posted September 10, 2006 Share Posted September 10, 2006 you can't... however the slow roasted oven cooked wings are amazing. i'd recomend them. the chicken just falls off the bone if you do it right. Link to comment Share on other sites More sharing options...
VABills Posted September 10, 2006 Share Posted September 10, 2006 Put a little olive oil on the backing pan first. Don't know why but it makes them taste a little better. And no you can get "truely" crispy wings from frying, but you can get some pretty decent ones. I usually go at 425 for just over an hour. Better then most of the local wings places, just a pain in the ass to clean up, prepare, etc.... Link to comment Share on other sites More sharing options...
East Brady Posted September 10, 2006 Share Posted September 10, 2006 Place wings on a broiler pan so they don't sit in the grease also if you want you can pull them just before there done and place them under the broiler. turn them a couple times and there finished in 10 minutes the key is to get them out of the grease at some point.......experimentation is fun......:-).........deep fried wings are deadly enough........ Link to comment Share on other sites More sharing options...
MadBuffaloDisease Posted September 10, 2006 Author Share Posted September 10, 2006 Yeah, I put them on a wire rack over a foil-line baking pan to prevent them from sitting in the grease and making cleanup easier. I'm trying to get all the moisture out of them that I can first before I cook them, and then I'll do the 425-450 for an hour method. Link to comment Share on other sites More sharing options...
stuckincincy Posted September 10, 2006 Share Posted September 10, 2006 Yeah, I put them on a wire rack over a foil-line baking pan to prevent them from sitting in the grease and making cleanup easier. I'm trying to get all the moisture out of them that I can first before I cook them, and then I'll do the 425-450 for an hour method. 766737[/snapback] I cut 'em, and pat them dry. Then a light brushing with an olive oil / Frank's Sauce mix - don't overdo it. The Frank's Hot Sauce bottle says bake at 425 for an hour. Mine never take that long. I turn them once. They get fairly crisp - again, not a lot of oil. I shake 'em with some Franks, some tobasco, salt, pepper, paprika. ...I tried turning on the broiler one time. They charred very quickly, and I had to throw them out. I won't do it again... Link to comment Share on other sites More sharing options...
Fezmid Posted September 10, 2006 Share Posted September 10, 2006 I'll second the turkey fryer. It's the cooking method of choice for the CNJBBB Link to comment Share on other sites More sharing options...
stuckincincy Posted September 10, 2006 Share Posted September 10, 2006 I'll second the turkey fryer. It's the cooking method of choice for the CNJBBB 766767[/snapback] I didn't see quite the hoopla this summer as last, for those. People learned valuable lessons about wet objects, large volumes of hot oil, and propane? Link to comment Share on other sites More sharing options...
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