Prepping & Preparing Chicken Wings

There are a couple of ways to make folks believe you know your way around a kitchen.  One of them’s knowing how to prep and cook chicken wings.

Say Hello to Your Little Friend

Say Hello to Your Little Friend

The technique is 3 cuts.  Once you get good you can do this with barely moving your hands over the board.

Easier than Dancing, but More Dangerous

Easier than Dancing, but More Dangerous

First Cut

First Cut

Second Cut

Second Cut    

Third Cut

Third Cut

The wing tip and flap of connecting skin can be saved for stock.  Or thrown out or fed to pets.  It could also find its way under the couch of a neighbor you’re not to fond of, but that’s for a different blog.

With a little practice you should be able to prep a single wing in under 10 seconds, meaning that you’ll be able to turn a 4 pound container of wings buffalo friendly in a matter of minutes.  Don’t forget that you’ll be cutting through bone and cartilage, so it’s important to spread your finders away from the knife blade.  Or get lots of bandaids.

Don't Lose Sight of the Fingers!

Don’t Lose Sight of the Fingers!

Cooking wings is also really simple.  These things are served in bars and, from service to personal relationships, everything done in a bar has to be quick and easy.  Here are a couple of suggestions:

Traditional Buffalo Wings

  • Oil for deep frying
  • 1 lb trimmed wings
  • 1 tbsp softened butter
  • 1 tbsp hot sauce or ¼ cup barbeque sauce
  • Salt and pepper to taste

Toss the wings in salt and pepper, then place in hot oil and fry until the skin is golden brown.

Once cooked, place wing in a metal bowl and toss with butter.  Butter’s important because it ensures that the sauce clings to the chicken and does not run off.  This is not a time to be calorie conscious (face it, if you were you wouldn’t be doing this)

After the butter has melted and coated the wings, toss with hot sauce or your favorite barbeque sauce.

This can be served immediately of kept uncovered in a warm oven (170o F).

Baked Wings (a health conscious alternative)

If you must, the wings can be baked without adding extra fat.  But, just like potato chips, baked wings can take some getting used to.

  • 1 lb trimmed wings
  • 1 tbsp hot sauce or ¼ cup barbeque or teriyaki sauce
  • Salt and pepper to taste

Preheat oven to 300o F.  Pat wings dry with a paper towel.  Then season with salt and pepper and toss with sauce.

Place the wings on a rack, making sure that the pieces do not touch or overlap.  Bake for one to one and a half hours, turning the pieces after thirty minutes.  Keep the wings in the oven until the chicken skin is brown and crispy.

Dry Rub Baked Wings (almost identical to health conscious but less healthy)

  • 1 lb trimmed wings
  • ¼ cup granulated sugar
  • ½ tbsp salt
  • ½ tbsp paprika, chili powder, Old Bay or any other favorite dry seasoning.

Preheat oven to 300o F.  Pat wings dry with a paper towel and toss with dry seasoning.

Place the wings on a rack, making sure that the pieces do not touch or overlap.  Bake for one to one and a half hours, turning the pieces after thirty minutes.  Keep the wings in the oven until the chicken skin is brown and crispy.

Pairings:  Goes best with beer.

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Filed under Baking, Main Courses, Poultry, Technique & Dirty Secrets

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