I'm in the mood for a batch of wings, and realized that I haven't seen the method I use discussed here on TVWBB.
Before I found Alton Brown's Method (and modified it a little) my wings had two textures....rubbery or burnt. I wanted a crisp skin, with moist meat, but I didn't want to deal with the mess and expense of deep frying.
A.B. steams the wings briefly, then chills, then oven bakes at high heat. I steam, chill and grill at high heat. The steaming renders out a lot of fat, so the wings cook quickly without drying out. Like fried wings, I take mine straight off the grill and into a vat of warm sauce to get tossed a bit and served...I don't sauce on the grill. I love good Buffalo Wings, but I am pretty picky about them. I am usually disappointed when I order them someplace I haven't had them before. As a picky wing eater, trust me when I say that the steaming makes a grilled wing the equal or better of any perfectly fried wing.
Think a batch will have to go on the weekend menu, now that I've been writing about how good they turned out last time!
Before I found Alton Brown's Method (and modified it a little) my wings had two textures....rubbery or burnt. I wanted a crisp skin, with moist meat, but I didn't want to deal with the mess and expense of deep frying.
A.B. steams the wings briefly, then chills, then oven bakes at high heat. I steam, chill and grill at high heat. The steaming renders out a lot of fat, so the wings cook quickly without drying out. Like fried wings, I take mine straight off the grill and into a vat of warm sauce to get tossed a bit and served...I don't sauce on the grill. I love good Buffalo Wings, but I am pretty picky about them. I am usually disappointed when I order them someplace I haven't had them before. As a picky wing eater, trust me when I say that the steaming makes a grilled wing the equal or better of any perfectly fried wing.
Think a batch will have to go on the weekend menu, now that I've been writing about how good they turned out last time!