Wings - a new way for me.


 
Clint

Clint

TVWBB Olympian
I cooked these up a couple days ago..... I just used some of the 1 gallon jug of Franks Extra Hot Wing I got from Restaurant Depot a couple months back.


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Normally I just cook & then toss in a thickened sauce, but this time I dunked them before even going on, then @ 5 min, 5 min, then 10, 10, 10 (total cook 45 minutes.


Dunk, Dry, & then dunk again.

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I liked the leoparding on the sauce. I believe I've heard that term to describe the bottom of pizza crusts..

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The wings were pretty good, I almost smoked & then fried them, but laziness won :)
 
WB Zipf said:
Great looking wings. So was the taste worth the extra effort?
Click to expand...

Definitely - but there could be some improvements..... The skin wasn't as crispy as when I cook them bare, but a lot of sauce concentrated on them.

They definitely weren't "crockpot" wings (fall off the bone with soggy skin), as I feared when as I was dunking/stirring them the last time. They weren't quite as juicy as normal, which could be enhanced by brining, or by cooking on charcoal (my charcoal-cooked wings are the juciest, but not always my favorite).

One reason I tried them this way was someone gave me one wing earlier this week (had lunch an hour later) from a fast-casual restaurant - the typical deep fried & coated in Franks.

so...not the best, but better than most. I'll play around with it a little---maybe same thing but over charcoal should be next. I actually have some marinating in some Soy Vey Veri Veri Teriyaki (with added hab sauce, more ginger...garlic, & pepper).. Maybe I'll try the multi-dunk over charcoal with those.
 
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